Low Carb Chestnut Cake
Indulge guilt-free with this Low Carb Chestnut Cake, a delightful treat that combines the subtly sweet, nutty flavor of chestnut flour with the richness of almond flour. Naturally gluten-free and low in carbs, this cake is sweetened with granulated erythritol, making it a perfect dessert for keto or diabetic-friendly diets. The light and fluffy texture is achieved by whipping up eggs to create an airy batter, while a hint of vanilla extract enhances its warm flavors. Finished with an optional topping of chopped roasted chestnuts for an extra crunch, this cake is easy to prepare in under an hour and serves as an elegant centerpiece for any gathering. Whether you’re following a low-carb lifestyle or simply looking to try a unique, wholesome dessert, this chestnut cake is sure to satisfy your sweet tooth without the sugar crash.
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Recipe Information
Ingredients
- 100 grams Chestnut flour
- 80 grams Almond flour
- 100 grams Granulated erythritol
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 100 ml Unsweetened almond milk
- 100 grams Butter
- 1 teaspoon Vanilla extract
- 50 grams Chopped roasted chestnuts (optional, for topping)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, combine chestnut flour, almond flour, granulated erythritol, baking powder, and salt. Mix well and set aside.
In a separate large mixing bowl, beat the eggs until they are pale and frothy. This should take about 3-4 minutes with an electric mixer on medium speed.
Melt the butter over low heat or in the microwave, then let it cool slightly. Add the melted butter, almond milk, and vanilla extract to the beaten eggs, mixing until well incorporated.
Gradually add the dry ingredient mixture to the wet ingredients. Use a spatula to fold the ingredients together until just combined. Be careful not to overmix, as this can result in a dense cake.
Pour the cake batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Optional: Once the cake has cooled, sprinkle the top with chopped roasted chestnuts for added texture and flavor.
Serve the cake by slicing it into 8 pieces and enjoy your low-carb indulgence.
Nutrition Facts
Calories |
2021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 34.2 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 512 mg | 39% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1491 mg | 32% | |
*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.
