Sugar-Free Chocolate Biscuit Cake
Indulge guilt-free with this delicious Sugar-Free Chocolate Biscuit Cake, a no-bake wonder that combines rich, velvety chocolate flavors with the satisfying crunch of sugar-free digestive biscuits. Perfect for health-conscious dessert lovers, this easy recipe is naturally sweetened with erythritol or stevia and features unsweetened cocoa powder, dark chocolate, and a touch of vanilla for a decadent treat. With optional chopped nuts for added texture and a quick preparation time of just 15 minutes, this low-carb dessert is ideal for busy schedules and special occasions. Refrigerated to perfection in a compact loaf tin, its smooth, sliceable texture makes it a crowd-pleaser that pairs beautifully with whipped cream or served solo. Whether you're craving chocolate bliss or catering to dietary needs, this sugar-free cake offers indulgence without compromise.
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Recipe Information
Ingredients
- 200 grams Sugar-free digestive biscuits
- 50 grams Unsweetened cocoa powder
- 100 grams Unsalted butter
- 150 grams Sugar-free dark chocolate
- 100 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 50 grams Powdered erythritol or stevia
- 50 grams Chopped nuts (optional)
Instructions
Start by preparing your ingredients. Crush the sugar-free digestive biscuits into small pieces and set them aside in a large bowl.
In a microwave-safe bowl or a small saucepan, combine the unsalted butter and sugar-free dark chocolate. Melt them together by microwaving in 30-second intervals or placing over a low heat, stirring frequently until completely smooth.
Once melted, add the unsweetened cocoa powder, heavy cream, vanilla extract, and powdered erythritol or stevia into the chocolate mixture. Stir well until all ingredients are fully combined and the mixture is silky smooth.
Pour the chocolate mixture over the crushed biscuits and add chopped nuts if using. Stir to ensure that all biscuit pieces are thoroughly coated in the chocolate mixture.
Line a small loaf tin or rectangular cake tin with parchment paper. Transfer the mixture into the tin, pressing down firmly to compact the mixture and create an even surface.
Refrigerate the cake for at least 2 hours, or until it is completely set and firm.
Once the cake has set, carefully lift it out of the tin using the parchment paper. Slice the cake into pieces of your desired size.
Serve the sugar-free chocolate biscuit cake as is or with a dollop of sugar-free whipped cream.
Nutrition Facts
Calories |
3053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.9 g | 300% | |
| Saturated Fat | 113.3 g | 566% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 1073 mg | 47% | |
| Total Carbohydrate | 287.3 g | 104% | |
| Dietary Fiber | 61.2 g | 219% | |
| Total Sugars | 3.7 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2458 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.
