Desserts/ Gluten Free/ Low Carb/ Vegetarian

Almond Flour Chocolate Cake

almond-chocolate-cake

Sharing is caring!

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.

almond-chocolate-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!

 

Sharing is caring!

You Might Also Like

16 Comments

  • Reply
    Blanka Grubišić
    January 29, 2019 at 5:58 am

    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 🙂

    • Reply
      Angela Coleby
      January 29, 2019 at 8:42 am

      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!

      • Reply
        Blanka
        January 29, 2019 at 3:36 pm

        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 😁

  • Reply
    Patrick Fridley
    June 16, 2018 at 9:03 am

    Wonderful recipe for our keto diet granddaughter. Thank you!

  • Reply
    Toni
    March 4, 2018 at 2:17 pm

    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 🙂

    • Reply
      Angela Coleby
      March 4, 2018 at 2:21 pm

      So glad to hear this! You’ve made my day!

  • Reply
    Mandy
    November 15, 2017 at 6:25 pm

    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?

    • Reply
      Angela Coleby
      November 15, 2017 at 6:39 pm

      How about adding some apple cider vinegar if you are using an egg replacement for extra volume?

      • Reply
        Mandy
        November 19, 2017 at 9:26 pm

        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

        • Reply
          Angela Coleby
          November 20, 2017 at 12:07 pm

          I’d estimate one tablespoon of ACV.

  • Reply
    Donna
    September 14, 2015 at 12:52 pm

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

    • Reply
      Divalicious
      September 15, 2015 at 3:38 pm

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

  • Reply
    Anne
    August 16, 2014 at 2:02 am

    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)

    • Reply
      Divalicious
      August 16, 2014 at 6:18 pm

      Glad you enjoyed it Anne! Thanks for popping by!

    Leave a Reply