Ingredients

6 egg whites
2 egg yolks
2 ½ teaspoon baking powder
4 serves chocolate Ketoslim
100g almond meal
1 tablespoonSplenda granules
A pinch of sea salt
2 tablespoons of cocoa
A pinch of cinnamon
½ cup boiling water
½ cup olive oil
1 teaspoon of vanilla essence or 1 tablespoon of imitation vanilla

Method

Preheat oven to 180 degrees Celsius. Separate egg whites and beat until stiff. Combine baking powder, Ketoslim, almond meal, Splenda, salt, cocoa and cinnamon in a large bowl. Make a well in the centre, add yolks, oil, vanilla and boiling water. Beat until smooth. Fold this mixture into the stiffly beaten whites. Pour into square 21cm X 21cm cake tin and bake at 180 degrees Cesius for 40 minutes. Let cool before serving.

Protein content per serve: 10g
Makes 8 serves