Died and Went to Heaven Chocolate Cake Diabetic Version
Indulge guilt-free with the "Died and Went to Heaven Chocolate Cake Diabetic Version," a decadent dessert crafted specifically for those seeking a low-carb, sugar-free treat without compromising on flavor. This moist and tender chocolate cake features wholesome almond flour, rich unsweetened cocoa, and granulated erythritol for sweetness, making it perfect for diabetics or anyone following a low-sugar lifestyle. The recipe is effortlessly simple, with only 15 minutes of prep time and the option to add sugar-free chocolate chips for an extra indulgent touch. Baked to perfection in under 30 minutes, this cake delights with its deep, chocolatey flavors and soft crumb, all while remaining gluten-free and keto-friendly. Serve it plain or topped with your favorite sugar-free frosting for a dessert so heavenly, you'll forget it's healthy!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Cocoa powder (unsweetened)
- 0.75 cups Granulated erythritol (or preferred sugar substitute)
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cups Unsweetened almond milk
- 3 large Eggs
- 1.5 teaspoons Vanilla extract
- 0.25 cups Coconut oil (melted)
- 0.5 cups Sugar-free chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt until evenly combined.
In a separate medium bowl, whisk together the almond milk, eggs, vanilla extract, and melted coconut oil.
Gradually add the wet ingredients to the dry ingredients, stirring until you have a smooth batter with no lumps.
If desired, fold in the sugar-free chocolate chips for an extra chocolatey kick.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, you can serve the cake as is or frost with your favorite sugar-free frosting.
Nutrition Facts
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.8 g | 255% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2054 mg | 89% | |
| Total Carbohydrate | 350.6 g | 127% | |
| Dietary Fiber | 85.2 g | 304% | |
| Total Sugars | 8.6 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 968 mg | 74% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2120 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
