A Deliciously Moist Almond Flour Chocolate Cake Recipe

Do you love chocolate cake but dread the high carbs? This almond flour chocolate cake recipe is moist, delicious, and low carb!

Looking for a delicious and healthy chocolate cake recipe? Look no further! This almond flour chocolate cake is one of our favorites. Made with almond flour, cocoa powder, and chocolate chips, it’s perfect for a birthday or any special occasion.

I have to admit, I was a bit skeptical when I first heard about almond flour chocolate cake. I mean, how could a cake made with almond flour possibly be moist and fluffy? But boy, was I ever wrong!

This cake is not only moist and fluffy, but it’s also super easy to make. Plus, it’s gluten-free and dairy-free, so it’s perfect for those with food allergies or sensitivities. Give this recipe a try the next time you’re in the mood for something sweet!

This almond flour chocolate cake is the perfect treat for those looking for a delicious, yet healthy dessert option. With its moist and fluffy texture, sweet flavor, and low carbohydrates, it’s perfect for any special occasion.

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Plus, it’s easy to make and gluten-free, so everyone can enjoy this delicious treat! So what are you waiting for? Give this almond flour chocolate cake recipe a try – you won’t be disappointed!

Frequently Asked Questions

Does almond flour make good cakes?

Yes! Almond flour does make great cakes. It has a slightly nutty flavor which adds depth to the cake and gives it an added richness. The texture of almond flour cakes is also light and fluffy, making them perfect for special occasions.

Plus, almond flour is gluten-free so those with allergies or sensitivities can still enjoy this delicious dessert!

Why did my almond cake not rise?

There are a few common reasons why your almond cake may not have risen. The most likely cause is that you didn’t use enough leavening agent, such as baking powder or baking soda. If this was the case, try adding a bit more next time and see if it helps.

Another possible issue could be too much liquid in the batter. Make sure you measure your ingredients carefully and don’t add too much liquid.

Finally, it’s possible that the oven temperature was too low – be sure to preheat the oven thoroughly before baking.

How to Make/Prepare KEYWORD

Step 1 – Preheating Basics

Preheat oven to 325 degrees.

Step 2 – Mix The Chocolate Cake

Place the eggs into a big bowl and beat them.

Add the granulated sweetener, vanilla extract, apple cider vinegar and baking powder. Whisk again to combine.

Add softened butter and mix to combine. Use an electric mixer for better results.

Then melt dark chocolate in the microwave for 45-60 seconds and add it to the rest of the ingredients. Mix for a few minutes until a smooth batter.

Add both flours and stir to combine. Use a spatula now because the batter will become denser.

Grease and transfer the batter into an 8’’ round cake pan, preferably with a loose base.

Bake the cake for 35 to 40 minutes or until a toothpick comes out clean.

Let it cool completely.

Step 3 – Make the Icing

For the chocolate mousse, add the cream to a medium bowl whip it with an electric mixer for a few minutes until soft picks. Then add powdered monk fruit and cocoa powder and stir with a spatula to combine. Using the electric mixer here is possible but risky as you could end up over whipping the mousse.

Step 4 – Enjoy!

Finally, spread the mousse on the top and sides of the cake. The easiest way is to use a spoon but if you’re after a fancy look, use a bag and a piping tip.

Tips

• Store leftovers in the fridge for up to 4 days.
• Chilling your mixing bowl will help the cream whip more easily.
• Add one tbsp of granulated coffee to the mousse for an interesting flavor twist.
• Garnish with flaked chocolate, fresh fruit or whipped cream.

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Don’t forget to pin this amazing keto chocolate cake recipe for later!

Here’s a printable version of this almond flour chocolate cake recipe:

Almond Flour Chocolate Cake Recipe

This almond flour chocolate cake recipe is moist, delicious, and low carb!

5 from 1 vote

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 12 slices

Calories 285

Ingredients

  

1x2x3x

Chocolate Cake

• 2 cups almond flour
• 1/4 cup coconut flour
• 3 teaspoons baking powder
• 1/2 cup melted dark chocolate
• 1/2 teaspoon salt
• 5 eggs
• 3/4 cup monk fruit
• 1 teaspoon vanilla extract
• 1/2 tablespoon apple cider vinegar
• 1/2 cup butter softened

Chocolate Mousse

• 1 cup heavy cream
• 1/2 cup powdered monk fruit
• 2 tablespoons cocoa powder

Instructions

 

• Preheat oven to 325 degrees.
• Place the eggs into a big bowl and beat them.
• Add the granulated sweetener, vanilla extract, apple cider vinegar and baking powder. Whisk again to combine.
• Add softened butter and mix to combine. Use an electric mixer for better results.
• Then melt dark chocolate in the microwave for 45-60 seconds and add it to the rest of the ingredients. Mix for a few minutes until a smooth batter.
• Add both flours and stir to combine. Use a spatula now because the batter will become denser.
• Grease and transfer the batter into an 8’’ round cake pan, preferably with a loose base.
• Bake the cake for 35 to 40 minutes or until a toothpick comes out clean.
• Let it cool completely.
• For the chocolate mousse, add the cream to a medium bowl whip it with an electric mixer for a few minutes until soft picks. Then add powdered monk fruit and cocoa powder and stir with a spatula to combine. Using the electric mixer here is possible but risky as you could end up over whipping the mousse.
• Finally, spread the mousse on the top and sides of the cake. The easiest way is to use a spoon but if you’re after a fancy look, use a bag and a piping tip.

Notes

Tips

• Store leftovers in the fridge for up to 4 days.
• Chilling your mixing bowl will help the cream whip more easily.
• Add one tbsp of granulated coffee to the mousse for an interesting flavor twist.
• Garnish with flaked chocolate, fresh fruit or whipped cream.

Nutrition

Serving: 1slice | Calories: 285 | Carbohydrates: 10g | Protein: 7g | Fat: 27g | Fiber: 8g | Net Carbs: 2g

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

Tried this recipe?Mention @KetoFriendlyRecipes or tag #KetoFriendlyRecipes!