Nutritional Info

Serves 16

Calories 163

Net Carbs 12.6

Protein 4.4

Ingredients

3/4 c. Dark Cocoa

2 eggs

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.

Directions

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

Cool completely.

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

Melt butter

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.

Enjoy!