Sugar-Free Chocolate Mudcake
Indulge in the decadence of a rich, moist **Sugar-Free Chocolate Mudcake** that's perfect for satisfying your chocolate cravings without the added sugar! Made with wholesome almond flour, velvety cocoa powder, and erythritol as a natural sugar substitute, this low-carb dessert is a guilt-free treat ideal for keto and diabetic-friendly diets. The cake is baked to perfection, boasting a dense and fudgy texture enhanced by brewed coffee for a subtle depth of flavor. Topped with a luscious sugar-free dark chocolate ganache, this dessert is the ultimate showstopper for celebrations or an indulgent everyday treat. With just 20 minutes of prep time, this easy-to-follow recipe is perfect for anyone looking to create a healthier yet irresistible chocolate dessert.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Cocoa powder
- 1 teaspoon Baking powder
- 0.75 cup Unsalted butter
- 1 cup Erythritol (granulated sugar substitute)
- 2 teaspoons Vanilla extract
- 4 Eggs
- 0.5 teaspoon Salt
- 0.5 cup Brewed coffee (cooled)
- 6 ounces Dark chocolate (70% cocoa, sugar-free)
- 0.25 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or line it with parchment paper.
In a large bowl, sift together the almond flour, cocoa powder, baking powder, and salt. Set aside.
In a saucepan over low heat, melt the butter and chocolate together, stirring until smooth. Remove from heat and allow to cool slightly.
In a separate bowl, beat the eggs, erythritol, and vanilla extract together until well combined and slightly frothy. Slowly add the cooled chocolate mixture into the egg mixture while stirring continuously to avoid scrambling.
Gradually fold the dry ingredients into the wet mixture, alternating with the brewed coffee, and mix until the batter is smooth and well-combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes or until a skewer inserted into the center of the cake comes out clean.
While the cake is baking, prepare the chocolate ganache. In a microwave-safe bowl or using a stovetop double-boiler, gently heat the heavy cream until warm, then add the dark chocolate and stir until melted and glossy.
Once the cake is done, let it cool in the pan for about 10 minutes before transferring it onto a wire rack. Let it cool completely before frosting with the chocolate ganache.
Pour the ganache over the cooled cake, allowing it to drip over the edges. Let it set for about 30 minutes or until firm before serving.
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.5 g | 329% | |
| Saturated Fat | 108.3 g | 542% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 990 mg | 330% | |
| Sodium | 1985 mg | 86% | |
| Total Carbohydrate | 369.0 g | 134% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 7.6 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 606 mg | 47% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 2112 mg | 45% | |
*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.
