It’s getting nuts again. I have been looking for a low carb and paleo-friendly chocolate cake. Previously, I shared my recipe for the paleo hazelnut chocolate fudge with you. I wanted to elevate this recipe to another – calorie-dense and yet outstandingly delicious – level. Here comes the nutty chocolate cake. It’s relatively low carb and paleo-friendly.
Nutty Chocolate Cake: Dark Chocolate
In order to get this cake as low carb as possible, you need to pay attention to your dark chocolate. The major part of the carbohydrates in my nutty chocolate cake is located in the chocolate.
The range of carbs from 70% up to 99% of cocoa in your chocolate can make the difference. The former has around 34% of carbohydrates and the later only 8% per 100g. That’s a huge difference in carbohydrates. Of course, it also depends on the brand you use but the idea remains the same.
Besides that, I would recommend you to take great chocolate. This will be more expensive but this treat ought to be something special and nothing you have on your plate every other day.
In my recipe, I blended 3 different types of chocolate. I used what I had at home but all of them had way more than 80% of cocoa content.
Nutty Chocolate Cake: Sugar
The remaining carbohydrates can be found in the sugar used in the recipe. You don’t need to add as much sugar as in the recipe. You can use more, you can use less. If you have been used to LCHF, keto or paleo diets your sweet tooth probably has been down-regulated already. In that case, you should do well with my recipe and sugar content
If you want to keep some sweetness to the nutty chocolate cake but reduce the net carbs, simply switch the home made vanilla sugar with erythritol and add a fresh pod of vanilla bean to the batter.
Nutty Chocolate Cake: Fat
This cake is a calorie-dense recipe. The major 3 ingredients are all good sources of and high in fat
- butter
- almond flour
- dark chocolate
The eggs add another source of fat to the mix. This means you should eat it accordingly. Just because it is low carb it doesn’t mean that it is low in calories. Be aware of that fact in no matter what you eat.
In case you aren’t very fond of almonds or allergic to them: no problem! It works equally well with hazelnuts. You can even mix the nuts (#nutsaboutnuts).
Nutty Chocolate Cake
I had the cake both fresh out of the oven and cooled down over night. I love both versions equally. It really depends on what you are looking for in terms of texture.
- Warm: gooey, rich and intense aroma.
- Cold: fudge-y, rich and smooth
Feel free to add toppings or add-ins or sides. I did add two different sides. One of the being whipped cream (a rekindled culinary love) and a cherry sauce. It was a great combination of flavours and definitely something I needed after a rough month.
Looking for more Low Carb Recipes? Get my Low Carb Cookbook!
Let me know if my nutty chocolate cake strikes a chord with your taste buds. Share this recipe anywhere you like and enjoy it. As always, I’d love to get your feedback. Comment here, or tag me on social media.
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- 200 g butter (if possible grass-fed)
- 200 g almonds (ground)
- 200 g dark chocolate (I mixed 3 different types)
- 4 medium eggs (make it organic if you can)
- 80 g vanilla sugar (home made)
- 100 g erythritol (or another 80 g of vanilla sugar)
- 0,5 tsp salt (Himalayan/pink salt if possible)
- 2 tsp baking powder
- 1 Tsp raw cacao
- 300 g cherries (optional, de-stoned, can be canned too)
- whipped cream (optional)
- Chop the chocolate into small pieces and let it melt together with the butter in a double boiler. This should be done on low heat and I recommend you stir occasionally. Make this really a slow process as this will benefit the flavor profile of the chocolate (too hot might make the chocolate very bitter).
- While the melting happens, pre-heat your oven to 170°C.
- Take your round baking tin (I used one with a diameter of XX cm), butter and sprinkle it with cocoa.
- Now you can mix the sugars with the salt and the eggs. Beat them until they start to get foamy. Mix the almonds, cacao and baking powder.
- Add some of the dry mix to the egss and then some chocolate-butter mix. Alternate this process until you have one amazing cake mix.
- Put it into your baking tin and let this bake for around 35-45 minutes (this depends on your form). Turn of your oven and let the cake sit there another 10-15 minutes.
- Optional: Place the cherries in a small pot. Add some liquid and bring them to a boil. Now let them simmer for 10-15 minutes or until you have a sauce-like cherry stew. Take your favorite cream (if you are paleo then simply skip it), whip it with some vanilla sugar.
- Let it cool and enjoy with some cherries and whipped cream. The cake also tastes great if you let it cool overnight in the fridge. The texture becomes way more fudge-y.