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Chocolate cake (4g net carbs per 100g)

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Lowcarb chocolate cake recipeThis low-carb, sugar-free chocolate cake is made from almond flour and chopped walnuts, using Truvia as a sugar substitute. It is also gluten-free, as always.

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

 

Ingredients:

For the cake: 

  • 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)
  • 2 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)
  • 2 tbsp unsweetened cocoa powder (I used Green & Black)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 medium eggs
  • 1 tsp unsweetened vanilla extract

For the icing:

  • 80g (3oz) unsalted 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)
  • 3 tbsp Truvia, or another heat-resistant sugar substitute such as xylitol or erythritol
  • 2 tbsp unsweetened cocoa powder
  • 1 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.

Method:

  • 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.

Nutritional information:

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.

More recipes

 

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Comments

  • Erika #1

    I’m not sure, but is it supposed to be dry looking? I might just be doing this wrong cause I’m sleepy too. Please help!

    Reply

    • Carbophobic #2

      Hi Erika, sorry I didn’t catch this on the day. Yes, the mixture tends to be more solid compared to traditional wheat-flour based cake mixes. I hope your cake turned out ok? Please let us know.

      Reply

  • Carbophobic #3

    Hi Havilah, thank you so much for taking the time to leave the comment, and for being so positive! I am so pleased the recipe worked well for you :) Best of luck with your diet!

    Reply

  • Havilah #4

    I am making this cake for the second time because it was a major hit the first time. The only thing I am doing different though is using a chocolate ganache for the icing with fresh berries for the decoration. Thanks so much for posting this delicious recipe .. Joy must have done something wrong bc there is no way this cake, when done correctly, can taste bad. We are slowly cutting sugar and gluten from our diet and I love finding recipes like this then wowing my friends and family when they hear the ingredients. :) Thanks so much.

    Reply

  • Joy #5

    I just made this and it tastes horrible. Actually, it is INEDIBLE. The cake itself tastes like dry, grainy bread, bitter and sour. The icing is even worse. Wayyyy too salty. I imagine it would be good on a bagel, in microscopic amounts. You should feel bad for posting a recipe for something so terrible tasting. You just make people waste food.

    Reply

    • Carbophobic #6

      Hi Joy, I am so sorry to hear the cake came out so badly. Yours was the most negative comment I ever got about anything! It is terrible that you wasted food and I understand that you would feel angry as a result.

      The only thing I can say is that something must have gone wrong. I have made the cake myself many times, and I had many positive comments about it from other people who tried making it, when I shared it on social networks and on reddit.

      Did you make any substitutions to the ingredients listed? I am not sure why would it taste salty – did you use by any chance use salted butter? What brand of cream cheese did you use?

      Reply

    • Carbophobic #8

      Hi Gary, thanks for your comment. To clarify, I was not talking about side effects of Splenda, but its suitability for low-carb dieters who diet in order to lose weight. I don’t know much about specifics of dieting for people with diabetes and I don’t presume to give any advice or recommendation to diabetics (this is part of my website disclaimer).

      To explain my view on Splenda:

      Granulated Splenda is a mixture of dextrose, sucralose and maltodextrin. I agree that sucralose is a completely safe sweetener that will not affect your blood sugar at all.

      However, maltodextrin is a different story. It is a carbohydrate which is easily digested. While its effect may be negligible when using a small portion of Splenda in tea or coffee, you would use much larger quantities for baking, and so overall amount of net carbs may be too high if you are on a low-carb diet.

      Many low-carb diet authors caution against maltodextrin for this reason. My recommendation is therefore to use erythritol-based granulated sweeteners for baking instead of Splenda, if you are on a low-carb diet for weight loss.

      Reply

  • Charlotte #9

    I was wondering if you use splender ( maltodetrin, sucralose) how much of it will you need for this recipe?

    Reply

    • Carbophobic #10

      Hi Charlotte, I think Splenda is a little bit less sweet than Truvia, so I would use 3 tbsp of Splenda instead of 2 tbsp of Truvia. You can see conversion charts for both brands vs sugar here: Splenda http://www.splenda.com/cooking-baking/conversion-charts and Truvia http://truvia.com/recipes/conversion_chart. If you are on a low-carb diet, just a word of caution about maltodextrin, as it does affect your blood sugar so it’s best to avoid it if you can.

      Reply

      • Charlotte #11

        Really I had no idea that splenda can affect your blood sugar I been using it now for years I thought that it wouldn’t affect the blood sugar I guess I will switch to Truvia now then.

        Reply

        • Gary #12

          As a type 11 agent orange diabetic, I spend a great deal of time carb counting and doing research on what foods have what carb count. I have checked with the American Diabetic Society, Diabetis Magazine research, my personal physician, and the Veterans Administration. Every bit of research we can find shows that there is no short or long term effects of using spenda. We would certainly like to know where you got this research so that I can feel comfortable passing it on to my fellow vets. Could you please respond either on this website or to my email. If we are wrong we certainly need to know about it.

          Reply

  • sue #14

    I seriously just mixed all the ingredients into the batter… including the icing ingredients! Hahaha

    I didn’t read the rest of the instructions! It’s now baking… oh god

    Reply

    • Carbophobic #15

      Oh dear! Please let me know how it turns out. There is a chance it might still be nice…

      Reply

    • Amber #16

      I just added the icing ingredients too! I’m thinking of doubling it to fix the problem. Does doubling work well with this recipe?

      Reply

      • Carbophobic #17

        OMG! I am so sorry.

        I have now updated the page, separating the list of ingredients into two groups – for the cake and for the icing.

        Amber – I hope it wasn’t too disastrous! Apologies again.

        Reply

  • Lori F. #18

    You say to put in a cake tin, do you mean a round one? What size? Is this recipe for a single round cake tin worth? Your picture shows three layers, is that three recipes worth? Are the carb stats for one layer only or all three? Thanks for being patient, I need REALLY clear instructions, sorry!! :)

    Reply

    • Carbophobic #19

      Hi Lori, you are right, it is a bit confusing, apologies.

      I used a round 9-inch (23cm) cake tin to bake a single cake layer. I then cut it into three and assembled on top of each other with filling, and then sliced it again. My main concern at that stage was to create a photogenic-looking slice of cake, which I why I used three. It would be easier to just use two.

      Using the amounts of ingredients listed above, you end up with about 900g total of cake and icing mixture (about 2 lbs).

      The total stats for the whole thing are: 3500cal, 36g net carbs, 117g protein, 315g fat.

      You can assemble them in any way that is convenient, and then calculate amounts per slice depending on how many slices you end up with.

      Please bear in mind that this cake is very filling, so my suggested serving size – 1/8 of the overall amount – is a satisfying portion.

      I hope this makes it a bit clearer, please let me know if you have any further questions.

      Reply

  • Rob Woolley #20

    are the macros you’ve stated correct? it’s just that the fat and protein content is higher per piece of cake than the amount per 100g mix
    I’ve just made this cake btw and it’s amazing!!! thanks soooo much :-)

    Reply

    • Carbophobic #21

      Hi Rob, thank so much for your comment, I am very glad you liked the cake.

      I double checked the macro counts and I think they are correct. The overall weight of the mixture was 900g, working out as 112.5g per slice (all those nuts making it quite dense!) – assuming the cake is cut into 8 pieces. So that’s why the macros are more for one slice than for the whole cake.

      I hope this makes sense? Or is there something I am missing?

      Reply

  • Buttoni #23

    This cake looks beautiful! I bought and extra deep round cake pan last year that should do justice to this recipe. I look forward to trying it next time I allow myself a sweet treat.

    Reply

  • Melanie Sands #25

    3 eggs might probably be enough.

    Reply

    • Carbophobic #26

      Thanks. I find that the amount of moisture required really depends on the flour you are using. There can be some variance with almond flour – across different brands, depending on how finely it is ground and also on its age, as it can dry out a bit over time. So if you feel that 3 eggs might work better with the type/brand of flour you normally use, this may well be the case.

      If you do decide to make this, please feel free to experiment and let me know how it comes out, I will be very happy to add this on the page with a full credit and link back to you :)

      Reply

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