Low Carb Chocolate Cake | PBCo. Low Carb Foods
Protein6gFat16gCarbs6g

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.

Super EASY recips made with our Low Carb Chocolate Cupcake Mix to take the guesswork out! Keeping it simple.

By Joanne  , Print

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  • Prep 5 MINS
  • Cook 25 MINS
  • Yields 12

Ingredients

 1 pack Low Carb Chocolate Cupcake Mix

 2 eggs

 1/2 cup milk of choice

 120g butter, melted

Icing Ingredients

 1/3 cup Sugar-free Icing Mix (75g)

 1/3 cup cocoa powder (40g)

 2 teaspoons milk of choice

 40g butter

 1/2 tub cream cheese (125g)

optional to decorate

  Sprinkles 😍

Directions

IMPORTANT NOTE: If you are using our previous recipe Chocolate Cupcake Mix (220g pack) Follow the measurements on the pack for milk and butter. All other additions will stay the same.

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.

2In a large bowl whisk together eggs, milk and melted butter. Add chocolate cupcake mix. Using a hand whisk, beat for approx. 30 seconds until the mixture is smooth and glossy. Batter will thicken.

3Pour the cake batter into the tin and spread evenly. Bake for 20-25 mins, at 170 degrees. or until the cake springs back

4Remove from oven, and tin and place on cooling rack. Cool completely in the fridge before icing.

Icing method.

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.
We use unsweetened almond milk in our baking.

Nutrition

Serving size76g
Energy214 Cal (895 Kj)
Protein6g
Fat, total16g
- Saturated fat9g
Carbohydrate, total6g
- Sugar1g
Sodium179mg

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