Low Carb Daim Cake
Indulge guilt-free with this irresistible Low Carb Daim Cake, a sugar-free spin on a classic treat that’s as decadent as it is wholesome! This dessert features a moist almond flour sponge sweetened with erythritol and topped with a luscious sugar-free dark chocolate ganache infused with crunchy, sugar-free Daim bars. With only 30 minutes of preparation time and a short bake, this low-carb recipe is perfect for satisfying your sweet tooth without compromising your lifestyle. Whether you're following a keto diet or simply cutting back on carbs, this rich and nutty cake is a crowd-pleaser for any occasion. Serve it at your next gathering or enjoy a slice with your favorite cup of coffee—it’s the perfect balance of indulgence and healthy living!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 125 grams Butter, melted
- 200 grams Erythritol sweetener
- 4 large Eggs
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 150 grams Sugar-free dark chocolate
- 100 milliliters Heavy cream
- 4 pieces Daim bars without sugar
Instructions
Preheat your oven to 180°C (356°F). Grease a 20cm (8-inch) springform pan with butter or line with parchment paper.
In a medium-sized mixing bowl, whisk together almond flour, erythritol sweetener, baking powder, and salt.
In a separate large bowl, beat together the eggs with vanilla extract until well-combined and slightly frothy.
Slowly add the melted butter into the egg mixture, ensuring it is well incorporated.
Gradually mix the dry ingredients into the wet ingredients, stirring until you achieve a smooth batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
Remove the heavy cream from the heat, and add the sugar-free dark chocolate, letting it sit for a minute, then stirring until the chocolate is fully melted and smooth.
Once the cake is done, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Crush the Daim bars into small pieces and fold into the slightly cooled chocolate ganache.
Spread the chocolate ganache evenly over the top of the cooled cake, allowing some to drip over the edges if desired.
Let the ganache set for about 15 minutes before slicing and serving.
Nutrition Facts
Calories |
4041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.8 g | 441% | |
| Saturated Fat | 151.6 g | 758% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1137 mg | 379% | |
| Sodium | 2180 mg | 95% | |
| Total Carbohydrate | 382.0 g | 139% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 8.5 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 748 mg | 58% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1511 mg | 32% | |
*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.
