- Diet & Weight Loss
Low Carb Chocolate Fudge Birthday Cake Recipe
Extreme Chocolate Birthday Cake
Specialty Ingredients For This Recipe
You Can Have Cake On Your Diet
I started a low carb diet a few months ago. Things started off pretty good. I learned to give up my beloved bread, cakes, cookies, candy, FRENCH FRIES. Yeah, you can see why the scale was moving up.
Anyhow, along came September and it was closing in on my birthday. A friend of mine asked me, "what are you going to have for your birthday?" I replied with I guess I'll just have to give in and have a birthday cake. She promptly told me, "no, you can't do that. I'll buy you a birthday salad."
Birthday salad. How appealing does that sound? Yeah, that's how I want to celebrate my birthday, with a bunch of veggies. Don't get me wrong, I love my veggies. Veggies just don't scream "woo-hoo, it's your birthday, let's celebrate."
I started searching for something I could make for my birthday that wouldn't make me want to throw the scale out the window after I ate it. I came across a blog called Maria's Nutritious Journal and found this recipe.
Maria Emmerich is a very talented nutritionist. She explains what's good for you, what's not, and gives you alternative recipes for things that I once loved. I can have my low carb cake and eat it, too! I have since bought several of her books. They are very informative and have a lot of recipes that are excellent.
This cake is wonderful. My non-low carb friends even ate it and loved it. This recipe does have some specialty ingredients in it. You can find them at most health food stores or online. The first time I made this cake I made it with Splenda. I did not try it in the frosting, so I don't know if it would turn out. Give it a try to let me know!
- 1 3/4 cup peanut or almond flour
- 3/4 cup unsweetened cocoa
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 cup almond milk
- 2 eggs
- 1/2 cup butter or coconut oil
- 2 tsp vanilla extract
- 3/4 cup erythritol
- FROSTING MIX:
- 3/4 cup butter or coconut oil
- 3 ounces cream cheese
- 1 1/2 cups unsweetened cocoa
- 1 cup powdered erythritol
- 3/4 cup almond milk
- 1 tsp vanilla
- Preheat oven to 350 degrees F. Grease two 9 inch cake pans. In a medium bowl, stir together the sweetener, peanut flour, cocoa, baking soda, baking powder, and salt. Add the eggs, almond milk, oil, and vanilla. Mix for three minutes with an electric mixer. Pour evenly into prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to cool completely.
- To make the frosting: Cream butter and cream cheese until light and fluffy. Stir in the cocoa and sweetener alternately with the milk and vanilla. Beat to a spreading consistency. Spread frosting on bottom layer and then add the top layer. Frost entire cake. Keep refrigerated.
|Serving size: 12|
|Calories from Fat||0|
|% Daily Value *|
|Carbohydrates 6 g||2%|
|Fiber 7 g||28%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|