I made this cake the other night and ate the whole thing in one sitting. Dangerous doesn’t even begin to describe the flavor of this!!!
Low-Carb Double Chocolate Bundt Cake Ingredients
1/4 cup coconut flour
1/4 cup organic cocoa powder
½ tablespoon instant coffee
1/4 teaspoon baking soda
Pinch of sea salt
5 free range organic large eggs, room temperature
1/2 tablespoon pure vanilla extract
1/4 cup coconut oil or grass fed butter
1/3 cup equivalence of stevia or sweetener
1 teaspoon lemon juice
Chocolate Frosting Ingredients
1/2 cup organic cocoa powder
2/3 cup equivalence sweetener for low carb or honey for Paleo (sweeten to taste)
2 tablespoons melted grass fed butter
¼ teaspoon vanilla
Bundt Cake Topping
½ cup sugar-free chocolate chips
Low-Carb Double Chocolate Bundt Cake Directions
Preheat oven to 350 degrees F.
Combine the coconut flour, cocoa powder, instant coffee, baking soda, and sea salt.
In a separate bowl, combine the eggs, vanilla extract, coconut oil, stevia and lemon juice.
Add the dry ingredients in 3 separate batches to the wet and whisk together.
Butter the small Bundt pan and cover with cocoa powder, pour the mixture in and bang the bottom to get all the air bubbles out.
Bake for 40-45 minutes or until a toothpick comes out clean.
Allow it to cool for 5 minutes before removing it from the pan.
Chocolate Frosting Directions
Combine the ingredients together and pour over the top of the cake.
Top with the sugar-free chocolate chips.