Chocolate Fudge Layer Cake | Lowcarb | Gluten-Free | Sugar-Free

Looking for a delicious Chocolate Fudge Layer Cake? I've got you covered! This cake is simple to make using my favorite lowcarb chocolate cake mix from Kawaii Treats and Eats. The crumb is perfect - moist, light and fluffy, no gritty or eggy taste. Layer and frost this cake with my 3-Ingredient Fudge Frosting and you will be in heaven! It's the ultimate chocolate dessert. This chocolate fudge cake recipe comes together quickly and everyone will love it! I feel this decadent chocolate cake is the only recipe you need. And it's lowcarb, sugar-free, gluten-free, and nut-free (not nut flours here). You can adapt to any pan size, or even make cupcakes.

Chocolate Fudge Layer Cake | Lowcarb | Gluten-Free | Sugar-Free

Chocolate Fudge Layer Cake | Lowcarb | Gluten-Free | Sugar-Free

Chocolate Fudge Layer Cake | Lowcarb | Gluten-Free | Sugar-Free Chocolate Cake:

Ingredients:

2 pkgs Kawaii Treats and Eats Nut-Free Chocolate Cake Mix (Use Discount Code: DEB10)

4 eggs, 2 stick butter, and 2 tsp vanilla Note: for single layer cake or cupcakes, you can make with 1 pkg cake mix, 2 eggs, 1 stick butter, 1 tsp vanilla.

Directions:

1. Preheat oven to 350 degrees.

2. Line 2 9-inch cake pans with parchment paper.

3. Make cake according to package directions. Divide the cake batter evenly between the pans. Bake 350 degrees for 20 minutes.

4. Let cool completely. Frost with Chocolate Fudge Frosting.

Enjoy!

Chocolate Fudge Frosting:

7 oz. ChocZero Milk Chocolate Chips (Use Discount Code: DEBBIE10)

8 oz. butter

1 Tbsp. dark chocolate cocoa powder

Directions:

1. On medium-low heat melt together the chocolate chips, butter, and cocoa powder. Keep stirring until completed melted.

2. Transfer into a bowl.

3. Place in the refrigerator for about 2 to 3 hours or until the chocolate mixture has hardened.

4. Remove from the refrigerator and let it come to room temperature.

5. With an electric hand mixer, mix on high speed for 1 to 2 minutes. Mix until light and fluffy.

Blueberry Brownies | Lowcarb | Gluten-Free

Blueberries in brownies? Yes, yes, yes! Adding blueberries to your brownies makes moist, decadent, super delicious brownies. Blueberries and dark chocolate hold powerful properties, as they are both antioxidants, and the strength in these two foods together is nothing but impressive. These brownies are studded with fresh blueberries and then topped with more fresh blueberries, which is where you will get the most blueberry taste. The chocolate is the dominant flavor here and when you get a bite with a blueberry it is heavenly. The best part - these are gluten-free, nut-free (no almond flour), lowcarb, keto and diabetic friendly. Made with Ground Sunflower Seed Meal (sunflower seed flour), dark cocoa, blueberries, and a combination of sweeteners (monkfruit and allulose). The allulose sweetener plays important part here for the chewy texture.

If you are brownie lover, you NEED to make these!

Blueberry Brownies | Lowcarb | Gluten-Free

Blueberry Brownies | Lowcarb | Gluten-Free

Blueberry Brownies | Lowcarb | Gluten-Free

Blueberry Brownies | Lowcarb | Gluten-Free | Grain-Free Serves: 12

Ingredients: 1 1/2 cup Ground Sunflower Seed Meal

1 tsp baking powder

1/2 tsp salt

125g allulose sweetener*

125g granular monkfruit sweetener*

10 drops liquid stevia (optional for sweeter brownies) 5 Tbsp butter

3 large eggs, room temperature

1/2 cup sugar-free chocolate chips

3/4 cup fresh blueberries, divided (1/2 cup for batter, 1/4 cup for topping)

*Note: 125g is a scant 2/3 cup

Directions:

1. Preheat the oven to 350F. Line a square pan with parchment paper and set aside.

2. In a mixing bowl, combine SunFlour (sunflower seed flour), cocoa, baking powder, and salt. Set aside.

3. In a small bowl, toss 1/2 cup of the blueberries with cocoa powder to coat. Set aside. You will use the remaining 1/4 cup blueberries for topping.

4. In a microwave-safe bowl, melt the butter. Remove from the microwave and add sweeteners, whisk until sweeteners are dissolved.

5. Set chocolate mixture aside to cool slightly, about 10 minutes. Add in the eggs, and vanilla.

6. Stir in the dry mixture and mix just until combined. Fold in the chocolate chips and the cocoa powder covered blueberries.

7. Transfer your brownie batter into the lined pan. Bake your brownies for 27-30 minutes.

8. Remove brownies from the oven and immediately top with remaining blueberries. Gently press them into the warm brownies. Nutritional Information: 5.2g protein; 8.6g fat; 2.2g net carbs

Buffalo Chicken Meatloaf | Lowcarb | Keto

This buffalo chicken meatloaf is a high protein, low-carb meatloaf, a lighter comfort food made healthy using ground chicken. It's packed with flavor, giving all the chicken wings vibes and easy to make. It will be a new family favorite - I guarantee! And this is super budget friendly - as you will feed your family for dinner and have leftovers for lunch! This meatloaf won't disappoint! Why? It is seasoned generously. The ground chicken is mixed with a host of goodies like hot sauce, ranch dressing, Parmesan cheese, onion, celery, and is topped with a delicious hot sauce mixture, making a moist delicious meatloaf. To make this buffalo chicken meatloaf extra special, I serve with a drizzle of a warm gorgonzola sauce.

Buffalo Chicken Meatloaf | Lowcarb | Keto

Buffalo Chicken Meatloaf | Lowcarb | Keto

Buffalo Chicken Meatloaf with Warm Gorgonzola Sauce

Buffalo Chicken Meatloaf | Lowcarb | Keto Servings: 8 Prepping Time: 10 minutes Cook Time: 1 hour Ingredients: 2 lbs ground chicken

1/4 cup white onion, diced

1/3 cup celery, diced

1/4 cup almond flour

3/4 cup grated Parmesan cheese

1/2 tsp salt

1 tsp dried parsley

1 large egg, beaten

½ cup Franks Redhot Sauce

½ cup ranch salad dressing (or blue cheese dressing) Directions: 1. Preheat oven to 350 degrees.

2. In a large bowl, gently mix together ground chicken, onion, celery, almond flour, Parmesan cheese, salt, dried parsley.

3. In a small mixing bowl, whisk together the hot sauce and ranch dressing. Reserve 1/4 cup of hot sauce mixture for glazing the top of the meatloaf.

4. Pour the hot sauce mixture into the chicken mixture. Add the beaten egg. Mix everything gently with hands.

5. Shape the meatloaf and place onto prepared baking dish sprayed with cooking spray.

6. Brush the remaining hot sauce mixture over the top the of the meatloaf.

7. Place the meatloaf into the oven and cook for 60 minutes or until the internal temperature reaches 165 degrees.

8. Remove from the oven and let rest for 10 minutes before slicing. DOWNLOAD AND PRINT RECIPE:

Buffalo Chicken Meatloaf (2).pdf

Download PDF • 1.36MB

10" Baking Dish Used For This Meatloaf

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