Low Carb Chocolate Biscuit Cake
Indulge guilt-free with this Low Carb Chocolate Biscuit Cake—a decadent treat that combines rich, sugar-free dark chocolate with crunchy low-carb biscuits and a hint of sweetness from keto-friendly sweeteners. Perfect for chocolate lovers following a low-carb or keto lifestyle, this no-bake dessert features a velvety chocolate mixture infused with heavy cream, unsweetened cocoa powder, and fragrant vanilla extract, all studded with chopped nuts for added texture. Ready in just 20 minutes of prep and cook time, this cake requires minimal effort and sets beautifully in the refrigerator, making it an ideal make-ahead dessert for gatherings. Whether you're hosting a party or enjoying a quiet night in, this irresistible low-carb chocolate biscuit cake is sure to satisfy your sweet cravings without derailing your dietary goals.
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Recipe Information
Ingredients
- 200 grams Low-carb biscuits (sugar-free)
- 100 grams Unsalted butter
- 200 grams Sugar-free dark chocolate
- 100 milliliters Heavy cream
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Low-carb sweetener (like erythritol)
- 1 teaspoon Vanilla extract
- 50 grams Chopped nuts (e.g., almonds or walnuts)
Instructions
Prepare a round 8-inch springform pan by lining the bottom with parchment paper.
Break the low-carb biscuits into small pieces and set aside in a large mixing bowl.
In a saucepan, melt the unsalted butter over low heat. Add the sugar-free dark chocolate and stir until completely melted and smooth.
Stir in the heavy cream, unsweetened cocoa powder, and low-carb sweetener. Mix until well combined and the mixture is smooth.
Remove the saucepan from heat and add in the vanilla extract.
Pour the chocolate mixture over the broken biscuits and mix until all the biscuit pieces are well-coated.
Fold in the chopped nuts into the mixture.
Transfer the mixture into the prepared springform pan, pressing it down firmly with the back of a spoon to ensure it is compact and level.
Refrigerate the cake for at least 4-5 hours or until fully set.
Once the cake is set, remove it from the springform pan and slice to serve.
Nutrition Facts
Calories |
3223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.8 g | 354% | |
| Saturated Fat | 140.2 g | 701% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 1081 mg | 47% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 2.5 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2218 mg | 47% | |
*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.
