Once again I've found an incredible LCHF-recipe! This time the talented Suzanna (bakersvsrunner on instagram) created the original recipe. You'll find it HERE
1.5 decilitre Sukrin gold or other sweetening
4 tablespoon Coconut Flour (Aman Prana)
2 tablespoons Cocoa
1 tablespoon Grounded Psylliumseeds
3/4 teaspoon Bicarbonate
0.5 teaspoons Vanilla powder
1 pinch of salt
250g butter, allow to stand in front about 1.5 hours
1 decilitre Sukrin Melis, or other sweetening
1 egg yolk (goes well without)
1 teaspoon vanilla powder
Preheat the oven to 200 C and put a baking paper on a baking tray.
Mix the dry ingredients in a bowl and whisk the egg and sweetening fluffy before you add the dry ingredients.
The batter will thicken during the time it is mixed.
Spread the batter on the baking sheet (should be fairly thin).
Bake in the center of the oven for 5 minutes (make sure it does not become too well baked, then it becomes difficult to roll it)
Remove the bottom of the furnace and "turn" the entire cake using another baking paper. Remove the baking sheet used in the oven and let the cake cool under a tea towel while you make the filling.
Add the butter (should be very soft) in a bowl, add egg yolk, sift over Sukrin Melis and vanilla powder.
Whisk with electric mixer until they are mixed well and butter become a bit fluffy.
Align the edges of the cake. Spread the butter cream and roll the cake from the long side.
Wrap the cake in plastic wrap (I cut my in half). Place it in the fridge until butter cream is solid.
Cut the cake into bite-sized pieces, eat and enjoy!