Mocha Fudge Cake ... using Coconut Flour or Almond Flour

By quiltpixie

can be made in oven or slow cooker. tastes great topped with healthified caramel sauce!

if it seems a little dry add more sour cream ... Just try to get it to a nice batter consistency (almost a little wet)

Ingredients

• USING ALMOND FLOUR
• 1 1/2 cups Swerve (or Just Like Brown Sugar)
• 4 TBS butter or coconut oil
• 3 eggs
• 3 oz unsweetened chocolate, melted
• 3/4 cup sour cream
• 1 1/2 cups blanched almond flour
• 1 1/2 tsp baking soda
• 3/4 cup hot coffee
• 1 1/2 tsp vanilla or chocolate extract
• 1/2 tsp Celtic sea salt
• USING COCONUT FLOUR
• 1 1/2 cups Swerve (or Just Like Brown Sugar)
• 4 TBS butter or coconut oil
• 6 eggs
• 3 oz unsweetened chocolate, melted
• 3/4 cup sour cream
• 3/4 cups coconut flour
• 1 1/2 tsp baking soda
• 3/4 cup hot coffee
• 1 1/2 tsp vanilla or chocolate extract
• 1/2 tsp Celtic sea salt

Preparation

Step 1

If using a slow cooker, grease the inside of a 4 quart slow cooker (if using the oven, grease a 9″ cake pan with coconut oil and pre-heat oven to 350˚F).

Beat natural sweetener and coconut oil/butter in a bowl until combined. Beat in eggs, then chocolate, then sour cream. Sift the coconut/almond flour and baking soda in a bowl; add to chocolate mixture. Beat in coffee, vanilla and salt until combined. Pour batter into the vessel you are cooking in.

Bake until a toothpick inserted in center comes out clean, 35 minutes in the oven OR 2-4 hours on low in a slow cooker. Makes 12 servings. Serve with my “healthified” ice cream.

NUTRITIONAL COMPARISON (per serving)
Traditional Cake = 279 calories, 42g carbs, 2g fiber, 4g protein, 11g fat
“Healthified” Almond Cake = 200 calories, 5.8 carbs, 2.7g fiber, 6g protein, 18 fat
“Healthified” Coconut Cake = 162 calories, 11 carbs, 7g fiber, 6 protein, 11g fat