Low Carb Tuxedo Cake

Indulge in the decadent elegance of this Low Carb Tuxedo Cake, a show-stopping dessert that’s both keto-friendly and gluten-free. Designed to capture the classic allure of a tuxedo cake without the sugar and carbs, this masterpiece features tender almond flour chocolate cake layers sandwiched with a creamy vanilla cream cheese frosting. A luscious sugar-free chocolate ganache cascades down the cake, creating a stunning visual and flavor contrast. Perfect for special occasions or satisfying your sweet tooth guilt-free, this cake strikes the ideal balance between rich, chocolatey indulgence and light, creamy sweetness. With simple ingredients like almond flour, erythritol, and sugar-free dark chocolate, this cake is a must-try for anyone looking for a healthier twist on a classic dessert.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.5 cup Cocoa powder (unsweetened)
• 2 teaspoons Baking powder
• 0.5 teaspoon Sea salt
• 1.5 cups Erythritol or granulated sugar substitute
• 0.75 cup Butter (unsalted, softened)
• 5 units Eggs (large, room temperature)
• 2 teaspoons Vanilla extract
• 1 cup Unsweetened almond milk
• 6 ounces Sugar-free dark chocolate (chopped)
• 1 cup Heavy cream
• 8 ounces Cream cheese (softened)
• 0.5 cup Powdered sweetener

Directions

Step 1

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

Step 2

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

Step 3

In a large mixing bowl, beat the butter and erythritol together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4

Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, beginning and ending with the dry ingredients. Mix until just combined.

Step 5

Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.

Step 6

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.

Step 7

While the cake cools, prepare the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from the heat and pour over the sugar-free dark chocolate in a heatproof bowl. Let sit for 5 minutes, then stir until smooth. Allow the ganache to cool to room temperature.

Step 8

For the vanilla cream cheese frosting, beat the cream cheese and powdered sweetener together in a medium bowl until smooth and fluffy. Set aside.

Step 9

Assemble the cake: Place one cake layer on a serving plate or cake stand. Spread a layer of cream cheese frosting evenly over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.

Step 10

Drizzle the chocolate ganache over the top of the frosted cake, letting it drip down the sides for a dramatic effect. Use a spoon to spread the ganache as needed.

Step 11

Refrigerate the cake for at least 1 hour before slicing and serving. Store leftovers in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(2112.6g)

Amount per serving	% Daily Value*
Calories	5889.2

Total Fat 498.0g	0%
Saturated Fat 241.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1803.0mg	0%
Sodium 3441.8mg	0%
Total Carbohydrate 696.6g	0%
Dietary Fiber 95.2g	0%
Total Sugars 139.0g
Protein 124.0g	0%

Vitamin D 400.2IU	0%
Calcium 1497.9mg	0%
Iron 41.7mg	0%
Potassium 3746.9mg	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: 57.7%

Protein: 6.4%

Carbs: 35.9%