Desserts & Cakes/ Gluten Free/ Low Carb/ Vegetarian

Almond Flour Chocolate Cake


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!


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!


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  • Reply
    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
        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
    September 14, 2015 at 12:52 pm

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

    • Reply
      September 15, 2015 at 3:38 pm

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

  • Reply
    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
      August 16, 2014 at 6:18 pm

      Glad you enjoyed it Anne! Thanks for popping by!

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