Brownie Carmel Cake
Author: Judy
Recipe type: Cake
Cuisine: Dessert
Prep time:
Cook time:
Total time:
Serves: 12
- ½ cup coconut flour, sifted
- ¼ cup cocoa powder, sifted
- ¼ cup oat fiber or psyillium husks
- ¼ cup golden flax seed meal
- 1 teaspoon celtic salt
- 2 teaspoons baking powder
- ⅓ cup Pyure Organic Stevia, All purpose sweetener (Erythritol, Stevia blend)
- 6 eggs
- ⅓ cup palm shortening or coconut oil
- 1 Tablespoon unflavored gelatin
- 1 Tablespoon vanilla extract
- 1 cup almond milk
- Preheat oven to 325^.
- Sift coconut flour, cocoa, oat fiber, flax, salt, baking powder, sweetener and gelatin into a small bowl.
- In a large bowl blend eggs, oil and vanilla,
- Add dry ingredients to wet and continue to blend, adding the almond milk.
- Grease bundt pan and pour batter into pan.
- Bake for 35-40 minutes
- Remove from oven and allow cake to cool completely before removing from the pan.
- Top with ganache and drizzle with caramel sauce
Serving size: 12 Calories: 172 Fat: 12g Saturated fat: 3g Unsaturated fat: 8g Trans fat: 1g Carbohydrates: 8g Sugar: 0 Sodium: 235mg Fiber: 2g Protein: 5g Cholesterol: 93mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/brownie-caramel-cake/
3.5.3226