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Who says you can’t enjoy a decadent chocolate cake on a keto diet? Meet your new favorite dessert: the best low-carb chocolate cake that’s not only easy to whip up but also delicious enough to impress everyone at the table. This isn’t just any chocolate cake; it’s rich, moist, and full of deep chocolate flavor, perfect for any occasion or just a treat for yourself. Let’s get baking and bring that chocolatey goodness into your kitchen!
Why You’ll Love This Recipe
- Low-Carb & Gluten-Free: Works great if you’re avoiding carbs and gluten.
- Super Fudgy: Extra rich and chocolatey, just how a cake should be.
- Adaptable: Easy swaps for dairy and nut allergies.
- Simple to Make: No fuss, no complicated steps.
- Freezer-Friendly: Make ahead and freeze for later.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Getting this cake ready is a breeze—you just need a few key ingredients. Here’s what you’ll need for that fudgy effect:
- Dark Chocolate: The heart of this cake, rich in flavor and low in sugar.
- Butter: Adds moisture and richness.
- Almond Flour: Keeps it gluten-free and low-carb.
- Cacao Powder: Deepens the chocolatey taste and provides texture.
- Eggs: For structure and fluffiness.
- Low-Carb Sweetener: Sweetens without the carbs. Allulose is your best bet.
- Vanilla Extract: A splash enhances the chocolate flavor.
- Cream: For creamy, rich ganache.
Yes! Swap the almond flour for an equal amount of ground sunflower seeds. If you prefer coconut flour, use ¼ to ⅓ cup instead of almond flour and add an extra egg to keep the batter moist.
For a dairy-free option, replace butter with ghee (if you can tolerate it), or use coconut oil or sustainably sourced palm shortening as alternatives. Also, use coconut cream instead of dairy cream.
Absolutely. You can use any dark chocolate with at least 85% cacao for a low-carb option. If you’re sensitive to the bittersweet taste of dark chocolate, try a sugar-free version—available in dark, milk, or white varieties sweetened with stevia or inulin. Choose the chocolate that suits your taste preferences.
Yes, while Allulose is our top option for maintaining moisture and sweetness without aftertaste, you can also use there low-carb sweeteners. Just keep in mind that some sweeteners may alter the texture slightly or be sweeter, so adjust quantities accordingly and refer to this sweetener conversion chart.
How To Make Low-Carb Chocolate Cake
Melt the Chocolate. Start by roughly chopping or breaking the dark chocolate bars. Melt the dark chocolate and the butter, cut into pieces, in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over medium heat. Once completely melted, remove from the heat and let it cool down. Make sure the chocolate is not hot when you add it to the cake batter.
Prepare the Dry Ingredients. Sift the almond flour, cacao powder, and baking powder into another bowl. Mixing these ingredients together helps ensure that there are no clumps in your cake batter. You can omit the baking powder if you prefer a denser, fudgier cake.
Mix the Eggs and Sweetener. Crack the eggs into a third bowl and add the granulated low-carb sweetener along with the sugar-free vanilla extract. Using a hand mixer or a stand mixer, beat the mixture until it is smooth and frothy. This step is crucial for incorporating air into your batter, which helps the cake rise.
Combine Chocolate with Egg Mixture. Reduce the mixing speed and slowly drizzle in the cooled melted chocolate. Continue mixing until the chocolate is thoroughly combined with the egg mixture.
Add Dry Ingredients. Gradually add the mixed dry ingredients to the chocolate and egg mixture. Keep the mixer on low to avoid overmixing. Mix until smooth and well combined.
Bake the Cake. Pour the cake batter into a 8 inch (20 cm) springform pan that has been lined with non-stick baking paper on the base and sides. Loosely cover the top with foil to prevent excessive browning and bake in a preheated oven at 150°C (300°F) for fan-assisted or 170°C (340°F) for conventional, for 40 to 50 minutes. The cake is ready when it feels firm to touch on top and a wooden skewer inserted into the center comes out clean.
Cool and Frost. Remove the foil and allow the cake to cool completely in the pan, then refrigerate it until it’s firm. For the ganache, heat the cream until hot but not boiling, and pour it over the broken pieces of dark chocolate. Let it sit undisturbed for about 5 minutes, then whisk until smooth and glossy. Spread the ganache over the chilled cake with a knife.
Slice and Serve. Once the ganache has set, you can slice and serve the cake immediately for the freshest taste. If you’ve refrigerated the cake, let it sit at room temperature for about 15 minutes before serving for best flavor and texture.
Tips for the Best Low-Carb Chocolate Cake
- Smooth Ganache Tip: To ensure your ganache is smooth and shiny, let the hot cream sit with the chocolate pieces undisturbed for a full five minutes before stirring. This allows the chocolate to gently melt, making it easier to mix into a smooth frosting without splitting.
- Cake Moisture: To keep the cake moist, avoid overbaking. Start checking the cake 5-10 minutes before the recommended baking time expires. A skewer inserted into the center should come out with a few moist crumbs attached, not completely dry.
- Serving Temperature: For the best flavor and texture, if you have refrigerated the cake, allow it to come to room temperature for about 15 minutes before serving. This little wait makes the cake more enjoyable as it softens the ganache slightly and enhances the chocolate flavor.
What is my chocolate ganache splits?
If your ganache begins to split, which can happen if the chocolate overheats or if moisture gets in, don’t panic—you can usually fix it! First, try whisking in a tablespoon of warm cream until it smooths out again.
Thinking about using a blender? That can work too, but be gentle. Pour the ganache into the blender and pulse it a few times on low. Keep an eye on it and stop as soon as it looks smooth again. If it’s still too thick, add a bit more warm cream and blend briefly. Use the blender method only as a last resort. If you blend too much, you might make the ganache too airy or even cause it to split more from getting too hot.
Storage Instructions
You can refrigerate the cake for up to a week. To ensure it stays fresh and moist, store it in an airtight container or wrap it tightly in cling film.
Yes, you can freeze the cake. It will keep well for up to 3 months when wrapped tightly in cling film and stored in a freezer-safe bag or container. Thaw slices in the refrigerator or at room temperature when ready to eat.
Tools for Low-Carb Chocolate Cake
- Stand Mixer or Electric Hand Mixer: Essential for thoroughly mixing the batter and achieving a light, airy texture. It’s especially useful for blending the eggs and sweetener until frothy.
- Springform Pan (20 cm/8 inch): A springform pan with a removable bottom is perfect for this cake, making it easy to remove the cake without damaging it after it has cooled.
World’s Best Low-Carb Chocolate Cake
Ingredients
Chocolate Cake
- 2 bars (3.5 oz each) 90% dark chocolate (or 85% dark chocolate)
- 1 stick butter (unsalted)
- 1 cup almond flour
- ¼ cup raw cacao powder (or Dutch process cocoa powder)
- 1 tsp baking powder (gluten-free)
- 6 large eggs (at room temperature)
- ¾ cup granulated low-carb sweetener (Allulose or Erythritol-based)
- 1 tsp vanilla extract (sugar-free)
Chocolate Ganache
- ½ cup heavy whipping cream (or coconut cream)
- 1 bar (3.5 oz) 90% dark chocolate (or 85% dark chocolate)
- low-carb sweetener (optional, to taste)
Instructions
- Set the oven to 150°C (300°F) for fan-assisted or 170°C (340°F) for conventional ovens. Line the base and sides of an 8" (20 cm) springform pan with non-stick baking paper.
- Break the dark chocolate for the cake base into pieces. In a double boiler or a glass bowl over a pot of simmering water, melt the chocolate and butter together until smooth. Remove from heat and allow to cool slightly.
- In a separate bowl, sift together almond flour, cacao powder, and baking powder. Stir to combine.
- In another bowl, use an electric mixer to beat the eggs, sweetener, and vanilla extract until frothy.
- Gradually pour the cooled chocolate mixture into the egg mixture while continuously mixing at a low speed.
- Slowly add the dry ingredients to the wet mixture, mixing on low until everything is well incorporated.
- Pour the batter into the prepared pan. Cover loosely with foil to prevent burning. Bake for 40-50 minutes, or until the cake is set and a skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan. For the ganache, heat the cream without boiling and pour over the remaining chocolate pieces. Let sit for 5 minutes, then stir until smooth. Spread over the cooled cake.
- Once the ganache has set, remove the cake from the pan, slice, and serve.
Nutrition
Notes
- Serving Size: 1 slice.
- Storage: Store the cake in the refrigerator for up to a week. For longer storage, wrap tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
- Prevent Ganache Splitting: If the ganache starts to split, which can happen if the chocolate overheats or if moisture gets in, don’t panic. You can usually fix it by gently whisking in a tablespoon of warm cream to help it come back together into a smooth, glossy mixture.
- Check Cake Doneness: To avoid overbaking, start checking the cake 5-10 minutes before the suggested baking time ends. The cake is perfect when a skewer comes out with a few moist crumbs.
- Serving Tip: If refrigerated, let the cake sit at room temperature for about 15 minutes before serving for best flavor and texture.
