Who doesn't love a moist, rich chocolate, fudge cake with creamy chocolate icing? Here is one, with a lovely crumb, that you can eat even if you are on a Low Carb or Keto diet!
I took my classic dark chocolate cake and turned it low carb, and this is the recipe.
Please note: This recipe uses Vital Wheat Gluten though, so if you gave a gluten intolerance or sensitivity, this recipe definitely won't be suitable for you.
Low Carb Chocolate Cake Recipe Print Recipe
125.6g Net Carbohydrates for the whole loaf (based on ingredients I have used please see values at the end of the recipe).
10.5g per slice (cut into 12 slices).
40g Almond Flour
40g Vital Wheat Gluten Flour
20g Coconut Flour
20g Psyllium Husks
1/2 stp Xanthan Gum
1 1/2 tsp Baking Soda
1/2 tsp Salt
150g Granulated Sweetener
5ml Lemon Juice
90ml Oil (of your choice, should be liquid when adding to the recipe)
2 tsp Vanilla Extract
1/2 cup boiling water
100g Powdered Sweetener
40g Double Cream
75g Low Carb Chocolate
Preheat oven to 145°C (fan oven).
Grease and line an 8” cake tin.
Add lemon juice to milk and set aside.
Combine dry ingredients, in mixer bowl.
Add the eggs, milk & lemon juice mixture, oil and vanilla, and beat at medium speed until just combined. Add the boiling water and mix immediately by hand until the batter is smooth (don’t over mix).
Pour into the prepared 8” cake tin. Tap tin once, firmly on the counter to reduce large bubbles in the mix.
Bake for 60 mins, until the cake just begins to pull away from the sides of the tin, and a skewer inserted comes out clean.
Allow to cool in the tin for 10 minutes, then turn out onto cooling rack.
Break the chocolate up and put in microwave proof dish. Pour over the double cream. Melt together in the microwave at low power, for 20 seconds at a time, stirring in between, until the chocolate had just melted enough to stir into the cream to a smooth consistency. Do not allow the cram to boil at all or the chocolate will seize.
In a separate bowl, beat the butter until creamy, then add the powdered sweetener and beat until fluffy. While beating on low, pour the chocolate cream mixture in and beat until soft peaks form.
Once the cake is completely cool, it can be iced.
Almond Flour: 2.8g (6.9g / 100g)
Vital Wheat Gluten: 3.7g (9.3g / 100g)
Coconut Flour: 4.3g (21.7g / 100g)
Psyllium Husks: 0.3g (1.73g / 100g)
Cocoa: 3.6g (8.9g / 100g)
Milk (Lactofree): 3.1g (2.6g / 100g)
Lemon Juice: 0.8g (7g / 100g)
Butter: 0.6g (0.6g / 100g)
Powdered Sweetener: 3g (3g / 100g)
Dbl Cream (Lactofree): 1.2g (2.9g /100g)
Low Carb Chocolate 5.2g (7g / 100g)
The values in brackets are the net carbs shown on the packaging of the ingredients I used - please check your ingredients to verify the net carbs for yourself.