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| Joanne Salerno

Low Carb Chocolate Cake

Our Low Carb Chocolate Cake recipe means that we don't have to miss out on one of life's simple pleasures! Perfect for your next birthday treat! 🎂 or any time you need a choccie-hit.

12

1 packet Low Carb Chocolate Cupcake Mix 2 eggs 1 cup (250ml) milk of choice (we used unsweetened almond milk) ⅓ cup (70ml) butter, melted --Icing Ingredients 1/3 cup (75g) of Low Carb Icing Mix 1/3 cup (40g) cocoa powder 2 teaspoons (10ml) milk of choice 2 tablespoons (40g) butter 1/2 tub (125g) cream cheese --optional to decorate Sprinkles :D

Preheat oven to 170 degrees and spray a round (20cm) cake tin with oil (to help the baking paper stick) and line with baking paper. Place the chocolate cupcake mix into a bowl. In the second bowl mix together egg and milk, then add to the cupcake mix and combine well. Pour the cake batter into the tin and spread evenly. Bake for 30 mins, at 170 degrees. Remove from oven, and tin and place on cooling rack. Cool completely in the fridge before icing. Icing method. Place butter & cream cheese into the microwave together for 30 seconds until soft but not melted. Place the remaining ingredients (milk, icing mix and cocoa) with the softened cream cheese and butter. Using electric beaters mix together until all combined and whipped, then ice your cake :)

Nutrition includes the icing.