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This low carb mini skillet chocolate cake is a delicious treat for your sweet tooth. Moist and chocolatey cake you can eat right out of a skillet and only 4.3g net carbs per serving!

Low Carb Mini Skillet Chocolate Cake

This low carb mini skillet chocolate cake is a delicious treat for your sweet tooth. Moist and chocolatey cake you can eat right out of a skillet and only 4.3g net carbs per serving!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • ¼ cup coconut flour[/b]
  • ¼ teaspoon salt
  • ¾ cup Swerve
  • 6 tablespoons sour cream
  • 2 eggs
  • ½ teaspoon baking soda
  • 4 oz butter
  • ½ cup water
  • 3 tablespoons cocoa
  • ¼ cup toasted unsweetened coconut flakes optional

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a small sauce pan, add butter, water, cocoa and Swerve sweetener. Whisk until well combined and butter is melted. Take off stove and let cool.
  3. In one bowl, mix the flour, salt, and baking soda.
  4. In a large bowl beat eggs and then add sour cream and mix well to combine.
  5. Add in the dry ingredients and mix well. Then add in the chocolate mixture and mix once more.
  6. Pour into 2 5 inch cast iron skillets. If adding toasted coconut flakes, sprinkle over top.
  7. Place into oven and cook for about 25 minutes.
  8. Test to see if done by touching the firm middle or using a toothpick. Try not to over bake it.
  9. Take out of oven and let cool for 10 -15 minutes.