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Low-carb chocolate cake?

TomW's picture
TomW

Low-carb chocolate cake?

Hi, how would you distribute the following ingredients(in grams) for a low-carb chocolate cake:

  • coconut flour
  • cacao powder(the one I found has less than 3g of carbs per 100g)
  • stevia sugar
  • eggs
  • oil

The mold for the cake has 1000ml capacity.

For cream, I think I would blend 30% milk fat cream, add some Stevia and vanilla extract in it. Put the mass between sliced cake, plaster the cream over the cake and put in the fridge. Would that be good?

 

 

 

 

 

clazar123's picture
clazar123

You may be able to do a direct substitution of coconut flour for the flour listed and stevia for the sugar. I believe it will be denser but may still be acceptable. If you want some fluffiness, it may need either a starch (which would add carbs) or a gum or....Bring out the psyllium!

 I never converted this recipe to grams so you are in for some experimentation.

CHOCOLATE CAKE

375  F   
40 min           

9x13 cake                   Small cake (8x8 pan) (untried)

  • 3 cups flour                 1      ½ c
  • 1 ½ cups sugar            3/4c
  • ½ cup cocoa                ¼      c
  • 1/1/2 tsp salt               ¾      tsp
  • 2 tsp baking soda        1      tsp

 

Mix dry ingredients thoroughly. Then add wet ingredients.

  • 2 cups water                1      c
  • 2 cup oil                      ¼      c
    • (least amt you can get away with in the 9x13 cake is ½ c oil)
  • 2 tbsp vinegar             1      tbsp
  • 2 tsp vanilla                1      tsp

 

Mix well and then put into pan and bake as a cake. It can be mixed in the container it will be baked in, also.

TomW's picture
TomW

I saw and bought a small packet of gelatin, will that be necessary for making cream or is the previously described procedure sufficient?

Lazy Loafer's picture
Lazy Loafer

If you're using stevia powder, read the directions about how to substitute it for granulated sugar; it's not a 1 to 1 substitution. If you use that much stevia powder the cake will taste terrible!

TomW's picture
TomW

Yes, I currently have no idea how much to substitute.

Info on the internet ranges from 2 times to 8 times.

TomW's picture
TomW

9*13 is what exactly?

 

pmccool's picture
pmccool

You'll find plenty of recipes for a scrumptious, moist chocolate cake that is leavened by eggs.  You'll want to look for sugarless versions, presumably, but leaving out the flour is a big step toward reducing the carbohydrate content.

Paul

P.S. 9x13 refers to a popular size baking pan in the U.S. whose dimensions are 9 inches by 13 inches.  The sides are typically 1.5 to 2 inches high.

clazar123's picture
clazar123

I am glad you included a link to the stevia you apparently purchased. There was all kind of information on the product-including how to use it in baking. Just take a few minutes to read the information, especially if you have questions. 

"1 tsp of Natvia = 1 tsp of sugar"

It is designed as a 1:1 substitute but because it is made with erythritol, the cake may have some gastrointestinal side effects you may want to research before eating. 

Following are links for low carb chocolate cakes and frosting.

https://lowcarbyum.com/chocolate-buttercream-frosting-sugar-free/

https://lowcarbyum.com/best-low-carb-chocolate-cake-recipe/ 

https://www.natvia.com/?s=low+carb