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.
Plain Yogurt (Can substitute plain coconut yogurt such as Co-Yo) 1tbsp
Stevia Sweetened Dark Chocolate (or 80% chocolate)** 100g/4oz
Liquid Stevia or Sucralose 5 drops
Preheat oven to Gas Mark 5, 190C, 375F. Grease a mini muffin pan well (recipe makes about 18 so you may need 2 batches). In a bowl mix the flours with the cocoa, erythritol, salt & baking powder. In a jug mix the eggs, 5 drops liquid stevia, almond milk, vanilla and yogurt. Add to dry ingredients and mix well. Fill muffin cups two-thirds full and back for about 10 minutes or until the tops are dry and springy. (Alternatively use a regular size muffin tin - makes about 12, adjust nutrition accordingly and bake 12-15m).
While the muffins are baking, prepare the topping: gently melt the chocolate with the butter, add 5 drops of stevia and mix well. When muffins are done and cooled to room temp, remove from tin and glaze with chocolate. Refrigerate until set. To make chocolate leaves, melt a bit of plain chocolate and with a pastry brush carefully paint the chocolate onto the shiny side of a rose leaf. Freeze until firm, then gently peel the leaf from the chocolate. Push into the muffin while topping is still soft. I store these in a ziplock bag in the fridge.
*Erythritol may be substituted with Swerve, omit the stevia (or sucralose) drops from the batter. **If 80% chocolate is used increase calorie count to 65 per cake. Other nutrition is 2g carbs, 2g fiber, (0 net carbs) 5g fat, 2g protein.
I was craving a slice of gingerbread with my cuppa in the afternoon so came up with this! It is quick to make if you use the microwave, and very good that way, a bit more of a steamed texture than when it is baked. Not feeling so deprived now while hubby is having his tea and scones!
A moist, dark, spice cake reminiscent of gingerbread.
Author: Kim's Club
Recipe type: Snacks - breakfast - dessert
50g/1/2cup coconut Flour
50g/1/2cup ground almonds
2tsp ground ginger
2tsp mixed spice
½cup 50g Sukrin Gold (or Swerve)
1tbsp Truvia (or 2 drops liquid stevia)
1tsp baking powder
40g greek yogurt
⅓ cup of prepared coffee
50g/2tbsp blackstrap molasses (or black treacle) *
Preheat oven to Gas mark 5 - 190C - 375F **
Grease and baseline a loaf pan with baking parchment (or grease a silicon loaf pan).
Mix dry ingredients in a bowl. In a separate bowl mix all wet ingredients. Combine both mixes together well.
**Bake about an hour or until toothpick comes out clean. (I actually baked for 40 minutes, then was in a hurry so finished in a microwave using a silicon pan - 3 minutes later it was done perfectly! Just an FYI.....)
**I also tried JUST the microwave and it took 5-7 minutes, depending on your machine. Very nice - a bit like Boston Brown Bread - more of a steamed texture.
For dairy free you can substitute coconut yogurt (or any dairy-free yogurt) for the greek yogurt. For Paleo you can subsitute coconut sugar for the Sukrin Gold.
*Carb count is using molasses. If using Black treacle the net carbs per slice will be 3g.
This is a great celebration cake! Makes a great impression and most guests would not guess that this is a grain-free, sugar-free decadent treat. It is very rich so this cake makes 10 nice portions at 5.4 net carbs each, including frosting…….mmmmmmmm. The recipe for the frosting is in the notes at the bottom of the recipe. Go on, give it a go! You know you want some……
A rich chocolate cake, low-carb and gluten-free suitable for diabetics, coeliacs and those following a low-carb diet.
Author: Kim's Club
Recipe type: Dessert
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
Preheat oven to 180c Gas mark 4
Grease and baseline 20.5cm (8in) square (for brownies) or round (for cake) tin.
Melt chocolate with coffee (or other flavouring) in a bowl over pan of simmering water. Let cool slightly.
Beat egg whites with salt to form soft peaks.
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.
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.)