Low Carb Tuxedo Cake
Indulge in elegance without the guilt with this decadent Low Carb Tuxedo Cake—an impressive dessert perfect for any special occasion or celebration. This sugar-free and keto-friendly cake is a masterpiece of flavor and texture, featuring moist layers of almond flour chocolate cake paired with a creamy vanilla cream cheese frosting and a luscious sugar-free dark chocolate ganache. Prepare this showstopper in just over an hour and enjoy a rich, velvety treat that boasts all the flair of a classic tuxedo cake while keeping carbs at bay. It's ideal for those following a low-carb, gluten-free, or ketogenic lifestyle, while still satisfying your craving for a sophisticated, indulgent dessert.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Cocoa powder (unsweetened)
- 2 teaspoons Baking powder
- 0.5 teaspoon Sea salt
- 1.5 cups Erythritol or granulated sugar substitute
- 0.75 cup Butter (unsalted, softened)
- 5 units Eggs (large, room temperature)
- 2 teaspoons Vanilla extract
- 1 cup Unsweetened almond milk
- 6 ounces Sugar-free dark chocolate (chopped)
- 1 cup Heavy cream
- 8 ounces Cream cheese (softened)
- 0.5 cup Powdered sweetener
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and sea salt. Set aside.
In a large mixing bowl, beat the butter and erythritol together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
While the cake cools, prepare the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from the heat and pour over the sugar-free dark chocolate in a heatproof bowl. Let sit for 5 minutes, then stir until smooth. Allow the ganache to cool to room temperature.
For the vanilla cream cheese frosting, beat the cream cheese and powdered sweetener together in a medium bowl until smooth and fluffy. Set aside.
Assemble the cake: Place one cake layer on a serving plate or cake stand. Spread a layer of cream cheese frosting evenly over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Drizzle the chocolate ganache over the top of the frosted cake, letting it drip down the sides for a dramatic effect. Use a spoon to spread the ganache as needed.
Refrigerate the cake for at least 1 hour before slicing and serving. Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 498.0 g | 638% | |
| Saturated Fat | 241.6 g | 1208% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1803 mg | 601% | |
| Sodium | 3442 mg | 150% | |
| Total Carbohydrate | 696.6 g | 253% | |
| Dietary Fiber | 95.2 g | 340% | |
| Total Sugars | 139.0 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 1498 mg | 115% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 3747 mg | 80% | |
*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.
