The diet Caprese cake, without sugar, flour, or butter, gluten-free and lactose-free
Delicious and quick to prepare, I am sure it will be gone in no time.
I can therefore say that it is a ketogenic dessert, also suitable for diabetics.
Finally, a cake that you can serve to everyone without any problems.
The Caprese cake seems to have been created by mistake, like so many of the best desserts, thanks to the cook Carmine Di Fiore who accidentally created this cake in his artisanal workshop on the island of Capri in 1920.
While preparing an almond cake for three American gangsters who arrived on the Campania island, he forgot to add flour to the dough.
Perhaps due to excitement or fear of making a mistake with a recipe meant for people of such ‘caliber,’ he forgot one of the main ingredients for a cake.
However, the result was excellent, a true delight that even the Americans wanted the recipe, and the Caprese cake has become one of the most famous and enjoyed in Italy and beyond.

I thought of these recipes for you:

Cost: Very Cheap
Rest time: 20 Minutes
Preparation time: 15 Minutes
Portions: 8 People
Cooking methods: Oven
Cuisine: Regional Italian
Region: Campania
Seasonality: All Seasons

Ingredients

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7 oz dark chocolate 60-69%
1/3 cup vegetable oil (or 1/2 cup Greek yogurt)
1.4 oz stevia (or 4 oz erythritol or sugar)
3 eggs
2 tablespoons rum (or milk)
5 oz blanched almonds
2.5 oz hazelnuts

The Diet Caprese Cake

Tools

What we need

1 Chopper
1 Springform Pan 9 inches
1 Bowl
1 Electric Whisk
1 Spatula

Steps

Let’s go to the kitchen

I used almonds and hazelnuts, toasted them both in the oven until slightly golden, then processed them in the blender until coarse flour, with some larger pieces.
Take the 9-inch springform pan and coat it with non-stick spray, or butter and flour it, then set aside.
In a bowl, melt the dark chocolate with vegetable oil; you can melt it in a bain-marie or microwave, whichever is easier.
Once the mixture is liquefied, add the stevia or erythritol and mix well until the sweetener’s crystals are completely dissolved.
Next, add the eggs one at a time, not adding the next until the first is well incorporated, always mixing well until the eggs are fully absorbed. Finally, incorporate the chopped almonds and/or hazelnuts and the rum to taste if you like, otherwise, it is not necessary.
Preheat the oven to 338°F, and once it reaches temperature, pour the diet caprese cake mixture into a pan about 9 inches in diameter, baking it for about 40-45 minutes.
Make sure the cake remains moist, not dry.
Wait for the cake to cool completely before removing it from the pan.
Once the cake has cooled, grind more sweetener into powder and sprinkle as desired. You can decorate it as you like.