This incredible low carb chocolate cake proves that healthy desserts can be both quick and delicious. With no wheat flour, no gluten, no milk, and no sugar, this moist and fluffy cake satisfies your chocolate cravings while keeping your carb count low. Ready in just 3 minutes in the microwave, it’s perfect for unexpected guests or when you need a guilt-free treat fast.
Ingredients
- 2 large eggs
- 2 tablespoons (30g / 1 oz) xylitol sweetener or oven-safe sweetener of choice
- 2 tablespoons (30ml / 1 fl oz) coconut oil, melted
- 2 tablespoons (15g / 0.5 oz) unsweetened cocoa powder
- 4 tablespoons (40g / 1.4 oz) almond flour
- 1 tablespoon (12g / 0.4 oz) baking powder
- 5 squares 70% dark chocolate, chopped
Instructions
Step 1: Prepare the Base
Crack the eggs into a mixing bowl and pierce the yolks with a fork. Mix thoroughly until whites and yolks are completely combined and uniform.
Step 2: Add Sweetener
Add the xylitol sweetener to the beaten eggs and mix well until dissolved. This helps create a smoother batter.
Step 3: Incorporate Cocoa
Gradually add the unsweetened cocoa powder to the mixture. Mix slowly and patiently as cocoa can be stubborn to dissolve. Don’t worry about small lumps at this stage.
Step 4: Add Leavening
Sprinkle the baking powder over the mixture and stir until well incorporated. This ensures even rising throughout the cake.
Step 5: Add Fat
Pour in the melted coconut oil and mix until completely combined. The oil adds moisture and helps create the cake’s tender texture.
Step 6: Fold in Flour
Gradually add the almond flour, folding it gently into the batter until no dry spots remain. The mixture should be smooth and well combined.
Step 7: Prepare Pan
Grease a microwave-safe baking dish or small cake pan with coconut oil to prevent sticking.
Step 8: Assemble the Cake
Pour the batter into the prepared pan and spread evenly. Press the chocolate squares gently into the batter, distributing them throughout.
Step 9: Microwave Method
Cook in the microwave for 2 minutes and 30 seconds on high power. The cake should spring back when lightly touched.
Step 10: Oven Alternative
If using a conventional oven, preheat to 180°C (356°F) and bake for approximately 10 minutes. Test doneness with a toothpick.
Step 11: Cool and Serve
Let the cake rest for 2-3 minutes before removing from the pan. Cut into portions and serve warm.
Time and Serving Information
Prep Time: 5 minutes
Cook Time: 3 minutes (microwave) or 10 minutes (oven)
Total Time: 8 minutes
Serves: 4-6 people
Nutrition (Per Serving)
Calories: 145 | Protein: 6g | Carbohydrates: 4g | Fat: 12g | Fiber: 3g | Net Carbs: 1g
Why This Low Carb Cake is Perfect for Healthy Living
This cake is an excellent choice for those following ketogenic, low carb, or gluten-free diets. Almond flour provides healthy fats, protein, and vitamin E while keeping carbohydrates minimal. The eggs contribute high-quality protein and essential amino acids. Coconut oil offers medium-chain triglycerides that support metabolism and energy. Dark chocolate provides antioxidants and may help improve heart health. The absence of refined sugar and gluten makes this cake easier to digest and helps maintain stable blood sugar levels, making it suitable for weight management and diabetic-friendly meal plans.