Peanut Flour Chocolate Cake
Ingredients
2 cups peanut flour1 cup LC Foods White Sweetener - Inulin or Swerve Confectioners Powder
1 teaspoon stevia extract powder
1/2 cup cocoa powder
1 ½ teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 eggs
1 cup coconut milk
1/2 cup coconut oil, melted
2 teaspoons sugar-free vanilla extract
FROSTING:
1/2 cup (1 stick) butter, softened
1/2 cup non-hydrogenated shortening
1 cup Swerve Confectioners Powder
2/3 cup unsweetened cocoa powder
5 tablespoons coconut milk
2 teaspoon sugar-free vanilla extract
1 teaspoon stevia glycerite
Instructions
CAKE:
1.Preheat oven to 350 degrees F. Line bottoms of two 9 inch round cake pans with parchment paper. Lightly spray the parchment paper with oil so it can be removed easily.
2.Stir together peanut flour, sweetener, stevia, cocoa, baking powder, baking soda, and salt in mixing bowl.
3.Add eggs, coconut milk, melted coconut oil and vanilla. Beat with electric mixer on medium speed about 2 minutes.
4.Pour batter evenly between the two cake pans.
5.Bake about 20-25 minutes or until toothpick inserted comes out clean.
6.Cool on racks about 10 minutes, then remove from pans and leave cakes on racks to cool.
FROSTING:
1.Cream the butter and shortening together in mixing bowl.
2.Add erythritol and cocoa powder. Mix until combined.
3.Slowly add coconut milk and beat until incorporated.
4.Mix in vanilla extract and stevia glycerite. Beat until a good consistency is reached.
5.Frost layers of cooled cake with frosting.
Notes
Makes 16 servings
Carbs per serving unfrosted: 2.6g
Carbs per serving frosted: 3.3g