Sugar-Free Mom

Naturally Sweetened Sugar-Free, Keto, Low Carb Recipes for the whole family.

1 Minute Sugar-Free Chocolate Mug Cake {Low Carb, Dairy & Gluten Free}

LC
DF

This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

This Low Carb, Sugar-Free Chocolate Cake is amazing! Made in a minute or in your oven if you prefer! It’s sugar free, low carb, dairy free and gluten free doesn’t get much better than this folks!

1min chocolate cake1 (1 of 1)

Do you ever have a time when only chocolate cake will do? Rather than make an entire cake you can simply make one serving, because sometimes that’s all we have time for anyway right?

This recipe has been one of my most popular recipes since I first posted it back in May of 2014. I felt it deserved a front row seat this month and I added an easy video below for you!

I’m a chocolate lover all the way! I love simple recipes that curb that craving. Besides this beauty, my favorite chocolate recipes are: Chocolate Peanut Butter Easter Eggs, Chocolate Ganache Filled Cupcakes,  Chocolate Fudge Protein Bars, and this easy Homemade Magic Shell! 

1min chocolate cake2 (1 of 1)

This chocolate cake made in a single serving is just enough to curb that chocolate craving and with super simple ingredients you probably have on hand you can make it whenever you want. You can also enjoy it often as it’s high in fiber and protein, sugar free and low in carbs!

You can certainly just eat it right in the dish you make it in, but for picture purposes I popped mine out after it cooled slightly. I did spray my dish with nonstick cooking spray before pouring in the batter just in case, but if you are eating it right in the dish no need for that.

1min chocolate cake3 (1 of 1)

Microwaves will vary so you may need another 20-30 seconds to make sure it cooked through, just check with a toothpick, if it comes out clean you’re good to go. You could also make this in an oven if you prefer, although I haven’t tried it I would guess 350 degrees for 10-15minutes until it rises and a toothpick in center comes out clean.

1min chocolate cake4 (1 of 1)

I’m really in love with how moist and truly chocolaty this came out. I adapted from some of my mug muffin recipes and kept out the coconut flour I used in those recipes to make this more dense and unlike a muffin texture. I’m super happy with the results and I hope you’ll try it and come back and share how you liked it, I love reading comments like that!

1min chocolate cake5 (1 of 1)

You might like some of my other Mug Cakes, like this Cannoli Mug Cake or Peanut Butter Mug Cake or this Red Velvet Mug Cake for 2!

Brenda’s Notes:

  • Nutrition info does not include chocolate syrup or whipped cream.
  • You can use any sweetener of choice, you know mine is stevia but anything you like will work. If you don’t have chocolate stevia, you can use vanilla or plain or even powdered. I would use only 1/4 teaspoon if it’s the pure extract or 1 packet if that’s all you have.
  • A full dropper of stevia yields about 1/8 of a teaspoon, sometimes I can get 1/4 teaspoon but never more than that. So if you don’t have a dropper in your liquid stevia, measure out 1/4 teaspoon, depending on your brand that may not be sweet enough for you. You may need 1/2-1 teaspoon if you like really sweet cakes.
  • As far as the chocolate syrup, you could just add a little liquid stevia then taste it and adjust.
  • UPDATE: I’ve swapped the ground flaxseed with the same amount of almond flour and it came out just as good. 

Remember to subscribe to the Sugar Free Mom Newsletter for free and receive fresh recipe notifications delivered into your inbox!

If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! Follow Sugar Free Mom on Facebook | Instagram | Pinterest | Twitter for all of the latest content, recipes and updates.

Print

1 Minute Sugar-Free Chocolate Mug Cake

Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings 1 cake
Calories 127 kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

Chocolate Cake

Optional Chocolate syrup

Instructions

  1. Whisk chocolate cake ingredients together and pour into a ramekin or mug.
  2. Microwave for 1 minute (may need 20 seconds extra depending on your microwave.) Or Bake at 350 degrees for 10 minutes or until a toothpick in center comes out clean.
  3. Mix chocolate syrup ingredients in small bowl and pour over cake or on some Dairy Free Whipped Cream!

Recipe Notes

Net Carbs: 3g

Nutrition Facts
1 Minute Sugar-Free Chocolate Mug Cake
Amount Per Serving (1 cake)
Calories 127 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 163mg54%
Sodium 67mg3%
Potassium 371mg11%
Carbohydrates 8g3%
Fiber 5g21%
Protein 8g16%
Vitamin A 240IU5%
Calcium 99mg10%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Blessings, Brenda

Reader Interactions

Comments

  11. Can you suggest a substitute for the liquid chocolate stevia? I have powdered stevia, agave, honey, maple syrup, carob, and cocoa powder. Would one or more of those work? (I’m always wary of switching liquids for dry ingredients.)

    Reply

  15. I really need to try this. My husband LOVES chocolate. I have made a couple mug cakes/muffins. Some good some not so good.

    Thanks!!!

    Reply

  16. I know *exactly* what you mean – sometimes it has to be chocolate cake and nothing else! I love that you use flax seeds. So many people don’t (I guess many just dislike the flavor) but I’m sure it works perfectly for this cake!!

    Reply

  19. I just made this. It was real bitter seemingly from the stevia. I wish I had only used half to try. It rose good and was light in texture. Amazing it would be so much like cake with no flour.

    Reply

        • I’m going to edit the recipe to specify the full dropper is about 1/8 of a teaspoon so maybe 1/4 teaspoon just wasn’t enough sweetness for you. Just measure it out next time, also sometimes the cocoa powder you are using an cause a bitter taste especially being unsweetened. Make sure it’s a good brand of cocoa.

          Reply

          • An 1/8 of a teaspoon is half of 1/4 teaspoon. If you want to double 1/4 teaspoon, that would be 1/2 teaspoon.

  21. Ugh came out so bitter it was nearly inedible (cake and syrup both). Wonder if it was my cocoa- which brand do you use? I used Hershey’s. Thanks in advance for any pointers- I want to try again!

    Reply

  22. This sounds a great recipe and will give it a go. Never used stevia before, but have run out of good recipes where the sweetness just comes from dates or bananas. It’s good to have an alternative. Thanks!

    Reply

  24. The cake was so good! I didn’t have liquid stevia so I added a few chocolate chips to the cake. Same thing for the syrup, I melted the chocolate chips along with the rest of the ingredients. Sooo delicious!

    Reply

  25. I substituted sorghum flour for the flaxseed, and sweetened with sweet and low. Came out great! I’m looking forward to getting the flaxseed and stevia to try the original recipe. So easy! Thanks!

    Reply

  26. I just made it, but I could taste the egg in it 🙁 I love the consistency though, do you have any recommendations? I want to try again

    Reply

  27. I rate this a 5-star recipe… at this time… because I imagine if you follow the recipe exactly as written it will come out DELICIOUS….
    BUT, I made a horrible mistake…. I used baking SODA instead of baking POWDER. 🙁
    And I only had generic/store brand unsweetened cocoa on hand.

    I was SO pleased with the way my walnuts ground up in the coffee grinder (I have to use ground walnuts instead of flaxseed or almond flour/meal), and I was thrilled to use the liquid stevia (skinnygirl liquid stevia) I finally got around to buying today in my first recipe…
    It LOOKED so nice when it was done, like all the pictures up above…. but tasted yucky & bitter. I had to throw it away after two bites 🙁
    I will try this recipe again sometime soon, will let U know then how it comes out for me!

    Reply

    • Also if the walnuts you used were sitting in your cupboard a long time the oils in them can spoil causing a rancid bitter taste in recipes. Too much baking soda is also a cause of bitterness in a recipe. I do hope you try it again, but I would never post a recipe on my blog that looked fabulous yet tasted horrible, never. I eat everything on my blog you see and so does my family who are very picky.

      Reply

    • I agree with this reviewer. The cake looked beautiful, but was extremely bitter. So much so that it is not a dessert in the least. I followed the recipe. Sorry to be so frank, but that was my experience. So bummed!

      Reply

      • Again bitterness is due to the stevia you used or the amount might not be enough sweet enough for you. Which brand of stevia did you use? Did you use liquid or powdered?

        Reply

  28. Made it without the stevia , just added a few drops of liquid sweetener , topped it w peanut butter and it was heaven ! Thank you

    Reply

  30. I just made this. It was bitter for me too. I used Stevia packets for sweetener and Hershey’s cocoa powder. I tried a different recipe last week and it was bitter also – tasted too much like the dry unsweetened cocoa powder. I think I need to find a different cocoa powder and sweetener type. I’m not giving up!

    Reply

  31. I just made this and it was really bitter. I used Ghirardelli unsweetened cocoa powder and Sweet Leaf chocolate liquid drops. I tried it it a few time with some tweaks and changes and have come to the conclusion that it is the SweetLeaf drops that are the issue. Anyone have a sugar free sweetener that does not have a bitter taste?

    Reply

  32. I made a bunch of tweaks to it based on readers comments about the bitterness. I I didn’t have the liquid stevia and we substituted coconut flour for the flax meal… the first try was still really bitter. I made a second one and used a LOT of extra stevia powder (now brand that is supposed to not be bitter tasting, and it tastes better than other brands we have tried) and several packets of splenda. Managed to make it not bitter, but it had a funky aftertaste and the Husband wouldn’t eat it. I liked it ok and one of the kids liked it ok. It was a great idea, but I think I will keep looking. I would have rated it 3 stars but it was for the husband and he really disliked it.

    Reply

    • Dawna – Let me get this straight… You didn’t follow the recipe AT ALL, substituted the main ingredients, and you rate Brenda’s recipe with a 3 star rating because your husband thought it tasted funny? I don’t’ understand. Your husband didn’t like YOUR recipe and has never had Brenda’s. Maybe I am just being cranky, but as a foodie and one who likes to experiment and share my creations with others, that just hit me in a tender spot. I can’t speak for Brenda, but I was offended.

      Brenda, I followed your recipe and it came out just like you said. It was quite good, moist and no odd after-taste. I have made several alterations/substitutions, using ingredients like coconut flour, almond flour, Erythritol, Splenda, coconut milk (not the coconut cream), and heavy cream. Every change creates a whole new texture and flavor, but I think they are all good. This is an excellent, quick and easy sweet tooth killer.

      My favorite alteration was using a bit of almond butter, butter, coco powder and Erythritol. I made a soft ball and put that I the center before microwaving it. It came out like a lava cake. It goes perfectly with the low carb vanilla coconut ice (ice cream) that I make.

      Reply

      • Christopher, I completely agree with you regarding massively modifying the recipe and then rating it poorly. A pet peeve of mine, as well. The funniest I ever saw was a woman who put hot dogs in a dish intended for scallops…on Epicurious, no less. LOL.

        Meanwhile, Christopher, would you be willing to share how much almond butter and butter you added? My initial thought on this recipe (without having made it) was that it would benefit from some fat.

        Reply

  33. I tried this recipe and at first I put it in the oven and it didn’t burn, though, it didn’t cook through correctly. It rose a bit and the outside got dark but the inside wouldn’t become cake-y, so I put it in the microwave for a minute after the oven method failed and that made the texture as it should be, and it was lovely.
    So therefore, do not put this in the oven. This is really only works in the microwave. If there is a way to do it in the oven it sure isn’t easy.
    It tastes quite good. I didn’t use stevia. You can replace it with sugar, (as I did) at least 4 teaspoons, and there is 15 calories per 1 teaspoon (4 grams) of sugar. You can use honey as well which doesn’t ruin the flavor of the cake. Use as many tablespoons as necessary. There’s usually 60 calories in 1 tablespoon. (28 grams) but it also may depend on the sort of honey you use.

    Easy recipe and healthy.

    Reply

  34. This recipe was fast to put together! Used honey instead of stevia and discovered it needs more honey; but, am willing to give this one another shot as it was fast, easy, and tasty! Thanks for the recipe as it definitely satisfies the chocolate-cake cravings.

    Reply

    • I love this concept, but it was way to bitter, almost like spooning unsweetened cocoa powder into my mouth. I used powdered Stevia and Nestlees Cocoa powder because I was dying to try it. 🙂 I am going to try the erythritol, because xylitol gives my bloat, and a higher quality cocoa next time. A+ for appearance, ease and shear genius. Can’t wait to try it with these tweaks.

      Reply

  38. This recipe is absolutely delicious! I’ve made it roughly six times now. Even with modifications, such as adding sweetened cinnamon cream cheese in the middle and/or replacing among milk with heavy whipping cream, it’s still amazing. I can’t thank you enough for such a scrumptious recipe!

    Reply

  39. Am I correct that if I have packaged flaxseed meal I would use 2 tablespoons? I ask because the Dobie muffin recipe I have from online specifies “1/4 c flaxseed, ground (should come to 1/2 c ground).” Since you wrote it as “flaxseed, ground” rather than “ground flaxseed” I assume you grind your own. Looking forward to trying this.

    Reply

    • Yes I grind my own but I did make a mistake written here and i will correct it. I measured it ground all ready so thanks for asking. I have fixed it.

      Reply

  40. I made this yesterday. I substituted one tablespoon xylitol for the stevia and used chana flour in place of flaxseed. It was lovely. It had a very dark, pleasantly bitter chocolate taste to it. The next time I make it I think I’ll serve it with some fresh berries as I think their natural sweetness will complement the cake 🙂

    Reply

  41. This recipe is absolutely delicious!! I used regular Hershey’s cocoa and Pyure brand stevia blend, which is granular erythritol + stevia. My husband wolfed this down even faster than I made it. I’m lucky that I doubled the recipe or I wouldn’t have had a single bite. Thanks!

    Reply

  42. I’m new to sugar free cooking and need as much help as possible. I made this twice tonight. The first time I followed the recipe exactly as written. The cake rose and was moist. The chocolate syrup came together nicely too. However, hubby said it tasted like plastic as was too bitter. Second time, I didn’t use as much of the SweetLeaf Chocolate Stevia and I added some sugar free chocolate chips. I left off the chocolate syrup. Hubby said, “it was not great but better, it smelled so good cooking, thanks for trying”
    The chocolate chips sank to the bottom of the mug so when I turned it out onto a dish they made sort of a gooey icing.
    Do you think using erythritol instead of the chocolate stevia drops would be less bitter?
    I’ll keep trying.
    Thanks

    Reply

    • My husband as well is not such a fan of using stevia but I have no issues with it since I’ve been using it for 11 years. I find no aftertaste in anything but he does. My hubby does seem to complain less when I use Swerve sweetener.

      Reply

      • Thanks Brenda. I have Swerve but have not used it yet. How much would you recommend I use? I am so inspired by your recipes. I’m trying to get my pantry stocked with the ingredients you recommend. Today I found arrowroot, next payday I will look for xanthan gum. As I said before, I’m new to this and need all the help and tips I can get.

        Reply

  43. I love this recipe but I do find it bitter sadly. I don’t use Stevia so I have used Swerve sugar and still a bitter taste. I just use a chocolate frosting recipe so it helps with the bitterness or melted chocolate chips.
    Well today I ran out and used some Stevia packets that I had laying around and it was still bitter. I’m wondering if it is the brand of ground flaxseed I’m using. I use Bob’s Red Mill.
    I have two questions. My first question is if I sub with coconut flour would the liquids measurements remain the same? My second question is what brand of ground flaxseed do you use?
    Thanks!

    Reply

    • I use Bob’s as well. The bitter is due to one of two things. You need more sweetener for your taste buds or your cocoa powder is the problem. Good cocoa powder like Ghiardelli is better and cheap cocoa powder leaves a bitter aftertaste.

      Reply

      • Fantastic recipe! I added a tablespoon of ghee, some walnuts and used Hershey’s Special Dark Cocoa. It wasn’t bitter at all but I used a combination of sweeteners which in my opinion works better for baking. Rose up nice and fluffy and didn’t collapse after it cooled. Could not taste the flaxseed at all. Thank you for this recipe…this is a keeper. Every mug cake I’ve tried up until this one has been dry, bitter and ended up in the trash!

        Reply

  44. what can I use instead of the ground flaxseed? I don’t like the taste of it, I feel that takes over every other flavor

    Reply

  45. I just made this, and it is soooo good. I added just a tiny bit of vanilla, and reduced cocoa powder to 1 Tablespoon.. Put some cream cheese and peanut butter mixed with Liquid Stevia on top for frosting., It is really good. Thanks for the recipe.

    Reply

  46. Loved this recipe! ended up using maple syrup along with a smaller dose of stevia, ground chia instead of ground flax, and added some dark chocolate chips while leaving off the syrup. Even with all of these substitutions it was still amazing!

    Reply

  47. Thank you, thank you, thank you! I have been experimenting with cake making for a year now and trying to get a rich, moist cake without flour and using only stevia ( I use only Sweetleaf) and this was SO Delicious I almost cried! I read SO many recipes that say they are delicious and when I make them I can’t believe how bad they are. I am in heaven! Keep um coming for we paleo peeps!

    Reply

  48. not sure where i went wrong, but this was inedible. followed the recipe to a T but like eating a flavorless sponge. bummed.

    Reply

  49. Wow, that looks disgusting. And so incredibly unhealthy. There’s not one thing in there you should actually eat except MAYBE the flaxseed. What a joke your website is. LOL

    Reply

    • If u don’t like it the remedy is simple “LEAVE” no one is interested in your tasteless comments!!

      Reply

  50. Oh, YUM! Rich dark chocolate flavor. I used almond flour and half-and-half instead of ground flax seed and almond milk, which I didn’t have on hand. I added dark chocolate chips on top instead of chocolate syrup, then topped it with whipped cream after the chips melted. Next time I’m trying some peanut butter on top.

    Reply

  52. This. Is. Amazing! I can not have stevia, so used swerve powder and splenda. Also used cashew milk in place of almond milk. For the topping, I made a cream cheese (sf) icing (equal parts softned cream cheese and butter, pinch of salt, dash of vanilla extract and choice of sweetener. I used powdered swerve and splenda. If your cake has turned out bitter, the key is to taste the batter before you cook it. You can add sweetener if needed. This was fantastic. Thank you!

    Reply

  53. I must admit, I was very skeptical when I first saw this. I am one of those people who gags at sugar free drinks and other store-bought sugar free items. I was going to make this for a teacher of mine who is on a sugar-free diet, and I wanted to find him something actually appetizing for a gift. I tried making sugar free chocolate bars with stevia powder, and that failed miserably. It was really, REALLY, disgusting. I had to chug water after trying it, it was truly that bad. So you could see why I was skeptical about sugar-free desserts in general. And so I tried this, very cautiously. And it turned out well. And I was greatly surprised. It still has a very slight stevia aftertaste, but it’s hardly noticeable. All in all, this is a really great sugar free dessert, and I am very happy that I tried it!

    Reply

  54. This is delicious! I am so glad I found it! However, I don’t see where you get 8g of fiber. Ground flaxseeds only have 3g per Tbls. Can you tell me where your recipe is getting the extra fiber? Thanks so much!

    Reply

    • Thanks! The nutrition info is calculated using myfooddiary.com and includes the chocolate syrup as well. There’s fiber in other ingredients besides just the flaxseed. I feel confident that the nutrition info is accurate using that website which I pay a monthly fee for each month.

      Reply

  55. What could I substitute for the egg? I know flax meal can be a substitute but I tried it and I don’t think the consistency was right. Think we may have an egg sensitivity so giving it a rest for now and trying to find treats to get me through! (dairy free, gluten free, cane sugar free, corn free, and egg free…. phew)

    Reply

  56. OH MY WORD!! I just made this Cake!! It is the best one I have EVER tried… and I have tried several!! Thank a million t over!! My absolute new favorite go to dessert!!

    Reply

  57. 1 Minute Sugar-Free Chocolate Mug Cake!! I’m addicted. I found this recipe and have made it everyday for the past 4 days! It’s perfect but I did make some very slight changes (just because I have to play with every recipe!) I added a little vanilla, a pinch of himalayan salt and I halved the stevia as I’m not too keen on the after-taste of stevia. Because I’m dairy free I poured coconut cream over….devine <3
    I must share a funny story……Yesterday the cake didn't rise which surprised me as it was perfect the previous times I'd made it. Today when I reached for the baking powder I realised that I had used Cream of Tartar, the packaging is the same ( different label though!) Obviously, I didn't check the label when I took it from the pantry. Must say it still tasted great, just a little tough. 🙂
    Thank you Brenda for a fantastic website and for your generosity in sharing your wonderful recipes.

    Reply

  58. really liked it & will be making this again – thanks Brenda (I usually just taste a teenie bit of the batter & then I know if I need more or less sweetener prior to baking/microwaving/eating)

    Reply

  59. I just made this and it is awesome!!! I added a few sugar free chocolate chips to the cake mix and it is better than most flour, sugar filled cakes. Thank you so much for all the work you do and share!

    Reply

  60. Brenda! What a great idea. Chocolate cake is my guilty pleasure. ?
    I’m going to try it in the morning. Do you grind flaxseed before?
    Thank you! x

    Reply

  61. I adopted the low carb lifestyle a little over a year ago. It is the only way I have been able to keep my weight where I want it to be. I have searched all over the internet for dessert recipes. Most of the ones I have made have been with coconut flour or almond meal/flour. I DO NOT like the texture and flavor of the almond meal/flour. It’s all I can taste in the recipe. Then I found this 1 Minute Miracle Chocolate Mug Cake!!! The taste was perfect. The texture was perfect. I was soooooooooo happy!!!!! I read a previous comment that said she liked the way flaxseed was used in your cake type recipes. I must say I agree! As for the bitter taste, I have learned over the past year that our tastebuds are used to the super sweet flavor of real sugar. Stevia is not as sweet and recipes made with stevia or artificial sweeteners are not going to taste like “the real thing.” Your tastebuds have to adapt to the differences in flavor. It just takes time.
    I am so glad I found your website! I am now a groupie!!

    Reply

  62. I made this tonight for dinner. (Actually made 1 for my husband and 1 for myself as I didn’t want to share. We both ended up eating all of our own!) We really liked it. It has a good texture and taste. I followed the recipe except for using 2 1/2 Tbsp of erythritol, xylitol and stevia extract mixture in place of the chocolate stevia. I did have to cook it a bit longer than the directions. I also made a ganache of melted sugar free chocolate chips, cream and a bit of coconut oil. I allowed the cream to get very warm in the microwave and then let it sit for a bit while the chocolate melted. I will definitely make this again as it was very quick, easy and delicious. Thanks!

    Reply

  63. Hi Brenda!
    Really want to try this out as I’m a chocolate fiend and this may save me when I’m having a wobble for actual chocolate. I live in the UK so would have to buy liquid chocolate stevia online, or do you think I could substitute with chocolate Sweet Freedom?

    Thanks for sharing your amazing recipes : )

    Reply

    • I’ve never tried Sweet Freedom, so you’d have to experiment with it and let me know how much you use. I buy most of my flavors of stevia online through iherb.com and my discount code is YAJ035.

      Reply

      • Hi again,

        Many thanks for your reply and tip/discount code. I’ll give it a go asap with the sweet freedom and let you know : )

        Reply

  64. I love this cake! It is so easy and the chocolate taste is so decadent. I use SF Chocolate Syrup and whipped cream and it’s delicious. I find that I can whip this up very quickly when I need a chocolate fix. Thanks!

    Reply

  66. The 1st time I made this w 1 packet of stevia and it wasn’t quite sweet enough for me so the 2nd time I used 2 packets and it was delish! The texture is so moist and cake like. I put a scoop of low carb vanilla ice cream on top and skipped the syrup both times. It is such a treat and plenty big of a serving to be satisfying. I feel like this treat is too good to be true!

    Reply

  67. The first time I made this, using freshly ground flax and freshly purchased Hershey’s cocoa, it was too bitter. Unsweetened cocoa is naturally bitter, so now I make this by reducing the cocoa by 1 tablespoon and increasing the ground flaxseed by 1 tablespoon. Not as chocolatey, but still good and not bitter. A perfect Sunday afternoon snack. Thanks for the recipe!

    Reply

  68. Can I use canola oil if I don’t have coconut oil? How do I make the chocolate poder dissolve to make the syrup ?

    Reply

  69. Just made this it was soo easy my son and i loved it but the only thing i would change is all the stivia after eating it its left such a bitter after taste… but so impressed with making it this is my first ever mug cake ..

    Reply

  70. Congratulations, this Choc Mug Cake is a delight, thank you. Just what I have been looking for. Cant get Chocolate Stevia drops so used my granulated sweetener which is a mix of Stevia and Erythritol. Love the light moist texture using Golden Flax Seed powder, this recipe is a winner, love it 🙂

    Reply

  71. I just wanted to let you know that I made this and it was super delicious! Having just gone low carb all of this is new for me – Swerve, almond flour, etc. but sites like yours are helping me realize that I can still enjoy making things and that I don’t have to feel completely deprived so thank you!

    Reply

  72. I made this with heavy whipping cream instead of unsweetened almond milk (it was all I had on hand), almond flour, and regular stevia (I didn’t have chocolate flavored). I loved the ease and convenience of making this. The texture was good, but I will definitely invest in chocolate stevia to get more of a chocolate taste! I also didn’t make the chocolate syrup, so maybe next time I will! Will definitely make it again!

    Reply

  73. I tried making this and loved it!! It’s so nice to be able to have a yummy treat and not feel guilty about it afterwards. The only thing that I did differently was add a little nut butter to the chocolate sauce as I love nut butters with my chocolate 🙂 Thanks for the recipe!

    Reply

  74. I found the syrup to be like bitter chocolate water. Kept looking at the recipe and could not figure out why.Second time I changed things for my taste. I used half the cocoa and more stevia and the cake was great ! I put Hersheys SF syrup on top with SF cool whip.

    Reply

  75. Made this with almond flour; added a little unsweetened coconut. Topped it with sugar free cream cheese frosting instead of the chocolate sauce. Delicious! Thanks for sharing this recipe!

    Reply

  76. ohhh
    my little billy boy loved this yummy treat
    and so did my daughter rashandala
    they said it was SCRUMPTIOUS

    Reply

  77. Am eating this now made by following the recipe except for using four packets of Sweet n’ Low instead of the liquid stevia. It came out quite well, and there is only a bit of sweetener aftertaste. I”m glad to have found this substitute for the cake I have been craving lately!

    Reply

  78. Hubby and I have been doing Keto for a while and usually are able to avoid our cravings. Tonight however, we HAD to have chocolate! I found this recipe online and we followed it to the letter, using only top of the line ingredients. Unfortunately, this was horrible and we ended up throwing it away. Way too bitter. It reminded me of when I was a kid and begged my Mother to let me try a square of the bakers chocolate. Not pleasant at all and left a bad enough after taste that we had to brush our teeth.

    Reply

    • Sorry you found it bitter. Often that’s the result of the cocoa powder used and not using enough sweetener for your taste buds. Or the stevia used.

      Reply

      • Maybe we will try to tweek the recipe and make it again. By the way, it didn’t occure to me how rude my comment may have come across until rereading it just now. I’m sorry if that was the case. Please excuse my cranky lack of chocolate attitude. 🙂

        Reply

Trackbacks

Leave a Reply to Brenda Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

WP to LinkedIn Auto Publish Powered By : XYZScripts.com