Low Carb Chocolate Sponge Cake
Indulge guilt-free with this Low Carb Chocolate Sponge Cake, a decadent yet wholesome dessert that’s perfect for satisfying your chocolate cravings while staying on track with your low-carb lifestyle. Made with nutrient-rich almond flour, unsweetened cocoa powder, and the natural sweetness of granulated erythritol, this cake is fluffy, moist, and irresistibly chocolatey. The combination of heavy cream and almond milk ensures a tender crumb, while vanilla extract adds a hint of warmth to every bite. Ready in just 45 minutes, this keto-friendly treat is an effortless yet show-stopping addition to any dessert table. Serve it plain, with a dollop of whipped cream, or top it with a low-carb frosting for a truly indulgent experience. Perfect for those looking for a gluten-free, low-sugar chocolate dessert, this recipe will quickly become a go-to favorite!
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Ingredients
- 1 cup almond flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter
- 0.75 cup granulated erythritol
- 4 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup heavy cream
- 0.25 cup unsweetened almond milk
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, sift together the almond flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, beat the unsalted butter and granulated erythritol together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
Step 4
Add the large eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
Step 5
Gradually add the dry ingredients to the wet mixture, alternating with heavy cream and unsweetened almond milk. Begin and end with the dry ingredients, mixing on low speed just until combined. Do not overmix.
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 of the cake comes out clean.
Step 8
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Step 9
Serve with whipped cream or a low-carb frosting if desired. Enjoy your low-carb chocolate sponge cake!
Nutrition Facts
| Serving size | (752.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1757.6 |
| Total Fat 153.4g | 0% |
| Saturated Fat 59.0g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 928mg | 0% |
| Sodium 1383.8mg | 0% |
| Total Carbohydrate 251.3g | 0% |
| Dietary Fiber 53.2g | 0% |
| Total Sugars 6.3g | |
| Protein 69.2g | 0% |
| Vitamin D 182.0IU | 0% |
| Calcium 578.7mg | 0% |
| Iron 26.7mg | 0% |
| Potassium 2127.9mg | 0% |
Source of Calories