Ingredients for Passover Low Carb Chocolate Cake
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How to Make Passover Low Carb Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or springform pan.
- In a food processor, pulse 1 cup pecans until finely ground, resembling meal.
- Add 1/2 cup unsweetened cocoa powder, 1/2 cup almond flour, 1/4 cup erythritol (or your preferred low-carb sweetener), 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt to the food processor. Process until well combined.
- In a separate bowl, whisk together 4 large eggs, 1/2 cup unsweetened applesauce, 1 teaspoon vanilla extract, and 1/4 cup melted coconut oil.
- Add the wet ingredients to the dry ingredients in the food processor. Process until just combined, being careful not to overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
105g
Fat
31g
Carbs
10g