Low Carb Hershey’s Chocolate Cake

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So here’s the thing, I love chocolate. See there I admit it. What’s more I love Hershey’s chocolate, specifically when used in baked goods. So naturally there will be times I will crave it, even while on a low carb plan.

Usually, when I find myself craving chocolate it’s an indicator that my magnesium levels may be a little low. So I make go and take my supplement and proceed to the kitchen to experiment.

By now you know this girl is not afraid to roll up her sleeves and try to convert an old favorite into a healthier low carb version. What’s more because I get bored easily with foods, I find myself coming up with low carb recipes frequently. I guess that’s good for my family and anyone who follows this blog.

So with that, I present to you my low carb version of the famous Hershey’s chocolate cake. You know the one that’s in the back of the Hershey’s unsweetened baking powder container? Give it a try and let me know what you think.

Low Carb Hershey’s Chocolate Cake

Ingredients

2 Cups Sugar Substitute (I use erythritol)

1 ¼ Cup Almond Flour

¾ Cup Coconut Flour

¾ Hershey’s Unsweetened Cocoa Powder

1 ½ tsp. of Baking Powder

1 ½ tsp. of Baking Soda

½ tsp of Sea Salt

3 Eggs

¼ Cup of Whipping Cream & ¾ cup of Water (this becomes your milk substitute)

½ Stick of Melted Butter

2 tsp. of Vanilla Extract

1 Cup of Boiling Water

Directions

Pre-heat oven to 350 degrees. Grease a 12 inch round pan. Combine dry ingredients in a stand up mixer then add the eggs, the one cup of milk substitute (cream &water mix), melted butter and mix until combined. Add the one cup of boiling water and continue to mix. NOTE: Just like the original recipe this too will be a thin batter. Bake for 45 minutes to 1 hour, or until a toothpick inserted comes out clean.

Enjoy in good health!

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