Low Carb Chocolate Mudcake

Indulge guilt-free with this decadent Low Carb Chocolate Mudcake, a rich and fudgy treat perfect for satisfying your sweet tooth while staying low-carb! Made with almond flour, unsweetened cocoa powder, and a natural sugar substitute like erythritol, this dessert is both gluten-free and keto-friendly. Melted dark chocolate and butter create a luscious base, while a touch of heavy cream ensures a moist, silky texture. The preparation is simple, requiring just 15 minutes of prep time before baking to chocolate bliss. Serve this crowd-pleasing mudcake as is, or top it with a dollop of whipped cream for an extra layer of indulgence. Perfect for special occasions or an everyday treat, this low carb dessert delivers all the flavor without breaking your diet goals! Keywords: low carb, chocolate mudcake, keto dessert, gluten-free cake, low-carb baking.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 cup Almond flour
• 0.5 cup Unsweetened cocoa powder
• 0.75 cup Erythritol (or preferred granulated sugar substitute)
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Butter
• 4 ounces Dark chocolate (85% cacao or higher)
• 4 large Eggs
• 1 teaspoon Vanilla extract
• 0.25 cup Heavy cream

Directions

Step 1

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

Step 2

In a medium bowl, mix together almond flour, cocoa powder, erythritol, baking powder, and salt. Set aside.

Step 3

In a small saucepan over low heat, melt the butter with the dark chocolate, stirring until smooth. Remove from heat and allow to cool slightly.

Step 4

In a large mixing bowl, beat the eggs and vanilla extract together. Gradually add the melted chocolate mixture, stirring constantly until well combined.

Step 5

Gently fold in the dry ingredients mixture into the wet ingredients, mixing until there are no lumps.

Step 6

Finally, stir in the heavy cream until the batter is smooth and well combined.

Step 7

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

Step 8

Bake in the preheated oven for 30-35 minutes, or until the cake is set in the middle and a skewer inserted into the center comes out with only a few moist crumbs.

Step 9

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

Step 10

Slice and serve as is, or with a dollop of whipped cream for a truly decadent low-carb dessert.

Nutrition Facts

Serving size	(888.3g)

Amount per serving	% Daily Value*
Calories	2824.3

Total Fat 241.1g	0%
Saturated Fat 108.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1067.2mg	0%
Sodium 1948.9mg	0%
Total Carbohydrate 325.2g	0%
Dietary Fiber 64.5g	0%
Total Sugars 26.6g
Protein 78.0g	0%

Vitamin D 181.9IU	0%
Calcium 560.3mg	0%
Iron 37.4mg	0%
Potassium 2876.3mg	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: 57.4%

Protein: 8.2%

Carbs: 34.4%