Low Carb Chocolate Cake with Cream Cheese Frosting and Raspberries

Tonight I became a little more ambitious with my baking.  I found a lovely recipe posted on Facebook from Healy Real Food Vegetarian and since I had all of the ingredients on hand, I modified it a little for Low-Carb.

Two enthusiastic thumbs up from Bryan, so I guess this one goes into rotation!

This is how I made it Low-Carb:

Low-Carb/Grain Free Chocolate Cake

1/2 Cup Almond Flour
1/2 Cup Cocoa Powder
2 Tablespoons Coconut Flour
1/2 Cup plus 2 Tablespoons Swerve granulated
1/4 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 - (up to1/3) cup heavy cream
3 large eggs -- separated
1/4 teaspoon apple cider vinegar
1 tablespoon butter or coconut oil to grease pan (I used coconut oil)

1.  Preheat oven to 350 degrees.  Grease a 9 inch round cake pan.
2.  In one large bowl, combine all ingredients except the 3 egg whites.  The mixture will be very thick, and you may need to add a little more cream to make it stir-able.  (Or put it in a food processor)
3.  In a separate bowl, using an electric mixer, beat egg whites until stiff peaks form.
4.  Gently fold in the egg whites to incorporate into the rest of the batter.
5.  Bake 20-25 minutes -- when a toothpick inserted in the center comes out clean, it is done.  Let it cool before frosting.


Cream Cheese Frosting

3 ounces cream cheese  -- softened/room temperature
3 Tablespoons butter -- softened/room temperature
1/3 cup Swerve confectioners
1 teaspoon vanilla extract

In a medium bowl, combine all ingredients and beat until smooth and creamy.

I garnished my cake with raspberries -- lovely and yummy.