Low Carb Almond Flour Chocolate Cake
User Reviews
4.8
27 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
-
Servings
8 Servings
-
Calories
158 kcal
-
Course
Dessert, Snacks, Baked Goods
-
Cuisine
American
Low Carb Almond Flour Chocolate Cake
Report
A delicious almond flour chocolate cake that is also gluten-free, low carb (KETO-friendly), and incredibly addictive. It's very easy to make and with a few berries, this healthy low-carb cake is perfect for any occasion.
Share:
Ingredients
- 2.2 ounces mascarpone cheese 60 grams (or cream cheese)
- 4 tablespoons butter, plus more to grease the baking pan 55 grams, melted
- 3 eggs lightly beaten
- 1 cup almond flour 100 grams
- ¼ cup cacao powder, plus more to prepare the baking pan 20 grams (or unsweetened cocoa powder)
- ½ teaspoon baking soda
- ½ cup + 2 tablespoons Erythritol & Monk fruit sweetener (130 grams) or ¾ cup + 2 tablespoons powdered Monk fruit sweetener with erythritol
- ½ cup chopped fresh strawberries depending on their size, about 3 strawberries
- Extra fresh berries of your choice and powdered Monk fruit sweetener for decoration and garnish.
Add to Shopping List
Instructions
- Before you plan to bake, take the mascarpone cheese and butter out of the fridge and leave it on the counter for about 15 minutes to soften. Do the same with the eggs until they no longer have the fridge's chill.
- Preheat the oven to 350 °F (180°C).
- Butter the baking pan, then shake in a bit of cacao powder (coating all sides) and tap out the excess—reserve.
- Combine the almond flour, cacao powder, and baking soda in a bowl. I like to use a whisk to sift and remove any big lumps. Set aside.
- Add the mascarpone cheese and melted butter to a mixing bowl and whisk until smooth.
- Add the lightly beaten eggs, followed by the sweetener. Whisk until you have a beautifully soft, creamy texture.
- Combine the dry ingredients with the wet ingredients—you can use the same whisk or fold with a spatula.
- Lastly, stir in the chopped fresh strawberries.
- Pour the batter into the prepared and reserved baking pan.
- Tap the bottom of the pan a few times against the counter to even out the cake batter and eliminate any major air bubbles.
- Bake for 45 to 47 minutes, or until the middle is firm to the touch and an inserted toothpick comes out clean.
- Let the cake cool before removing it from the baking pan. It does not have to be thoroughly cooled but enough to have settled in its form. Otherwise, the cake will break.
- Dust with powdered Monk fruit sweetener (optional) and garnish with fresh berries of your choice (highly recommended).
Notes
- Helpful Tips:
- Flour lumps: If a whisk can't get rid of the bigger lumps, use a fork to flatten them and fluff up the flour mixture.
- Melted butter: I prefer to place the butter on the stove in a small pan and over the lowest heat setting until completely melted. You can do this while combining the dry ingredients, but keep an eye on it and remove it from the stove as soon as melted.
- Fresh berries: If fresh berries are unavailable, you can use frozen ones. Thaw them first under running water.
- Cream cheese instead of mascarpone: Mascarpone will give this cake a richer texture. If using cream cheese, soften it quickly by microwaving it in 5 to 10 seconds increments until soft enough to be mixed with the rest of the ingredients. Or use a stand mixer or an electric mixer and beat the cream cheese straight from the fridge on medium-high until creamy—it should only take a minute.
- Checking readiness of baked cake: I always suggest slowly opening the oven door (not abruptly), so you won't chock the cake with a wave of cold air. Open the oven door enough to check if the cake is done. Add a few extra minutes to the baking time if the center still feels soft. Forty-five minutes always works with my oven.
- Remove the cake from the baking pan: To remove the cooled cake, use a sharp knife to go around the edges of the pan, ensuring the cake is sufficiently loosened on all sides. Then place a large enough plate on top of the baking pan and gently turn it around. Next, gently tap the pan's bottom a few times until the cake falls on the plate. Then, place the small cake on a large spatula, and turn the cake gently around with the support of your other hand.
- Baking time: Besides the 15 minutes of preparation, count in some extra time to soften the mascarpone cheese out of the fridge and cool the cake before serving. This cake still needs to develop its flavor during cooling time.
- Layer cake: Double the recipe and bake in separate pans to turn this into a layer cake.
- Storage: Store for 3 to 4 days in an airtight container at room temperature. But if it's very hot where you live, pop it in the fridge—good for up to 5 days. You can serve it straight from the refrigerator.
Nutrition Information
Show Details
Calories
158kcal
(8%)
Carbohydrates
14g
(5%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
67mg
(22%)
Sodium
113mg
(5%)
Potassium
63mg
(2%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
299IU
(6%)
Vitamin C
4mg
(4%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 67mg | 22% |
| Sodium | 113mg | 5% |
| Potassium | 63mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
27 reviews
Excellent
Other Recipes
You'll Also Love
