The granulated sweetener disappears after a while on the warm cake. 


This soft, moist and flavorful cake is full of fudgy chocolate chips.  You will want to make this one!  I loved it and would make it again in a heartbeat if I were not always making new recipes.  This cake has a LOT of chocolate.  You can easily use 1 cup or 1/2 cup and 1/3 cup chopped, toasted pecans or walnuts instead.  Either way, it will turn out lovely.

1/2 cup butter, softened (125 mL)

Liquid sweetener to equal 3/4 cup sugar (175 mL)

1/4 cup granulated sweetener (60 mL)

3 large eggs

1 cup sour cream (250 mL)

2 tsp vanilla extract (10 mL)

21/4 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR (560 mL)

  another grain-free bake mix

2 tsp baking powder (10 mL)

1/2 tsp baking soda (2 mL)


1/2 cup granulated sweetener of choice (125 mL)

1 tsp cinnamon (5 mL)

11/2 cups sugar-free chocolate chips, OR this one, divided (375 mL) 

  (Walmart also sells sugar-free chocolate chips)


Preheat the oven to 350°F (180°C). 

In bowl with mixer or in food processor, mix butter, liquid sweetener, granulated sweetener, eggs, sour cream and vanilla extract. In medium bowl, combine Gluten-Free Bake Mix 2, baking powder and baking soda.  Add to wet ingredients and process until combined. 

Topping:  In small bowl, combine granulated sweetener and cinnamon. 

Place half cake batter in 9 x 13-inch (23 x 33 cm) baking dish.  Sprinkle with half the topping and half the chocolate chips.  Repeat.  Bake 20 minutes, or until a knife inserted in cake comes out mostly clean (there could be chocolate on the knife but there should not be any wet batter).

Yield:  20 servings

1 serving

185.5 calories

3.8 g protein

14.1 g fat

0 g fiber

4 g net carbs

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