Low Carb Chocolate Cake With Frosting

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.
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.

Benefits of Coconut Flour

I love baking with coconut flour🥞🍰
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It is an easy way to stay low carb AND gluten free easily!
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Coconut is made from 100% dehydrated coconut meat, and it contains no additional ingredients.
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It is an excellent source of minerals such as copper, magnesium, manganese, and selenium.

Magnesium plays numerous vital roles in the body, especially in muscles!
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Additionally, copper and selenium are essential minerals that, among other functions, have a primary role in the immune system!

The fiber found in this flour helped reduce triglycerides and the ratio of non-HDL to HDL cholesterol! Get the benefits like oatmeal but LOW CARB!
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Here are 11 Low Carb Coconut flour recipes to get you started!


Low Carb Baked Pecan Pancake

Now you can whip up a pancake breakfast quickly and have extras for the week!

That is IF you have leftovers😊

You can easily double this recipe to make a 9×13 pan and freeze some also!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Baked Pecan Pancake

3 large eggs

1 cup Low Carb Baking Mix

1/2 cup unsweetened almond milk

1/4 cup heavy whipping cream

3 Tbsp monkfruit/or any granulated sweetener

1/4 tsp powdered stevia

1 tsp ground cinnamon

2 tsp baking powder

2 pinches of salt

1 tsp vanilla extract

1 tsp maple extract

1/4 cup chopped pecans

Preheat oven to 350F.

In a medium bowl whisk eggs, almond milk and heavy cream.

Now add all ingredients except pecans.

Whisk until incorporated.

Whisk in chopped pecans.

Bake in a greased 8×8 pan for 30 minutes.

Cool 10 min in pan before cutting into 9 pieces.

Top with butter and some sugar free maple syrup.

Make my Mock Maple Syrup to top it with! My syrup recipe is only 1g carb per 1/4 cup!

2.5g carb per piece

Come check us out on FACEBOOK for Low Carb Tips and my Low Carb Community!


Low Carb Chocolate Chip Cookies

Since I have begun selling my low carb baking mix, I am getting requests for some common and very popular recipes!

Here is one that I perfected!

You can make your own baking mix here

Or

Order a bag pre-made here!

…….

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Chocolate Chip Cookies

1 cup Low Carb Baking Mix

1/3 cup monkfruit

1 tsp powdered stevia

1 tsp molasses

1/2 tsp vanilla

1 tsp xanthan gum

1/2 tsp baking soda

1/4 tsp salt

3/4 cup butter; softened(1.5 sticks)

2oz cream cheese;softened

2 eggs

2 tbsp heavy cream

1/2 cup sugar free chocolate chips, or 80% cacao chips (can also chop up an 80% or darker bar)

Preheat oven to 350F.

In a small bowl whisk together baking mix, monkfruit, stevia, xanthan gum, baking soda, and salt. Set aside.

In a mixing bowl beat butter and cream cheese until whipped well. Then add in eggs, molasses and vanilla.

Mix well. Now add heavy cream. Mix well.

While mixing, slowly add in dry mixture from the beginning in 3 parts. Add 1/3, mix, 2nd third, mix, last third, mix. Add in chocolate chips last.

Place tablespoon amounts 2 inches apart on a baking sheet. Bake 14 to 16 minutes. Let them cool for 2 minutes on the pan before transferring to a baking rack. Store in the fridge.

Makes 18 cookies at 2.3 net carb each.

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41.4g carb for the WHOLE BATCH

This figure IS NOT including the chocolate chips you choose. You must do the figures accordingly in comparison to your package.


Low Carb Carrot Cake🥕

It was the cake I made for my babies 1st birthday, so every time I have it now it reminds me of when she was little!

My daughter will soon be 9 so it was some time ago! She even loved this one, but had no idea it was made without sugar!

Now if you haven’t already, go make some of my baking mix!! It is the basis for over 6 of my recipes and counting!

Now that you have the baking mix ready, let us make some cake!!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

………….

Low Carb Carrot Cake

1.5 cups low carb baking mix

1/4 cup Bobs Red Mill plain whey powder

1/3 cup unsweetened shredded coconut

3/4 cup Swerve granulated (or regular erithrytol)

3/4 tsp powdered stevia (pure is best)

1.5 tsp ground cinnamon

1/2 tsp each: nutmeg, allspice, ginger

1/4 tsp ground cloves

1/4 tsp sea salt

2 tsp baking powder

1/2 cup unsweetened almond milk (may need more if your almond milk is store bought)

3 Lg eggs

3 to 4 egg whites to make 1/2 cup

1/3 cup coconut oil/OR butter melted

2 small (5″long) carrots finely shredded

Quick frosting:

4oz cream cheese, very soft

1/2 stick butter, softened

1 tsp vanilla

2.5 Tbsp Swerve Confectioners sugar

1/4 tsp liquid monkfruit sweetener /OR liquid stevia

……………..

Preheat oven to 350F. Grease an 8×8 pan. Glass is preferred.

In a large bowl whisk all dry ingredients.

In a separate small bowl whisk eggs and almond milk.

Slowly whisk egg/milk mixture into dry ingredients 1/4 at a time.

After well whisked, slowly add in melted coconut oil /OR butter a little at a time.

Each small addition should be followed by a folding/whipping motion.

Once all incorporated, fold in the carrot shreds.

Bake at 350F for 35 to 40 minutes until set in the middle and edges are golden brown.

Cool completely.

………..

Start making frosting!

With a hand mixer, or with a whisk, mix all frosting ingredients in a small bowl.

It should be smooth and thick.

Spread over cooled cake.

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Optional: sprinkle with 1/4 cup chopped pecans

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When cut into 16 pieces……

2g net carb each.

When cut into 8 pieces…….

4 net carb each.

This will vary depending on your brand choice of sweeteners, length of carrots used, and type of coconut.


Low Carb French Waffle Casserole

Have you made low carb waffles before?

You will need to make some for this low carb spin on an old classic breakfast casserole!!

Visit my two previous posts where I give you great, quick and easy recipes for low carb waffles!

>>KETO WAFFLES<<

>>KETO WAFFLES W/QUEST PROTIEN POWDER<<

>>KETO WAFFINS<<

Ok, now you have your waffles which is the base of this casserole!

If you are feeling adventurous, go make some of my KETO MOCK MAPLE SYRUP to top your serving of this casserole with!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

LOW CARB FRENCH WAFFLE CASSEROLE

4 to 5 cups low carb waffles

4 lg eggs

1 cup unsweetened almond milk

1/2 cup heavy cream

1 tbsp monkfruit granulated sweetener

1/2 tsp caramel stevia drops(or regular liquid stevia)

1 1/2 tsp vanilla extract

1/4 tsp salt

1/2 tsp ground cinnamon

….

2 Tbsp cold butter; cut into pea sized cubes

….

2 tbsp monkfruit

1/2 tsp maple extract

1 tsp cinnamon

Preheat oven to 350F.

In a large bowl mix eggs, milk, heavy cream, sweeteners, extract, salt and cinnamon. Whisk this well. Set aside.

Cut waffles into small squares and distribute evenly in a greased 8×8 pan.

Pour liquid mixture over waffles.

Press down with a spoon to soak up mixture better.

Dot the top with cold butter cut into pea-sized amounts.

Mix monkfruit, maple extract and cinnamon in a small bowl with a fork until blended.

Sprinkle on top of casserole.

Bake for 45-50 min at 350F until top is crispy and it no longer wiggles when gently shook.

The custard inside should not be wet. Put back in oven 5 min at a time until it is not wet. This all depends on what waffles you use and how well they soak up the liquid.

You can let this sit for overnight covered in the fridge if desired.

Reheats well in 350F oven for 8 min.

Store in fridge up to 5 days.

Carb count depends on your waffle you choose.

Makes approx. 6 servings.


Low Carb Torte Brownies

Like a super healthy, chocolatey, fudgey torte, but in little low carb squares!!

Go make some of my Low Carb Baking Mix first, then you will be all set for making all kinds of goodies!!

They are excellent at room temperature, but turn MORE fudgey when you put in the fridge overnight!

2.4 net carb each is a fabulously low number for just ONE!!

I confess, I had two, they are that good!!

Maybe top with some of my Chocolate mousse and Keto Chocolate syrup for a super rich dessert!!

The trick here is to whip the eggs and secret ingredient, okra, in the blender until it is whipped up like frothy meringue☺

Let’s make some super healthy, low carb torte brownies!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Torte Brownies

2 oz bakers unsweetened chocolate

2 oz Lindt Excellence 90% dark chocolate

3/4 cup salted butter

3/4 cup erithrytol

1 tsp stevia, powdered

1/8 tsp salt

1/2 cup Low Carb Baking Blend

3/4 cup diced, frozen, okra

3 large eggs

Preheat oven to 350F.

Grease an 8×8 glass pan.

Place chocolate and butter in small glass bowl and set above a small saucepan of boiling water to melt. I do not recommend the microwave.

Remove from heat once 90% melted and continue to stir till remaining butter & chocolate melts.

Whisk in sweeteners till mixed well.

Combine eggs and okra in a blender. Blend on high, scraping sides occasionally, until it resembles green meringue and has doubled in size.

Slowly fold the meringued egg and okra mixture into the chocolate mixture till incorporated.

Now with minimal stirring, stir in dry ingredients.

Bake at 350F for 35 minutes till set in the middle only slightly yielding to touch.

Cool COMPLETELY!!

Then cut into 12 squares!

2.4 net carb per torte brownie!


Low Carb Baking Mix

I have posted a picture of my container of Low Carb baking mix before, but since I have used it in quite a few of my recipes, I wanted to dedicate a post to it!

I did a video on my facebook page about the specifics on where to find each ingredient. Check it out here!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

I have used a recycled coconut oil container for mine and wrote the recipe on top!

Low Carb Baking Mix

1 cup Oat Fiber

1/2 cup Bob’s Red Mill Coconut Flour

1/3 cup flaxseed meal

3 Tbsp Bob’s Red Mill Fine Ground Almond Flour

3 Tbsp Great Lakes Collagen (green can)

3 tsp. Glucomannon

Whisk all well.

1 recipe yields : 2 cups

These are the nutritional facts for 1 recipe.

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Now here are some recipes you can go try now that you have your Low Carb Baking Mix done!

All 5 are at this link!


Low Carb Blender Chocolate Cake

Quick and easy, plus make this super moist recipe into 2 cake pans. After cooling, freeze one for later!! Just thaw in the fridge😊

The baking mix recipe is this……

Visit the link HERE to find more recipes using this mix!

Low Carb Blender Cake

3/4 c monkfruit sweetener
3/4 tsp stevia
1 1/2 c baking mix
3/4 c cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 c. Unsweetened, almond milk
1/2 c butter, melted -or- coconut oil
2 tsp vanilla
2 eggs
1 c. boiled water

Preheat oven to 350F.

Grease 2 (9in) pans,
or 1 8inch and 12 cupcake tins.

Mix dry. Put wet ingredients in blender, blend well.

Add dry. Mix scraping sides.

Slowly add water from top with blender on low.

Stop. Scrape sides.

Slowly add rest while blender is on low. Scrape.
Put in greased pans.

Bake at 350 for 30 to 35 min.

Rotate pans from top to bottom and bottom to top, half way through the time.

Toothpick tested done. Cool completely.

Turns out the best if allowed to sit in refrigerator overnight.

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For 20-24 cupcakes


Keto Chocolate Dipped Donuts

You remember those little chocolate covered donettes, don’t you?

My Dad loved them and when he would get home from work my brother and I would look in his lunchbox for any extra donuts he had left! Super chocolatey and oh so good they melted in your mouth. The chocolate would leave a waxy feel on your tongue😋

Well I took my fave Keto donuts recipe and dipped them 3 times in this yummy chocolate coating instead of the cinnamon sugar mixture! It is a thin chocolate that soaks in the first coating, then builds each time.

Go make the donuts and then make the chocolate coating while they cool!

Get out a medium saucepan and add…..

After the 3rd dip return to the fridge for another 8 minutes!

The coating should be cooled and hardened. Now get a glass of unsweetened almond milk and munch away!!

My recipe makes 12 donuts. Approx 2.75 net carbs per donut.

Carb counts vary based on the type of cocoa powder used.

Keto Chocolate Dipped Donuts

1 cup coconut oil

1/2 cup cocoa powder

Pinch sea salt

1/3 cup powdered swerve

1 Tbsp vanilla extract

Put all in medium saucepan. Heat until halfway melted. Whisk well. Dip cooled donuts. Refrigerate 5 to 8 min. Repeat with dipping then cooling a total of 3 times. Store in fridge up to 1 week.