Chocolate Dream Cake

This chocolate cake is full of dietary fiber and healthy monounsaturated fats from nuts, but is still under 5 net carbs per dreamy, cream-filled slice!  This is one “diet food” that your body and even your doctor may thank you for eating. SUGAR-free, GLUTEN-free!

Cake Batter

  • 16 oz. unsalted blanched almonds, ground fine (4 cups almond flour)
  • 3 Tb. dry milk powder
  • 1/4 cup cocoa powder (dark chocolate lovers may want to use more!)
  • 1 tsp. baking soda
  • 6 Tb. softened butter
  • 8 oz. softened cream cheese
  • 6 large eggs
  • 1 tsp. vanilla extract
  • 4 Tb.  Fiberfit
  • 1/2 cup very warm water (optional – omit for a pound cake texture or include for a lighter, more traditional cake texture)

Cream Filling

  • 8 ounces softened cream cheese
  • 2 Tb. Fiberfit
  • 1 tsp. vanilla extract
  • 1 tsp. warm water (or as needed for proper consistency)

For best results: One hour before starting this recipe, place butter, cream cheese and eggs on counter to come to room temperature.

Pre-heat the oven to 350F. Grease a tube-style pan well and dust the sides with some of the almond flour.

Blend ground almonds with cocoa powder, dry milk, baking sodea soda, and salt. Set aside.

Cream butter and cream cheese well, scraping sides of bowl and beaters as needed. Add eggs slowly, one at a time, and incorporate each one well before adding the next. (Continue to scrape sides as needed.)

Add vanilla extract and Fiberfit powder. Add dry ingredients slowly and beat until well-incorporated, but do not over-mix.

Stir in warm water last, if using.

Spoon out about half of the batter evenly in the prepared pan. Set the rest aside.

Cream filling ingredients together in a separate bowl, adding water as needed for proper consistency. You are looking for a firm mixture that is just loose enough to spoon out in dollops while retaining its shape.  Spoon this filling out carefully in a circle over the batter already in the pan to form the tunnel and then use the remaining batter to cover the filling. Smooth top gently.

Bake for 35-40 minutes. Cool in pan briefly, as needed. Un-mold. Store refrigerated.

This cake is excellent either warm or cold.

16 servings: 4.8 Net Carbs each with 358 calories, 31g fat (11g saturated), 11.4g carbohydrates (6.6g fiber, 2.3g sugar), 11.4g protein



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