Gluten free low carb chocolate cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Cocoa, dry powder, unsweetened, 2 tbsp Flax Seed Meal (ground flax), 2 tbsp coconut flour 1 Tablespoon Hazelnuts, 0.25 cup, ground Almonds, 1.5 cup, ground Salt, 1 dash Apples, fresh, 1 mediumEgg, fresh, 1 large Coconut Oil, 2 tbspSweetener equivalent to 1/4 cup (4 tablespoons) of sugar. Green and blacks 70% chocolate, 100 gram(s) (optional adjust nutritional info)
Pre heat oven to 160 Centigrade ( 320 Fahrenheit)
Mix all dry ingredients in one bowl. Mix all the wet in another bowl. Add wet to dry and stir well. Leave out chocolate.
Pour into a greased, lined or square cake tin, it is better to aim for a shallow cake than a deep one as the centres take longer to bake than with wheat flour. Bake for 20 to 30 minutes, depending on depth of tin.
Cool in the tin for 30 minutes then carefully turn out.
Melt the chocolate (optional) and spread over the top. Cut into 12 pieces whilst the chocolate topping is still soft.
Serving Size: Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user DISCOVERLIFE.
Mix all dry ingredients in one bowl. Mix all the wet in another bowl. Add wet to dry and stir well. Leave out chocolate.
Pour into a greased, lined or square cake tin, it is better to aim for a shallow cake than a deep one as the centres take longer to bake than with wheat flour. Bake for 20 to 30 minutes, depending on depth of tin.
Cool in the tin for 30 minutes then carefully turn out.
Melt the chocolate (optional) and spread over the top. Cut into 12 pieces whilst the chocolate topping is still soft.
Serving Size: Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user DISCOVERLIFE.
Nutritional Info Amount Per Serving
- Calories: 171.8
- Total Fat: 13.8 g
- Cholesterol: 15.4 mg
- Sodium: 20.4 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 4.2 g
- Protein: 4.9 g
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