Name: Low Carb Chocolate Cake With Frosting
Cook time: 40 min
Total time: 40 min
Ingredients: 1 cup pure pumpkin puree; 4 large eggs (room temperature); 1/4 cup ghee; softened; 3/4 cup baking mix; 3/4 cup monkfruit; 1/4 tsp stevia; 2 tsp vanilla extract; 1 tsp baking powder; 1 tsp baking soda; 1/4 tsp sea salt; 1/4 cup cocoa powder; 1/3 cup Sugar free chocolate chips; 1/2 cup Nutiva Palm Shortening; 1 tbsp ghee; 2 1/2 tsp vanilla extract; 1 1/2 cup Anthony's Powdered Erythritol (this is the best brand without the cooling effect); 1/4 tsp sea salt; 1/2 tsp vanilla stevia drops (regular stevia drops will work here); 1 tbsp Unsweetened almond milk; 1 tbsp cocoa powder

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SO my whole idea with this cake was to have a moist, fudgy cake that was gluten free, low carb AND dairy free. This is what this cake is and so much more!

Can you say VEGGIES? Yes, the main ingredient to this moist cake is puree pumpkin. Of course you cannot taste the pumpkin, but it is there 🙂

THEN I needed a low carb, dairy free frosting to put on it that would fit the amazingness of this cake……MISSSON ACCOMPLISHED!!

SO hurry up quick and make this cake, or make into cupcakes if you wish and bake for 20 minutes.

You will find the baking mix recipe here so you can go make some if you have not already!! There are over 8 different recipes on my site using this mix!

Low Carb Chocolate Cake With Frosting

Make a quick and fudgy chocolate cake topped with frosting that is gluten free, dairy free AND low carb! You can easily use butter in place of ghee in cake recipe or in frosting recipe. It will make the frosting recipe softer though so keep that in mind.

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Cook Time 40 mins

Total Time 40 mins

Course Desserts

Servings 12 pieces

Ingredients

1 cup pure pumpkin puree
4 large eggs room temperature
1/4 cup ghee; softened
3/4 cup baking mix
3/4 cup monkfruit
1/4 tsp stevia
2 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1/4 cup cocoa powder
1/3 cup Sugar free chocolate chips

Low Carb Frosting

1/2 cup Nutiva Palm Shortening
1 tbsp ghee
2 1/2 tsp vanilla extract
1 1/2 cup Anthony's Powdered Erythritol this is the best brand without the cooling effect
1/4 tsp sea salt
1/2 tsp vanilla stevia drops regular stevia drops will work here
1 tbsp Unsweetened almond milk

Optional to make chocolate frosting

1 tbsp cocoa powder

Instructions

For the Cake

Preheat Oven to 350F and grease an 8x8 pan.
With a hand mixer or stand mixer, whip the eggs and pumpkin together. Add in the ghee and mix well.
Now add all of the other ingredients and mix very well until smooth.
Stir in the chocolate chips by hand.
Bake for 40-50 minutes until toothpick tested clean. Check at the 40 minute mark to not overbake. Store cake in the refrigerator. Set on counter 10 minutes to bring to room temperature if frosted so it will soften.

Low Carb Frosting

In a stand mixer, whip the shortening and ghee for 3-5 minutes to get a fluffy consistency. Set a timer to be sure you whip it long enough. This is the MOST important step of all to take the time to do this. When you cream it like this it will become a bit lighter in color, then you know it is ready.
Now add in the erythritol and stevia. It will be dry and stiff. Add in the salt, vanilla and unsweetened almond milk.
Whip until smooth. You may add in additional tbsp of unsweetened almond milk if too stiff.
Will keep on cake at room temperature. Cake will need to be refrigerated, so consider timing so you can set it out so the frosting will become soft. Frosting WILL harden with cold.
To save extra frosting, freeze or put in fridge up to 1 month. Thaw at room temperature and re-whisk if needed for spreading consistency.

Low Carb Chocolate Cake With Frosting