Low-Carb Chocolate Cake Recipe

Looking for an easy Low-Carb Chocolate Cake recipe? Learn how to make Low-Carb Chocolate Cake using healthy ingredients.


Submitted by adawn09

Makes 8 servings



Healthy Indulgences cake with margarine instead of butter.

Recipe Ingredients for Low-Carb Chocolate Cake

15 ounce Black Beans
1 tablespoon Vanilla Extract, Imitation, Alcohol
4 tbsp Homestyle Vegetable Oil Spread
2 serving Pure Vegetable Oil
18 packets no calorie splenda
1/2 teaspoon Super Stevia Extract
5 tablespoons hershey's unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tbsp Sugar
5 serving Egg

Recipe Directions for Low-Carb Chocolate Cake

  1. Preheat oven to 325 degrees Fahrenheit.

  2. Spray a 9" cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter.

  3. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.

  4. Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender.

  5. Blend on high until beans are completely liquefied. No lumps!

  6. Whisk together cocoa powder, baking soda, and baking powder.

  7. Beat butter with sweetener (erythritol or honey) until light and fluffy.

  8. Add remaining two eggs, beating for a minute after each addition.

  9. Pour bean batter into egg mixture and mix.

  10. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth.

  11. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

  12. Bake for 325 degrees for 45 minutes. You may need a little longer, as my oven runs hot. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving.

Categories

Dessert

Nutrition Facts
Serving Size 106.7g
Amount Per Serving
Calories
174
Calories from Fat
86
% Daily Value*
Total Fat
9.5g
15%
Saturated Fat
1.6g
8%
Trans Fat
0.0g
Cholesterol
110mg
37%
Sodium
223mg
9%
Potassium
65mg
2%
Total Carbohydrates
11.6g
4%
Dietary Fiber
2.6g
10%
Sugars
1.1g
Protein
7.8g
Vitamin A 11% Vitamin C 0%
Calcium 6% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D
  Good points
  • Low in sugar
  •   Bad points
  • Very high in cholesterol
  • Contains alcohol
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