Low Fat Low Carb 55 Second Wheat Free Chocolate Pudding Cake Recipes

THE BEST KETO CHOCOLATE CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
• In a large bowl, beat together the allulose and butter, until fluffy.
• Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
• Beat in the almond flour, cocoa powder, and baking powder, until the batter is smooth.
• Divide dough among 2 pans, smooth the top with a spatula. Bake for 25-35 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release.
• Make the keto chocolate frosting according to the instructions here. Before you begin, adjust the amount on he recipe card to 28 servings - this will make the 3 1/2 cups you need for this cake.
• Place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup (96g) frosting. Place the second layer on top and frost the top with another 3/4 cup (96g) frosting. Finally, frost the sides with 1 1/2 cups (192g) frosting.

HEALTHY CHOCOLATE CAKE (FAT FREE AND SUGAR FREE!)

Steps:

• Preheat the oven to 180C/350F. Line an 8-inch springform pan with parchment paper and set aside.
• In a large mixing bowl, combine your flour, granulated sweetener,cocoa powder, baking soda, and salt, and mix well.
• Add your vanilla extract, apple cider vinegar, and unsweetened applesauce and mix well. Pour the water over the top and mix until fully combined.
• Transfer the cake batter into the lined pan and bake for 25-30 minutes, or until a skewer comes out just clean.
• Remove from the oven and let cool in the cake pan for 10 minutes, before carefully transferring to a wire rack to cool completely. Once cool, frost if desired.

LOW FAT, LOW CARB, 55-SECOND WHEAT-FREE CHOCOLATE PUDDING CAKE

Steps:

• Spray coffee mug with non-stick spray.
• Mix all ingredients until well blended.
• Add a very scant pinch of salt.
• Microwave for about 55 seconds - just until the mixture rises above the rim of the cup. If you cook it much longer, it gets rubbery.
• Yes, it's pretty good topped with Cool-Whip or sugar free ice cream or a little more half-and-half.

LOW-FAT CHOCOLATE PUDDING CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, white sugar, cocoa powder, baking powder, and salt in a 9-inch square baking pan; stir well. Add milk, oil, and vanilla extract; stir until smooth.
• Mix together brown sugar and cocoa powder in a small bowl; sprinkle over batter. Pour boiling water over batter but do not stir.
• Bake in the preheated oven until cake springs back when lightly touched in the center, about 40 minutes.

LOW FAT CHOCOLATE-FUDGE PUDDING CAKE

Steps:

• Preheat oven to 350°F
• Coat a 1 1/2- to 2-quart baking dish with cooking spray.
• Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl.
• Whisk egg, milk, oil and vanilla in a glass measuring cup.
• Add to the flour mixture; stir with a rubber spatula until just combined.
• Fold in chocolate chips, if using.
• Scrape the batter into the prepared baking dish.
• Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)
• Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes.

LOW FAT LOW CARB CHOCOLATE CAKE

Steps:

• mix cocoa into hot water until blended.
• combine all wet ingredients, mix on medium until blended.
• add cocoa mixture, mix until well blended.
• in a separate bowl combine all dry ingredients, add to wet ingredients.
• mix until well blended (a couple of minutes).
• pour batter in spray treated 9x13 cake pan.
• bake in a preheated oven at 350 for 25 to 35 minutes.

CHOCOLATE PUDDING, LOW FAT

Steps:

• In a saucepan, stir together sugar, cocoa, and cornstarch; while stirring, gradually add milk and cook until thickened and bubbly, about 5 minutes.
• Reduce heat to medium low and add bitterseet chocolate; cook, stirring, another 3 minutes; remove from heat and cool 5 minutes; add vanilla; pour into dessert dishes and serve or lay plastic on pudding surface and refrigerate.