Chocolate Cake

12 Servings

Ingredients

Non-stick spray

(coconut or olive oil)

3 Tbsp —un-sweetened

cocoa powder

3 ounces —bittersweet

chocolate, coarsely

chopped. (I used the

60% cacao chocolate chips)

1 Tbsp —butter

1/2 cup —sour cream

3 —egg yolks, beaten

5 —egg whites, beaten

1/3 cup plus 1/2 cup—

sukrin gold or your

favorite sugar substitute

2 teaspoons —vanilla

extract

2/3 cups —almond flour

or Sonia’s bake mix

(recipe on my website)–

I used my bake mix in

the macro calculation.

2 teaspoons —swerve

confectioner’s sugar or

your favorite sugar

substitute for dusting

1 cup —raspberries (optional)

Pre-heat oven to 350*F
Spray non-stick oil on baking dish and sprinkle 1 Tbsp of cocoa powder onto dish as well. Try to get the bottom and sides powdered.
In a microwaveable bowl melt the chocolate and butter in 30 second intervals. Stir until smooth.
Add the rest of the cocoa powder, sugar substitute, vanilla extract and sour cream. Set aside to cool a little.
With a mixer or in a kitchen aid beat the egg whites until soft peaks are formed.
Add the egg yolks to the chocolate mixture and stir until well combined.
Fold 1/3 of the eggs whites at a time into chocolate and mix until combined.
Once all is combined pour into your baking dish.
Bake on center rack of oven for 35-40 minutes or until fork or toothpick comes out clean.
Allow to cool for 20 minutes.
Cut into 12 slices. Dust with Confectioner’s sugar.
Serve with raspberries, Vanilla Bean flavored Halo or Sugar Free Whipped Cream.

Chocolate Cake