Low Carb Chocolate Mocha Cake
How to Make It
Step 1
Preheat an oven to 350 F. Combine all the dry ingredients together in a medium mixing bowl.
Step 2
In the meantime, melt the butter in a heatproof bowl in the microwave in 30-second increments until melted. Add the vanilla.
Step 3
Add butter mixture to the dry mixture and slightly mix then add the eggs (mix slightly).
Step 4
Add the coffee (the stronger the coffee the better!), do not add the coffee to the cake batter when it is too hot, but really warm is ok.
Step 5
Taking a piece of parchment paper, fold it in half to make a triangle, so when it is unfolded it will fit an 8” x 8” square cake pan. Spray the bottom of an 8” x 8” baking pan and then place the square cut parchment paper in it and spray that as well. Fill the pan with the chocolate cake batter and bake for 20 minutes or until a toothpick inserted into the center of the cake comes out clean or the cake springs back to the touch.
Step 6
Allow the cake to cool completely before frosting it with cream cheese frosting.
Step 7
Combine the hot water and instant coffee together to dissolve the coffee. Add this into a stand mixer fitted with a paddle attachment. Add room temperature cream cheese and ¾ cup of Swerve confectioners sugar. Whip until nice and fluffy about 3-4 minutes. Frost cake using an offset spatula!
Ingredients
- Almond Flour – 2 cup
- The Ultimate Icing Sugar Replacement By Swerve – 1 cup
- 100% Cocoa Special Dark by Hershey’s – ½ cup
- Baking Powder – 1 teaspoon
- Butter – ½ cup
- Vanilla Extract – 1 teaspoon
- Raw Egg – 2 large
- Coffee, Prepared From Grounds – ⅔ cup
- Cream Cheese – 8 ounce
- The Ultimate Icing Sugar Replacement By Swerve – 1 cup
- Boiling Water – 1 teaspoon
- Instant Coffee – 2 teaspoon