~ Low Carb Chocolate Mayonnaise Cake




Recipe by Kathryn
Low Carb Chocolate Mayonnaise Cake
(Servings: 6-8 or 20 cupcakes)

Ingredients:

2/3 cups coconut flour
2/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
6 eggs
Sweetener to equal 1 2/3 cups sugar ( I used 1 1/2 cups Erythritol + 1 tsp Stevia, maybe could have used more)
1 teaspoon vanilla extract
1 cup mayonnaise
1 1/3 cups water

Directions:

1
Preheat oven to 350. Grease and lightly flour 2 9-inch round cake pans, set aside.

2
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.

3
In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in hellmanns real mayonnaise at low speed until blended. Alternately beat in flour mixture with water, begining and ending with flour mixture. Pour into prepared pans. Makes 20 cupcakes, (use liners)

4
Bake 30-33 minutes for cake, 25 minutes for cupcakes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely.

Frost.... With low carb cream cheese frosting...

20 cupcakes...Per cupcake =

Unfrosted....
Calories...116
Carbs...3 g.
Fiber...2 g.
Net Carbs...1g.
Fat...10 g.
Protein...2 g.

Frosting....1/20th of recipe
Calories...20
Carbs...0 g.
Fiber...0 g.
Net Carbs..0 g.
Fat...8 g.
Protein...1 g.

31 comments:

  1. Do you know how many carbs per cupcake?

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    Replies
    1. I edited the recipe with those amounts!... Happy cooking!

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  2. I made these today and they came out delicious! Super moist too! I haven't had much luck baking with coconut flour until today. Usually coconut flour makes everything so dry. I guess the mayo did the trick. I followed the directions and didn't realize until now that I went back to look at the ingredients that the directions omit the salt. Consequently, I omitted it. Does it make a big difference? I loved them without it. Thanks for the recipe!!

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    1. I am so glad that you liked them!.... I am also glad that you found the typo... I went back and fixed it!... It isn't much salt... I personally would make them with it, since salt added to sweet foods helps the overall flavor... but glad that it was delicious without it... Enjoy!... and Happy low carb cooking!... :)

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  3. Could I omit the cocoa and add vanilla or lemon extract to make different flavors? If so how many tsp of extract? Thank you ��

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    1. I have never made it without the cocoa.... not sure that would work since the cocoa is a big park of the dry ingredients... you would need to increase the almond flour a bit I would think.. If you try it let us all know what you did and how it turned out... thanks

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  4. Could this be baked in a cake pan instead of cupcakes?

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  5. How many calories per cupcake?

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  6. Omg! Thank you for the reply. These were a hit at my family gathering! Super delicious & moist! They ate them unfrosted. What a treat! Thank you so much for sharing your amazing recipe 🤗.

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    1. Wonderful!.... I'm so glad that loved them!... We do too!

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  7. This sounds delicious. Question: You don't add anything to the cream cheese to make it sweet? It's just plain cream cheese as the frosting?

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    1. Yes, click on the frosting link at the end of the recipe.... it does have sweetness... MMMmm good!:)

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    2. http://kathrynslowcarbkitchen.blogspot.com/2014/03/low-carb-cream-cheese-frosting-recipe.html

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  8. I grew up on my mom's mayonnaise cake. It was a favorite in our house. I was SO excited when I found this recipe. I made this just this week, and it's amazing. You can't even tell it's not a traditional recipe.

    Thank you!

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    1. Thanks for the compliment!... I am thrilled that you liked it!.... I do too!

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  9. So I made these today and I did something wrong. They were lighter color in the middle a deep dark cocoa all around. The texture when I was mixing was super liquidy- is that correct?

    It’s like something didn’t mix and the flavor isn’t consistent - one cupcake more sweet or cocoa then the next or vice verse.

    I did use a hand beater. Any thoughts?

    We r still gonna eat them lol. But I think they wud taste better if I fixed the problem.

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    Replies
    1. I am so sorry that this recipe did not turn out for you!... I have never had any problem when mixing up this recipe... It is a pretty easy recipe and always turns out GREAT!... Perhaps you measured incorrectly.... Make sure you measure and mix all the dry ingredients together thoroughly first then mix all the wet ingredients together... before putting them all together.... No it is not very watery.... just like a normal cake consistency... Hope you have better luck if you try it again!... Thanks! :)

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  10. Could you use almond flour instead of coconut flour?

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    1. I made it with almond flour by accident last night, the texture is a bit off, but the flavor is great! I just keep it refrigerated, and eat it cold with a bit of stevia whipped cream and it's amazing!
      I also only used 2/3 cup swerve, and it's plenty sweet.

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    2. I appreciate you sharing your experience!.... I haven't tried them using the almond flour!.... But they sure are good with the coconut flour!... Tasty morsels for sure! thanks!!!!

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  11. My mix came out completely watery and grainy. I followed the directions to a T, but saw someone else mentioned this above. The response says to first mix all wet ingredients together then mix all dry ingredients together, and lastly put wet and dry together. The directions above state to beat the sugar with the eggs and vanilla. Is this what caused the mishap with my recipe? I love mayo cake and am hoping to figure it out.

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    1. The grainy part might be because your erythritol was possibly not powdered fine enough
      You make the dry mixture... Then, the Creamed mixture.... then into the creamed mixture you add first about 1/4 of the dry mix into the creamed.... then, about 1/3 of the water, mix in... continue to add in the dry them water, until the final thing to add in is the last of the dry flour mixture mixing one last time...

      Not sure what happened..... I went back and tried to revise the wording to make it more understandable.... Hope you have good luck if you try it again!... Happy Baking!

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  12. Search no more! These were perfect! After reading others comments about the batter being runny, I decided to only add a half of a cup of water and it was perfect. I also use a medium size ice cream scoop and made 24 cupcakes I think it might be the size of the eggs used, or the consistency of the coconut flour that might make the difference in the amount of liquid necessary. Regardless, this is the best cake I've had since I started this way of eating almost a year ago. I topped mine with Pillsbury sugar free chocolate frosting, as I'm not so strict with ingredients as some. So good, I had two! Thank you for sharing!

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    Replies
    1. Thank you so very much!.... I love these too!... I have not had any bad issues when making these, so it is wonderful to hear your wonderful results and helpful hints!... thanks!!!!

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  13. Fell miserably at (northern Nevada) altitude. Batter was way, way too thin. But I'm only a recent convert to keto/low-carb cooking so I followed recipe to the letter. I see I'm not the only one for whom they fell, so I wonder if we were all at altitude. I think I'd be willing to try again as the flavor was good, but I'd probably omit the water entirely or just add 1 TBSP. Thanks for sharing.

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    Replies
    1. Maybe try using less liquid... also make sure that your baking powder is fresh... Hope you are able to figure it out because this recipe is delicious!

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  14. This comment has been removed by the author.

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