Sugar Free Chocolate Cake Recipe |+Video|

Portions: servings

Calories: 196kcal

You will never believe this cake is sugar-free, keto, and low-carb! This simple and easy-to-make sugar free chocolate cake recipe has the delicious chocolate taste I love so much. Made with just 7 common ingredients, no special bakeware or cooking skills are required.

Why I ❤️ it • Recipe • Ingredients • Video • Preparation

Keto chocolate cake.

Why I ❤️ it

This keto cake is very, very low on carbs; 4 grams of net carbs and has a consistency and flavor similar to brownies. It's sweetened with erythritol, a low-carb sweetener that is my favorite for low-carb cakes and desserts. If you're not on a low-carb or keto diet, you may add sugar instead.

This is a buttery, moist (sorry, people who hate that word, but what's the alternative? Damp?), soft cake with a strong rich chocolate flavor. This is why you see the serving is quite modest. It is also effortless to make and requires a few kitchen gadgets. I love a slice of this keto chocolate cake recipe in the afternoon with a cup of steaming coffee.

Sugar-free chocolate cake recipe

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Does it matter why you're looking for a gluten-free, sugar-free, no-flour chocolate cake? No, it doesn't, because we all need a slice of good chocolate cake in our lives, and this easy chocolate cake will leave no leftovers on the table.

Course: Dessert

Inspiration: Keto

Category: diabetic chocolate cakes, gluten and sugar free dessert, paleo flourless chocolate cake

Author: Clara Gonzalez

Prep Time10

Cook Time30

Total Time40

Utensils and tools

Non-stick 8-inch cake pan or bread loaf pan
Stand mixer or hand electric mixer
Large mixing bowl

Ingredients

1 stick [113 g] of salted butter at room temperature, plus extra to grease the pan
1 cup [100 g] of almond flour
¾ cup [52 g] of unsweetened cocoa powder
½ cup Erythritol/Sucralose sweetener - Or equivalent sugar (see notes)
1 teaspoon [3 g] of baking powder
1 teaspoon [2 g] of xantham gum; see notes
A pinch of salt
3 medium eggs, medium
1 teaspoon of vanilla extract, (whichever one you have)

Video

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Get ready

Heat oven to 300º F [150 ºC].

Grease the pan with some butter. Set aside.

Step 2: Mix dry ingredients

In a mixing bowl or mixer bowl combine almond flour, cocoa, sweetener, xanthan gum, salt, and baking powder. Whisk to combine.

Sift to remove any clumps.

Step 3: Combine wet ingredients

Add butter, and eggs, and pour in vanilla extract to the dry ingredients.

Step 4: Mix

Beat with the wire whisk attachment of your stand or hand mixer until you have a smooth batter (3 to 5 minutes). It will be a bit on the dry side, compared to other cake batters, but that's fine.

Step 5: Bake

Scoop into the baking pan, and bake in the preheated oven for 25 minutes or until you can insert a toothpick in the center and it comes out clean.

Remove from the oven and cool to room temperature before serving.

Top tips

Sweeteners and all things sweet sure are a contentious subject. When it comes to sweeteners, we all perceive the taste differently, and some people find a strong aftertaste in a sweetener that someone else likes. I like this one, but you do you and use the sugar equivalent of ½ a cup of sugar of the sweetener you prefer.
We cannot agree in my home on whether this cake is just right (me), or not sweet enough (the rest of the family). If you prefer your sweets to be very sweet, you may need to add more sweetener.
If you're not familiar with xanthan gum, it is a thickener commonly used in gluten-free baking. This gives this cake a soft texture closer to wheat flour, but it will work without it; the texture will be different though, not bad, just different. I prefer it with it.
If you don't have a non-stick pan or silicone pan, line your pan with parchment paper.
There are not very many substitutions for sweeteners that do well with baking, but you can try your favorite if you are willing to take the risk.
You can keep the leftovers in the fridge in an airtight container. Take out and let it reach room temperature before serving.
You can also frost it with this with keto cream cheese frosting for something fancier. You can make it into a layer cake too, but for this, you need to double the quantities in the recipe and bake two separate cakes. You can sandwich the chocolate frosting between the cakes and cover the rest.

Serving suggestions

If you want, you can also whip some cream with erythritol and serve it on the cake; it's lovely. It's the perfect dessert for my favorite Dominican coffee.

Variations

You can make a dairy-free version by substituting coconut oil for butter, but bear in mind the flavor will be different.

Check out this chocolate pistachio cake for another gluten-free chocolate cake, or enjoy these gluten-free vegan chocolate donuts. For another low-carb dessert, check out this stevia cookie dough.

Nutritional information

Calories: 196kcal - Carbohydrates: 8g - Protein: 5g - Fat: 19g - Saturated Fat: 8g - Trans Fat: 1g - Cholesterol: 30mg - Sodium: 132mg - Potassium: 173mg - Fiber: 4g - Sugar: 1g - Vitamin A: 353IU - Calcium: 60mg - Iron: 1mg

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FAQs

Is this keto cake gluten-free?

Yeah. I used almond flour, which does not contain gluten. This is an excellent cake for celiacs.

Can a cake be baked without sugar?

Yes, you can bake a cake without sugar, though technically, it is no-sugar-added, because it has carbs, which your body will turn into sugar.

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