Looking for low carb cake recipes?
You won't miss anything with this chocolaty treat
Created: 01/26/2022, 15:50
By: Maria Dirschauer
Fancy cake but diet doesn't allow it?
With the right low-carb recipe, cake enjoyment is no problem.
How about chocolate?
Whether at the beginning of the year as a good resolution or because you want to lose a few kilos: the
low-carb diet
has many fans, as it is relatively easy to live with fewer carbohydrates and - if you do without sugar and wheat flour - healthier.
The question then arises, especially for those with a sweet tooth: What about sweets?
Don't worry,
cakes
*,
biscuits and the like
are also allowed with low carb.
You just have to know how to cleverly swap out a few ingredients.
Instead of the "bad", refined sugar, for example, xylitol or erythritol is used.
White flour is replaced with almond or other nut flour.
And the best news: chocolate is still allowed!
However, you should
use dark chocolate
use with at least 70 percent cocoa content.
Compared to other types of chocolate, it contains hardly any sugar.
So nothing stands in the way of enjoying this
low-carb chocolate cake
!
Also delicious:
lose weight with low-carb bread without flour: This bread keeps you full for a long time and is quick.
Chocolate cake is also low carb.
© Martina Raedlein/Imago
Low Carb Cake: Ingredients for low carb chocolate cake
Portions: for 1 Bundt cake pan or other round shapes
Baking time: 50 minutes Level of
difficulty: easy
180 g butter (room temperature) + a little more for the mold
200g ground almonds + a little more for the mould
200 g dark chocolate
200 g erythritol
6 eggs
1 pinch of salt
200 g ground hazelnuts
2 teaspoons of baking soda
1/2 tsp cinnamon
4 tablespoons of milk
100 g chocolate chips (dark)
1 pack of dark chocolate frosting
Bake too:
this semolina porridge will help you lose weight.
How to bake the chocolatey low-carb cake
Grease the baking pan with butter and sprinkle with the ground almonds.
This way the dough won't stick when you take it out later.
Break the chocolate into pieces and melt them together with 50g butter in a small saucepan on the stove.
In a bowl, using a hand mixer, cream the erythritol with the remaining butter.
Separate three eggs and beat three egg whites with a pinch of salt until stiff.
Stir the egg yolks and the other three eggs into the foamy butter and beat until creamy.
Preheat the oven to 160°C fan oven.
Stir hazelnuts, almonds, baking powder and cinnamon into the butter mixture.
Then stir in the melted chocolate, milk and chocolate chips and carefully fold in the beaten egg whites.
Pour the cake batter into the prepared pan and bake the bottom third of the chocolate cake in the oven for 25-30 minutes.
Then change the setting from convection to top/bottom heat and bake for another 25 minutes.
Do the chopstick test towards the end of the baking time.
Remove the cake tin from the oven, let the cake cool in the tin for about 10 minutes, then remove and let cool on a wire rack.
When the cake has cooled, heat the chocolate icing and spread it over the cake.
Then let it dry and you can serve.
Have fun feasting.
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