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Homemade Low Carb Chocolate Cake photo

Low Carb Chocolate Cake

This Low Carb Chocolate Cake is a guilt-free indulgence! Enjoy a rich and moist treat that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups Almond Flour
  • 3/4 cup Unsweetened Cocoa Powder
  • 1 cup Low Carb Sweetener Erythritol or stevia
  • 1 tbsp Baking Powder
  • 4 Eggs
  • 1/2 cup Unsalted Butter melted
  • 1 tbsp Vanilla Extract
  • 1 cup Unsweetened Almond Milk

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • 9-inch Round Cake Pans
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat the oven to 350°F (175°C) for even baking.
  2. Step 2: Grease the 9-inch round cake pans with butter or non-stick spray and line with parchment paper.
  3. Step 3: In a large bowl, whisk together almond flour, cocoa powder, baking powder, and sweetener.
  4. Step 4: In another bowl, beat eggs, melted butter, almond milk, and vanilla extract until smooth.
  5. Step 5: Combine wet and dry mixtures, stirring until just combined.
  6. Step 6: Divide batter evenly between prepared pans.
  7. Step 7: Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Step 8: Let cakes cool in pans for 10 minutes before transferring to a cooling rack.
  9. Step 9: Optional: Frost with low carb cream cheese frosting or dark chocolate ganache.

Notes

  • Store at room temperature for up to 3 days in an airtight container.
  • Refrigerate for up to a week for freshness.
  • Freeze individual slices wrapped in plastic wrap and foil for up to 3 months.