Low-Carb Chocolate Cake (1.2 g net carbs)

This chocolate cake recipe took about 3-4 different tries before I found the absolute BEST, most most low-carb dessert possible! For the frosting, I borrowed a recipe from addapinch.com's buttercream frosting, but I cut the recipe in half and used Swerve Confectioner's Sugar to make it low carb. 

Ingredients:
1/2 cup flaxseed meal
1/4 cup almond flour
1/4 cup oat fiber
6 tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp instant coffee
1/2 tsp salt
1/2 cup erythritol
1/2 cup unsweetened almond milk
1/4 cup olive or vegetable oil
1 egg
1 tsp vanilla
1/2 cup boiling water

Instructions:
Preheat the oven to 350° F. Combine the flaxseed meal, almond flour, oat fiber, cocoa, baking soda, baking powder, salt and instant coffee until there are no lumps. Add the erythritol, milk, oil, egg, and vanilla and beat until combined. Pour in the boiling water and mix until smooth. Pour into cake or cupcake pan and bake for 30-35 minutes, or until a toothpick comes out clean. Immediately place the cupcakes in the fridge for 15-20 minutes to prevent erythritol crystallization. Frost once cooled, and enjoy!

Recipe makes approximately 14 servings with the following nutritional information (nutritional information including frosting in parentheses):
 Calories: 76 (143)
Fat: 7.3 g (13.9 g)
Carbs: 3.8 g (5.6 g)
Fiber: 2.6 g (3.2 g)
Net Carbs: 1.2 g (2.4 g)
​Protein: 2.1 g (2.7 g)