Although peanut flour is one of my favorite low carb substitute for flour, it has been a while since I baked with it. For cakes, I prefer to use peanut flour to other nut flours because it is so light and powdery. Carbquik is another favorite, but it contains wheat so those on a gluten free low carb diet can’t use it. I wanted a simple cake that could be baked on the spur of the moment. To keep calories and carbs low, I chose not to frost it. However, this cake could be frosted or topped with a chocolate ganache for those wanting the extra sweetness.
The sugar free chocolate chips that I’ve been using are made by ChocoPerfection, but I just found out that they have discontinued this product. I had 1/3 cup left in my last bag which was just enough to make this cake. Therefore, I will have to start making my own chocolate chip baking chips as many low carbers are already doing. The other store brand sugar free chips either contain artificial ingredients or give me digestive distress.
Low carb chocolate bars could be cut up into chunks, but those bars can be a bit expensive. I usually only buy those for special treats. An alternative to to making your own sugar free chips or using commercially available low carb chocolates would be to use a very dark chocolate bar that does not contain a lot of sugar. That will keep the carbs lower than using normal semi-sweet chocolate chips.
Here is a slice of this simple cake:
LOW CARB TIPS and TRICKS
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This was baked in a regular 9-inch glass pie pan, but a 9-inch cake pan can also be used.
- Mix peanut flour, erythritol, stevia, baking soda and salt in mixing bowl.
- Add eggs and almond milk. Blend together with electric mixer until well combined.
- Stir in chocolate chips. Pour into greased pie or cake pan.
- Bake at 350 degree F for 30-35 minutes or until toothpick inserted in center comes out clean. Cool on rack.
Makes 8 servings
Carbs per serving: 4g