Do you try to eat lighter or do you like to eat with fewer carbohydrates? Then baking is often the first thing you cross off. Fortunately, there are options to make slightly healthier choices when baking. For example, choose fewer carbohydrates by using almond flour instead of flour, and use a neutral oil instead of butter. You can also replace the sugar with, for example, erythritol, a natural sugar that contains almost no calories and so that the sugar level does not fluctuate. I will tell you more about erythritol here soon, but first I want to try this sugar before I share my experiences. In any case, the first test was successful; this low-carb chocolate cake had a deep chocolate flavor due to the 85% chocolate in the recipe. It is a very easy chocolate cake recipe that is certainly only a delicious recipe for the low-carb baker.
A little bit of good instant coffee enhances the taste of chocolate in the cake
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Low-carb chocolate cake
Supplies for a 20x20 cm shape:
80 ml neutral oil
100 grams of almond flour
100 grams of dark chocolate preferably 85% or more
40 grams of cocoa powder
100 grams of erythritol sugar or 80 grams of regular sugar
60 grams of roasted nuts or peanuts
50 grams of low-carb muesli or more nuts/peanuts
1-2 bags of good instant coffee to taste
2 tablespoons (vegetable) milk
3 eggs
5 grams of baking powder
Pinch of salt
Slivered almonds for on top
Do you dare:
Pinch of chili powder for a little tingle on your tongue
Low-carb chocolate cake
Cover the baking pan with baking paper. This is useful for a chocolate cake, because brushing with butter and dusting with flour or breadcrumbs can leave visible residue after baking.
Preheat the oven to 160 degrees in a convection oven or to 180 degrees in an oven with top and bottom heat.
Knock the eggs until fluffy. Beat the sugar briefly.
Add the remaining ingredients except the chocolate pieces and nuts or peanuts. Beat until combined but no longer.
Add the chocolate pieces and chopped nuts or peanuts, fold everything together and fill the baking tin.
Sprinkle slivered almonds over the top and bake the cake for 20-22 minutes.
Let the cake cool thoroughly and cut it into 16 pieces.
What is the best way to store the cake?
Store the low-carb chocolate cake in an airtight container outside the refrigerator. Cake dries out faster in the refrigerator. You can also freeze the chocolate cake for later.
Healthier choice? Pay more attention to the ingredients you use and cut smaller pieces.
