Low Carb Chocolate-Covered Cake

Indulge in the rich decadence of this Low Carb Chocolate-Covered Cake, a dessert that’s as satisfying as it is guilt-free! Made with almond flour and sweetened with a low-carb sweetener like erythritol, this cake is the perfect treat for those following a ketogenic or low-carb lifestyle. Each bite boasts a moist, chocolatey crumb that’s elevated by a silky, sugar-free dark chocolate coating for an indulgent finish. With just 20 minutes of prep time and a simple one-bowl mixing method, this recipe is as easy as it is delicious. Whether you’re celebrating a special occasion or savoring a quiet moment with your favorite dessert, this gluten-free and keto-friendly cake is sure to impress. Serve it with whipped cream or fresh berries for an extra touch of elegance!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 10

Ingredients

• 1.5 cups almond flour
• 0.5 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 0.25 teaspoon salt
• 0.75 cup low-carb sweetener (like erythritol)
• 4 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup unsalted butter
• 0.5 cup heavy cream
• 1 cup sugar-free dark chocolate chips
• 1 tablespoon coconut oil

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.

Step 2

In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt until evenly combined.

Step 3

In a separate bowl, beat together the sweetener and eggs until the mixture is light and fluffy, about 3 minutes.

Step 4

Add the vanilla extract and melted butter to the egg mixture, beating until smooth.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the heavy cream, beginning and ending with the dry ingredients. Mix until well combined.

Step 6

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 7

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8

Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Step 9

Meanwhile, in a microwave-safe bowl, melt the chocolate chips and coconut oil together in 20-second intervals, stirring between each, until smooth and glossy.

Step 10

Once the cake is cooled, place it on a serving plate and pour the melted chocolate over the top, allowing it to drip down the sides.

Step 11

Let the chocolate set at room temperature or refrigerate briefly to harden it faster before serving.

Nutrition Facts

Serving size	(1095.5g)

Amount per serving	% Daily Value*
Calories	3520.4

Total Fat 293.9g	0%
Saturated Fat 134.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 988mg	0%
Sodium 1815.9mg	0%
Total Carbohydrate 424.4g	0%
Dietary Fiber 108.3g	0%
Total Sugars 8.1g
Protein 95.7g	0%

Vitamin D 160IU	0%
Calcium 576.2mg	0%
Iron 44.9mg	0%
Potassium 3439.9mg	0%

*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.

Source of Calories

Fat: 56.0%

Protein: 8.1%

Carbs: 35.9%