Low Carb Classic Chocolate Cake
Indulge in the rich, decadent flavors of this *Low Carb Classic Chocolate Cake*, a guilt-free treat that’s perfect for chocolate lovers who are watching their carbs. Made with almond flour, cocoa powder, and sugar-free chocolate chips, this recipe delivers all the satisfaction of traditional chocolate cake without the refined sugar and high-carb content. The buttery, moist texture comes from a mix of silky sour cream and perfectly creamed butter, while a hint of vanilla adds warmth to every bite. It’s easy to make, with a quick 20-minute prep time, and bakes up beautifully into two luscious layers that are perfect for stacking or serving as is. Whether you’re following a low-carb lifestyle or simply want a healthier dessert option, this cake will be your new go-to!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cup Erythritol sweetener
- 2 teaspoons Vanilla extract
- 4 Large eggs
- 0.5 cup Sour cream
- 0.25 cup Water
- 0.5 cups Chocolate chips, sugar-free
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper.
In a medium bowl, sift together the almond flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and erythritol together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract to the butter-sugar mixture, and mix well.
Add the eggs, one at a time, beating well after each addition. The mixture should look cohesive and fluffy.
Reduce the mixer speed to low, and add the dry ingredients to the wet ingredients in batches, alternating with sour cream, beginning and ending with the dry mix. Mix each addition until just combined.
Stir in the water to loosen the batter, and gently fold in the sugar-free chocolate chips using a spatula.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
Once cooled, frost or serve as desired. Enjoy your low carb classic chocolate cake!
Nutrition Facts
Calories |
2882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.5 g | 329% | |
| Saturated Fat | 114.4 g | 572% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 371.7 g | 135% | |
| Dietary Fiber | 54.2 g | 194% | |
| Total Sugars | 14.7 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 734 mg | 56% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1327 mg | 28% | |
*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.
