Keto Ingredients

Low Carb Chocolate Snack Cake

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It is true that you can have cake for breakfast when you make this super easy and tasty healthy treat!

It is not overly sweet or heavy and goes great with a cup of tea or coffee in the morning!

Pair it with a plate of eggs and bacon and you are set!

It is also perfect to reach for when you want a chocolate treat because it is not only sugar free but contains protein!

Jazz it up with chopped nuts or a drizzle of sugar free caramel syrup!

You can also make it dairy free when you substitute the sour cream with applesauce!

Low Carb Chocolate Snack Cake

http://www.melissaraecarr.com
Healthy snack cake takes care of snack time without the guilt! It packs well in a sack lunch and will be great frozen too! Switch up the additions to include nuts or dried fruit if you wish. Add in a scoop of collagen to add protein too!
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Course Breakfast, Snacks
Cuisine Country Style
Servings 8 pieces

Ingredients
  

  • 1/3 cup creamy almond butter
  • 1 tbsp coconut oil
  • 2 tbsp sugar free maple syrup
  • 2 tbsp sour cream
  • 2 tbsp keto brown sugar
  • 10 drops liquid stevia monkfruit/stevia drops recommended – see notes for link to my favorite brand
  • 2 tbsp unsweetened almond milk
  • 1/2 tsp vanilla extract
  • 3 tbsp almond flour
  • 2 tbsp cocoa powder
  • 1/2 tsp baking SODA
  • 1/4 tsp baking POWDER
  • 1/4 tsp salt
  • 1 large egg
  • 1/4 cup sugar free chocolate chips

Instructions
 

  • Preheat oven to 375F and line an 8×11 bread pan with parchment paper.
  • Melt oil & almond butter in a small saucepan. Whisk until uniform.
  • Pull off of heat and add all ingredients EXCEPT EGG.
  • Whisk it very well. Now add in the egg.
  • Now stir in sugar free chocolate chips.
  • Spread into a parchment lined 8×11 bread pan.
  • Bake 20 minutes or until a toothpick inserted in middle comes out clean.
  • Let it cool in the pan for 5 minutes before removing and cooling on a rack.
  • Cut into 8 pieces.
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It will keep up to 5 days in the fridge. Freeze in individual portions if you want to. Keeps in freezer up to 1 month.

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