Chocolate Fudge Raspberry Sauce Cake Low Carb

Chocolate Fudge Raspberry Sauce Cake Low Carb

Chocolate fudge raspberry sauce cake low carb, keto, grain-free, and paleo.

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A lovely, decadent, Chocolate Fudge Raspberry Sauce Cake that is grain-free, paleo, low carb, and keto.

A divine chocolate cake with a sweet berry sauce. Perfect for special celebrations, Valentine's Day, or everyday chocolate emergencies!

Yes, chocolate emergencies do exist and can happen randomly at any time of the day.

I had to make this cake 3 times. The first time I had overcooked it, yes I burned it. The second time, my springform pan decided to have the spring give out just as I was taking it out of the oven.

The bottom of the pan fell out, and the cake fell all over the oven door. I could not save it, and now my oven needs a deep cleaning.

The third time I listened carefully for the oven timer and used a new pan, and it turned out amazing. A good thing too, as it had become a full-on chocolate emergency at that point!

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Chocolate Fudge Raspberry Sauce Cake Low Carb or Paleo Recipe:

INGREDIENTS:

Fudge Cake Ingredients:

• 6 tbsp unsweetened cocoa powder, sifted
• 3 tbsp coconut flour
• 1 cup granular sweetener of choice: erythritol for low carb (I used Swerve), or coconut sugar for paleo
• 1 ½ teaspoon baking powder, this brand is corn free
• ⅛  tsp sea salt
• ½ cup butter, or coconut oil
• 2 ounces unsweetened dark baking chocolate
• 4 eggs
• ⅓ cup unsweetened apple sauce
• 1 teaspoon vanilla extract

Raspberry Sauce Ingredients:

• 1 cup raspberries
• 2  tbsp sweetener of choice: erythritol for low carb, or coconut sugar for paleo

DIRECTIONS:

1. Preheat oven to 350 F, and grease or oil a 9 to10 inch Springform pan or 9 inch pan.
2. In a large mixing bowl combine: cocoa powder, coconut flour, sweetener of choice, baking powder, and sea salt. Mix together thoroughly. Set aside.
3. In a small saucepan over medium heat combine and melt: butter or coconut oil, and unsweetened baking chocolate. Melt and stir together. Once it is melted and mixed completely, remove from heat. Let cool a couple of minutes.
4. In a separate large mixing bowl combine: eggs, unsweetened apple sauce, and vanilla extract. Mix together thoroughly.
5. Add egg mixture to coconut flour cocoa powder mixture. Stir together.
6. Add melted butter or oil and chocolate mixture  to the batter and stir together thoroughly.
7. Pour or spoon into prepared pan. Spread batter evenly in pan.
8. Bake for 25 to 30 minutes, or until a toothpick comes out mostly clean (though it can be removed from oven a little underdone, just not overdone). Cool completely, and refrigerate for a couple of hours (refrigeration makes it fudgier texture).
9. While the cake is cooling, you cake prepare the raspberry sauce.
10. In a processor or blender, mix the berries and sweetener of choice until pureed. For a seedless sauce, you can press the puree through a mesh strainer into a bowl (I left the seeds in mine, as I don’t mind the seeds). Store sauce in a covered container in the fridge. Spread sauce over each cake slice right before serving. *the berry sauce keeps better stored separately.
11. Store unused cake portions and sauce in the fridge.

Nutritional Data for Low Carb Version (using Swerve sweetener): Yield: 8 servings, Serving Size: 1 slice out of 8, Cal: 210, Carbs: 7 g, Net Carbs: 3.5  g, Fiber: 3.5 g, Fat: 18 g, Protein: 5 g, Sugars: 2 g, Sodium: 180 mg.

Nutritional Data for Paleo Version (using coconut sugar): Yield: 8 servings, Serving Size: 1 slice out of 8, Cal: 299, Carbs: 31 g, Net Carbs: 27.5 g, Fiber: 3.5 g, fat: 18 g, Protein: 5 g, Sugars: 26 g, Sodium: 180 mg.

*all nutritional data are estimates based on the products I used*

Printable Recipe Card Below

📖 Printable Recipe Card

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Chocolate Fudge Raspberry Sauce Cake Low Carb

Stacey

A chocolate fudge cake with sweet berry sauce that is grain free, paleo and low carb.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 210 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x

• FUDGE CAKE:
• 6 tablespoon cocoa powder sifted
• 3 tablespoon coconut flour
• 1 cup granular sweetener of choice: erythritol for low carb or coconut sugar for paleo, I used Swerve
• 1 ½ teaspoon baking powder
• ⅛ teaspoon sea salt
• ½ cup butter or coconut oil
• 2 ounces unsweetened dark baking chocolate
• 4 eggs
• ⅓ cup unsweetened apple sauce
• 1 teaspoon vanilla extract
• RASPBERRY SAUCE:
• 1 cup raspberries
• 2 tablespoon sweetener of choice: erythritol for low carb or coconut sugar for paleo

Instructions

 

• Preheat oven to 350 F, and grease or oil a 9 to10 inch Springform pan or 9 inch pan.
• In a large mixing bowl combine: cocoa powder, coconut flour, sweetener of choice, baking powder, and sea salt. Mix together thoroughly. Set aside.
• In a small sauce pan over medium heat combine and melt: butter or coconut oil, and unsweetened baking chocolate. Melt and stir together. Once it is melted and mixed completely, remove from heat. Let cool a couple minutes.
• In a separate large mixing bowl combine: eggs, unsweetened apple sauce, and vanilla extract. Mix together thoroughly.
• Add egg mixture to coconut flour cocoa powder mixture. Stir together.
• Add melted butter or oil and chocolate mixture to the batter and stir together thoroughly.
• Pour or spoon into prepared pan. Spread batter evenly in pan.
• Bake for 25 to 30 minutes, or until toothpick comes out mostly clean (though it can be removed from oven a little underdone, just not over done). Cool completely, and refrigerate for a couple hours (refrigeration makes it more fudgy texture).
• While cake is cooling, you cake prepare the raspberry sauce.
• In a processor or blender, mix the berries and sweetener of choice until pureed. For a seedless sauce, you can press the puree through a mesh strainer into a bowl (I left the seeds in mine, as I don’t mind the seeds). Store sauce in a covered container in the fridge. Spread sauce over each cake slice right before serving. *the berry sauce keeps better stored separately.
• Store unused cake portions and sauce in the fridge.

*As an Amazon Associate I earn from qualifying purchases.

Notes

*all nutritional data are estimates based on the products I used*

Nutrition

Calories: 210kcalCarbohydrates: 7gProtein: 5gFat: 18gSodium: 180mgFiber: 3.5gSugar: 2g

Keyword chocolate fudge raspberry sauce cake low carb, low carb cake

Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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