Sugar-Free Chestnut Cake

Indulge in the delicate flavors of this Sugar-Free Chestnut Cake, a wholesome and guilt-free dessert that combines rich chestnut puree, almond flour, and a hint of cinnamon for a naturally sweet and nutty treat. Perfect for those seeking low-sugar options, this cake is sweetened with stevia or erythritol (optional), and boasts a moist, airy texture thanks to whipped egg whites gently folded into the batter. Made with unsweetened almond milk and butter for a velvety richness, this gluten-free cake is ideal for festive gatherings or as a refined everyday indulgence. Serve it plain, or elevate it with a dollop of sugar-free whipped cream for a cozy touch—this showstopping confection is as satisfying as it is nourishing!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 400 grams Chestnut puree
• 150 ml Unsweetened almond milk
• 100 grams Butter, unsalted and at room temperature
• 75 grams Almond flour
• 4 large Eggs
• 1 teaspoon Vanilla extract
• 1 teaspoon Baking powder
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 2 tablespoons Stevia or erythritol sweetener (optional, to taste)

Directions

Step 1

Preheat your oven to 180°C (355°F). Grease and line a round 8-inch cake tin with parchment paper.

Step 2

In a large mixing bowl, beat the room-temperature butter until creamy. You can use a hand mixer or stand mixer on medium speed.

Step 3

Separate the eggs. Add the egg yolks to the butter, one at a time, beating well after each addition to ensure a smooth mixture.

Step 4

Stir in the chestnut puree, almond milk, and vanilla extract. Mix until combined and smooth.

Step 5

In a separate bowl, whisk together the almond flour, baking powder, ground cinnamon, and salt. If using, also incorporate the erythritol or stevia sweetener here.

Step 6

Gradually incorporate the dry ingredients into the chestnut mixture, stirring gently with a spatula until fully combined.

Step 7

In a clean mixing bowl, whisk the egg whites until they form stiff peaks. Carefully fold the egg whites into the batter, being cautious not to deflate them.

Step 8

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

Step 9

Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Step 11

Once cooled, cut into slices and serve. Enjoy the sugar-free chestnut cake as is or with a dollop of sugar-free whipped cream or a sprinkle of cinnamon on top.

Nutrition Facts

Serving size	(944.3g)

Amount per serving	% Daily Value*
Calories	2199.4

Total Fat 145.6g	0%
Saturated Fat 61.7g	0%
Polyunsaturated Fat 0.4g
Cholesterol 962.3mg	0%
Sodium 1463.4mg	0%
Total Carbohydrate 182.1g	0%
Dietary Fiber 28.9g	0%
Total Sugars 36.0g
Protein 53.0g	0%

Vitamin D 283.1IU	0%
Calcium 695.1mg	0%
Iron 9.6mg	0%
Potassium 2365.9mg	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: 58.2%

Protein: 9.4%

Carbs: 32.4%