Passover/ Low Carb Chocolate Cake Recipe

Name: Passover/ Low Carb Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pecans; ⅓ cup cocoa; 1 teaspoon baking powder; ¼ teaspoon salt; 4 eggs; ¼ cup butter or ¼ cup margarine; 1 teaspoon vanilla; 1 cup sugar (or sugar substitute); ½ cup water; ¼ cup erythritol (optional)

Servings: persons

2 cups pecans
⅓ cup cocoa
1 teaspoon baking powder
¼ teaspoon salt
4 eggs
¼ cup butter or ¼ cup margarine
1 teaspoon vanilla
1 cup sugar (or sugar substitute)
½ cup water
¼ cup erythritol (optional)

1
Heat oven to 350.
2
Grease an 8 inch round or springform pan.
3
Process pecans until they are the texture of meal.
4
Process the rest of the dry ingredients.
5
Add the wet ingredients and process until blended.
6
Pour into the pan and bake.
7
Bake for about 25 minutes (check with toothpick and leave in longer if needed).
8
Cool and Slice.

836

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups pecans, ⅓ cup cocoa, 1 teaspoon baking powder, ¼ teaspoon salt, and more.

Yes, Passover/ Low Carb Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Passover/ Low Carb Chocolate Cake

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