Chocolate Cake

Published by Shelia Hall Crosby · February 28 ·

 

Chocolate Cake

2 C almond meal
1/2 C cocoa powder
1 t salt
1 t baking powder
1 C Swerve or Pyure

Mix the above well, then add:

1 stick butter, melted
4 eggs, beaten
1 t vanilla
1/4 c water as needed

Preheat oven to 350*. Divide batter between 2 greased (not floured!) 9-inch cake pans. Bake about 25 minutes or until inserted toothpick comes out clean. Invert onto cooling racks and cool completely.

Chocolate Cream Cheese Frosting
(this will frost one layer so double the recipe if you want frosting inside as well as on top)
8 oz cream cheese, softened
1/2 C cocoa powder
40-ish drops liquid stevia as desired or 3/4 cup of Confectionate Swerve
1/4 C milk or cream as needed to get the right texture

Berries for garnish, if desired.

Pecan Pie Bacon Bundt Cake

This gorgeous bundt cake may be the ultimate low carb Thanksgiving dessert. Tastes like pecan pie, eats like cake. It's two healthy, grain-free desserts in one.

Ingredients

Cake:
• 3 cups almond flour
• 1/3 cup coconut flour
• 1/4 cup unflavoured whey protein powder (can also use egg white protein powder)
• 1 tbsp baking powder
• 1/2 tsp salt
• 12 tbsp butter, softened
• 1 cup Swerve Sweetener
• 6 large eggs, room temperature
• 1 tbsp Yacon syrup or molasses (optional)
• 1 tsp caramel extract (can use vanilla)
• 1 to 1 1/2 cups unsweetened almond milk
• 1 cup chopped, toasted pecans
Glaze:
• 3 tbsp butter
• 1 tsp Yacon syrup or molasses (for color and flavor)
• 6 tbsp powdered Swerve Sweetener
• 1/4 tsp caramel or molasses extract
• 1 tbsp whipping cream
• 1/2 cup toasted pecan halves
• Fried Crispy Bacon (optional)

Instructions

Cake:
1. Preheat oven to 325F and grease a large bundt pan very well.
2. In a medium bowl, whisk together the almond flour, coconut flour, protein powder, baking powder, and salt.
3. In a large bowl, beat the butter with the sweetener until lightened and fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl and the beaters as needed. Beat in the Yacon or molasses and the extract.
4. Beat the almond flour mixture in two additions, alternating with a half cup of almond milk. Beat in additional almond milk if your batter is very stiff and thick. Stir in pecans.
5. Dollop the batter into the prepared bundt pan and smooth the top. Bake 50 to 60 minutes, until cake is golden brown and the top is firm to the touch. A tester inserted in the center should come out clean.
6. Remove and let cool 15 minutes in the pan, then transfer to a wire rack to cool completely.
Glaze:
7. In a small saucepan over low heat, melt butter with molasses or yacon syrup, stirring until smooth.
8. Remove from heat and stir in powdered sweetener, caramel extract and whipping cream. Drizzle over cooled cake. Sprinkle with pecan halves and crumbled bacon (optional)

Notes

Serves 16. Each serving has 4.66g NET CARBS.

Food energy: 341kcal Total fat: 29.92g Calories from fat: 269 Cholesterol: 100mg Carbohydrate: 8.79g Total dietary fiber: 4.13g Protein: 9.39g

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