Sugar-Free Chestnut Cake
Delight in the cozy, comforting flavors of our Sugar-Free Chestnut Cake, a wholesome treat that’s naturally sweetened and perfect for guilt-free indulgence. This gluten-free cake features rich chestnut purée paired with almond flour for a moist and nutty texture that’s sure to impress. Flavored with warm cinnamon and aromatic vanilla extract, it’s a dessert that feels luxurious yet light. Whisked egg whites lend an airy lift to the batter, creating a soft, tender crumb that’s ideal for pairing with coffee or tea. With no added sugar and an optional stevia or erythritol twist, this health-conscious creation is perfect for anyone seeking a low-carb dessert packed with natural goodness. Ready in under an hour, it’s a delicious way to embrace a refined, sugar-free lifestyle while enjoying authentic seasonal flavors.
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Recipe Information
Ingredients
- 400 grams Chestnut puree
- 150 ml Unsweetened almond milk
- 100 grams Butter, unsalted and at room temperature
- 75 grams Almond flour
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Stevia or erythritol sweetener (optional, to taste)
Instructions
Preheat your oven to 180°C (355°F). Grease and line a round 8-inch cake tin with parchment paper.
In a large mixing bowl, beat the room-temperature butter until creamy. You can use a hand mixer or stand mixer on medium speed.
Separate the eggs. Add the egg yolks to the butter, one at a time, beating well after each addition to ensure a smooth mixture.
Stir in the chestnut puree, almond milk, and vanilla extract. Mix until combined and smooth.
In a separate bowl, whisk together the almond flour, baking powder, ground cinnamon, and salt. If using, also incorporate the erythritol or stevia sweetener here.
Gradually incorporate the dry ingredients into the chestnut mixture, stirring gently with a spatula until fully combined.
In a clean mixing bowl, whisk the egg whites until they form stiff peaks. Carefully fold the egg whites into the batter, being cautious not to deflate them.
Pour the batter into the prepared cake tin, smoothing the top with a spatula.
Bake in the preheated oven for 30 to 35 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 tin for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, cut into slices and serve. Enjoy the sugar-free chestnut cake as is or with a dollop of sugar-free whipped cream or a sprinkle of cinnamon on top.
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 962 mg | 321% | |
| Sodium | 1463 mg | 64% | |
| Total Carbohydrate | 182.1 g | 66% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 36.0 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 695 mg | 53% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2366 mg | 50% | |
*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.
