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18 July, 2018

Keto Chocolate Fudge Cake

Posted in : #healthymumma, Baking, C4K Bariatric Kitchen, Cakes & Cupcakes, Desserts, Diabetic Friendly, Gluten Free, Party Food, Refined Sugar Free, Snack: Sweet on by : C4Kkitchen Tags: ,


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Keto Chocolate Fudge Cake
Makes: 24 bariatric portions

  • Ingredients:
    -300g 90% dark chocolate
    – 1/2 cup heavy cream
    – 175g unsalted butter
    – 1 teaspoon instant coffee
    – 6 eggs
    – 1/4 cup stevia (or low calorie sweetener of your choice)
    – 1 teaspoon vanilla extract
    – 1/4 cup coconut flour
  • Method:
    – Preheat the oven to 160 degrees Celsius and prepare a springform 20cm round cake tin by greasing and lining the base with baking paper.
    – Place the dark chocolate, cream and butter in a sauce and over a very low heat continually stir until the chocolate has nearly completely melted.
    – Remove from the heat and continue to stir until the chocolate has completely melted, set aside to cool slightly.
    – In a small mixing bowl add in the remaining ingredients and whisk with a fork until well combined.
    – Use a spatula to combine the two mixture together until just combined.
    – Pour into the prepared cake tin and bake for 30 minutes or until the cake is set and cooked through, for a more fudgey cake reduce the cooking time by 5 minutes.
    – Allow to cool in the cake for 10-15 minutes before transferring to a wire rack to cool completely.

Nutritional Value per bariatric portion:
– Calories: 160
– Total fat: 14.6g
– Total carbohydrates: 3g
– Sugar: 1.5g
– Protein: 3.2g

  • Recipe Notes:
    – Store in an air tight container to be used within 5 days
    – This recipe is freezer friendly, to be consumed within 6 months.
    – Delicious served cold as a cake or slightly warmed with a dollop of cream or some fresh berries.

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