Low Carb Chocolate Sponge Cake
Indulge guilt-free with this Low Carb Chocolate Sponge Cake, a delightful dessert that’s rich, moist, and perfect for satisfying your chocolate cravings without derailing your healthy lifestyle. Made with almond flour and sweetened with granulated erythritol, this keto-friendly treat is entirely free of refined sugar while still boasting a decadent cocoa flavor. The recipe incorporates heavy cream and unsweetened almond milk, ensuring a tender crumb and light texture that melts in your mouth. In just 45 minutes from start to finish, you’ll have a stunning chocolate cake that’s perfect for any occasion, whether served plain or topped with whipped cream or low-carb frosting. This easy low-carb recipe is a must-try for anyone seeking a healthier, gluten-free spin on a classic dessert!
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter
- 0.75 cup granulated erythritol
- 4 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup heavy cream
- 0.25 cup unsweetened almond milk
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, sift together the almond flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated erythritol together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
Add the large eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
Gradually add the dry ingredients to the wet mixture, alternating with heavy cream and unsweetened almond milk. Begin and end with the dry ingredients, mixing on low speed just until combined. Do not overmix.
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 of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Serve with whipped cream or a low-carb frosting if desired. Enjoy your low-carb chocolate sponge cake!
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 1384 mg | 60% | |
| Total Carbohydrate | 251.3 g | 91% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 6.3 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 579 mg | 45% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 2128 mg | 45% | |
*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.
