Sugar-Free Classic Chocolate Cake with Chocolate Buttercream Icing

Indulge in the rich, decadent flavors of this Sugar-Free Classic Chocolate Cake with Chocolate Buttercream Icing, a guilt-free dessert that's perfect for any occasion. Made with wholesome almond flour, sugar-free chocolate chips, and erythritol as a natural sweetener, this moist and fluffy cake is a delicious low-carb, keto-friendly alternative to traditional chocolate cakes. Topped with a creamy, luscious chocolate buttercream made from sugar-free powdered sweetener and a hint of vanilla, every bite delivers pure chocolatey bliss without the sugar crash. With a quick prep time of just 20 minutes, this cake is ideal for anyone seeking a healthier dessert option that doesn’t compromise on taste. Whether you're hosting a celebration or indulging in a weekend treat, this sugar-free chocolate cake is sure to impress.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 1 cup Cocoa powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 cup Unsweetened almond milk
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 0.75 cup Erythritol
• 0.5 cup Coconut oil, melted
• 1 cup Sugar-free chocolate chips
• 1 cup Unsalted butter, softened
• 1.5 cups Sugar-free powdered sweetener
• 3 tablespoons Heavy cream
• 1 teaspoon Vanilla extract for icing

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

Step 2

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

Step 3

In another bowl, beat the eggs until frothy. Add the almond milk, vanilla extract, erythritol, and melted coconut oil. Mix well until all ingredients are fully combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and well combined.

Step 5

Fold in the sugar-free chocolate chips.

Step 6

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

Step 7

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

Step 8

Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.

Step 9

To make the buttercream icing, beat the softened butter in a bowl until creamy and smooth.

Step 10

Gradually add the sugar-free powdered sweetener, mixing well after each addition.

Step 11

Stir in the heavy cream and vanilla extract. Beat the icing on high speed for 2-3 minutes until it is light and fluffy.

Step 12

Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of buttercream icing over the top.

Step 13

Place the second cake layer on top of the iced layer. Use the remaining icing to cover the top and sides of the cake.

Step 14

Optional: Decorate with additional sugar-free chocolate chips or cocoa powder dusting.

Step 15

Slice and serve. Enjoy your sugar-free chocolate cake with family and friends!

Nutrition Facts

Serving size	(1859.4g)

Amount per serving	% Daily Value*
Calories	5553.3

Total Fat 530.6g	0%
Saturated Fat 295.1g	0%
Polyunsaturated Fat 1.0g
Cholesterol 1119.7mg	0%
Sodium 2864.2mg	0%
Total Carbohydrate 400.7g	0%
Dietary Fiber 114.4g	0%
Total Sugars 9.9g
Protein 95.2g	0%

Vitamin D 210.8IU	0%
Calcium 1070.5mg	0%
Iron 21.6mg	0%
Potassium 1567.8mg	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: 70.7%

Protein: 5.6%

Carbs: 23.7%