Go Back
A delicious plate of Delicious Diabetic-Friendly Sugar-Free Chocolate Cake

Delicious Diabetic-Friendly Sugar-Free Chocolate Cake

A rich and moist chocolate cake that's perfectly suitable for those managing sugar intake, made with almond flour and sugar-free sweeteners for a guilt-free dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Cake, Dessert
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 175 g blanched almond flour Use finely ground almond flour for the best texture.
  • 75 g unsweetened Dutch-processed cocoa powder Dutch-processed cocoa provides a darker color and richer chocolate flavor.
  • 1 tsp baking powder Ensure it's fresh for proper leavening.
  • 0.5 tsp salt A pinch of salt enhances the chocolate flavor.
  • 4 large eggs Room temperature eggs blend more easily into the batter.
  • 150 g erythritol or monk fruit sweetener Powdered sweetener is recommended for a smooth cake texture.
  • 115 g unsalted butter Melt and cool the butter slightly before adding to the mixture.
  • 2 tsp vanilla extract Pure vanilla extract provides the best aroma and flavor.
  • 60 ml heavy cream Coconut cream can be used as a dairy-free alternative.

Equipment

  • 8-inch round cake pan
  • Parchment Paper
  • Medium Bowl
  • Large Bowl
  • Hand Mixer
  • Spatula
  • Wire Rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or non-stick spray and line the bottom with parchment paper.
  2. In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt, breaking up any lumps.
  3. In a large bowl, beat the eggs with the sweetener using a hand mixer on medium speed until pale and slightly fluffy (about 2-3 minutes).
  4. Add the melted butter, heavy cream, and vanilla extract to the egg mixture and mix just to combine.
  5. Slowly fold the dry ingredients into the wet mixture with a spatula until just combined. Avoid overmixing.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 30-35 minutes, starting to check at 30 minutes by inserting a toothpick in the center. A few moist crumbs are perfect.
  8. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Feel free to use coconut cream for a dairy-free version, and remember to cool the cake completely for the best texture and ease of slicing.