Sugar-Free Chocolate Biscuit Cake

Indulge your sweet cravings guilt-free with this decadent Sugar-Free Chocolate Biscuit Cake, a no-bake dessert that’s as easy to make as it is satisfying. Featuring crushed sugar-free digestive biscuits coated in a luscious mixture of sugar-free dark chocolate, unsweetened cocoa powder, and creamy butter, this delightful treat is naturally sweetened with erythritol or stevia, making it a perfect choice for those seeking a low-sugar option. With optional chopped nuts for added crunch, this rich and velvety cake comes together in just 15 minutes of prep time, then chills to perfection in the fridge. Ideal for any occasion, it’s a simple yet impressive dessert that pairs beautifully with a dollop of sugar-free whipped cream. A healthier twist on a classic favorite, this cake is sure to please sugar-free and chocolate lovers alike!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 8

Ingredients

• 200 grams Sugar-free digestive biscuits
• 50 grams Unsweetened cocoa powder
• 100 grams Unsalted butter
• 150 grams Sugar-free dark chocolate
• 100 milliliters Heavy cream
• 1 teaspoon Vanilla extract
• 50 grams Powdered erythritol or stevia
• 50 grams Chopped nuts (optional)

Directions

Step 1

Start by preparing your ingredients. Crush the sugar-free digestive biscuits into small pieces and set them aside in a large bowl.

Step 2

In a microwave-safe bowl or a small saucepan, combine the unsalted butter and sugar-free dark chocolate. Melt them together by microwaving in 30-second intervals or placing over a low heat, stirring frequently until completely smooth.

Step 3

Once melted, add the unsweetened cocoa powder, heavy cream, vanilla extract, and powdered erythritol or stevia into the chocolate mixture. Stir well until all ingredients are fully combined and the mixture is silky smooth.

Step 4

Pour the chocolate mixture over the crushed biscuits and add chopped nuts if using. Stir to ensure that all biscuit pieces are thoroughly coated in the chocolate mixture.

Step 5

Line a small loaf tin or rectangular cake tin with parchment paper. Transfer the mixture into the tin, pressing down firmly to compact the mixture and create an even surface.

Step 6

Refrigerate the cake for at least 2 hours, or until it is completely set and firm.

Step 7

Once the cake has set, carefully lift it out of the tin using the parchment paper. Slice the cake into pieces of your desired size.

Step 8

Serve the sugar-free chocolate biscuit cake as is or with a dollop of sugar-free whipped cream.

Nutrition Facts

Serving size	(704.2g)

Amount per serving	% Daily Value*
Calories	3053.0

Total Fat 233.9g	0%
Saturated Fat 113.3g	0%
Polyunsaturated Fat g
Cholesterol 321.4mg	0%
Sodium 1072.7mg	0%
Total Carbohydrate 287.3g	0%
Dietary Fiber 61.2g	0%
Total Sugars 3.7g
Protein 43.3g	0%

Vitamin D 0IU	0%
Calcium 363.6mg	0%
Iron 23.3mg	0%
Potassium 2457.7mg	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: 61.4%

Protein: 5.1%

Carbs: 33.5%