Super Tasty Low Carb Chocolate Fudge Cake | 1g Net Carb

Description

This Chocolate Fudge Cake is a lifesaver on the Keto Diet for chocoholics  & it is an absolute necessity on the keto diet.  It is not necessary that every dessert that is labeled keto actually tastes good but I am quite sure that if you will give this one a try, it will quickly become a favorite recipe of yours. Doesn’t that look drool-worthy?  And think, it’s keto, low carb, and sugar-free.

I use very low sugar cocoa powder that makes it super dark in color and amazingly fluffy.

Furthermore, the frosting on top is very much like a fondant you find on those premade cakes at the grocery store. It is lovely with or without the frosting. I always verify first about the macros when I calculated them. Because this is one of the best desserts I’ve ever had and it has one 1g Net Carbper slice.

I would love to recommend this recipe to all Keto Diet/Low Carb Diet lovers.

Ingredients

| Cake |

  • 1/4 cup Almond Flour
  • 1/4 cup Coconut Flour
  • 1/4 cup Sweetener (Better to use Erythritol)
  • 1/3 cup Cocoa Powder
  • 1/2 tsp Baking/Bicarbonate of Soda
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/3 cup Coconut Oil, soft
  • 1 tsp Vanilla Extract/Sugar-Free Syrup
  • 2 Eggs
  • 2/3 cup (158ml) Water

| Frosting |

  • 1/2 cup Butter
  • 85g (3oz) Dark Chocolate, chopped, 75% or higher (I used Lindt 85%)
  • 1 tsp Vanilla Extract/Sugar-Free Syrup
  • 3 tbsp Sweetener

Instructions

  • Preheat oven to 175C/350F.
  • CAKE: In a medium bowl, add almond flour, coconut flour, sweetener, cocoa powder, baking powder, baking soda, and salt. Mix well.
  • In a large bowl, mix coconut oil, eggs, vanilla, and water. Make sure to beat it well.
  • Slowly add your dry ingredients to your wet mixture and mix well.
  • Pour mixture into a well-greased square pan (about 8×8).
  • Bake for 20-25 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  • Set cake aside and leave to cool.
  • FROSTING: In a microwave-safe bowl, melt your butter. Add chocolate and leave to melt (about 5 minutes).
  • Add sweetener and vanilla and stir well. Then place in the fridge until cooled. Once they are cooled, then mix with a whisk or fork to make it slightly fluffy.
  • When your cake has cooled, spread with the frosting. Cut into 16 and enjoy.
 

Nutritional Facts

Total Servings: 16

Nutritional values Per Slice: Calories: 230kcal | Fat: 22g | Protein: 4g | Net Carbs: 1g

Yield8 servings

Ingredients

  • 1 1/2 cups fine almond flour
  • 1/4 cup cocoa powder
  • 2 tbsp dutch cocoa or additional regular
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup water or milk of choice
  • 3 eggs, including the vegan option listed earlier in the post
  • 1/3 cup granulated erythritol or regular sugar
  • 1 1/2 tsp pure vanilla extract

Instructions

  • *For a double layer cake, simply double the recipe and bake in two 8-inch pans.
  • Preheat oven to 350 F. Grease an 8-inch pan, or line with parchment.
  • Stir all ingredients together very well, then spread into the pan.
  • If needed, use a second sheet of parchment to smooth down.
  • Bake 14 minutes on the center rack.
  • Let cool completely before frosting.

Nutrition Facts

(Based on 8 slices)

Calories: 130
Total Fat: 9g
Saturated Fat: 0.9g
Sodium: 175mg
Total Carb: 6g
Net Carbs: 2.7g
Dietary Fiber: 3.3g
Sugars: 0.2g
Protein: 6.9g
Weight Watchers Smart Points: 4 points per slice