Rich And Moist Almond Flour Chocolate Cake: Keto Friendly and Gluten Free
A rich almond flour chocolate cake with deep chocolate flavor and a tender crumb. Gluten-free, sugar-free, and keto friendly when made with dark chocolate. Perfect for birthdays and special occasions.
Equipment
8-inch (20 cm) round stainless steel cake panwith release clasp If you have two tins of the same size, this will cut the cook/bake time in half
Parchment paper
2 Large mixing bowls around 6 quart is ideal for whipping egg whites and frosting (or you can clean and reuse the same bowl later for frosting)
Medium mixing bowl around 4 quarts for whipping yolks with allulose
Spatula flat one for cakes, to spread the frosting and fold in the ingredients
Measuring cups and spoons
Wire rack Oven wire rack will do
Serrated knife (for leveling)
Offset spatula (optional, for frosting) or you can use your regular flat spatula
Ingredients
FOR THE CAKE (Two 8-Inch Layers)
- 4 cups almond flour 400g / 14 oz
- 1 cup unsweetened cocoa powder 100g / 3.5 oz
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 8 large eggs separated
- 2 cups of non-gmo powdered allulose 320g / 11 oz
- 1 cup mascarpone 240g / 8.5 oz
- 1 cup unsalted butter melted and cooled (226g / 8 oz)
- 1½ cups melted dark chocolate about 10.5 oz / 300g (or half of that if you are also adding milk chocolate)
- 3/4 cups milk chocolate, if you prefer half and half sweetness, reduce amount of dark chocolate if adding milk chocolate
- ⅔ cup almond milk 160 ml
- 2 teaspoons vanilla extract
FOR THE CHOCOLATE MASCARPONE FROSTING
- ⅔ cup unsalted butter softened (150g / 5.3 oz)
- 1¼ cups mascarpone 300g / 10.5 oz
- 1 cup powdered allulose 160g / 5.6 oz
- 5 oz melted dark chocolate 150g
- 1 teaspoon vanilla extract
- Pinch sea salt
Instructions
- Preheat oven to 350°F (170°C, non fan-forced). Line and lightly grease two 8-inch cake pans with parchment paper.
- Separate eggs, placing yolks in a large bowl and whites in another large clean, dry bowl. (For the foolproof 3-bowl egg method, scroll up to see detailed photos.)
- Beat egg yolks with allulose for 2–3 minutes until slightly pale and thickened.
- Add mascarpone and cooled melted butter. Mix gently until smooth. Do not overbeat.
- Fold in melted chocolate (cooled to room temperature), then add almond milk and vanilla extract. Mix until combined.
- In a separate bowl, whisk almond flour, cocoa powder, baking powder, baking soda, and salt. Break up cocoa clumps before adding.
- Add dry ingredients to wet mixture in 2–3 batches, mixing gently after each addition. Do not overmix. (See detailed mixing guidance above for best cake structure.)
- Beat egg whites to soft peaks right before folding them in. If liquid collects at the bottom, re-whip briefly.
- Fold egg whites into batter in 2–3 additions using a spatula, preserving as much air as possible. Do not use electric beater, it's too aggressive.
- Divide batter evenly between pans, filling each about 4–4.5 cm deep and leaving space at the top for rising.
- Bake 60–70 minutes. Check at 45 minutes using a long skewer. If center is wet, bake another 15 minutes and check again. Cake is ready when moist crumbs appear but no wet batter.
- Cool in pan 20 minutes, then release and transfer to a wire rack to cool completely before frosting.
- For frosting, beat softened butter until smooth. Add mascarpone and mix gently until combined.
- Add powdered sweetener, vanilla, and salt. Slowly stream in cooled melted chocolate while mixing on low speed. Chill 15–20 minutes if frosting feels too soft.
- Level cooled cake layers with a serrated knife.
- Spread frosting on the first layer, put in the fridge for about 10-15 minutes to set and firm up.
- Take out, place the second layer on top of the frosted first layer.
- Spread the remaining frosting all over the top and sides of the cake evenly using offset spatula or large flat spatula.
- Drizzle cooled, melted chocolate for decoration.
- Top with berries if you like.
Notes
NOTES
• Cake may rise, crack slightly, and settle. This is normal for almond flour cakes.
• For a deeper chocolate flavor, use 85% dark chocolate. For a more family-friendly version, use half dark and half sugar-free milk chocolate.
• Store in an airtight container in the refrigerator for up to 5 days.
• Wrap slices individually and freeze for up to 2 months. I use these eco-friendly plastic-free reusable beeswax wrapping papers; they are so convenient.
• For a deeper chocolate flavor, use 85% dark chocolate. For a more family-friendly version, use half dark and half sugar-free milk chocolate.
• Store in an airtight container in the refrigerator for up to 5 days.
• Wrap slices individually and freeze for up to 2 months. I use these eco-friendly plastic-free reusable beeswax wrapping papers; they are so convenient.
Nutrition
Calories: 520kcalCarbohydrates: 8gProtein: 12gFat: 45gFiber: 4gSugar: 2g
Tried this recipe?Let me know how it was in the comments below.