Total preparation time is about 10-15 minutes, plus 20-30 minutes baking time.
Total 4g net carbs per 100g
389 calories, 35g fat, 13g protein
- 1.5 cup of almond flour (120g, 4.2oz)
- 1 cup of chopped walnuts (100g, 3.5oz)
(this is optional – if you would prefer not to use nuts, substitute with 1 more cup of almond flour)
- 4 tbsp Truvia, or another heat-resistant sugar substitute such as xylitol or erythritol
(they tend to be sweeter than sugar so you don’t need much of it)
- 4 tbsp unsweetened cocoa powder (I used Green & Black)
- 2 tsp baking powder
- 1/4 tsp salt
- 6 medium eggs
- 80g (3oz) butter (should be soft – take it out of the fridge in advance)
- 200g (7oz) cream cheese (I used Philadelphia)
- 40ml (1.5oz) double cream
(this is the same as heavy cream for the US)
- 2 tsp unsweetened vanilla extract
- pinch of cinnamon
All tsp and tbsp measures above refer to standard Imperial volumes:
1 tbsp corresponds to 15 ml of liquid, 1 tsp to 5 ml.
- Preheat the oven to 190C/375F/Gas Mark 5.
- Mix well the dry ingredients – almond flour, chopped walnuts, half the cocoa powder (2 tbsp), half of Truvia (2 tbsp), baking powder and salt.
- Lightly whisk eggs and add 1 tsp vanilla extract.
- Add whisked eggs to the flour mixture and blend well.
- Pour into a greased cake tin.
- Cooking time will depend on the size of your tin (and let’s face it, every oven is different). When cooked, the surface should be firm and springy. Mine took about 20 minutes.
While your cake is baking, prepare the icing:
- Mix softened butter with cream cheese, double cream and 1 tsp vanilla extract.
- Add the other half of cocoa powder (2 tbsp) and Truvia (2 tbsp) and blend well.
- Add a pinch of cinnamon.
Once the cake is baked, take it out and let it cool. Cut into slices (depending on the size and shape of your tin) and assemble your cake, spreading icing between the layers and on top. I also decorated mine with some shavings of solid raw cocoa.
In total, using the amounts above:
- per 100 grams of the mixture: 389 cal, 4g net carbs, 35g fat, 13g protein
- per 1 serving, assuming 8 servings are made from amounts listed above:
438 cals, 4g net carbs, 14g protein, 40g fat
Note about Truvia
Truvia consists of erythritol and stevia extract. According to manufacturer, it does not get processed as sugar by human body and has no effect on blood sugar or energy levels, and so effectively contains zero carbs and zero calories. If you are sceptical about such claims, please use another sweetener which you trust, and add on the nutritional values to the totals provided above. You will also have to find another sugar substitute if you follow a paleo diet, as Truvia would not be suitable for you.
Read more about artificial sweeteners in my recent post.
- Check out my other low-carb recipes on this website
- I also recommend “The Joy of Gluten-Free, Sugar-Free Baking” cookbook by Peter Reinhart:
Read my review of the book | Buy this book on Amazon (UK) | Buy this book on Amazon (US)