Low Carb Chocolate Birthday Cake Food

LOW CARB CHOCOLATE CAKE

Steps:

• Preheat the oven to 180C/350F
• Separate the egg whites and egg yolks. Place the egg whites in a large bowl and beat until stiff peaks form.
• Place a heat-proof bowl over a small pot filled with a bit of water and add the coconut oil to it. Simmer the water and melt the oil. Add the chocolate chips and stir until melted over low heat.
• Take the bowl off the pot. Add the egg yolks to the melted chocolate and mix for a minute using a hand mixer.
• Add the almond milk and vanilla and continue mixing. Add the erythritol and mix for 30 more seconds.
• In a separate large bowl, sift the almond flour, xanthan gum, salt, baking soda, baking powder, stevia and cocoa powder.
• Add the sifted dry ingredients to the chocolate mixture and mix with the hand mixer until well incorporated.
• In 3-4 batches, fold the whipped egg whites into the chocolate batter until it's fluffy and foamy without big air bubbles. The batter shouldn't be too thin or runny.
• Oil a 22cm/9in cake pan with a loose bottom. Pour the chocolate batter into it and place in the oven. Bake for 45 minutes, or check with a toothpick the middle of the cake to make sure it's perfectly cooked.
• Let the cake cool down perfectly and place in the fridge once cooled. You can slice it in 2-4 slices the next day once it's perfectly nice and cool.
• In a large bowl, add the heavy cream and beat on high with a hand mixer. When the cream is almost whipped, add the stevia powder and vanilla.
• In a small bowl, crush the raspberries with a fork. Fold in the whipped cream until the cream becomes pink in colour. Place the bowl in the fridge to let the cream stay cool (if it's summer and the inside temperature of your house is 38C/100F like mine haha).
• In a large bowl, beat the butter until fluffy. Add the Swerve Confectioner's and stevia powder. Continue to beat until well incorporated. Add the vanilla and heavy cream and continue mixing until nice and creamy. Lastly, add the egg yolks and continue to beat for a few more seconds. You should have a nice yellow buttercream by now.
• Leave it in the fridge until ready to use or it may melt (if the inside temperature of your house is 38C/100F like mine haha)
• Cut the cake in 2-4 slices depending on how many layers you want.
• Put your cake on your preferred plate or cake stand.
• Add your buttercream to a piping bag attached with a round tip. Pipe some of the butter cream around the outside of the chocolate cake layer. This ensures that each layer will be equal in filling and that the whipped cream won't come out of the layer once assembled.
• Add 1/3 of your raspberry whipped cream inside the buttercream circle on the cake. Level out with a spatula.
• Place the second slice of the chocolate sponge and repeat.
• Repeat with the third slice.
• Cover with the fourth slice and spread the leftover buttercream icing all over the sides and top.
• Spread it everywhere evenly with an icing spatula.
• Decorate your cake as you wish. I personally drizzled a bit of melted chocolate over and decorated with pretty flowers and some cherries.

LOW CARB 3 MINUTE CHOCOLATE CAKE

Steps:

• Blend the flour, cocoa, baking powder, splenda together in a Pyrex two-cup baking dish.
• Add water, melted butter and egg and blend together thoroughly with a fork.
• Cover with plastic wrap and cut a small vent in the top to vent.
• Microwave on HIGH for 1 minute or until a knife comes out clean.
• Cool a bit and eat warm with whipped cream.

PASSOVER/ LOW CARB CHOCOLATE CAKE

Steps:

• Heat oven to 350. Grease an 8 inch round or springform pan.
• Process pecans until they are the texture of meal.
• Process the rest of the dry ingredients.
• Add the wet ingredients and process until blended.
• Pour into the pan and bake.
• Bake for about 25 minutes (check with toothpick and leave in longer if needed).
• Cool and Slice.

LOW FAT LOW CARB CHOCOLATE CAKE

Steps:

• mix cocoa into hot water until blended.
• combine all wet ingredients, mix on medium until blended.
• add cocoa mixture, mix until well blended.
• in a separate bowl combine all dry ingredients, add to wet ingredients.
• mix until well blended (a couple of minutes).
• pour batter in spray treated 9x13 cake pan.
• bake in a preheated oven at 350 for 25 to 35 minutes.