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Low-carb chocolate cake

Low-carb chocolate cake
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

Would you like to save the recipe for later on Pinterest? This can be done easily via this link.

Erythritol sugar granules resemble conventional sugar granules

Low-carb chocolate cake

Supplies for a 20x20 cm shape:

  1. 80 ml neutral oil

  2. 100 grams of almond flour

  3. 100 grams of dark chocolate preferably 85% or more

  4. 40 grams of cocoa powder

  5. 100 grams of erythritol sugar or 80 grams of regular sugar

  6. 60 grams of roasted nuts or peanuts

  7. 50 grams of low-carb muesli or more nuts/peanuts

  8. 1-2 bags of good instant coffee to taste

  9. 2 tablespoons (vegetable) milk

  10. 3 eggs

  11. 5 grams of baking powder

  12. Pinch of salt

  13. Slivered almonds for on top

Do you dare:

  1. Pinch of chili powder for a little tingle on your tongue

KHA sheet cake with chocolate and almond flour

Low-carb chocolate cake

  1. 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.

  2. Preheat the oven to 160 degrees in a convection oven or to 180 degrees in an oven with top and bottom heat.

  3. Knock the eggs until fluffy. Beat the sugar briefly.

  4. Add the remaining ingredients except the chocolate pieces and nuts or peanuts. Beat until combined but no longer.

  5. Add the chocolate pieces and chopped nuts or peanuts, fold everything together and fill the baking tin.

  6. Sprinkle slivered almonds over the top and bake the cake for 20-22 minutes.

  7. Let the cake cool thoroughly and cut it into 16 pieces.

Low-carb chocolate cake

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.
Low-carb recipe for baking yourself

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