Low Carb Gluten-free Chocolate Cake
Updated: Oct 8, 2018
Moist and chocolatey cake
Finally now on Low Carb and Keto you can have your cake and eat it too . Incredibly moist and extremely chocolatey, this is the ultimate gluten free, low carb and keto chocolate cake. Just made with just a few main ingredients, this is sure to be a true crowd pleaser.
Nutrition Information of Key Ingredients (WW Points per slice - 6 SP )
*Note: Nutrition information may vary slightly. Nutritional information is negligible for all other ingredients
Serving Size - 1 slice
Recipe yields - 8 inch round cake - 12 servings
Prep Time: 15 mins Bake Time: 20 mins
1 cup almond flour
1/2 cup flax seed meal finely ground
2 teaspoon baking powder
1/2 cup + 2 tbsp unsalted butter
1 cup Swerve/ sweetener of choice
2/3 cup unsweetened coco powder
0.5 teaspoon salt
1 teaspoon instant coffee powder
4 eggs at room temperature***
Method of Preparation
Preheat the oven to 350°F/180°C. Grease and line an 8-inch cake pan, set aside.
Add almond flour, flax seed meal and baking powder to a medium bowl. Whisk until thoroughly combined, set aside.
In a separate large microwave safe bowl, add butter, sweetener, cocoa powder, salt and coffee powder and melt the ingredients. You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated. Remove from heat and allow the mixture to cool slightly.
Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture.
Bake for 15-20 minutes, or until set and a toothpick inserted comes out just clean.
Allow to cool for at least 30 minutes in the cake pan, before transferring to a rack.
Enjoy your cake as is or sprinkle some swerve / sweetener on top. If you really want to indulge, add some whipped cream.
***Must use eggs at room temp. Else your flours will not mix properly for a smooth consistency