Creamy and Juicy Low-Carb Cocoa Cake with Vanilla Pudding
This pudding cake is so moist it doesn’t need frosting. But I simply spread the chocolate over the top. I love to see the chocolate over the cake.
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Low-Carb Pudding Cake – Recipe
Way of preparation – medium
Prep time
- Prep time – 25 minutes
- Cooking time – 35 minutes
- Passive time – 2 hours
Yields – 15 pieces
Ingredients:
Base:
- 6 eggs
- 5 tablespoon coconut flour
- 3 tablespoon cocoa powder
- 1 teaspoon baking powder
Swerve mixture:
- 1 cup Swerve Sweetener
- 1 cup water
Filling:
- 2 cup of Heavy Cream
- 1 Vanilla Bean
- 6 egg yolks
- 6 tablespoons of Erythritol
Instructions how to make Low-Carb Pudding Cake
Swerve mixture:
- Place 1 cup Swerve Sweetener and 1 cup water into a saucepan over the medium heat
- Bring in to the boiling point
- Set aside to cool
Base:
- Preheat oven to 400 F / 200 C / Gas 6
- In a mixing bowl, mix the egg
- Add coconut flour and cocoa powder with constantly mixing
- Pour the egg mixture into the well-greased 11″ x 7″ rectangular baking pan
- Bake in well-heated oven 20 minutes
- Take out from the oven
- Pour the swerve mixture over the hot cake
- Set aside to cool
Filling:
- In a mixing bowl, add the egg yolk and erythritol and whisk until the mixture is pale.
- Check the temperature of the cream, if the cream is cool enough for you to put your finger on it then it is ready to use.
- Pour the cream mixture into the egg yolk and whisk to combine
- Pour the eggs and cream back into the saucepan and back over low heat with constant stirring
- Stir the mixture until it begins to thicken. The mixture is thick enough when it coats the spatula without dripping off.
- Pour the pudding over the baked cake base
- Set aside to cool completely
- You can place it in the fridge for 1-2 hours
- Serve with chocolate
Nutritional Information (amount per serving)
1 piece/serving
- Calories – 172
- Total Fat – 16 g
- Total Carbs – 3 g (Fiber 1 g )
- Protein – 5 g
- Cholesterol – 192 mg