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Low-carb chocolate cake served
Guilt-free chocolate indulgence using almond flour and sugar-free sweeteners

Low-carb chocolate cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
In this recipe, wheat flour is replaced with almond flour. Almonds are not only gluten-free but, due to high fat content, make the cake moister and 'heavier', which is particularly advantageous for chocolate desserts. When using sugar-free sweeteners, the lack of volume is compensated by egg foam.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin (22 cm).
  • Whisk.
  • Bain-marie.

Allergen Information

⚠️ Nuts (Almond)
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat oven to 180°C. Mix dry ingredients: almond flour, cocoa powder, erythritol, baking powder, salt.

Tip: Almond flour tends to clump, worth crushing with fork or sifting.
2 ✓

Separate eggs. Mix yolks with melted coconut oil, then fold in dry mixture.

Tip: Batter will be quite thick, normal as no liquid (milk/water).
3 ✓

Whisk egg whites to stiff peaks, then gently fold into cocoa mass in two or three batches.

Tip: Egg white foam ensures cake structure and aeration, since almond flour lacks gluten structure.
4 ✓

Bake for 25-30 mins. Skewer test, but don't dry out!

Tip: Almond flour cakes stay softer inside longer than wheat ones.
5 ✓

Cool completely. Cut in half.

Tip: Almond flour pastry is very fragile when warm.
6 ✓

Melt chocolate. Whip cream (not too stiff), and drizzle in lukewarm chocolate.

Tip: If chocolate too hot, it melts the foam. If too cold, it becomes lumpy.
7 ✓

Fill cake with cream, and coat top too.

Tip: In fridge, cake will harden due to coconut oil and chocolate.

Recipe FAQ

Why does the sweetener feel cool?
Erythritol draws heat from its surroundings when dissolving (endothermic reaction), causing the cooling sensation.
Can I use other flour?
Careful with coconut flour, as it absorbs much more liquid!

Ingredients

  • 150 g Almond flour
  • 50 g Sugar-free cocoa powder
  • 100 g Erythritol
  • 4 pcs Eggs
  • 100 g Coconut oil (melted)
  • 10 g Baking powder
  • 100 g Sugar-free dark chocolate
  • 200 ml Double cream
  • 1 pinch Salt