Low-Carb Chocolate Almond Cake with Whipped Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist low-carb chocolate cake made from almond flour and cocoa powder, topped with sugar-free whipped cream for a guilt-free treat. This French-inspired keto recipe (gluten-free), ready in about 50 minutes, layers almond flour, unsweetened cocoa powder, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 8 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and grease an 8-inch round cake pan.
  2. Step 2: In a bowl, sift together 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, and 1 tsp baking powder.
  3. Step 3: In a separate large bowl, beat 4 large eggs with 2/3 cup erythritol on high speed for 4 minutes until light and fluffy.
  4. Step 4: Add 1/4 cup unsweetened almond milk and 1 tsp vanilla extract to the eggs and mix gently.
  5. Step 5: Fold the dry ingredients into the wet mixture until fully combined.
  6. Step 6: Pour batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool completely.
  7. Step 7: Whip 1 cup heavy whipping cream with 2 tbsp erythritol until stiff peaks form.
  8. Step 8: Beat 3 oz softened cream cheese until smooth, then gently fold into the whipped cream.
  9. Step 9: Spread the cream mixture over the cooled cake and sprinkle 2 tbsp sugar-free dark chocolate shavings on top.
  10. Step 10: Chill for 1 hour before serving to allow flavors to meld.

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