Incredible Low Carb Chocolate Cake (THM S or E; Gluten-Free)
Author: 
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. Butter pans. Dust with flour and tap out the excess.
  3. Mix together flour, Pyure, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  4. Add eggs, buttermilk, warm water, butter/oil, and vanilla.
  5. Beat on a medium speed until smooth. This should take just a couple of minutes.
  6. Pour batter into one 9x13; two rounds; or 18 to 24 cupcake wells (depending on size of cupcakes you want).
  7. Bake for 30-35 minutes until toothpick in center of cake comes out clean. (Convection oven: 22 to 28 minutes.)
  8. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
  9. Frost with your favorite frosting and enjoy!
Nutrition Information
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/