Keto Choco Sampita – Augmented version of pure pleasure
Keto Choco Sampita is so much more than just a twist to already successful recipe. It’s the ultimate perfection when it comes to gastronomic pleasure. And, yes, Keto cake should be pleasurable and it should be enjoyed from the process of creation to the very first bite. Things are simple, our Galactic cake called Šampita is beautifully delicious but this augmented version is another level of creativity.
Eggs are the most nutritious ingredient
Yes, there have been many articles and an overview of the nutritional values of eggs. People came with hundreds of ways to prepare eggs, but the most pleasurable one is when they are used for cake! They say human obsession with cakes made us sick and obese as a society! But the eggs are not to be blamed. What if I tell you to can make a perfectly healthy and nutritious cake with eggs as the main ingredient? Not only that, this version features raw cacao which brings the minerals and vitamins up so the cake is as healthy as you can wish it to be!
Cutting down the flours in Keto cake
There are numerous Keto-friendly options when it comes to flour replacement. However, what worries me is the amount of almond, coconut or any other flour Keto recipes call for! If you want to make a low-carb or Keto cake, you need to keep your carbs lower than 4g per portion. With adding a lot of flour, even if it’s Keto flour, you’ll also add oxalates and carbs might go higher than you want. However, if you add just 2-3 tablespoons and relay on patience and good mixing, the batter will become thick,! You’ll be preparing a much healthier version of any Keto cake!
Are you struggling to eat more eggs?
Boiled, sunny side up, omelette, poached… Pancakes, crepes, waffles… Now, those are all standard ways Ketonians consume eggs. However, making a soft, foamy, fluffy cake that smells like the morning in the Mediterranean seaside is a different thing. It’s a sensation that any gourmet oriented Ketonian will appreciate as a time and space travelling experience. Now, of course, it requires some serious kitchen labour, but, has anything glorious ever been made without some patience and determination?
The secret is in the syrup
As you might know, hen eggs are not quite safe to consume them raw. For this reason, we use quail eggs whenever some of our recipes call for raw usage. However, the meringue we use in Šampita is not cooked or baked. We are using the boiling syrup to thermally process the egg-whites so there’s no place for fear. Furthermore, this syrup holds all the magic when it comes to aroma and flavour. Just follow the simple steps and surprise anyone with this magic cake! Sincerely, Keto Choco Sampita could be the simplest yet most delicious Keto cake you’ll ever prepare.
Keto Choco Sampita ingredients
If you are a Ketonian, then you most probably have all the ingredients in your kitchen at any time. Especially if you are following the KMD approach you will always have some fresh free-range eggs, grass-fed beef gelatine, organic raw cacao, monk fruit or stevia, and some wonderful Mediterranean spices. Furthermore, you will use just a few tablespoons of coconut flour for the base.
Let’s just create our augmented Keto Choco Sampita experience
4
servings30
minutes40
minutes300
kcalIngredients
- Base
12 medium egg yolks (free-range, room temperature, as fresh as possible)
100g butter (3,5 oz) (I used goat butter)
1 tsp baking soda
1 tsp apple cider vinegar
2 tbsp stevia or monk fruit blend sweetener
3 tbsp coconut flour (or sesame flour)
3 tbsp organic raw cacao
1 tbsp rum extract (or real dark rum)
1/2 tsp sea salt
- Meringue
12 egg whites (room temperature, fresh, free-range)
1 tbsp apple cider vinegar
- Syrup
200 ml (6.7 fl oz) water
1 stick cinnamon
6 tbsp stevia or monk fruit blend sweetener
4 tbsp lemon juice
2 tbsp orange bloom water (use vanilla extract if you can’t find this)
1 tbsp citrus zest (I used orange zest)
12 whole cloves
1/3 tsp sea salt
30g (1 oz) grass-fed beef gelatine
- Decoration
1 tbsp organic raw cacao
Directions
- Beat the yolks using an electric mixer for at least 5 minutes. Start adding melted butter slowly and keep mixing until you get a nice emulsion. add baking soda, vinegar, rum sweetener and sea salt.
- As you keep mixing, the mixture needs to thicken. Now add 3 tbsp of coconut flour and cacao powder. You will get a nice thick batter.
- Grease a 30x20cm (11×7 inch) pan with some coconut oil or butter and sprinkle some coconut flour on it. Pour in the batter and bake in the oven preheated to 200ºC (390ºF). Bake for 20 minutes.
- In the meantime, using a self-standing mixer, beat the eggwhites with apple cider vinegar.
- At the same time, pour water and add all the other ingredients for the syrup in a deep saucepan. Bring it to a boil and let it boil for 4 minutes. Strain the syrup to remove the cloves, citrus zest and cinnamon stick. Then reheat the syrup so that it boils again.
- Start pouring the boiling syrup to the egg whites while still mixing. Do it slowly and patiently. Ideally, you will let the mixer mix at high speed for at least 15 minutes.
- When the base is baked, leave it to cool down a bit and then spread the eggwhite meringue on top. You can now create some waves with a fork or a knife.
- Place 1 tbsp of organic raw cacao in a tea strainer and sprinkle on top of your Keto Sampita.
- Refrigerate for at least 4 hours before serving. You can cut 12 nice portions out of this amount of ingredients.
Notes
- If you can’t wait to try it, you can place it in the freezer for 40 minutes. However, have in mind, this cake will be perfect if you are patient and cut it on the next day!
