From the ancient Aztecs, who considered chocolate a food fit for the gods, to early Europeans, who believed it could serve as both a love potion and medicine, not an awful lot has changed in our centuries-old love affair with the cocoa bean.
Chocolate is a woman’s guilty pleasure; it’s the one sweet treat we simply cannot resist and the one we’ll always find an excuse for. It’s the heavenly apex of the candy world: creamy, smooth and almost sensual.
There’s just something so satisfying about curling up on the couch, ripping the crackling foil off a piece of chocolate, or eating an ultra-moist piece of chocolate cake with fudgy icing … closing your eyes as you take a bite and sighing as it melts on your tongue.
If you have as big of a sweet tooth as I do, you can probably echo my sentiment. The good news for us is delicious chocolate is easier to come by than you might think on a low carb diet. Of course, we’re not talking Hershey’s Bars, or some of the other brands that are loaded with sugar… as low carb dieting becomes more and more popular, the options have been exploding.
My personal favorites for no sugar added chocolate have stayed true to Lily’s Sweets and ChocZero. These chocolates tend to be on the pricier side, but they’re worth it for battling your cravings. While ChocZero is only available online, I like to look for Lily’s in the Health sections of my local grocery stores. Sometimes you’ll find the bars on sale, which is always a good time to stock up. And, if you’re really adventurous you could make it from scratch!
Just because a dessert doesn’t have gluten or sugar, doesn’t mean it can’t be good. This cake is the chocolatiest creation I’ve baked up so far. It’s rich, moist, and wonderfully decadent. Best of all, it’s simple, and the ingredients won’t have you running all over town to find.
Although I made mine into a 3-layer cake of 6-inch rounds, feel free to do whatever works best for you! This recipe would also make awesome cupcakes, and it might be easier to control portions with cupcakes too!
Divine Chocolate Cake
- January 18, 2019
- 1 hr 30 min
- 440 Cals/Serving
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- Palm Shortening
- 1 1/2 c.ups Almond Flour
- 2/3 cup Dagoba Cacao Powder
- 3/4 cup Coconut Flour
- 1/4 cup milled Flax Seed
- 2 tsp Baking Powder
- 2 tsp Baking Soda
- 1 tsp. Kosher Salt
- 1/2 cup (1 stick) butter, softened
- 3/4 cup Monkfruit Sweetener (Classic)
- 4 large Eggs
- 1 tsp Vanilla Extract
- 1 cup Almond Milk
- 1/3 cup strong Brewed Coffee
- FOR THE BUTTERCREAM
- 2 (8-oz.) blocks of Cream Cheese, softened
- 1/2 cup (1 stick) butter, softened
- 3/4 cup Monkfruit Confectioners Sweetener
- 1/2 cup Dagoba Cacao Powder
- 1/2 cup Coconut Flour
- 1/4 tsp Espresso Powder
- 3/4 cup Heavy Cream
- Pinch kosher salt
- Step 1
- Preheat oven to 350° and line two 8” pans with parchment and grease with palm shortening.
- Step 2
- In a large bowl, whisk together Almond Flour, Cocoa Powder, Coconut Flour, Flax Seed, Baking Powder, Baking Soda, and Salt.
- Step 3
- In another large bowl, using a hand mixer, beat butter and Monkfruit Sweetener together until light and fluffy.
- Step 4
- Add eggs, one at at time, then add vanilla.
- Step 5
- Add dry ingredients and mix until just combined then stir in milk and coffee.
- Step 6
- Divide batter between prepared pans and bake until a toothpick inserted into the middle comes out clean, 28 minutes. Let cool completely.
- Step 7
- Make frosting: In a large bowl, with a hand mixer, beat cream cheese and butter together until smooth.
- Step 8
- Add Monkfruit Confectioners Sweetener, Cocoa Powder, Coconut Flour, and Espresso Powder and beat until no lumps remain.
- Step 9
- Add cream and a pinch of salt and beat until combined.
- Step 10
- Place one cake layer on serving platter or cake stand then spread a thick layer of buttercream on top.
- Step 11
- Repeat with remaining layers then frost sides of cake.
- Step 12
- Top Cake with shaved chocolate curls.
- Step 13
- Keep refrigerated until ready to serve.