Incredible Low Carb Chocolate Cake (THM S or E; Gluten-Free)
- butter and flour for coating and dusting the cake pan
- 1½ cups Very Low Carb Flour Mix* (or other other low carb baking blend with ½ almond flour and ½ other ingredients)
- 1¼ cups granulated Pyure (or Gentle Sweet or Homemade Pyure or other stevia blend or double a cup-for-cup sugar substitute)
- ¾ cup unsweetened cocoa powder
- ½ TBSP baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs
- ⅔ cup almond milk or buttermilk or half and half
- ½ cup sour cream or yogurt
- ¾ cup warm water
- ¼ cup melted butter or oil
- 1 tsp. vanilla extract
- Preheat oven to 350 degrees.
- Butter pans. Dust with flour and tap out the excess.
- Mix together flour, Pyure, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, buttermilk, warm water, butter/oil, and vanilla.
- Beat on a medium speed until smooth. This should take just a couple of minutes.
- Pour batter into one 9x13; two rounds; or 18 to 24 cupcake wells (depending on size of cupcakes you want).
- Bake for 30-35 minutes until toothpick in center of cake comes out clean. (Convection oven: 22 to 28 minutes.)
- Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
- Frost with your favorite frosting and enjoy!
Serving size: 1 piece Calories: 84 Fat: 6 Carbohydrates: 3 Sugar: 1 Protein: 3
Recipe by Donna Reish at https://donnareish.com/incredible-low-carb-chocolate-cake-thm-gluten-sugar-free/
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