Low Carb Chocolate Cake

Low Carb Chocolate Cake

     Chocolate cake is probably one of the most iconic high carb foods around, don't you think? With its luscious, moist cake made with soft, white flour and enough sugar to rot your teeth and to put you on the road to Fatland with pit stops at ecstasy and regret both. For the low-carber, finding a cake you can eat is like discovering a new g-spot. Chocolate itself is not so bad since it has health benefits and not to mention fiber.
     I found a recipe on the web and I made adaptations. The first substitute is the flour. Regular flour has about 22 grams of carbs per 1/4 cup, whereas a flour like almond flour only has 5 net carbs. The second obstacle is finding a suitable sweetener.
     Splenda is the go-to sweetener it seems, but it's not really that great in cake. I like using Splenda if I'm having a hot chocolate, but in cake it seems to be not well-rounded and it has a light aftertaste, while not bitter, it reminds me that it's Frankenstein sugar. Stevia is great in tea, coffee or soymilk, but in chocolate, I feel, it's absolutely gross. Luckily, I found erythritol, which tastes great with chocolate. It's one of the ingredients in Truvia. Truvia has stevia in it, otherwise, I would just use it with chocolate. So, here it is, a low carb chocolate cake I think you will like. Try this out and get back to me. It's satisfying, tasty and 2 net carbs a slice!!!

LOW CARB CHOCOLATE CAKE

1 cup almond flour
1 cup hazelnut flour
1/3 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup erythritol
4 eggs
1 stick of butter, melted
1 teaspoon vanilla
1/2 cup water

Preheat oven to 350 degrees. Butter a 9" round pan and put a round piece of parchment paper on the bottom, if desired.

Mix the dry ingredients together. Add the wet ingredients and mix. Bake for about 25 minutes and test with a toothpick. If it comes out clean, take it out of the oven to cool. Otherwise, bake for up to another 10 to 15 minutes or so. The cake should be moist, but it will be slightly crumbly because it's made with nuts, but just slightly. Enjoy with whipped cream (and vanilla and Splenda) or with Clemmy's Ice Cream!