Low Carb Chocolate Cake

low carb chocolate cake, low carb dessert recipes

I just recently celebrated my birthday with a low carb chocolate cake. Being diabetic, I have been looking for and trying different recipes to use at tea parties and other parties like a birthday, anniversary or a Christmas party that are diabetic friendly and could also be enjoyed by others who do not have dietary restrictions like for 'no sugar', 'gluten free' or 'wheat free'.



I used to just make or buy a regular cake and then use the excuse "Well it's my birthday!" and then walk on my treadmill until my blood glucose levels came down to an acceptable level... I do not have to do that anymore with the fabulous recipe I found. It is one of the few low carb dessert recipes I have made that is satisfying for that sweetness, and it didn't spike my blood sugar. It therefore goes with out saying that I am very pleased with this diabetic dessert recipe!

This low carb flourless chocolate cake was fairly easy to make and I happened to have all the ingredients (except almond milk which I do not like so I don't buy it) which doesn't happen often. If you are sensitive to erythritol this isn't the recipe for you since it is used in the cake and the frosting. If you have had good luck with other low carb sweeteners, I am sure they would work well too.

To make this ultimate chocolate cake recipe in the low carb arena, (at least of the ones I have tried,) visit Carolyn over at her website: All Day I Dream About Food

A Couple Things I Did Differently With This Low Carb Chocolate Cake:

~I do not use almond milk at all, so I substituted 2/3 c. cream in the cake.

~My frosting turned out stiff even before I put the xanthum gum in so I didn't use it. I even added two tablespoons cream to thin it and I probably could have added 3 or 4 to make it easier to spread. It did turn out yummy though.

Update: OK, I have since made this several times and my frosting turned out so much better and I did have to use the xanthum gum...not sure what happened with my first try, so this is a prime example of why one should never make a new dish for company without trying it out first to test it!!  I also need to update my pictures which leave a lot to be desired...  :)

~Like Carolyn, I recommend Honeyville Almond flour and Swerve erythritol. I have had good luck with these brands and at least with the almond flour, I have greasy results with other brands. 

NB: Swerve can have a 'cooling' effect. It is like you have just eaten a mint...to counteract this it is recommended to add another sweetener to this and it will eliminate the effect.

Update: OK, I have since made this several times and my frosting turned out so much better and I did have to use the xanthum gum...not sure what happened with my first try, so this is a prime example of why one should never make a new dish for company without trying it out first to test it!!  :)

~And one last thing...I did not use sprinkles! ;-)


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