Low Carb Chocolate Mudcake
Indulge guilt-free with this irresistibly rich and decadent Low Carb Chocolate Mudcake, a perfect dessert for chocolate lovers on a keto or low-carb journey! Made with almond flour, unsweetened cocoa powder, and dark chocolate, this velvety cake brings bold chocolate flavor without traditional flour or sugar. Erythritol serves as the ideal sweetener, keeping the carb count low while satisfying your sweet tooth. A luscious blend of melted butter and heavy cream adds unbeatable moisture, creating a dense, fudgy texture reminiscent of classic mudcakes. Ready in under an hour, this easy-to-follow recipe guarantees a show-stopping treat that’s perfect on its own or paired with a dollop of whipped cream. Whether you're entertaining guests or treating yourself, this keto-friendly dessert is sure to impress.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Erythritol (or preferred granulated sugar substitute)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Butter
- 4 ounces Dark chocolate (85% cacao or higher)
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, mix together almond flour, cocoa powder, erythritol, baking powder, and salt. Set aside.
In a small saucepan over low heat, melt the butter with the dark chocolate, stirring until smooth. Remove from heat and allow to cool slightly.
In a large mixing bowl, beat the eggs and vanilla extract together. Gradually add the melted chocolate mixture, stirring constantly until well combined.
Gently fold in the dry ingredients mixture into the wet ingredients, mixing until there are no lumps.
Finally, stir in the heavy cream until the batter is smooth and well combined.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the cake is set in the middle and a skewer inserted into the center comes out with only a few moist crumbs.
Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Slice and serve as is, or with a dollop of whipped cream for a truly decadent low-carb dessert.
Nutrition Facts
Calories |
2824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.1 g | 309% | |
| Saturated Fat | 108.7 g | 544% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 1949 mg | 85% | |
| Total Carbohydrate | 325.2 g | 118% | |
| Dietary Fiber | 64.5 g | 230% | |
| Total Sugars | 26.6 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 560 mg | 43% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 2876 mg | 61% | |
*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.
