Low-Carb Double Chocolate Bundt Cake

Dangerous doesn’t even begin to describe the flavor of cake!!


Low-Carb Double Chocolate Bundt Cake

• 1/4 cup coconut flour

• 1/4 cup organic cocoa powder

• ½ Tablespoon instant coffee

• 1/4 teaspoon baking soda

• Pinch of sea salt

• 5 free-range organic large eggs, room temperature

• 1/2 Tablespoon pure vanilla extract

• 1/4 cup coconut oil or grass fed butter

• 1/3 cup equivalent of stevia or sweetener

• 1 teaspoon lemon juice

Chocolate Frosting

• 1/2 cup organic cocoa powder

• 2/3 cup equivalent sweetener for low carb or honey for Paleo

(sweeten to taste)

• 2 Tablespoons melted grass fed butter

• ¼ teaspoon vanilla

Bundt CakeTopping

½ cup sugar-free chocolate chips


Low-Carb Double Chocolate Bundt Cake

1. Preheat oven to 350F.

2. Combine the coconut flour, cocoa powder, instant coffee, baking soda, and sea salt.

3. In a separate bowl, combine the eggs, vanilla extract, coconut oil, stevia, and lemon juice.

4. Add the dry ingredients in 3 separate batches to the wet and whisk together.

5. Butter the small Bundt pan and cover with cocoa powder. Pour the mixture in and bang the bottom to get all the air bubbles out.

6. Bake for 40-45 minutes or until a toothpick comes out clean.

7. Allow it to cool for 5 minutes before removing it from the pan.

Chocolate Frosting

1. Combine the ingredients together and pour over the top of the cake.

2. Top with the sugar-free chocolate chips.

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