An almond chocolate cake that has no flour but all the taste of a delicious chocolate cake. A great gluten free and low carb cake.
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!
INGREDIENTS
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
METHOD
- 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!
16 Comments
Blanka Grubišić
January 29, 2019 at 5:58 amHi, 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 🙂
Angela Coleby
January 29, 2019 at 8:42 amHi! 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!
Blanka
January 29, 2019 at 3:36 pmThank 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 😁
Angela Coleby
January 29, 2019 at 5:56 pmI 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/
Blanka Grubišić
January 30, 2019 at 3:55 amThank you so much, this is very helpful
Patrick Fridley
June 16, 2018 at 9:03 amWonderful recipe for our keto diet granddaughter. Thank you!
Toni
March 4, 2018 at 2:17 pmThis 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 🙂
Angela Coleby
March 4, 2018 at 2:21 pmSo glad to hear this! You’ve made my day!
Mandy
November 15, 2017 at 6:25 pmI 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?
Angela Coleby
November 15, 2017 at 6:39 pmHow about adding some apple cider vinegar if you are using an egg replacement for extra volume?
Mandy
November 19, 2017 at 9:26 pmAngela, 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
Angela Coleby
November 20, 2017 at 12:07 pmI’d estimate one tablespoon of ACV.
Donna
September 14, 2015 at 12:52 pmDo the egg whites deflate when mixing both them and the last cup of almond flour?
Divalicious
September 15, 2015 at 3:38 pmJust a little, just fold them in gently. Enjoy!
Anne
August 16, 2014 at 2:02 amTastes 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)
Divalicious
August 16, 2014 at 6:18 pmGlad you enjoyed it Anne! Thanks for popping by!