(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
Adapted from https://kathrynslowcarbkitchen.blogspot.com/p/recipe-by-kathryn-low-carb-chocolate_17.html?m=1
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