Low-Carb Diabetic’s Dream

The first time I made this cake, I knew I was onto something great! I don’t know about you, but I don’t have a million pans for every type of dessert. I live in Chicago where space is limited and kitchens tend to be small. So, I utilize muffin tins to make this recipe so everything in my kitchen multitasks, like myself. These cakes freeze beautifully and can be microwaved to Diabetic's Dreammelt the center again.

Cake Ingredients
1 cup butter
1/2 cup Dutch-process cocoa powder
1 1/2 teaspoons instant coffee powder
1 cup hot water
1 tablespoons vanilla extract
1 cup coconut flour
1 cup almond flour
2 cups sugar substitute equivelant
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup full-fat sour cream
2 large eggs
3 2/3 cups dark chocolate (I prefer to use the chocolate squares, you will need a total of 24 squares or if you feel especially generous, 48 squares)

Sauce Ingredients
2 cups heavy whipping cream
1 tablespoon vanilla extract
3 large egg yolks
1/4 cup sugar substitute

Cake Directions
Preheat the oven to 400 degrees F. Grease two muffin tins with melted butter.

In a sauce pan, melt the butter and allow it to brown a bit. Remove from the heat and stir in the cocoa powder, instant coffee, hot water and vanilla extract.

Combine together the dry ingredients (the next 5 ingredients) and sift into a bowl.

Combine the wet and dry ingredients together and beat.

Add the remaining wet ingredients (sour cream and eggs.)

Pour the batter into the muffin tins and only fill 3/4 of the way up. You must leave room for the cakes to expand.

Place 1-2 squarest at the center of each muffin and push it to the center with a knife.

Bake for 24-28 minutes.

Serve immediately!

Sauce Directions
In a saucepan set to low, combine together all of the ingredients and continue to beat as the mixture thickens. Pour over the cake and serve.

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