Low Carb Banana Chocolate Cake
Indulge guilt-free with this Low Carb Banana Chocolate Cake, a decadent treat that combines rich chocolate flavor with the natural sweetness of ripe banana. Perfect for those following a keto or low-carb lifestyle, this cake is crafted using almond flour, cocoa powder, and sugar-free dark chocolate chips, ensuring every slice is packed with wholesome goodness. A blend of erythritol and mashed banana adds just the right touch of sweetness without the extra carbs, while unsalted butter and almond milk create a moist and tender texture. Easy to prepare in under an hour, this gluten-free dessert is ideal for birthdays, special occasions, or simply satisfying your sweet tooth. Serve it as is or pair it with a dollop of whipped cream for an irresistible finish!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter
- 1 cup Erythritol or other low-carb sweetener
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 1 Ripe banana, mashed
- 0.5 cup Unsweetened almond milk
- 0.5 cup Dark chocolate chips (sugar-free)
Instructions
Preheat your oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
In a medium-sized bowl, combine almond flour, cocoa powder, baking powder, and salt. Stir to mix evenly and set aside.
In a large bowl, beat the butter and erythritol together until the mixture is light and fluffy.
Add the eggs one at a time to the butter mixture, mixing well after each addition. Mix in the vanilla extract and mashed banana until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Fold in the dark chocolate chips gently into the batter.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice the cake and serve. Enjoy your low carb banana chocolate cake!
Nutrition Facts
Calories |
2798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.3 g | 302% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 401.4 g | 146% | |
| Dietary Fiber | 70.6 g | 252% | |
| Total Sugars | 22.5 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 890 mg | 68% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2016 mg | 43% | |
*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.
