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Servings: 8 cupcakes OR 1 small cake
Normal Chocolate Cake (1 serving): kcal 480 / Carbs 56g / Sugars 36g / Fat 26g/ Protein 7g
TPH Chocolate Cake (1 serving): kcal 396 / Net Carbs 6g / Sugars 0g / Fat 39g / Protein 16g
(with erythritol only, w/o frosting)
66g unsweetened dark cocoa powder (Dutch-processed)
215g water (OR unsweetened nut milk)
300g powdered erythritol OR xylitol
150g powdered isomalt or sorbitol (you can sub all of this for erythritol to lower the carb count, but the cake’s texture won’t be quite as good)
1 teaspoon salt
170g unsalted butter
490g eggs (~9 large eggs, 55g each)
1 tablespoon vanilla extract
170g almond flour (1.5 cups)
30g psyllium husk powder OR 60g coconut flour
1 teaspoon baking powder
1/2 tsp. xanthan gum OR 1 tsp. guar gum
Preheat the oven to 175C/350F.
Butter your baking pan or molds, then dust with a thin layer of cocoa powder. (Dump out the excess).
In a large bowl, mix together the cocoa, water, sweeteners, salt and butter. Melt in the microwave until very warm but not hot (30 seconds).
Let the cocoa mixture cool down a bit, then whisk in the guar gum and mix thoroughly.
Next mix in the egg and vanilla.
In a separate bowl, mix together the almond flour, coconut flour and baking powder. Sift this mixture over the cocoa mixture and mix together thoroughly until fully incorporated.
Divide equally between your baking molds, or pour into your prepared cake pan and tap a few times on the counter/table to pop any large bubbles.
Bake for 20 minutes for cupcakes, 35-40 minutes for a small cake.
For a really simple, delicious chocolate frosting, I recommend using a sugar-free chocolate ganache.