Best Sugar Free Chocolate Pound Cake Recipes
SUGAR FREE CHOCOLATE POUND CAKE
I made this cake to give to my housekeeper & her family, she was very thankful. Just a small appreciation gift to say thank you. She has several members in her family that are diabetic so she appreciated the gesture. That made 2 cakes I baked today, & gave both of them away. I added a bit of coffee flavoring & coffee granules to...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 325 degrees F. This is the Mariann Cake pan that I used, it is a 10 cup capacity pan large enough to hold a 2 layer cake mix. I purchased it on line from Amazon. If you do not have a cake pan with the recessed bottom, you can bake it in 2 pans and add the filling between the layers if desired or split the cake in half & add the filling. May need 2 cans if you want to add it on top as well.
- 2. Add cake mix to a large bowl, then add eggs, oil, coffee flavor, coffee granules & half and half. Beat about 3 minutes until smooth. Pour into prepared cake pan. PLEASE NOTE ADDING THE COFFEE FLAVOR, HALF & HALF AND COFFEE GRANULES GIVE THE CAKE A BIT OF A HOME MADE FLAVOR.
- 3. Prepare pan by spraying liberally with nonstick cooking spray or Bakers Joy. Add the cake mix and bake according to package directions. I needed 45 minutes.
- 4. Remove from oven allow to sit for 10 minutes and then invert onto a baking rack or cake platter and allow to cool completely, then add cherry pie filling to the recessed area. Chill until you are ready to serve. In lieu of cherry pie filling can dust lightly with powdered sugar, and top with whipped cream and fresh fruit if desired.
SUGAR FREE & REDUCED CARBOHYDRATE CHOCOLATE POUND CAKE MIX
Original recipe for a sugar free pound cake. There is a slight grainy texture due to the almond meal used in place for a portion of the flour, but personally I don't mind at all. This is best served the day or day after it's made as it dries out relatively quickly. Left overs may be dried completely and crumbled to be used in place of graham cracker crumbs or slices left whole to be used to make chocolate french toast trifle or tiramisu. Waste nothing!
Provided by the werecat
Categories Dessert
Time 2h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 9
Steps:
- prepair mix by carefully measuring all mix ingredients and blending until uniform color is obtained. Package in a decorative food safe cello bag and tie closed with a pretty ribbon.
- Attach a card with the following directions: Preheat oven to 300oF. Butter a loaf pan carefully and dust with mix. Cream butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla, beat until thoroughly blended. Add mix in ½ cup scoopfuls and fold then mix to incorporate. *add mix all at once and you could end up with a chocolate mushroom cloud of pound cake mix. Pour into prepared pan and bake approximately 90 minutes or until a toothpick inserted comes out clean. Cool 25 minutes in pan, remove from pan and finish cooling on rack. Dust lightly with powdered sugar and serve slices with fresh berries or other fruit and whipped cream or rich creamy yogurt. Best if eaten same day.
Nutrition Facts : Calories 261.6, Fat 22.2, SaturatedFat 11, Cholesterol 146.4, Sodium 253.6, Carbohydrate 10.9, Fiber 1.8, Sugar 0.7, Protein 6.4
SUGAR FREE FLOURLESS CHOCOLATE CAKE - POUND DROPPER
This Sugar Free Flourless Chocolate Cake is a chocolate lover's dream- and the ultimate chocolatey, rich, decadent, sugarless, flourless chocolate cake you'll ever make! This makes for the best Valentine's Day dessert!
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Spray an 8-Inch round cake pan with nonstick cooking spray.
- Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
- Put the sugar free chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute.
- Stir until the chocolate is melted and the mixture is smooth. Continue cooking in increments of 10 seconds at a time and stir.
- Add the sweetener, espresso, and vanilla extract and stir to combine.
- Add the eggs and stir until smooth. Then add the dutch process cocoa powder and stir until just combined. Important TIP: Don't over mix.
- Pour batter into the prepared pan.
- Bake for 25-28 minutes.
- Let the cake cool for 10 minutes before loosening the edges of the pan with a knife.
- Carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.
- While the cake is cooling, make the chocolate ganache.
- Combine the chocolate and cream in a medium microwave-safe bowl, and heat for 30 seconds.
- Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth. If it needs to be melted more, continue cooking in increments of 10 seconds.
- Spread the chocolate ganache glaze evenly over the cooled cake.
- Refrigerate at least 1/2 hour before serving. This allows the ganache to set up and it gives the cake a nice fudgy texture.
- Cut the cake into 12 even slices. Note: the servings are on the smaller side-but trust me-this chocolate cake is rich and decadent-it will satisfy you chocolate cake craving!
- Garnish with powdered sugar and raspberries, for additional points. This flourless chocolate cake is also great with cool whip or a low point vanilla ice cream.
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