Sugar Free Chocolate Christmas Cake
User Reviews
5
Sugar Free Chocolate Christmas Cake
Description
This Sugar Free Chocolate Christmas Cake combines ground almonds for texture and moisture with melted dark chocolate and butter to create a fudgy chocolate base. Dates provide natural sweetness and chewiness, while cream adds richness. The aroma is enhanced by warming spices of cinnamon, cardamom, and cloves, contributing to a seasonal flavor.
The preparation involves folding stiff beaten egg whites into the wet and dry ingredients to lighten the batter, resulting in a cake that's cooked at a moderate temperature to remain slightly gooey in the center. It's baked in a springform pan lined with parchment to set the shape, then decorated with cinnamon sticks and almonds for a decorative finish.
Each slice contains low net carbs and can be adjusted by replacing dates with erythritol and modifying almond flour amount. Optional additions like orange peel or brandy can enhance the Christmas flavor. This cake serves well as a festive dessert for those avoiding sugar.
Ingredients
- 2 cups ground almonds 200g. For super-fine almond flour, reduce by ¼ cup or 25 grams.
- 8.8 oz dark chocolate 250g, 90% cocoa solids
- ¾ cup butter 170g, unsalted
- ⅓ cup cream 80ml
- 8 Medjool dates 150g / 5.3oz, pitted
- 5 egg
- ½ cup granulated sweetener 100g
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon cloves ground
To decorate
- 6 cinnamon stick
- 20 almonds blanched
Instructions
- Heat the oven to 160 Celsius / 320 Fahrenheit (electric).
- Melt the chocolate and butter in a non-stick pan or in the microwave.
- Line the bottom of a 25 cm diameter round springform cake tin with baking paper and grease the sides with butter.
- Remove the stones from the dates and chop finely.
- Separate the eggs and beat the egg whites until stiff peaks form.
- Mix the egg yolks and sweetener. Then add the rest of the wet ingredients - heavy cream, dates and the butter / chocolate mixture.
- Stir together the almond flour, baking powder and spices. Ad to the wet ingredients and mix until you have a smooth dough.
- Gently fold in the egg whites.
- Pour into your springform, decorate with cinnamon sticks and almonds and bake around 40 minutes until the cake is cooked but still a little gooey in the centre.
- Remove from the oven and let the cake cool in the tin.
Notes
- This cake makes approximately 16 slices, each with about 4g net carbs when using 8 Medjool dates.
- For lower sugar, replace dates with 4 tablespoons erythritol and reduce almond flour by ½ cup (50g) to lower net carbs to about 3.5g per slice.
- Optional additions of 1 tablespoon orange peel and 1–2 tablespoons brandy can add festive flavor enhancements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Total Carbohydrates | 14.6g | 5% |
| Protein | 6.9g | 14% |
| Fat | 27.9g | 43% |
| Saturated Fat | 12.6g | 63% |
| Fiber | 4.2g | 17% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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