Low Carb Chocolate Fudge Cake Squares – Kim’s Club

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.
Recipe type: Dessert
Serves: 16
Prep time: 
Cook time: 
Total time: 
  • 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
  • 3 Eggs
  • 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
  1. 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.
  2. 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.
Nutrition Information
Serving size: 1 square Calories: 79 Fat: 5.4g Carbohydrates: 2.55g (1.05g net) Fibre: 1.5g Protein: 2.8g

2014-07-07 08.30.31

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