I used the recipe from here https://scrummylane.com/6-ingredient-gooey-swedish-chocolate-cake-kladdkaka/ and modified it with lupini and almond flour, and allulose and sucralose. It was amazing! Recipe edits in the comments
by MOGicantbewitty
I used the recipe from here https://scrummylane.com/6-ingredient-gooey-swedish-chocolate-cake-kladdkaka/ and modified it with lupini and almond flour, and allulose and sucralose. It was amazing! Recipe edits in the comments
by MOGicantbewitty
1 Comment
– 4.35 ounces butter (1 stuck and 1 tbsp)
– 1/2 cup cocoa powder (38 g)
– 1 3/4 cup allulose
– 1/2 cup plus a little Splenda baking sucralose
– 3 tablets sweetener aspartame
– 1/2 cup almond flour (54 g)
– 1/2 cup lupini flour
– 1 tsp vanilla
– 3 eggs lightly beaten
Under 20 carbs for the entire pan!!!
Instructions
Pre-heat the oven to 180C/355F. Line the bottom of a 7-9 inch springform cake pan (I used just a normal circular baking pan) with a circle of baking paper, then grease the paper and the sides of the pan.
Melt the butter in a medium saucepan, then take off the heat and set aside.
Add the cocoa, sugar substitutes, flour substitutes and vanilla to the butter and stir a little. Then add the eggs and stir everything together until well combined.
Pour the mixture into the cake pan and bake for 20 to 25 minutes (took closer to 30 minutes with the flour substitutes) until the top is set but the centre is still gooey (the top should be firm but crack under a little pressure from your finger).
Let the cake cool in the pan, then run a knife between the pan and the cake to loosen it. Turn out onto a plate or cake stand.