Low Carb Almond Flour Chocolate Cake

A mini low carb chocolate cake served with fresh berries and topped with powdered sugar.

5 from 8 votes

Low Carb Almond Flour Chocolate Cake

A delicious almond flour chocolate cake that is also gluten-free, low carb (KETO-friendly), and incredibly addictive. It's very easy to make and with a few berries, this healthy low-carb cake is perfect for any occasion.

Prep Time15

Cook Time45

Total Time1

Course: Cookies, Snacks, Desserts

Cuisine: American

Servings: Servings

Calories: 158kcal

Author: Mariska Ramondino

Equipment

6-inch round cake pan OR
8-inch loaf pan

Ingredients

2.2 ounces mascarpone cheese 60 grams (or cream cheese)
4 tablespoons butter, plus more to grease the baking pan 55 grams, melted
3 eggs lightly beaten
1 cup almond flour 100 grams
¼ cup cacao powder, plus more to prepare the baking pan 20 grams (or unsweetened cocoa powder)
½ teaspoon baking soda
½ cup + 2 tablespoons Erythritol & Monk fruit sweetener (130 grams) or ¾ cup + 2 tablespoons powdered Monk fruit sweetener with erythritol
½ cup chopped fresh strawberries depending on their size, about 3 strawberries
Extra fresh berries of your choice and powdered Monk fruit sweetener for decoration and garnish.

Instructions

Before you plan to bake, take the mascarpone cheese and butter out of the fridge and leave it on the counter for about 15 minutes to soften. Do the same with the eggs until they no longer have the fridge's chill.
Preheat the oven to 350 °F (180°C).
Butter the baking pan, then shake in a bit of cacao powder (coating all sides) and tap out the excess—reserve.
Combine the almond flour, cacao powder, and baking soda in a bowl. I like to use a whisk to sift and remove any big lumps. Set aside.
Add the mascarpone cheese and melted butter to a mixing bowl and whisk until smooth.
Add the lightly beaten eggs, followed by the sweetener. Whisk until you have a beautifully soft, creamy texture.
Combine the dry ingredients with the wet ingredients—you can use the same whisk or fold with a spatula.
Lastly, stir in the chopped fresh strawberries.
Pour the batter into the prepared and reserved baking pan.
Tap the bottom of the pan a few times against the counter to even out the cake batter and eliminate any major air bubbles.
Bake for 45 to 47 minutes, or until the middle is firm to the touch and an inserted toothpick comes out clean.
Let the cake cool before removing it from the baking pan. It does not have to be thoroughly cooled but enough to have settled in its form. Otherwise, the cake will break.
Dust with powdered Monk fruit sweetener (optional) and garnish with fresh berries of your choice (highly recommended).

Notes

Helpful Tips:

Flour lumps: If a whisk can't get rid of the bigger lumps, use a fork to flatten them and fluff up the flour mixture.
Melted butter: I prefer to place the butter on the stove in a small pan and over the lowest heat setting until completely melted. You can do this while combining the dry ingredients, but keep an eye on it and remove it from the stove as soon as melted.
Fresh berries: If fresh berries are unavailable, you can use frozen ones. Thaw them first under running water.
Cream cheese instead of mascarpone: Mascarpone will give this cake a richer texture. If using cream cheese, soften it quickly by microwaving it in 5 to 10 seconds increments until soft enough to be mixed with the rest of the ingredients. Or use a stand mixer or an electric mixer and beat the cream cheese straight from the fridge on medium-high until creamy—it should only take a minute.
Checking readiness of baked cake: I always suggest slowly opening the oven door (not abruptly), so you won't chock the cake with a wave of cold air. Open the oven door enough to check if the cake is done. Add a few extra minutes to the baking time if the center still feels soft. Forty-five minutes always works with my oven.
Remove the cake from the baking pan: To remove the cooled cake, use a sharp knife to go around the edges of the pan, ensuring the cake is sufficiently loosened on all sides. Then place a large enough plate on top of the baking pan and gently turn it around. Next, gently tap the pan's bottom a few times until the cake falls on the plate. Then, place the small cake on a large spatula, and turn the cake gently around with the support of your other hand.
Baking time: Besides the 15 minutes of preparation, count in some extra time to soften the mascarpone cheese out of the fridge and cool the cake before serving. This cake still needs to develop its flavor during cooling time.
Layer cake: Double the recipe and bake in separate pans to turn this into a layer cake.
Storage: Store for 3 to 4 days in an airtight container at room temperature. But if it's very hot where you live, pop it in the fridge—good for up to 5 days. You can serve it straight from the refrigerator.

Nutrition