Sugar-Free Bolo de Chocolate
Indulge in the rich, decadent flavors of this **Sugar-Free Bolo de Chocolate**, a guilt-free twist on the classic Brazilian treat. Made with wholesome almond flour and unsweetened cocoa powder, this chocolate cake is naturally gluten-free and sweetened with a sugar substitute like erythritol, making it perfect for low-carb and diabetic-friendly diets. The silky combination of frothy eggs, coconut oil, and milk creates a moist and tender texture that’s sure to impress. Ready in just 45 minutes from start to finish, this easy-to-make recipe is ideal for any occasion, from cozy weeknight cravings to celebratory gatherings. Serve it plain or top with fresh berries and whipped cream for an elegant finish. With its irresistible flavor and healthy twist, this **sugar-free chocolate cake recipe** is bound to become a favorite!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cup cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 4 large eggs
- 0.5 cup milk
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil, melted
- 0.75 cup granulated sugar substitute (like erythritol)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with a little bit of coconut oil or line it with parchment paper.
In a large bowl, combine the almond flour, cocoa powder, baking powder, baking soda, and salt. Stir the dry ingredients together until well blended.
In a separate bowl, whisk the eggs until they are frothy. This should take about 2 minutes.
Add the milk, vanilla extract, melted coconut oil, and granulated sugar substitute to the eggs. Whisk until all the wet ingredients are thoroughly mixed.
Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or a wooden spoon to fold the mixtures together until there are no streaks of flour or lumps.
Pour the batter into the prepared cake pan and smooth the top with the spatula.
Place the cake in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optional: Dust with a little extra cocoa powder or serve with fresh berries and whipped cream for added flavor.
Slice and serve the sugar-free Bolo de Chocolate. Enjoy!
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 2009 mg | 87% | |
| Total Carbohydrate | 214.0 g | 78% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 13.0 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 625 mg | 48% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1083 mg | 23% | |
*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.
