Prepare to embark on a culinary adventure that will tantalize your taste buds and redefine your dessert expectations! This Blueberry Hot Fudge Cake is not just another ordinary dessert – it's a luxurious, low-carb masterpiece that proves healthy eating can be absolutely irresistible. Imagine a rich, chocolatey cake bursting with juicy blueberries and drizzled with decadent hot fudge sauce, all without the guilt of traditional high-carb treats. Whether you're a health-conscious foodie or simply looking for a show-stopping dessert, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup erythritol
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup blueberries
- 1/2 cup hot fudge sauce
- 1 large egg
- 1/4 cup melted butter
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly grease an 8-inch square baking pan with butter or cooking spray.
- In a large mixing bowl, combine almond flour, erythritol, unsweetened cocoa powder, baking powder, and salt. Whisk these dry ingredients until completely blended and free of lumps.
- In a separate bowl, beat the large egg and mix in melted butter and vanilla extract until smooth and well incorporated.
- Pour the wet ingredients into the dry ingredient mixture and stir until a consistent cake batter forms. The batter should be thick but spreadable.
- Gently fold in half of the fresh blueberries into the batter, ensuring they are evenly distributed.
- Transfer the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the remaining blueberries on top of the batter, pressing them slightly into the surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes.
- Drizzle hot fudge sauce over the warm cake, allowing it to seep into the cake's surface.
- Slice into 8 equal portions and serve warm. Optional: Garnish with additional fresh blueberries or a scoop of low-carb vanilla ice cream.
Tips
- Ingredient Temperature Matters: Ensure your egg and melted butter are at room temperature for the smoothest batter consistency.
- Blueberry Placement: When adding blueberries, fold half into the batter and sprinkle the rest on top. This creates a beautiful presentation and prevents all the berries from sinking.
- Don't Overmix: Stir the batter just until the ingredients are combined. Overmixing can lead to a tough, dense cake.
- Check for Doneness: The toothpick test is crucial. It should come out clean or with just a few moist crumbs when the cake is perfectly baked.
- Cooling is Key: Let the cake cool in the pan for 10 minutes before adding the hot fudge sauce. This allows the cake to set and prevents it from falling apart.
- Serving Suggestion: For an extra touch of indulgence, serve warm with a scoop of low-carb vanilla ice cream or a dollop of whipped cream.
- Storage Tip: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Warm slightly before serving for the best texture and flavor.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 12g
Protein: 5g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 55mg
