Gluten free low carb chocolate cake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Gluten free low carb chocolate cake calories by ingredient
Introduction
This is a dense, filling low carb chocolate cake made with nut flours instead of high carb foods such as rice flours etc. Omitting the chocolate topping will reduce the carbs even further. This can also be adapted to other ingredients such as adding different chopped nuts, or increasing the carbs with chocolate chips or the addition of berries.Sweetener to the equivalent of up to a 1/4 cup of sugar can be added. I find that if you don't have a sweet tooth lower amounts can be used. This is a dense, filling low carb chocolate cake made with nut flours instead of high carb foods such as rice flours etc. Omitting the chocolate topping will reduce the carbs even further. This can also be adapted to other ingredients such as adding different chopped nuts, or increasing the carbs with chocolate chips or the addition of berries.
Sweetener to the equivalent of up to a 1/4 cup of sugar can be added. I find that if you don't have a sweet tooth lower amounts can be used.
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 medium
Egg, fresh, 1 large
Coconut Oil, 2 tbsp
Sweetener equivalent to 1/4 cup (4 tablespoons) of sugar.
Green and blacks 70% chocolate, 100 gram(s) (optional adjust nutritional info)
Directions
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.