Imagine sinking your fork into a rich, decadent chocolate cake that's not only incredibly delicious but also fits perfectly into your low-carb lifestyle. This isn't just another diet dessert - this is a game-changing chocolate cake that proves you can have your cake and eat it too! With a moist, tender crumb and intense chocolate flavor, this low-carb chocolate cake will make you forget you're even following a restricted diet.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or line with parchment paper to prevent sticking.
- In a medium mixing bowl, sift together the almond flour, unsweetened cocoa powder, baking powder, and salt to ensure no lumps remain and ingredients are well combined.
- In a separate large mixing bowl, cream the softened butter and erythritol together using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until a smooth cake batter forms. Be careful not to overmix.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula to ensure uniform baking.
- Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with additional cocoa powder or top with a low-carb chocolate ganache before serving.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Sifting dry ingredients prevents lumps and creates a more uniform cake.
- Don't overmix the batter - this can lead to a dense, tough cake.
- Use a high-quality unsweetened cocoa powder for the most intense chocolate flavor.
- Let the cake cool completely before slicing to maintain its structure.
- Store in an airtight container in the refrigerator for up to 5 days.
- For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the batter.
- Experiment with different low-carb sweeteners like stevia or monk fruit if you prefer.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 6g
Protein: 7g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
