Peanut Flour Chocolate Cake
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 10 minutes
Total Time: 35 minutes
Servings: 16 people
An amazing low carb peanut flour chocolate cake. This gluten free cake is made extra special by topping it with a sugar free chocolate buttercream frosting.
Preheat oven to 350 degrees F. Line bottoms of two 9 inch round cake pans with parchment paper. Lightly spray the parchment paper with oil so it can be removed easily.
Stir together peanut flour, sweetener, stevia, cocoa, baking powder, baking soda, and salt in mixing bowl.
Add eggs, coconut milk, melted coconut oil and vanilla. Beat with electric mixer on medium speed about 2 minutes.
Pour batter evenly between the two cake pans.
Bake about 20-25 minutes or until toothpick inserted comes out clean.
Cool on racks about 10 minutes, then remove from pans and leave cakes on racks to cool.
Cream the butter and shortening together in mixing bowl.
Add erythritol and cocoa powder. Mix until combined.
Slowly add coconut milk and beat until incorporated.
Mix in vanilla extract and stevia glycerite. Beat until a good consistency is reached.
Frost layers of cooled cake with frosting.
Makes 16 servings
Net carbs per serving unfrosted: 2.6g
Net carbs per serving frosted: 3.3g
Serving: 1slice | Calories: 193kcal | Carbohydrates: 7g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 426mg | Potassium: 207mg | Fiber: 4g | Sugar: 1g | Vitamin A: 650IU | Calcium: 60mg | Iron: 1.3mg
- Net Carbs 3g
- % Carbs: 5.3%
- % Protein: 10.7%
- % Fat: 84%
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