Sugarfree Lowcarb Chocolate Cake is a lowcarb and sugarfree which perfectly suits anyone on low carb diet and doesn’t spike blood glucose.
This sugar free low carb chocolate cake that is also rich in protein. This will also be perfect for everyone who has diabetes, either type 1 or type 2. As it is low in carb and almost zero in sugar, tasting one slice wouldn’t spike your blood glucose levels. But you also need to keep in mind that, the cake is high in calories because of all the ingredients used. So eat in moderation and keep your cravings in check without spiking.
The recipe makes a 6″ round cake. If using a square tin, use 5″ tin. Baking it for 30 minutes is really important. Under baked cake might end up with fudge like texture in the middle. So be careful about the baking time.
Sugarfree Lowcarb Chocolate Cake – Ingredients Used
The cake also has unflavoured whey protein added in the batter. I used Purix brand which is really good. As the recipe is made with almond flour, it needs lots of binding agents to keep the final cake intact without crumbling. Both whey protein and eggs help with the binding and make the cake protein rich.
As this is sugar free, you need a good zero calorie sweetener. I use Ketofy sweetener nowadays for all my bakes and it is nearly zero calories. I am adding all the ingredients I have used below. If you want to get it from Amazon, use the links.
Check out this short video I made when I prepared the cake. The recipe is quite easy to put together.
I made a low carb sugar free vanilla cake with a similar recipe. It also tastes wonderful. If interested in making the cake, please click on the image below to read the recipe.
I have a huge collection of low carb recipes, bot sugar free sweets and savoury recipes. Take a look if you are interested. Click on the image below to access the page.
Sugarfree Lowcarb Chocolate Cake
Ingredients
- 145 g Almond Flour
- 15 g Cocoa Powder
- 30 g Ketofy Sweetener
- 50 g Butter
- 70 ml Cashew Milk
- 2 Eggs
- ½ tsp Vanilla
- 15 g Unflavoured Whey Protein
- 1 tsp Instant Coffee Powder
- 1 ¼ tsp Baking Powder
Instructions
- Preheat oven to 160C.
- Grease and line a 6” round cake tin and set aside.
- In a bowl, combine almond flour, cocoa powder, coffee powder, whey protein, sweetener, baking powder.
- Add eggs, milk, melted butter and vanilla and mix well.
- Pour the batter into the prepared cake tin and bake in the preheated oven for 35 minutes.
- Allow it to cool on wire rack for ten minutes.
- Remove the cake out of tin, place on wire rack and let the cake cool completely before slicing.
