Almond Flour Chocolate Cake (Low Carb and Gluten Free)

You would never know that flour is missing from this cake.  It is light, moist and tasty!  Almond flour is a fabulous high protein, low carb, gluten free, high fibre alternative to flour.  You could bake this cake without the cocoa powder for a plain cake but I was hankering for some chocolate and this way it did not raise the carbs too much either.    The cake did not last a day.  Perhaps next time I will bake two…

I have baked this using erthyritol and once using coconut sugar too as I use sugar subsistutes.  All seemed to work well.  The erthyritol keeps the cake low in carbs too!


3/4 cup butter, softened

1/2 cup erthyritol (or other sugar substitute)

4 eggs, separated

2 cups almond flour

1/4 cup erthyritol (or other sugar substitute)

1/4 cup cocoa powder


  • Preheat the oven to 180C/350F degrees
  • Cream the butter and 1/2 cup of sugar substitute until light and fluffy.
  • Add the four egg yolks and mix well.
  • Add the cocoa powder and ONE cup of the almond flour and mix well.
  • In a separate bowl, whisk the four egg whites until stiff peaks form.  Add the 1/4 cup of sugar substitute and continue whisking.
  • Fold the egg white mixture into the cake batter and all the remaining cup of almond flour.  Blend well.
  • Pour the cake batter into a cake pan, lined with parchment paper and bake for 20-25 minutes.
  • Eat and enjoy!

4 Comments Add yours

  1. Anne says:

    Tastes super, not overly sweet, quite an “adult cake”.
    Warning: It is very delicate when warm/hot (but nobody minded that it came chunks rather than slices)


    1. Divalicious says:

      Glad you enjoyed it Anne! Thanks for popping by!


  2. Donna says:

    Do the egg whites deflate when mixing both them and the last cup of almond flour?


    1. Divalicious says:

      Just a little, just fold them in gently. Enjoy!


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