Low Carb Chocolate Cake with Frosting

 

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Low Carb Chocolate Cake with Frosting

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When people talk about losing weight what usually comes to mind is the regimental diet one has to subject himself to – the calorie restriction, the meals consisting of mostly salads, little meat, and no sweets. Although calorie restriction is effective, it can be boring and more than that it is not sustainable.

However, low-carb diets aren’t exactly like that. In spite of the carb limits imposed, low carb diets are fun and highly creative. A lot of chefs have embraced this diet to create their own low carb or ketogenic version of your everyday favorites like say for example chocolate muffins! I mean, who doesn’t love chocolate with all its nutty, bitter and at the same time sweet goodness? I for one have days where I crave for something saccharine and when that usually happens it’s all about the chocolate. And yesterday was exactly just that.

I had to give in to my cravings or else I would feel crazy with deprivation, but I also know that surrendering myself to this temptation might wreak havoc on the body that I have been working for months. So I had to make a compromise with myself and poured over Pinterest for some good moist chocolate cake recipes. Luckily, I found one and I am sharing it all with you for days when you crave for one too. Enjoy!

P.S.

I made my chocolate cake into mini cakes likes cupcakes so I don’t go crazy eating everything that I’ve done. = )

Yields: 10

  • For the cake:
  • 8 eggs
  • 1 cup xylitol, erythritol, or coconut sugar
  • 1 cup whole milk or coconut milk for dairy free
  • 3 cups almond flour (also called almond meal), my favorite is Honeyville (see notes)
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 7 Tb. good quality cocoa powder, my favorite is Valrhona
  • 8 Tb. (4 oz.) unsalted butter melted or melted ghee or coconut oil for dairy free (I like ghee better)
  • 2 tsp. vanilla
  • For the Frosting:
  • Use your favorite frosting or make whipped cream or coconut whipped cream (am doing chocolate frosting)
  • 1 pint heavy cream
  • 1/4 cup xylitol, erythritol, or coconut sugar
  • 1 teaspoon vanilla
  • *** Recipe courtesy of Preheat to 350.

Make the Cake:

Preheat oven to 350 ° C

Line the bottom of 2 round 8″ x 2″ cake pans with parchment paper. The easiest way to do this is to trace around the bottom of a cake pan with a pencil on a sheet of parchment paper large enough for 2 cake pan bottoms. Fold the paper in half so that when you cut out 1 circle, you’re actually cutting out 2. Grease sides of pan and top of parchment paper with butter or coconut oil spray.

May also be made as sheet cake: grease a 9″x13″ baking pan.

Dough may be mixed with a spoon, with a hand-held mixer, or a standing mixer.

Beat eggs, in a bowl large enough to hold all of the ingredients. Add xylitol and milk and combine. Add all of the other ingredients and combine well.

Divide batter evenly into prepared pans. Bake at 350° for about 25-32 minutes. Cook until cake is just set. Do not overbake. Slightly underbaking is better than overbaking.

Oven temperatures and cooking times vary. The best way to test for doneness is by lightly touching the center of the cake. The cake should feel just set.

The first time you do this you want to get a feel for what is jiggly and what is set. The description makes it sound more complicated than it is…but I think it will be helpful.

Look at the cake after about 20 minutes, when it is clearly not yet done and the center is jiggly. Check again after 3-5 minutes and you’ll notice that the center is getting more set. When the center has just completely set touch it lightly. If it feels really soft let it cook a little more. Check every few minutes, touching gently in the center, and remove from the oven when set but still a little soft. Notice how long this took. The next time you’ll know exactly for how long to bake the cakes. Also, you get the feel of it after the first time so it isn’t so nerve-wracking. Let cake cool completely before frosting.

Make the Whipped Cream:

Combine cream, sweetener, and vanilla in a bowl. Using a hand-held mixer or standing mixer, beat cream until stiff peaks form. Start at medium speed so the cream doesn’t splatter. As cream firms, increase speed to high.

Assemble Cake:

Gently invert 1 layer onto a serving plate and remove parchment paper. Top with about 1/3 of the whipped cream. Place 2nd layer on top. Frost sides and top of cake with remaining whipped cream.

Refrigerate until ready to serve.

  • Preparation time: 15 minutes
  • Cook time: 345 minutes
  • Total time: 1 hour

Nutrition

  • Calories: 265
  • Fat: 23 grams
  • Carbs: 4 grams
  • Protein: 9 grams