Keto Daim Cake
Indulge in the rich, guilt-free decadence of this Keto Daim Cake, a perfect dessert for low-carb enthusiasts seeking a luxurious treat. This almond flour-based cake is naturally gluten-free and sweetened with erythritol, making it ideal for anyone on a ketogenic diet. Topped with a silky sugar-free milk chocolate ganache infused with unsweetened cocoa powder and finished with a crunch of salted almonds, every slice delivers a delightful combination of flavors and textures. Quick to prepare and baked to perfection in just 30 minutes, this keto-friendly twist on the classic Daim Cake offers all the indulgence without the sugar overload. Perfect for entertaining or satisfying your sweet tooth, this dessert is your go-to keto chocolate cake for special occasions or everyday cravings!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 150 grams Erythritol sweetener
- 150 grams Unsalted butter
- 3 large Eggs
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 200 ml Heavy cream
- 100 grams Sugar-free milk chocolate
- 50 grams Salted almonds
- 1 tablespoon Unsweetened cocoa powder
Instructions
Preheat your oven to 160°C (320°F) and line a 20 cm (8-inch) round cake pan with parchment paper.
In a bowl, combine almond flour and baking powder. Set aside.
In a separate large bowl, melt the unsalted butter in the microwave or over a double boiler. Once melted, add erythritol sweetener and mix well until smooth.
Add eggs one at a time to the butter mixture, whisking well after each addition. Mix in the vanilla extract.
Gradually fold the almond flour mixture into the wet ingredients until you have a smooth batter.
Pour the batter into the prepared cake pan, smoothing the surface with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the topping. In a saucepan over low heat, combine the heavy cream and cocoa powder.
Stir continuously until the mixture begins to simmer, then add the sugar-free milk chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
Remove from heat and allow the chocolate mixture to cool slightly.
Once the cake is baked and slightly cooled, spread the chocolate mixture evenly over the top.
Chop the salted almonds roughly and sprinkle them over the chocolate topping.
Allow the cake to cool completely and for the topping to set before slicing and serving.
Nutrition Facts
Calories |
3932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 372.0 g | 477% | |
| Saturated Fat | 149.4 g | 747% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 1103 mg | 368% | |
| Sodium | 993 mg | 43% | |
| Total Carbohydrate | 247.5 g | 90% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 10.7 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 831 mg | 64% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1048 mg | 22% | |
*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.
