Low Carb Chocolate Fudge Cake
Indulge your chocolate cravings guilt-free with this decadent Low Carb Chocolate Fudge Cake, a rich and moist dessert that's perfectly suited for keto and low-carb diets. Made with almond flour, unsweetened cocoa powder, and sweetened with erythritol, this gluten-free cake is full of bold chocolate flavor without the sugar. The addition of heavy cream and sugar-free dark chocolate chips gives it an irresistibly fudgy texture, while simple ingredients like melted butter and vanilla extract infuse every bite with wholesome goodness. Ready in just 40 minutes, this easy-to-make treat is ideal for weeknight desserts or special occasions. Slice it up and enjoy pure chocolate bliss, all while staying on track with your health goals. Optimize your dessert repertoire with this low carb masterpiece!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.75 cup erythritol or other low carb sweetener
- 3 units large eggs
- 1 teaspoon vanilla extract
- 0.5 cup heavy cream
- 0.5 cup dark chocolate chips (sugar-free)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy release.
In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt until well combined. Set aside.
In a large bowl, beat the melted butter and erythritol together until slightly creamy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the heavy cream, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the dark chocolate chips, ensuring they're evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve your indulgent low carb chocolate fudge cake. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.7 g | 359% | |
| Saturated Fat | 127.9 g | 640% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 1887 mg | 82% | |
| Total Carbohydrate | 351.9 g | 128% | |
| Dietary Fiber | 90.3 g | 322% | |
| Total Sugars | 8.1 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 641 mg | 49% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 2690 mg | 57% | |
*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.
