Instead of the usual chocolate fondant, this recipe uses a dark chocolate ganache, which is made by melting together 60 grams of chocolate and 60 ml of heavy cream. It is then poured over the low-carb chocolate cake, which is baked and cooled.

Low-carb desserts are all the rage these days, and with good reason. Low-carb baked goods are some of the most tasty treats around. And because they’re made with some of the lowest carb ingredients, they’re also some of the most nutritious. This low-carb chocolate cake is one of those treats that you can feel good about indulging in. It’s low-carb, high in protein, and provides a healthy dose of fiber, calcium, and potassium.

A low-carb lifestyle can mean a lot of things to a lot of people. While some people may be happy to follow a low-carb diet without ever looking at a label, others may prefer to know exactly what they are eating. The purpose of this post is to bring you a low-carb version of chocolate cake, without any wheat flour. This chocolate cake is so moist you won’t even miss the wheat flour.. Read more about low carb cake recipes ” almond flour and let us know what you think.

Chocolate cake with low carbs



Chocolate is chocolate is chocolate is chocolate is chocolate is chocolate is chocolate is chocolate is chocolate is chocolate This flourless chocolate cake never fails to wow, thanks to the assistance of eggs and butter. You can prepare this low-carb crowd-pleaser if you can separate eggs.

20 plus 20 m Medium



  1. Preheat the oven to 320 degrees Fahrenheit (160 degrees Celsius). Use a springform pan with a maximum diameter of 9 inches (20-22 cm). Using butter or coconut oil, grease the form and secure a piece of circular parchment paper to the bottom.

  2. Chocolate should be broken into bits, and butter should be diced. Melt the ingredients together in a double boiler or in the microwave. Chocolate burns quickly, so stir often. Stir until smooth once the chocolate has melted, then set aside to cool somewhat.

  3. Separate the eggs into yolks and whites and place them in separate dishes. Beat the egg whites with a mixer until firm peaks form, adding salt as needed. Remove from the equation.

  4. Whisk the egg yolks with the vanilla extract until creamy.

  5. Mix thoroughly the melted chocolate and butter into the egg yolks. In a separate bowl, whisk together the egg whites. Continue folding until no white streaks from the egg whites can be seen.

  6. Bake for 20-25 minutes after pouring the batter into the springform pan. Insert a toothpick to check for doneness; it should come out with moist crumbs, not runny batter. Pans with a smaller diameter may take longer to bake, while pans with a larger diameter may take less time. Make careful to check the middle with a toothpick to see if it’s done.


Serve at room temperature or slightly hotter. Don’t forget a dollop of whipped heavy cream (or sour cream) and a few berries, if desired!

I’ve had this chocolate cake recipe sitting on my hard drive for a few years now, but I only just decided to go ahead and post it.. Read more about keto chocolate cake without almond flour and let us know what you think.

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