10 servings

130 gr almond flour (1 1/3 cups) or 1 1/3 cups oat flour (160 gr)

20 g unsweetened cocoa powder

2 tsp baking powder

¼ tsp sea salt

45 gr dark chocolate chips

40g coconut oil

5 tbsp stevia powder or to taste

2 eggs

¼ cup unsweetened almond milk

TOPPING

½ cup unsalted peanut butter

½ tbsp chopped unsalted peanuts

½ tbsp dark chocolate chips

Preheat the oven to 350º F. Line a bread pan with baking paper.

In a bowl mix the flour, baking powder, salt, cocoa and chocolate chips.

Add the oil, stevia, eggs and almond milk. Stir to integrate all the ingredients.

Pour the mixture into the pan and bake for 25-35 minutes or until a toothpick inserted comes out clean. Remove from the oven and let rest in the pan for 10 minutes and unmold. Then let cool on a rack.

For the topping place the peanut butter  in a small bowl, heat a bit in microwave to soften if necessary, then cover the cake with this. Garnish with peanuts and chocolate chips.

Per serving with almond flour 60 gr app

Cal: 250.1 P: 8.3 F: 21.5 Cb: 10.3

Per serving with oatmeal 60 gr app

Cal: 239.8 P: 7.1 F: 16 Cb: 19.2