Gluten Free, low carb chocolate cake

This was originally published on as a sugar free chocolate pecan torte.  I’ve changed the recipe some, but not much.  I’ve noted the original and then in parenthesis marked the changes

pre-heat oven to 350F and grease an 8 -9″ round, square, or springform pan

2C pecans, (any mix of almonds or hazlenuts or pecans)       1/3C unsweetened cocoa             1tsp baking powder        1/4tsp salt             4 eggs            1/2C melted butter or coconut oil                  1 tsp vanilla         1/4C erythritol (omitted)          1C sugar equivalent artificial sweetener of choice                 1/2C water (omitted)

Nuts should be ground into flour. If using food processor, all can be done in the processor, or pour into a bowl and mix with a fork.     Add rest of dry ingredients.  Add wet ingredients and mix until well blended.  Pour into greased pan. cook approximately 25-30 minutes,  until toothpick comes out clean

Delicious plain (sort of a non-dense brownie), or with some fruit and whipped cream!

This entry was posted in baking, gluten free, low carb, urban homesteading. Bookmark the permalink.

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