Nut Dacquoise Low Cal Cake

This yummy low carb, fat and calories Nut Dacquoise cake is exactly what you need when you crave sweets and don’t want to break your diet. It’s so filling and rich and taste like the real thing. As you can see in the photo I doubled the recipe to make a bigger cake for all of my special events.

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Step 1

- Strain and boil the liquid of a chickpea can (Aquafaba has not taste or aftertaste) with the 1/4 cup Monk fruit sugar. I'm using a 540ml chickpea can, and Lakanto Monk fruit sweetener.

Step 2

Once the sugar has dissolved, pour the liquid in a glass or metal bowl and whip it until it becomes like a meringue.

Step 3

Add the dash of vanilla extract, the protein powder, the almond and all purpose flour. Mix slowly to not break the air we just created in the meringue.

Step 4

Bake until a Toothpick come out clean and let it cool completely.

Step 5

Toast the nuts in the oven and lightly blend them

Step 6

Add the 1/4 cup water and 1/4 cup monk fruit sweetener in a sauce pan on medium high heat until the sugar dissolves.

Step 7

In a bowl add the yoghurt, the vanilla, the sugar and water mixture, the almond and hazelnut butter and mix well.

Step 8

Add the 1st cake layer in a cake pan, add some of the filling and toasted nuts, then add the second layer of cake following the filling and nuts.

Step 9

Decorate as desired and leave it overnight in the fridge.

Step 10

- Don't be afraid to crumble the cake layers if it breaks. - You also can double or triple the recipe to make more for your family and friends. - You can also Substitutes any ingredient you want to avoid any allergy.