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