Low Carb Rich Chocolate Brownie Cake
Prep time
Cook time
Total time
A rich chocolate cake, low-carb and gluten-free suitable for diabetics, coeliacs and those following a low-carb diet.
Recipe type: Dessert
Serves: 10
  • 125g/4.5oz Stevia sweetened Cavalier plain chocolate (or other sugar free dark chocolate)
  • 45ml/3 tbsp strong coffee (or rum or water plus 1 tsp vanilla)
  • 125g/1 stick unsalted butter, softened
  • 125g/1 cup Truvia or Erythritol (Sukrin granular)
  • 6 drops of liquid Stevia
  • 3 eggs separated
  • 50gm/1/2 cup ground almonds
  • 1tbsp coconut flour
  • pinch of salt
  1. Preheat oven to 180c Gas mark 4
  2. Grease and baseline 20.5cm (8in) square (for brownies) or round (for cake) tin.
  3. Melt chocolate with coffee (or other flavouring) in a bowl over pan of simmering water. Let cool slightly.
  4. Beat egg whites with salt to form soft peaks.
  5. Beat butter and sugar substitute until light and fluffy, beat in egg yolks until smooth and creamy. Stir in chocolate mixture, ground almonds and coconut flour. Stir in a spoonful of egg whites to loosen mixture.
  6. Fold in remaining egg whites carefully and pour into prepared tin. Bake for about 35 minutes until skewer comes out clean.
Frosting: (Nutrition info is for frosted cake) 125g/1 stick softened butter mixed with 125g/4.5oz chocolate (as above) melted with 2tbsp coffee, rum or water, plus 50g/1/2 cup Sukrin powdered (powdered erythritol) and 10 drops of liquid Stevia. Beat well. Decorate with chocolate shavings.

(Note:If using Cavalier Stevia dark chocolate your fibre will be much higher - I have given calculations without that to allow for different types of sugar-free chocolate.)
Nutrition Information
Serving size: 1/10 Calories: 390 Fat: 37g Carbohydrates: 5.8g (5.4net) Sugar: 0 Fibre: .4g
Recipe by Kim's Club at http://kimsclub.co.uk/?p=59