Low Carb Classic Chocolate Cake

Indulge your sweet tooth without the guilt with this Low Carb Classic Chocolate Cake, a decadent treat that’s both rich in flavor and keto-friendly. Made with almond flour, cocoa powder, and a sugar-free erythritol sweetener, this cake has all the velvety texture and chocolaty goodness of the traditional recipe—without the carb overload. Moist and tender, thanks to sour cream and soft butter, the batter comes together with ease, and sugar-free chocolate chips add irresistible bursts of flavor in every bite. Perfectly baked in just 30 minutes, this low-carb dessert is an excellent option for birthdays, celebrations, or any time you crave a wholesome chocolate indulgence. Serve it plain or with your favorite low-carb frosting for a show-stopping finish. Adjusted to suit a keto lifestyle, this cake proves you can have your chocolate and enjoy it, too!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.5 cups Cocoa powder
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.5 cups Unsalted butter, softened
• 1 cup Erythritol sweetener
• 2 teaspoons Vanilla extract
• 4 Large eggs
• 0.5 cup Sour cream
• 0.25 cup Water
• 0.5 cups Chocolate chips, sugar-free

Directions

Step 1

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper.

Step 2

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

Step 3

In a large mixing bowl, cream the softened butter and erythritol together using an electric mixer until light and fluffy, about 2-3 minutes.

Step 4

Add the vanilla extract to the butter-sugar mixture, and mix well.

Step 5

Add the eggs, one at a time, beating well after each addition. The mixture should look cohesive and fluffy.

Step 6

Reduce the mixer speed to low, and add the dry ingredients to the wet ingredients in batches, alternating with sour cream, beginning and ending with the dry mix. Mix each addition until just combined.

Step 7

Stir in the water to loosen the batter, and gently fold in the sugar-free chocolate chips using a spatula.

Step 8

Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.

Step 9

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 10

Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 11

Once cooled, frost or serve as desired. Enjoy your low carb classic chocolate cake!

Nutrition Facts

Serving size	(1054.6g)

Amount per serving	% Daily Value*
Calories	2881.5

Total Fat 256.5g	0%
Saturated Fat 114.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1059.8mg	0%
Sodium 2462.6mg	0%
Total Carbohydrate 371.7g	0%
Dietary Fiber 54.2g	0%
Total Sugars 14.7g
Protein 75.5g	0%

Vitamin D 160IU	0%
Calcium 734.5mg	0%
Iron 22.8mg	0%
Potassium 1327.0mg	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: 56.3%

Protein: 7.4%

Carbs: 36.3%