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Low Carb Chocolate Cake

Low Carb Chocolate Cake

Chocolate cakes are the single most popular baking treat on earth. There’s nothing like them. We’re talking about the fudgiest, most decadent dessert, and if you’re cutting back on carbs, I’m sure you crave a thick slice of chocolate cake from time to time.

Well, there’s good news. Today I’m sharing with you a fantastic recipe for a keto chocolate cake. Thick, moist and immensely chocolatey, this cake is not only delicious for those of us looking to eat fewer carbs but also crowd-pleasing all around. Here’s all you need to know about this chocolate cake.

What Goes into A Low Carb Chocolate Cake?

This recipe has three parts. We’re making the cake itself, chocolate-flavored whipped cream for a creamy middle layer, and a glossy chocolate ganache to cover the cake.

You’ll need high-quality dark chocolate, and the higher it’s cacao content, the fewer carbs it will bring to the table. You’ll also need cocoa powder, butter, heavy cream, a bunch of eggs and a sweetener.

For this recipe, I’m using granulated erythritol, a sweetener that’s 70% as sweet as sugar, but it adds only 6% of the calories regular sugar provides. Have in hand a few mixing bowls as well, and you’ll also need a 9-inch spring-form pan.

keto-low-carb-chocolate-cake-procedure-collage-thehealthcreative

keto-low-carb-chocolate-cake-procedure-collage-thehealthcreative

How Does a Low Carb Chocolate Cake Taste Like?

Let me just start by saying this chocolate cake is one of the tastiest cakes I’ve made, low carb or otherwise; it’s beautifully sweet and moist. Think of a compact cake that just melts in your mouth, well it’s better!

The secret is in the massive amounts of dark chocolate we’re using in the cake, cream filling and ganache. This one is chocolate all the way. What could go wrong, right?

The best part? Making this cake from scratch is incredibly rewarding and soothing even, and the result is undoubtedly worth the trouble.

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When to Serve a Low Carb Chocolate Cake?

Now, let’s talk about the world of possibilities this low-carb cake opens for you. For starters, it’s a chocolate cake that won’t break your diet! Do you need anything else?

This cake is also very grown-up. It’s fancy and looks as nice as it tastes. This one is definitely suitable for a nice dinner party, but it’s also laid back and casual. You know what? It’s even a great low carb birthday cake.

Share this cake with friends and family; just don’t tell them it’s tailored for a low-carb diet. I bet no one will notice any difference.

Let’s Welcome Chocolate Cakes Back into Our Lives

If you thought you had to choose between chocolate cakes and a healthier lifestyle, think again. This cake is what many of us were looking for, an authentic treat to reward our hard work because staying fit and getting closer to our weight goals isn’t easy, you know?

Let’s head on to the recipe. Making cakes might seem complicated, but this one really isn’t. You’ll be filling your kitchen with the most gorgeous chocolate scents in no time. And you know what? You deserve it. We should all be able to enjoy a slice of chocolate cake now and then!

keto-low-carb-chocolate-cake-thehealthcreative

Low carb Chocolate Cake

Yield: 8 cake slices
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Thick, moist and immensely chocolatey, this cake is not only delicious for those of us looking to eat fewer carbs but also crowd-pleasing all around

Ingredients

Chocolate cake

  • 200g unsweetened dark chocolate
  • 1/2 cup butter
  • 1/4 cup cocoa powder
  • 1 1/2 cup erythritol
  • 1 tbsp. vanilla extract
  • 4 eggs

Chocolate whipped cream filling

  • 1/2 cup heavy whipping cream
  • 2 tbsp. erythritol
  • 1 tsp vanilla extract
  • 2 tbsp. cocoa powder

Chocolate ganache

  • 75g unsweetened dark chocolate
  • 75ml heavy cream

Instructions

  1. Coarsely chop the chocolate, melt it together with butter over a double boiler or in a microwave.
  2. In a separate bowl, combine together erythritol and cocoa powder, pour in the melted chocolate and stir, add vanilla and stir again, add eggs and stir for the last time.
  3. Grease a 9 inch spring foam pan with butter, line it with parchment paper, pour in the cake batter and bake at 180C for about 40 minutes.
  4. For chocolate cream filling, whip cold heavy cream, gradually add erythritol, vanilla and cocoa powder or melted dark chocolate and whip again until soft peaks form.
  5. For chocolate ganache, melt dark chocolate and heavy cream together and stir to desired thickness.
  6. Slice the cake through the middle, place the bottom cake layer, spread the chocolate cream filling, place the second layer of the cake and pour over the ganache.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 94Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 25mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 2g

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