Chocolate-Ginger Cake

By Avera

A delicious blend of flavors with an appealing texture – and it’s low in net carbs too.

Chocolate-Ginger Cake
  • Vegetable oil spray for greasing pan

  • 4 ounces unsweetened baking chocolate, broken up

  • 1/3 cup water

  • 1/3 cup vegetable oil

  • 3/4 cup pecans, toasted and cooled

  • 1/4 cup unsweetened cocoa powder

  • 1/4 cup soya powder

  • 12 large eggs, room temperature, separated

  • 2 1/4 cups granular sugar substitute, divided

  • 2 teaspoons powdered ginger

  • 1/4 teaspoon cream of tarter

  1. Preheat oven to 325F. Grease the bottom of a 10-inch tube pan, and line with parchment or waxed paper.Place chocolate and the water in a microwavable bowl; microwave on high 1 to 2 minutes, until chocolate is melted, checking at 1-minute intervals. Stir until smooth, cool to lukewarm, then stir in oil; set aside.In a food processor, pulse pecans, cocoa powder and bake mix until pecans are finely ground.In a large bowl, beat egg yolks with cup sugar substitute on high speed with an electric mixer, until light and fluffy, about 5 minutes. Stir in melted chocolate, pecan mixture and ginger. In another large bowl, beat egg whites and cream of tartar on medium-high speed with an electric mixer, until frothy. Gradually add remaining sugar substitute, beating until stiff peaks form.With a rubber spatula, fold one-third of the meringue into the yolk mixture to lighten; fold in the remaining meringue until just combined. Pour batter evenly in prepared pan and bake until a toothpick inserted in center of cake comes out clean, about 45 minutes.Allow cake to cool for 30 minutes before removing from pan. To remove: Run a knife around the inner and outer rim of cake, place a wire rack or plate over pan, and invert. Remove pan, and peel off paper. Cool completely before cutting

Nutritional Facts

Net Carbs
7.5 grams
2.0 grams
7.5 grams
16.5 grams

desserts low carb cake chocolate weight loss dessert

7 replies

Chuck Fisher
Chuck Fisher 2015-07-30 23:20:16 -0500 Report

No serving size in grams, like the rest of the "nutritional facts". Doesn't anyone read labels any more?

evaziem 2014-06-06 17:51:26 -0500 Report

This is NOT a recipe for diabetics and not for those who do NOT want to become diabetic, period.

Anonymous 2014-01-09 07:22:28 -0600 Report

I'm with jenswan, I'm allergic to soy as well as almonds and peanuts and all alternative sweeteners that are chemical. I really wish they could give some alternatives to ingredient list,

Avera 2008-11-08 23:23:46 -0600 Report

Atkins Diet

Breads & Baked Goods, American, Grains & Breads, Desserts, Phase Two, Phase Three, Phase Four.