Although peanut flour is probably my favorite low carb substitute for flour, it has been a while since I baked with it. For cakes, I prefer to use peanut flour to other nut flours because it is so light and powdery. Carbquik is another favorite, but it contains wheat so those on a gluten free low carb diet can’t use it. I wanted a simple cake that could be baked on the spur of the moment. To keep calories and carbs low, I chose not to frost it. However, this cake could be frosted or topped with a chocolate ganache for those wanting the extra sweetness.
The sugar free chocolate chips that I’ve been using are made by ChocoPerfection, but I just found out that they have discontinued this product. I had 1/3 cup left in my last bag which was just enough to make this cake. Therefore, I will have to start making my own Low carb chocolate bars could be cut up into chunks, but those bars can be a bit expensive. I usually only buy those for special treats. An alternative to to making your own sugar free chips or using commercially available low carb chocolates would be to use a very dark chocolate bar that does not contain a lot of sugar. That will keep the carbs lower than using normal semi-sweet chocolate chips.
Here is a slice of this simple cake:
This was baked in a regular 9-inch glass pie pan, but a 9-inch cake pan can also be used.