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Low-carb chocolate cake served
Healthy and tasty homemade low-carb chocolate cake

Low-Carb Almond Chocolate Cake

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
Replacing wheat with almond flour creates a moister, denser cake due to high fat content—perfect for chocolate. Without gluten, egg foam provides the lift.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake pan (9 inch).
  • Whisk.
  • Double boiler.

Allergen Information

⚠️ Tree Nuts (Almond)
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat oven to 350°F (180°C). Mix almond flour, cocoa, erythritol, baking powder, salt.

Tip: Break up almond flour lumps.
2 ✓

Mix yolks with melted oil, then combine with dry mix.

Tip: Batter will be thick.
3 ✓

Whip whites to stiff peaks, fold into batter in batches.

Tip: Provides structure.
4 ✓

Bake 25-30 mins. Test but don't overdry.

Tip: Almond cakes stay moist.
5 ✓

Cool completely before cutting.

Tip: Fragile when hot.
6 ✓

Make ganache with melted chocolate and cream. Fill and glaze cake.

Tip: Hardens in fridge.

Recipe FAQ

Cooling sensation?
Erythritol absorbs heat when dissolving, creating a cooling effect.
Other flours?
Coconut flour absorbs way more liquid; stick to almond.

Ingredients

  • 1 1/2 cups Almond Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1/2 cup Erythritol (or sweetener of choice)
  • 4 large Eggs
  • 1/2 cup Coconut Oil (melted)
  • 2 tsp Baking Powder
  • 3.5 oz Sugar-Free Dark Chocolate
  • 3/4 cup Heavy Cream
  • 1 pinch Salt