- 3/4 cup sugar free chocolate chips, like Lily’s divided
- 1/2 cup heavy cream
Preheat oven to 350. Grease or oil a 9 inch round cake pan and line with parchment (I used coconut oil spray).
Place first 13 ingredients in a high speed blender and blend on medium-low (1-5) for 10 seconds and then on high blend until completely combined and the batter is smooth. You will have to stop and scrape the sides down a few times to get all of the ingredients incorporated well. If you do not have a high speed a food processor or a bowl and whisk will work just fine!
Add 1/4 cup chocolate chips to the blender and pulse to break up and mix them in. If using the old fashioned bowl and whisk, you will want to chop up the chips into smaller pieces and mix them in.
Pour batter into the prepared 9 inch pan and bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool completely before turning out.
Full recipe Here