Low Carb Chocolate Cake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 215.9
- Total Fat: 14.2 g
- Cholesterol: 62.0 mg
- Sodium: 259.7 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 3.7 g
- Protein: 7.9 g
View full nutritional breakdown of Low Carb Chocolate Cake calories by ingredient
Introduction
Low Carb Chocolate Cake Low Carb Chocolate CakeNumber of Servings: 6
Ingredients
-
1.25 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
0.25 cup Cocoa, dry powder, unsweetened
0.50 cup Coconut Sugar (make lower carb by using sweetener)
1 tsp Baking Powder
0.25 tsp Baking Soda
0.25 tsp Salt
2 large Egg, fresh, whole, raw
0.50 cup Coconut Milk, original, Friendly Farms
0.50 tbsp Vanilla Extract
0.50 tbsp Cider Vinegar
Directions
1. Sift together first six ingredients
2. Add remaining ingredients. Stir gently to combine
3. Heat over to 350 degrees
4. Spray 6-inch cake pan with Baking Spray, line bottom with parchment paper.
5. Pour batter into pan, smooth top.
6. Place in oven. Turn temperature to 400 degrees. Bake for 5 minutes.
7. Reduce temperature to 350 degrees and bake for 20-30 minutes.
8. Remove from oven. Allow to cool in pan for 10 minute.
9. Remove from pan and serve.
2. Add remaining ingredients. Stir gently to combine
3. Heat over to 350 degrees
4. Spray 6-inch cake pan with Baking Spray, line bottom with parchment paper.
5. Pour batter into pan, smooth top.
6. Place in oven. Turn temperature to 400 degrees. Bake for 5 minutes.
7. Reduce temperature to 350 degrees and bake for 20-30 minutes.
8. Remove from oven. Allow to cool in pan for 10 minute.
9. Remove from pan and serve.