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.
- Prep 5 MINS
- Cook 30 MINS
- Yields 12
1 packet Low Carb Chocolate Cupcake Mix
1 cup (250ml) milk of choice (we used unsweetened almond milk)
⅓ cup (70ml) butter, melted
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
Low Carb Chocolate Cupcake Mix (220g)AUD$ 9.95
1Preheat oven to 170 degrees and spray a round (20cm) cake tin with oil (to help the baking paper stick) and line with baking paper.
2Place the chocolate cupcake mix into a bowl.
3In the second bowl mix together egg and milk, then add to the cupcake mix and combine well.
4Pour the cake batter into the tin and spread evenly. Bake for 30 mins, at 170 degrees.
5Remove from oven, and tin and place on cooling rack. Cool completely in the fridge before icing.
1Place butter & cream cheese into the microwave together for 30 seconds until soft but not melted.
2Place the remaining ingredients (milk, icing mix and cocoa) with the softened cream cheese and butter.
3Using electric beaters mix together until all combined and whipped, then ice your cake :)
Nutrition includes the icing.