This low carb chocolate cake is super moist with a thick and tasty icing. With only 3 grams of carbs per slice this cake is perfect to eat with an afternoon coffee or decorate for a diabetes-friendly birthday or celebration. Your friends and family will never even know it’s low in carbs. 🙂
Whip up the ingredients in a bowl and bake for just 15 minutes, cool, ice and you’re ready to go!
Chocolate Mud Cake
Servings: 16 slices
Carbs: 3g
Ingredients
Cake
- 1.5 cups blanched almond flour – see notes below
- 6 Tablespoon unsweetened Dutch cocoa powder
- 2.25 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
- 3 large eggs
- 1/3 cup natvia sweetener
- 1.5 teaspoon vanilla extract
- Baking paper
Icing
- 200 g cream cheese
- 1/4 cup unsweetened Dutch cocoa powder
- 1/4 cup natvia sweetener
- 1 teaspoon vanilla extract
- 2 Tablespoon milk
Instructions
- Preheat oven to 180C.
- Line a 20cm circular cake pan with baking paper.
- Add all the ingredients to a bowl and stir until combined well.
- Pour into the cake pan and spread evenly.
- Place on the middle rack in oven and bake for 15 minutes.
- Remove from the oven. Remove the cake from the pan by lifting out the baking paper, and place on a wire rack to cool.
- Once cooled, combine all the icing ingredients then spread over the cake, including the sides.
- Slice into pieces and enjoy!
Notes
*Store in the fridge up to a week.
Almond flour – you can also use almond ‘meal’, which tends to be cheaper at the supermarket. You can purchase ‘blanched’ flour in some places, but if not, place in a small pan over low heat for a few minutes and stir regularly. This ‘blanches’ it to give it a different flavour. Alternatively, just skip this step and use the almond flour/meal as is.Â
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