Passover Low Carb Chocolate Cake
Indulge in guilt-free decadence with this Passover Low Carb Chocolate Cake, a rich and velvety dessert that's both gluten-free and kosher for Passover! Made with almond flour and unsweetened cocoa powder, this cake boasts a moist texture and deep chocolate flavor without the use of chametz or added sugars. Sweetened with granulated erythritol and enhanced by the nutty creaminess of almond milk and coconut oil, this cake is a healthier twist on traditional holiday treats. Whether you're looking for a show-stopping dessert for your Passover Seder or a low-carb indulgence you can enjoy year-round, this recipe is quick to prepare and bakes to perfection in just 25 minutes. Serve it plain, or elevate it with sugar-free dark chocolate chips or a garnish of berries for a stunning finish. Celebrate Passover without compromising on flavor or dietary goals!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Cocoa powder (unsweetened)
- 1 teaspoons Baking powder (certified kosher for Passover)
- 0.25 teaspoons Salt
- 4 large Eggs
- 0.75 cups Granulated erythritol or other low-carb sweetener
- 1 teaspoons Vanilla extract (certified kosher for Passover)
- 0.5 cups Coconut oil (melted)
- 0.25 cups Almond milk (unsweetened)
- 0.25 cups Optional: Dark chocolate chips (sugar-free, certified kosher for Passover)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with coconut oil or line it with parchment paper.
In a large mixing bowl, whisk together the almond flour, cocoa powder, baking powder, and salt until evenly combined and free of lumps.
In a separate bowl, beat the eggs with a hand mixer on medium speed until frothy. Add the erythritol, vanilla extract, and melted coconut oil, and continue to mix until well combined.
Gradually mix the dry ingredients into the wet ingredients, alternating with the almond milk. Mix just until the batter is smooth and no dry spots remain. If using, fold in the dark chocolate chips.
Pour the batter into the prepared cake 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 of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve plain, or garnish with fresh berries, a dusting of cocoa powder, or a drizzle of melted sugar-free chocolate. Enjoy!
Nutrition Facts
Calories |
2717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.3 g | 316% | |
| Saturated Fat | 134.5 g | 672% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1422 mg | 62% | |
| Total Carbohydrate | 312.4 g | 114% | |
| Dietary Fiber | 71.7 g | 256% | |
| Total Sugars | 8.5 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 726 mg | 56% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 2451 mg | 52% | |
*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.
