Grease a cake mold and dust with blanched almond flour, heat oven to 325 degrees F (convection).
In a mixing bowl beat egg whites until very stiff, set aside; In a second mixing bowl add: butter, agave, egg yolks, and Cacao powder (TJ''''s or Dagoba), mix until fluffy and creamy (you can use a Kitchen Aid or hand mixer). Then add bleached almond flour alternating with almond milk; when all ingredients are properly mixed, gently fold in beaten egg whites and pour into cake mold and bake for 20 - 25 minutes, set aside and cool.
Remove from mold and slice. Serve with a 1/2 tbsp of freshly whipped cream, add a few fresh Pomegranate seeds and 3 Dagoba chocolate bits.
This is so very moist, healthy and delicious, do enjoy every bite!
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|Serving Size: 1 Serving (22g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 47 (84%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 63.2mg||19 %|
|Sodium 16.9mg||1 %|
|Potassium 25.2mg||1 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.7g|
|Protein 1.6g||2 %|
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Calories per serving: 56
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