Net Carbs 12.6
3/4 c. Dark Cocoa
1 t. salt
1 c. milk
2 t. vanilla
1 c. boiling water
1 3/4 c. all purpose flour
2 c. granulated Swerve
1/2 cup vegetable oil
1 1/2 t. baking powder
1 1/2 t. baking soda
This batter will be very thin. It will make a very moist, luscious cake.
Heat oven to 350
Grease three 9 inch round cake pans or line 28-30 muffin cups (2 1/2 in.) with paper bake cups
Stir together Swerve and other dry ingredients
Add eggs, milk, oil, and vanilla.
Beat on medium speed for 2 minutes
Stir in boiling water
Pour batter into prepared pans or fill cups about 2/3 full with batter
Bake 30-35 minutes for pans or 22-25 minutes for cupcakes or until wooden toothpick inserted into center comes out clean
Cool 10 minutes
Remove from pans onto wire racks
Frost with “Dark Chocolate Frosting”
1/2 c. butter
2/3 c. dark cocoa
3 c. confectioners (powdered) Swerve
1/3 c. milk
1 t. vanilla
Stir in cocoa
Add powdered Swerve and milk, beating to spreading consistency
Add small amounts of milk, if needed.
Stir in vanilla.
Spread between layers and on top of the completely cooled, sugar free chocolate cake.