This Salted Caramel Chocolate Cake is delicious, decadent, and diabetes friendly.
I received free samples of Swerve mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Swerve and am eligible to win prizes associated with the contest. I was not compensated for my time.
Introducing Swerve
It’s time for dessert!! Today I’m teaming up with Swerve to make a dessert that is delicious but low in sugar. Swerve is a natural sweetener that measures cup for cup, just like sugar.
It’s made from ingredients found in fruit and starchy veggies which means no artificial ingredients, preservatives, or flavors.
Diabetes Sugar Substitute
I frequently work with clients who are concerned about sugar intake when dealing with certain health conditions such as diabetes but I know not everyone is a fan of all the artificial sweeteners on the market. I wrote about allulose in another post, you can check it out and let me know what you think too.
The main ingredient in Swerve, Erythritol, has a high GI tolerance, and does not cause the digestive issues associated with other sugar alcohols. Erythritol is actually made from fermenting sugar so it mimics it’s taste perfectly. I was a bit skeptical when first using Swerve but I was pleased to find it worked as a perfect sugar substitute.
Using Swerve in Baking
I wanted to use the Swerve in my chocolate cake as well as the salted caramel filling. The filling turned into more of a creamy center and reminded me a bit of the filled eggs that are popular around Easter. I decided to make the cakes individually to help preserve the structure and keep the filling centered.
It looks like a little more work the result is worth it! I am excited to make this dessert again and again because I really felt like it tasted like something I would be served in a restaurant.
Salted Caramel Chocolate Cake
Ingredients
- For the cakes:
- 4 oz Bakers Chocolate
- 1/4 cup coconut oil
- 1/2 cup almond flour
- 1/2 cup Swerve
- 2 eggs
- Sea salt for topping
- For the caramel:
- 1/2 cup Swerve
- 1/2 cup Heavy cream
- 1 tsp Sea salt
Instructions
- Preheat oven to 400
- First make the caramel- combine heavy cream and sugar on stove top .
- Heat for 3-5 minutes, stirring constantly as foam develops.
- Once thickened, remove from heat and add sea salt
- Allow to cool completely before starting to make cakes
- Measure and combine bakers chocolate and coconut oil in one bowl.
- Microwave until melted.
- Stir in almond flour, swerve, and eggs.
- Using 4 even sized ramekins, spoon a thin later of chocolate cake batter into each, just covering the entire bottom.
- Add caramel evenly among each dish.
- Top with the remaining chocolate cake batter, covering the caramel completely.
- Sprinkle with sea salt and bake for ~20 minutes.
- Serve warm.
Have you ever tried Swerve!??
