Low Carb Chocolate Flaxseed Flour Cake


These days I am always trying to find ways to sneak more nutrition into our diet. Flaxseed meal is one of the ways I can easily add more Omega-3, an essential fatty acid. It’s a “good” fat that’s been shown to have heart-healthy effects. Flax also has lignans, a plant estrogen high in antioxidants. Another benefit is that it’s high in both soluble and insoluble fiber.

Recent studies have suggest that flaxseed might be able to protect us against breast, prostate, and colon cancers. It appears that the plant omega-3 fatty acid found in flaxseed, called ALA, inhibited tumor incidence and growth. Lignans may help protect against cancer by blocking enzymes that are involved in hormone metabolism, by interfering with the growth and spread of tumor cells.

I like using flaxseed meal as a good low carb flour substitute. Which means I can have a piece of chocolate cake and consider it a healthy choice, this is always a good thing in my world.


1/4 cup butter

1/4  cocoa powder

1/2 tsp instant coffee granules

1 cup flaxseed flour

1 1/2 tsp baking powder

1/2 tsp baking soda

8 tbsp granulated erythritol  (I use swerve)

1/4 tsp salt

4 eggs

6 drops stevia extract

1 cup of sugar substitute)

1/2 tsp vanilla extract

1 cup almond milk

1/2 cup of warm water

1 tablespoon of coconut oil

Top off with a sprinkle of powdered erythritol (I use swerve)


Preheat oven to 350F

Grease a small cake pan or loaf pan In a small saucepan, melt butter over low heat. Whisk in cocoa and instant coffee and set aside. In a small bowl, whisk together flaxseed flour, baking soda, baking powder, sugar substituel and salt. Mix well and make sure to break up any clumps.

In a mixer, beat eggs with vanilla and stevia until frothy. Add butter/cocoa mixture to eggs and beat until well combined. Add flaxseed flour mixture and beat on low until incorporated, then add almond milk, water and beat in thoroughly. Add remaining flaxseed flour mixture and beat on low. Stir in the one tablespoon of coconut oil.

Pour batter into greased cake pan and bake in center of oven for 25 to 30  minutes. Cake will be done when the top is set and a tester inserted into the middle comes out clean. Cool in pan for 5-10 minutes and then transfer to a wire rack to cool completely. Sprinkle powdered erythritol and enjoy!


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