Cheese and Jalapeno corn cakes

Cheese and Jalapeno corn cakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients:

  • Dry:

  • 1

    cup almond flour

  • 2.3

    cup coconut flour

  • 2

    tsp. baking powder

  • ½

    tsp. baking soda

  • ¼

    tsp. salt

  • ½

    cup unsweetened cocoa powder

  • Wet:

  • 3

    eggs

  • 1

    cup sour cream

  • 4

    Tbsp. unsalted butter, melted

  • 1

    tsp. vanilla extract

  • 2

    tsp. almond extract

  • 1

    cup Splenda

  • 4

    squares (40 grams) Lindt Extra Dark chocolate with 85% Cocoa, or equivalent

  • ¼

    cup coffee

  • 1

    ounce unsalted almonds, chopped

  • butter spray

  • Preheat oven to 375'

  • Whisk together dry ingredients in a large bowl until well combined. Break up the squares of chocolate and place in a small bowl. Microwave at 10 second intervals, stirring, until chocolate has melted, about 20 to 30 seconds and cool slightly. Blend wet ingredients in another bowl. Add the chocolate and stir thoroughly until all the ingredients are well mixed. Pour the wet ingredients into the dry and stir well, the batter will be thick.

  • Lightly coat a 9" by 5" loaf pan with butter spray. Spoon the batter in and smooth the top with a spatula or knife. Sprinkle the chopped almonds evenly across the top and bake for 40 to 45 minutes or until an inserted toothpick comes out clean. Cool cake in pan on a rack for at least 15 minutes or until cake pan is cool to the touch and then carefully turn out onto rack to finish cooling

Directions

none


Nutrition

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