- 3 cups almond flour
- 1 cup vital wheat gluten
- 2/3 cup unsweetened cocoa
- 1-1/4 tsp baking soda
- 1 tsp baking powder
- 4 eggs
- 1/2 cup Erythritol, Crystals or your favorite low carb sweetener
- 1-1/2 teaspoons EZ-Sweetz or liquid Splenda
- 1 tsp vanilla
- 1 cup mayonnaise
- 2/3 cup DaVinci sugar free syrup, vanilla
- 2/3 cup cream
Put ingredients into food processor in order listed and process for 30 seconds. Scrape down sides and process for another 1 - 1/2 minutes.
Pour batter into a greased and floured Bundt pan. Bake at 325 degrees for 45 - 50 minutes, or until cake tester inserted in center comes out clean.
Optional: Melt some sugar free chocolate chips or bars and drizzle over top of cake. Serve with low carb vanilla ice cream and/or whipped cream.