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This keto almond flour chocolate cake has all the taste of a delicious chocolate cake but is low carb and gluten free too.
If you can wait, this cake tastes better the next day. Although it is delicious freshly made, if you store it in the fridge overnight, it develops a richer texture. I recommend you try a slice fresh that day you bake it and another the next morning purely for research purposes..ahem!
What's an almond flour chocolate cake?
You would never know that flour is missing from this cake. An almond flour chocolate cake is simply almond flour, cocoa, erythritol (or the low carb sweetener of your choice), butter and eggs. It is light, moist and tasty!
Almond flour is a fabulous high protein, low carb, gluten free, high fibre alternative to flour. Add unsweetened cocoa powder and you have a delicious low carb chocolate cake.
How to make a chocolate cake with almond flour
When baking with a low carb flour I often separate the eggs and whisk the eggs whites into peaks. These are then gently folded into the cake mixture to help give the cake an extra lift. When you are baking without gluten and using a low carb flour, you need all the help you can get with raising the cake.
I served my cake with a chocolate ganache on top. I mixed warm cream with low carb chocolate chips and let it firm up. Then I poured it over the chocolate cake (which was rather satisfying).
Other almond flour cake recipes
This recipe was originally published in August 2012. I have updated the photos and tweaked the recipe.
Almond Flour Chocolate Cake
Ingredients
- 3/4 cup Butter, unsalted softened at room temperature
- 1/2 cup erythritol
- 4 large eggs separated
- 2 cups almond flour
- 1/3 cup cocoa powder, unsweetened
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 180C/350F degrees
- Whisk the butter and 1/2 cup of sugar substitute until light and fluffy.
- Add the four egg yolks and continue to whisk.
- Add the cocoa powder, almond flour, salt and baking powder and whisk.
- In a separate bowl, whisk the four egg whites until stiff peaks form.
- Gently fold the whisked eggs whites into the cake batter
- Pour the cake batter into a cake pan, lined with parchment paper and bake for 25-30 minutes until the cake is firm.
Notes
Nutrition
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Hi, I just discovered your Page an by all means it's great though I have a question considering erthyritol, I see you bake cakes at 170, does it raste bitter, I read that temperature shoul be 160 when baking with that kind od sweetener? Btw I mase keto walnut bread and love it ?
Hi! Glad you like the bread. I'm not sure about the baking temperature of 160 but you could try and see. Perhaps do a trial run with a few cupcakes. A couple at 160 and others at 170. A fun taste testing afternoon!
Thank for the quick reply, do you usually use erythritol and it tastes ok when baking? I don't have much experience with sweetener in cakes si that is why I am so annoying ? thanks again, all receipes seems great, I have to try them all ?
I normally use erythritol am am happy with the taste. But I can taste a slight "minty/crunchy" taste if I use too much so don't use more than 1/2 cup. This is a great guide you may find useful: https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
Thank you so much, this is very helpful
Wonderful recipe for our keto diet granddaughter. Thank you!
This cake is soooo delicious! :)Just made it and whole family (including 2 young kids) love it. I followed the recipe, just ran out of erythritol and put it less than in the recipe - still so good and not bitter at all! Thanks 🙂
So glad to hear this! You've made my day!
I would like to try baking this cake with Almond flour and Erthyritol for my diabetic husband. Have you or anyone else tried with replacing the eggs with Ground Chia Seeds? Would adding Baking Powder help in fluffing/rising the cake?
How about adding some apple cider vinegar if you are using an egg replacement for extra volume?
Angela, I was planning to replace the eggs with ground chia seeds( which is soaked in right amount of water). The reason for replacing eggs is due to having little allergic sensitivity to eggs in baked goods. In the past have used this replacement method for making brownies with almond flour. I've never tried using ACV for baking cakes. As per your recipe approx. how much ACV should be added? Thanks
I'd estimate one tablespoon of ACV.
Do the egg whites deflate when mixing both them and the last cup of almond flour?
Just a little, just fold them in gently. Enjoy!
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)
Glad you enjoyed it Anne! Thanks for popping by!