This Blueberry Hot Fudge Cake is absolutely decadent while being totally plant-based, low-carb, and ready in just minutes. Grab some ice cream and a spoon and dig in!
1cupsugar-free chocolate chipsdairy-free if plant-based
Instructions
Preheat oven to 400° F.
In a large bowl, mix together all of the ingredients except the blueberries and chocolate chips until smooth.
Fold in the blueberries and chocolate chips and transfer the batter to an 8" cast-iron skillet or baking dish. Carefully transfer to the oven and bake for 20-25 minutes until the top and edges are set but the center is still uncooked.
Let cool for 5 minutes before serving.
Video
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven until hot.
Nutrition
Nutrition Facts
Blueberry Hot Fudge Cake
Amount Per Serving
Calories 301Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 10g63%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 20mg7%
Sodium 226mg10%
Potassium 300mg9%
Carbohydrates 26g9%
Fiber 19g79%
Sugar 3g3%
Protein 6g12%
Vitamin A 246IU5%
Vitamin C 2mg2%
Calcium 130mg13%
Iron 2mg11%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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