Death by chocolate – Low carb chocolate bundt cake

low carb chocolate cake

Hey guys, it’s me again. Rania, and let me tell you about this gem of a recipe I just discovered.  Low carb Death by chocolate Bundt cake. If you’ve gotta go low carb with chocolate then this is the way to go! I really can’t believe that I’m able to eat such decadent sweets and call it low carb. It really does taste very close to a pound cake, its super moist and delicious and also quite low in calories  with 264 calories a serving and only 5 grams’ net carbs. This recipe makes 16 servings and I know by now you are probably thinking each serving is one bite right? wrong! its quite big, so you will need a deep Bundt cake pan. If you don’t have one you can just divide it up and make two cakes, yes it’s that big.

Well lets move on to the recipe and let me know how it goes

Low carb chocolate bundt cake
Serves 16
An awesome recipe for low carb chocolate cake.
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
  1. 1 cup Coconut flour (I use bob’s red mill)
  2. 1 and 1/4th cup Almond flour (I use bob’s red mill)
  3. 200g cream cheese
  4. 15 large eggs
  5. ¾ cup of half and half, or unsweetened almond milk (I prefer almond milk)
  6. ½ cup of Hershey’s dark cocoa powder
  7. 4 table spoons of Hershey’s sugar free chocolate syrup (you can also melt 3 squares of 85% chocolate instead)
  8. 2 sticks of melted butter
  9. 1 and ½ cup of swerve sweetener
  10. 1 teaspoon of Vanilla extract
  11. 1 teaspoon of salt
  12. 1 teaspoon of baking powder
  13. 7 drops of liquid stevia hazelnut flavour
Instructions
  1. Preheat oven to 300 F, or 150 C.
  2. Mix all wet ingredients including the cheese in a bowl
  3. Mix all dry ingredients together in anotehr bowl
  4. Wisk the dry ingredients into the wet ingredient and mix well using an electrical hand mixer to ensure all ingredients are well incorporated
  5. Pour the mixture into a large Bundt cake pan that has been greased or sprayed to avoid sticking.
  6. Cook for 1 hour 30 to 1 hour 50. Check that the cake is cooked thoroughly using a toothpick.
  7. Take out of the oven and allow to cool for 30 to 45 min before inverting.
  8. Decorate with some sugar free chocolate syrup in the groves of the Bundt cake and enjoy!
Notes
  1. The cake keeps well in the fridge and will last for over 10 days so share and enjoy!!
Our Low Carb Recipes https://ourlowcarb.com/

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