Low Carb Chocolate Fudge Cake

Indulge guilt-free with this irresistibly rich and moist Low Carb Chocolate Fudge Cake, a decadent dessert perfect for satisfying chocolate cravings without the carb overload. Made with wholesome almond flour, unsweetened cocoa powder, and naturally sweetened with erythritol, this keto-friendly cake is as nutritious as it is delicious. Velvety in texture, thanks to a combination of heavy cream and sugar-free dark chocolate chips, it delivers the deep, fudgy flavor you love while remaining gluten-free and low in sugar. Ready in just 40 minutes, this easy-to-make treat is perfect for birthdays, dinner parties, or a weekday indulgence. Serve it as is or top with a dollop of whipped cream for the ultimate low carb dessert experience!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1.5 cups almond flour
• 0.5 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, melted
• 0.75 cup erythritol or other low carb sweetener
• 3 units large eggs
• 1 teaspoon vanilla extract
• 0.5 cup heavy cream
• 0.5 cup dark chocolate chips (sugar-free)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy release.

Step 2

In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt until well combined. Set aside.

Step 3

In a large bowl, beat the melted butter and erythritol together until slightly creamy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Step 4

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

Step 5

Fold in the dark chocolate chips, ensuring they're evenly distributed throughout the batter.

Step 6

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 7

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.

Step 8

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 9

Once cooled, slice and serve your indulgent low carb chocolate fudge cake. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(960.7g)

Amount per serving	% Daily Value*
Calories	3155.8

Total Fat 279.7g	0%
Saturated Fat 127.9g	0%
Polyunsaturated Fat g
Cholesterol 936.3mg	0%
Sodium 1887.3mg	0%
Total Carbohydrate 351.9g	0%
Dietary Fiber 90.3g	0%
Total Sugars 8.1g
Protein 81.7g	0%

Vitamin D 120IU	0%
Calcium 641.0mg	0%
Iron 35.2mg	0%
Potassium 2690.5mg	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: 59.2%

Protein: 7.7%

Carbs: 33.1%