Are you looking for a low-carb cake with chocolate that is also sugar-free?
Then it can be quite a challenge since 'low-carb' and 'sugar-free' do not go hand in hand with words such as 'cake' and 'pastries'.
But it is certainly possible!
In this recipe you will learn my delicious sugar-free cake with chocolate, whipped cream and almond flour bottom that is low in carbohydrates. So it is both healthy and delicious.
Perfect for when you want to eat low-carb or have type 2 diabetes and want to do something about it.
More...
You may wonder why 'normal' cakes are so unhealthy for diabetics.
There are actually two ingredients in every cake that make it very unhealthy:
These are the two main ingredients that cause obesity and blood sugar problems.
Smart readers - like you - now think:
"Aaah, so if I can replace the flour and sugar, can I make low-carb and sugar-free cakes forever?"
The answer is YES!
But replacing flour and sugar is not always easy. Now if I ask you what you should replace it with, you probably wouldn't be able to think of something.
In this recipe, I replace the flour with almond flour. This allows you to make a healthy and tasty pie crust.
The sugars will be replaced by sweeteners.
This allows you to combine both 'tasty' and 'healthy' with words such as 'cake' and 'pastries'.
Ready to make this recipe?
Below you will learn how to make my low-carb cake!
Ooh, and before I forget to tell you...
...you do need an oven for this low-carb cake.
You bake the cake base very briefly to give it firmness.
The photos and recipe of the low-carb cake
Is the water already starting to run in your mouth? Then go all the way down for the complete recipe of this low-carb cake that's sugar-free.
Not only do we have a recipe for low-carb cake, but we also have a recipe for low-carb muffins and even vanilla ice cream. Maybe also fun to make sometime?
And otherwise this sugar-free cheesecake.
Low-Carb Cake with Chocolate (Sugar-Free Recipe)
Ingredients
Ingredients cake crust
- 220 gram almond flour
- 2 tbsp erythritol powder
- 75 gram butter
Ingredients cream cheese layer
- 60 gram heavy cream
- 3 tbsp erythritol powder
- 225 gram butter
Ingredients chocolate layer
- 2 tbsp cocoa powder
- 360 ml heavy cream
- 2 tbsp erythritol powder
Ingredients cream layer
- 360 ml heavy cream
- 2 tbsp erythritol powder
- 30 gram dark (75% or higher) chocolate - shaved
Instructions
How to make the cake crust:
- Preheat the oven to 350 degrees F. Line a 9x9 inch baking dish with baking paper.
- First mix all dry ingredients together. Then add the butter and continue to mix until a crumbly dough forms. Then press this against the bottom of a baking dish.
- Bake the cake crust in the oven for 12 to 15 minutes until golden brown and firm. Set aside to cool.
How to make the cream cheese layer:
- While the crust is baking in the oven, prepare the cream cheese mixture. Use a hand mixer and beat the cream together with the erythritol powder until it is stiff. Beat in the soft cream cheese little by little until well blended.
- Spread the cream cheese mixture evenly over the bottom once it has cooled.
How to make the chocolate layer:
- Make the chocolate layer while the crust is cooling. Beat the cream together with the erythritol powder until stiff and gradually beat in the cocoa powder.
- Divide the chocolate layer over the cream cheese layer.
How to make the cream layer:
- Use a hand mixer and beat the cream together with the erythritol powder until stiff.
- Divide the cream over the chocolate layer. Sprinkle the dark chocolate shavings over it.
- Refrigerate for another 1 to 2 hours.