Sweet Potato Chocolate Cake Phase 3

By Bailey1_

Ingredients

• Phase 3 Recipes
• 1/4 cup coconut oil melted (4 TB)
• 3 TB plus 1 TB coconut sugar (or Xylitol, I used stevia), divided
• 3 large eggs, separated
• 3/4 cups cooked and mashed sweet potatoes
• 1/2 teaspoon almond extract (be sure it does not contain alcohol)
• 5 oz homemade chocolate or carob chips melted and cooled (remember you can use cocoa powder unsweetened of course)
• pinch salt

Details

Servings 1
Adapted from fastmetabolismdiet.com

Preparation

Step 1

Preheat over to 350 & have a 6 in pan lined with parchment. (I found parchment on one side & foil on the other which is nice for molding it to the pan before pouring in batter.)

In a mixing bowl, cream the coconut oil with sugar. Blend in the egg yolks, then the mashed sweet potatoes, almond extract, and homemade chocolate.

In another bowl, with clean beaters, whip the egg whites gently until they are a bit foamy. Then add in the salt and whip on a higher speed, slowly dusting in the remaining sugar to form stiff, glossy (but not dry) peaks.

Fold one third of the egg whites into the sweet potato/chocolate mixture and work them in well to loosen the batter. Then, gently fold in the remaining egg whites.
Spoon the batter into the prepared pan and bake for about 40 minutes. The cake rises and looks dry and slightly cracked on top when done. The middle should be soft but firm. Cool in the pan for 20 minutes and then remove to a wire rack. At this point, the cake can be frozen for up to a month. Even if serving it the same day, chill the cake for an hour or two before finishing it with a glaze. (I topped with a blackberry syrup made with stevia)

Once cooled divide into 6 pieces. Each slice is 1/2 protein & 1/2 fat serving.