Low Carb Chestnut Cake
Indulge in the cozy, nutty flavors of this Low Carb Chestnut Cake, a perfect guilt-free treat for dessert lovers seeking a lighter option. Made with a wholesome blend of chestnut and almond flours, this gluten-free cake is sweetened with granulated erythritol, making it a great choice for low-carb and keto enthusiasts. The addition of eggs, unsweetened almond milk, and buttery goodness ensures a moist and tender crumb, while a touch of vanilla extract enhances its natural warmth. This easy-to-make cake bakes to perfection in just 40 minutes and can be topped with chopped roasted chestnuts for a delightful crunch. Whether you're celebrating a special occasion or simply looking to satisfy your sweet tooth, this low-carb chestnut cake delivers on flavor without compromising your goals.
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Ingredients
- 100 grams Chestnut flour
- 80 grams Almond flour
- 100 grams Granulated erythritol
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 100 ml Unsweetened almond milk
- 100 grams Butter
- 1 teaspoon Vanilla extract
- 50 grams Chopped roasted chestnuts (optional, for topping)
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
Step 2
In a medium bowl, combine chestnut flour, almond flour, granulated erythritol, baking powder, and salt. Mix well and set aside.
Step 3
In a separate large mixing bowl, beat the eggs until they are pale and frothy. This should take about 3-4 minutes with an electric mixer on medium speed.
Step 4
Melt the butter over low heat or in the microwave, then let it cool slightly. Add the melted butter, almond milk, and vanilla extract to the beaten eggs, mixing until well incorporated.
Step 5
Gradually add the dry ingredient mixture to the wet ingredients. Use a spatula to fold the ingredients together until just combined. Be careful not to overmix, as this can result in a dense cake.
Step 6
Pour the cake batter into the prepared cake pan, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 8
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 9
Optional: Once the cake has cooled, sprinkle the top with chopped roasted chestnuts for added texture and flavor.
Step 10
Serve the cake by slicing it into 8 pieces and enjoy your low-carb indulgence.
Nutrition Facts
| Serving size | (744.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2021.2 |
| Total Fat 146.7g | 0% |
| Saturated Fat 55.5g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 979mg | 0% |
| Sodium 2504.0mg | 0% |
| Total Carbohydrate 230.1g | 0% |
| Dietary Fiber 19.9g | 0% |
| Total Sugars 34.2g | |
| Protein 51.5g | 0% |
| Vitamin D 217.1IU | 0% |
| Calcium 512.2mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 1491.1mg | 0% |
Source of Calories