“Bailey's” Keto Chocolate and Irish Cream Log - Keys Nutrition

Method :

Preheat the oven to 350F. In a bain-marie, heat the chocolate until it is well melted. Close the fire. In a food processor, whisk the yolks with theSwervebrown sugar until white. Add the melted dark chocolate. Transfer contents to a medium bowl and set aside. In the same bowl of the food processor (well cleaned). Beating egg whites (whisk the whites until fluffy). Fold the whites very delicately into your sponge cake mixture. (if your preparation is mixed too much, it will become liquid and brittle like a biscuit at the end of cooking) Spread the mixture evenly on a cookie sheet covered with parchment paper. Bake for 15 to 18 minutes. Cool.

Method :

Using the food processor or a hand mixer, whip the 35% cream with the Bailé y'a until whipped. Adjust the taste if necessary. Place in the refrigerator.