Decadent Chocolate Cake
3.0g
Net Carbs
3.2g
Protein
6.6g
Fat
1.5g
Fiber
84
Calories
Ingredients:
- 3/4 cup Almond Flour, Blanched
- 3/4 teaspoon Baking powder
- 3/4 teaspoon Baking soda
- 1/2 cup Buttermilk, whole milk
- 1/2 teaspoon Salt
- 2 tablespoons truvia
- 2 each Egg
- 4 tablespoons Canola Oil
- 1 teaspoon Vanilla Extract
- 1/2 cup Confectioners (powdered) erythritol
- 1/2 cup Cocoa powder, unsweetened, processed with alkali
- 2 tablespoons Coconut Flour
Directions:
NOTE: This recipe has been redeveloped due to user feedback. Our recipe for Indulgent Espresso Chocolate Cake is similar to the recipe that used to be under this name.
- Preheat oven to 350 °F. Spray an 8-inch cake pan with oil, line the bottom with parchment paper and spray again.
- Into a large mixing bowl, sift together the almond flour, erythritol, cocoa powder, coconut flour, truvia, baking powder, baking soda, and salt.
- Add the buttermilk, eggs, oil and vanilla and use a hand mixer on medium to combine all the ingredients, stopping to scrape down the sides at least once. Mix until well combined and all ingredients are incorporated, about 2 minutes.
- Pour into the prepared cake pan and bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool in the pan for at least 45 minutes on a cooling rack. When fully cooled, turn out onto a cake plate, slice into 16 slices and serve topped with whipped cream if desired (just add 0.2 net carbs per tablespoon whipped cream).
