Sugar-Free Chocolate-Covered Cake
Indulge guilt-free with this delectable Sugar-Free Chocolate-Covered Cake, a low-carb dessert that’s as rich and satisfying as it is wholesome. Made with almond flour, unsweetened cocoa powder, and a touch of sugar substitute, this chocolaty treat is perfect for anyone aiming to reduce their sugar intake while enjoying a moist, fluffy cake. The dessert is topped with a luscious sugar-free chocolate ganache made from melted sugar-free chocolate chips and heavy cream, adding an irresistibly creamy finish. With just 20 minutes of prep time, this cake is easy to whip up and ideal for gatherings, birthdays, or a special treat. Dairy lovers and keto enthusiasts alike will savor every bite of this beautifully glossy, chocolate-covered masterpiece!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1.5 teaspoons Baking powder
- 0.5 cups Unsweetened cocoa powder
- 0.25 teaspoons Salt
- 4 large Eggs
- 1 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.5 cups Butter (melted)
- 1 cup Sugar substitute (like erythritol or stevia)
- 1 cup Sugar-free chocolate chips
- 0.5 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a large bowl, whisk together the almond flour, baking powder, unsweetened cocoa powder, and salt.
In another bowl, beat the eggs until they are light and frothy. Add the unsweetened almond milk, vanilla extract, melted butter, and sugar substitute, and mix until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined and smooth.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the sugar-free chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it starts to simmer. Remove from heat.
Add the sugar-free chocolate chips to the hot cream and let sit for 5 minutes, then stir until smooth and glossy.
Allow the ganache to cool slightly until it thickens enough to spread without running off the cake.
Once the cake is completely cool, pour the ganache over the top of the cake, using a spatula to spread it evenly across the surface and down the sides.
Let the ganache set before serving, approximately 20 minutes, or store in the refrigerator to firm up more.
Nutrition Facts
Calories |
3822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.4 g | 418% | |
| Saturated Fat | 153.8 g | 769% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1122 mg | 374% | |
| Sodium | 1742 mg | 76% | |
| Total Carbohydrate | 475.8 g | 173% | |
| Dietary Fiber | 122.5 g | 438% | |
| Total Sugars | 8.9 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 1011 mg | 78% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 2205 mg | 47% | |
*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.
