Recipes

Decadent Chocolate Cake Recipe

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Atkins Decadent Chocolate Cake
3g
Net Atkins Count TM
Prep Time: 10 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
3.2g

Protein

6.6g

Fat

1.5g

Fiber

84.6cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 3/4 cup Almond Flour, Blanched
  • 0 1/2 cup Confectioners (powdered) erythritol
  • 0 1/2 cup Cocoa powder, unsweetened, processed with alkali
  • 2 Tbsp Coconut Flour
  • 2 tablespoon truvia
  • 0 3/4 tsp Baking powder
  • 0 3/4 tsp Baking soda
  • 0 1/2 tsp Salt
  • 0 1/2 cup Buttermilk, whole milk
  • 4 Tbsp Canola Oil
  • 2 each Egg
  • 1 tsp Vanilla Extract

DIRECTIONS

NOTE: This recipe has been redeveloped due to user feedback. Our recipe for Indulgent Espresso Chocolate Cake is similar to the recipe that used to be under this name.

  1. Preheat oven to 350 °F. Spray an 8-inch cake pan with oil, line the bottom with parchment paper and spray again.
  2. Into a large mixing bowl, sift together the almond flour, erythritol, cocoa powder, coconut flour, truvia, baking powder, baking soda, and salt.
  3. Add the buttermilk, eggs, oil and vanilla and use a hand mixer on medium to combine all the ingredients, stopping to scrape down the sides at least once. Mix until well combined and all ingredients are incorporated, about 2 minutes.
  4. Pour into the prepared cake pan and bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool in the pan for at least 45 minutes on a cooling rack. When fully cooled, turn out onto a cake plate, slice into 16 slices and serve topped with whipped cream if desired (just add 0.2 net carbs per tablespoon whipped cream).

Cooking Tip