This recipe uses coconut flour so is ideal for those with nut allergies. Also, I use a lactose free yogurt and gluten free baking powder. If you are paleo, feel free to substitute coconut yogurt for the greek yogurt – I use a brand called COYO – and coconut sugar instead of Truvia.
Low Carb Chocolate Fudge Cake Squares - Kim's Club
Coconut flour based chocolatey squares with a fudgey topping.
Author: Kim's Club
Recipe type: Dessert
½ cup/60g Coconut Flour
1 tbsp/5g Cocoa Powder (unsweetened)
¼ tsp salt
¼ cup/90g Truvia or Swerve
1 tsp Gluten Free Baking Powder
½ cup/120g Greek Yogurt
1 tsp Vanilla
150g/5oz Sugar-free dark chocolate (I use Cavalier Stevia sweetened dark chocolate)
1 tbsp butter
1tbsp hot water
Optional: Liquid Stevia or Sucralose drops to boost sweetness
Preheat oven to Gas 5, 190C, 375F. Grease and base line with baking parchment an 8"x8" square pan. Mix all the dry ingredients in a good size bowl. In a separate bowl mix all the wet ingredients, add to dry and mix well. Pour into prepared pan and bake for about 40 minutes or until a toothpick comes out clean.
Prepare topping: In the top of a double boiler, or carefully in a microwave, melt the chocolate, and butter. Mix well and add the hot water plus sweetener if using stirring well. Pour over the cooked cake and cool, then refrigerate until cold. Cut into 16 squares.
So there are times when we need a quick fix. You know, you want something yummy, maybe the girls are coming for coffee, maybe the kids are asking for breakfast muffins and you just can’t be faffed with scratch baking? So you spend some money on a mix. In the low carb world this usually means spending a bigger chunk of cash then you would on a bog standard cake mix, but what’s a girl to do? I ALWAYS splurge on a good mix stashed away in the cupboard for those moments. You can buy the one I use by clicking on the link down the right side of the page.
I wanted some cinnamon streusel muffins and I wanted them NOW. I keep a box of Sukrin cake mix in the cupboard – yes it is a luxury – but I can tell you that it has saved my bacon (mmmmmm….bacon…) a few times. Like when my daughter’s gluten-intolerant friend came over and her other friends were eating birthday cake! I rustled cake up for her STAT!
Anyway I just thought I would throw this little tweaking of a cake mix out there in case any of you sometimes feel the way I do. You don’t have to use THIS low-carb cake mix, I just find it is the best available here in the UK. (No, they don’t pay me to say that!) This tweak should work with any cake mix, low carb or not.
Just take 2 tablespoons of the mix and set aside in a bowl with 3 tablespoons of ground almonds, 2 tablespoons of Erythritol, Truvia or Swerve, 1/4 tsp of cinnamon, and 1 tablespoon of butter. Mix with a fork until grainy.
Follow the recipe on the box using the rest of the mix but adding 1/2 tsp of cinnamon. (Feel free to use any other spices, I just like cinnamon). Grease muffin pans, fill 3/4 full with mix and sprinkle streusel on top. Bake according to box.
This mix made 16 muffins! (I made big ones and small ones so I actually had about 18) Each big muffin has 100 kcal, 7.5g carbs, 3g fibre (4.5g net carbs). If you use a different mix adjust the nutrition accordingly.