Chocolate Fudge Raspberry Cake, Low Carb and Paleo version
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5 from 1 vote

Chocolate Fudge Raspberry Sauce Cake Low Carb

A chocolate fudge cake with sweet berry sauce that is grain free, paleo and low carb.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: gluten free, grain free, low carb, paleo
Cuisine: desserts
Servings: 8
Calories: 210kcal
Author: Stacey


  • Fudge Cake:
  • 6 tbsp cocoa powder sifted
  • 3 tbsp coconut flour
  • 1 cup granular sweetener of choice: erythritol for low carb or coconut sugar for paleo, I used Swerve
  • 1 ½ tsp baking powder
  • tsp sea salt
  • ½ cup butter or coconut oil
  • 2 ounces unsweetened dark baking chocolate
  • 4 eggs
  • cup unsweetened apple sauce
  • 1 tsp vanilla extract
  • Raspberry Sauce:
  • 1 cup raspberries
  • 2 tbsp sweetener of choice: erythritol for low carb or coconut sugar for paleo


  • 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.


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


Calories: 210kcal | Carbohydrates: 7g | Protein: 5g | Fat: 18g | Sodium: 180mg | Fiber: 3.5g | Sugar: 2g