Sugar Free | Gluten Free Chocolate Fudge Cake

The Healthy Pastry Chef
Nov 30, 2019
2 min read

Updated: Dec 1, 2019

Do you have sweet tooth for dark chocolate? Well, here's a fudgy and chocolaty cake recipe that you want to try! It's not too sweet and it has the right rich dark chocolate flavor with a buttery crumb. This recipe is so simple and quick to make. You can make cupcakes or whole cakes out of this recipe! It makes 40 mini cupcakes, which is only 1 grams Net carb each!

Sugar free | Gluten Free Chocolate Fudge Cake

Yields: 40 mini cupcakes or 20 regular size cupcakes

Ingredients

6 oz unsalted butter, soften

1/2 cup monkfruit sugar

15 drops Stevia extract

2 eggs

1 tsp vanilla extract

1/2 cup cocoa powder

1/2 tsp instant espresso powder

1 tsp baking soda

1/4 tsp sea salt

1 cup almond flour

1/4 cup heavy cream

1/2 cup chopped pecans (optional)

Directions:

Preheat the oven at 350F

Prepare your cupcake pans with cupcake paper liners

1. In a mixing bowl with your spatula, cream together your butter and monkfruit sugar/Stevia until combined.

2. Stir in the eggs and vanilla extract. Whip together until combined with the butter mix.

3. Add the cocoa powder, espresso powder, baking soda, sea salt, and the almond flour until its just combined. Stir in the heavy cream and the pecans (optional).

4. Scoop in to mini cupcake pan or regular cupcake pan (lined with paper cupcake liners) and bake the mini's for 15-18 minutes. The regular size about 25-30 minutes. Let it cool completely before icing.

This cake doesn't need to be refrigerated unless your icing you top it with needs to be chilled.