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Home » Low Carb Recipes » Cakes and Pies

Chocolate Cake Reviews Date of last review 1 Fri April 19, 2013 Recommended By Average Price Average Rating 100% of reviewers None indicated 9.0 supersize Description: A dense chocolate cake. Makes a nice layer cake (shown with Whipped Cream Frosting). Ingredients: 2 cup pecans 1/3 cup cocoa 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup erythritol 4 whole eggs 1/2 cup butter 1 teaspoon vanilla 1 cup sugar equivalence 1/2 cup water How To Prepare: Heat oven to 350 degrees F. Grease an 8-inch round or springform pan. In a food processor, blend pecans until they are the texture of meal. Add the rest of the dry ingredients in the food processor with the pecans and process again. Add the wet ingredients and process until well blended. Pour into the pan and bake for about 25 minutes (check with toothpick and leave in longer if needed). Allow cake to cool. Slice and serve! Number of Servings: 12 servings Carbs per serving - include all nutritional information if known: Calories: 237 • Total Fat: 23.3 g • Sodium: 114.4 mg •  Total Carbs: 6.0 g • Fiber: 2.9 g • Protein: 4.7 g Preparation Time: 35 minutes Effort (Easy, Average, Difficult): Easy weight.png MerryKate Senior LCF Member   Posts: 334 Registered: April 2011 Location: Sequim, WA see this user's products

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Croton130 Junior LCF Member Registered: March 2013 Posts: 2	Review Date: Fri April 19, 2013 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 9    Positive aspects of the product (pros): Cons: Here's an interesting variation on this recipe. It it no longer a layer cake nor chocolate, but it is completely based on the essential elements. Lemon Almond Cake 2 cups almond meal 2 T unsweetened coconut 1 ½ t baking powder ½ t baking soda ¼ t salt 1 cup Splenda or equivalent other sweetener 4 eggs ½ cup unsalted butter (1 stick). If only salted butter is available omit the salt above 1 t vanilla extract zest of one lemon juice of one lemon with enough water added to equal ½ cup liquid Preheat oven to 350 and grease a 9” cake pan. Combine all dry ingredients. In a separate bowl ( I just use a two cup measure into which I have measured the juice and water), combine juice, water extract and zest. Add eggs and beat until well blended. Add wet ingredients to dry and mix well. Transfer to the prepare pan and bake for 25 - 35 minutes or until a tester comes out dry. Cool in pan for ten minutes, then invert onto a serving platter and let cool fully. Serve with whipped cream or low carb lemon curd. I want to experiment with lower carb sweeteners, but haven't had the chance yet.

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