Triple Chocolate Fudge Cake (Low Carb, Sugar Free, THM-S)
Servings: 9 Servings
Ingredients
For the Cake:
- ¾ Cups THM Baking Blend
- ⅔ Cups Gentle Sweet
or your favorite granulated or powdered on plan sweetener.
- ⅓ Cup Cocoa Powder
- ½ Teaspoon Baking Soda
- ¾ Teaspoon Baking Powder
- ¼ Teaspoon Mineral Salt
- ⅓ Cup Melted Coconut Oil I use refined coconut oil so there is no coconut flavor.
- 1 Teaspoon Vanilla
- 2 Eggs
- ⅔ Cup Water
For the Ganache:
- 1 Recipe Low Carb 3 Ingredient Sweetened Condensed Milk You should have 1 ¼ Cups
- ¼ Cup Lily's Stevia Sweetened Chocolate Chips
For the Frosting:
- ¾ Cup Butter
- ¾ Cup Lily's Stevia Sweetened Chocolate Chips
Instructions
Make the Cake
- Preheat oven to 350.
- In a large mixing bowl, mix all the dry cake ingredients together.
- Add melted coconut oil, vanilla, eggs, and water and mix well.
- Pour batter into a greased 8x8 cake pan.
- Bake in preheated oven for 30-35 minutes, or until center top of cake is dry.
- Allow cake to completely cool.
Make the Ganache
- Prepare Low Carb Sweetened Condensed Milk.
- Mix the Condensed milk with ¼ cup Lily's Chocolate Chips.
- Using a wooden spoon handle, poke holes all over the cake.
- Immediately pour the chocolate condensed milk mixture over the holes.
Make the Frosting
- In a microwaveable container, melt ¾ cup butter.
- Immediately add ¾ cup Lily's chocolate chips and stir until completely melted.
- Place in refrigerator for 30 minutes or until the butter hardens.
- Remove from refrigerator and beat frosting using an electric hand mixer. (The frosting should be thick and fluffy.)
- Frost cake and refrigerate if desired (but not necessary).
Notes
If you do not have the THM Baking Blend, you can use ¼ cup each of Almond Flour, Coconut Flour, and Flax Meal. Nutrition information per piece: Calories - 519; Fat - 47; Protein - 7; Carbs - 11; Fiber - 9; Net Carbs - 3
Nutrition
Serving: 1g