The granulated sweetener disappears after a while on the warm cake.
This soft, moist and flavorful cake is full of fudgy chocolate chips. You will want to make this one! I loved it and would make it again in a heartbeat if I were not always making new recipes. This cake has a LOT of chocolate. You can easily use 1 cup or 1/2 cup and 1/3 cup chopped, toasted pecans or walnuts instead. Either way, it will turn out lovely.
1/2
cup butter, softened (125 mL)
Liquid sweetener to equal 3/4 cup sugar (175 mL)
1/4 cup granulated sweetener (60 mL)
3 large eggs
1 cup sour cream (250 mL)
2 tsp vanilla extract (10 mL)
21/4 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR (560 mL)
2 tsp baking powder (10 mL)
1/2
tsp baking soda (2 mL)
Topping:
1/2
cup granulated sweetener of choice (125 mL)
1 tsp cinnamon (5 mL)
11/2 cups sugar-free chocolate chips, OR this one, divided (375 mL)
(Walmart also sells sugar-free chocolate chips)
Preheat the oven to 350°F (180°C).
In bowl with mixer or in food processor, mix butter, liquid sweetener, granulated sweetener, eggs, sour cream and vanilla extract. In medium bowl, combine Gluten-Free Bake Mix 2, baking powder and baking soda. Add to wet ingredients and process until combined.
Topping: In small bowl, combine granulated sweetener and cinnamon.
Place half cake batter in 9 x 13-inch (23 x 33 cm)
baking dish. Sprinkle with half the
topping and half the chocolate chips.
Repeat. Bake 20 minutes, or until
a knife inserted in cake comes out mostly clean (there could be chocolate on
the knife but there should not be any wet batter).
Yield: 20 servings
1
serving
185.5
calories
3.8
g protein
14.1
g fat
0 g fiber
4
g net carbs
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