Low Carb Chocolate-Covered Cake
Satisfy your dessert cravings guilt-free with this irresistibly rich and moist Low Carb Chocolate-Covered Cake! Crafted with almond flour and sweetened with a low-carb alternative like erythritol, this keto-friendly treat blends indulgence and health in every bite. The cake batter is enriched with unsweetened cocoa powder and heavy cream for a divine texture, then baked to perfection before being smothered in a glossy, sugar-free dark chocolate glaze. Ready in under an hour and easy to prepare, it’s the ultimate dessert for chocolate lovers seeking low-carb or gluten-free options. Perfect for celebrations or everyday indulgence, this decadent cake pairs beautifully with coffee or fresh berries for a truly unforgettable experience.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.75 cup low-carb sweetener (like erythritol)
- 4 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup unsalted butter
- 0.5 cup heavy cream
- 1 cup sugar-free dark chocolate chips
- 1 tablespoon coconut oil
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt until evenly combined.
In a separate bowl, beat together the sweetener and eggs until the mixture is light and fluffy, about 3 minutes.
Add the vanilla extract and melted butter to the egg mixture, beating until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with the heavy cream, beginning and ending with the dry ingredients. Mix until well combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Meanwhile, in a microwave-safe bowl, melt the chocolate chips and coconut oil together in 20-second intervals, stirring between each, until smooth and glossy.
Once the cake is cooled, place it on a serving plate and pour the melted chocolate over the top, allowing it to drip down the sides.
Let the chocolate set at room temperature or refrigerate briefly to harden it faster before serving.
Nutrition Facts
Calories |
3520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.9 g | 377% | |
| Saturated Fat | 134.2 g | 671% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 988 mg | 329% | |
| Sodium | 1816 mg | 79% | |
| Total Carbohydrate | 424.4 g | 154% | |
| Dietary Fiber | 108.3 g | 387% | |
| Total Sugars | 8.1 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 576 mg | 44% | |
| Iron | 44.9 mg | 249% | |
| Potassium | 3440 mg | 73% | |
*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.
