This low-carb chocolate cake has the perfect soft texture and a light cacao taste with a strong flavor of berries. It’s loaded with healthy nutrients, low in sugar, zero gluten and works great as a meal replacement.
First, let’s talk about the cake:
Easy to make
Loaded with berries
Not too sweet
This particular cake can be a good option if you’re looking to try out a gluten-free low-carb cake. Here are a few more reasons to make this cake at home, instead of buying something at the store:
- this cake is made with almond flour instead of the traditional white flour.
- we use real butter instead of margarine or trans-fats.
- comes with lots of berries and carrots.
- plus is sweetened with coconut sugar instead of refined white sugar.
- it’s low in carbs and high in healthy fats.
- has that chocolate taste that we all love … and more.
This recipe makes for 8 portions, like the one pictured here. Be warned, you only need a slice of this cake as it is very rich and satisfying. Enjoy!
I hope you’ll give this cake a try and let me know how it turned out. Want to share a photo on Instagram? Tag it #refreshmyhealth so I can follow up with you.
Some other paleo and gluten-free breakfast recipes:
Have you made low-carb cake before? Would you try this recipe? Share your experience!
Low-Carb Chocolate Cake With Berries
- 180-200 g almond flour
- 8 medium eggs
- 2 tbsp raw cacao powder
- 1 tsp vanilla powder
- 40 g butter (melted)
- 1 big cup berries mix (blueberries + cranberries)
- 1/2 lime (juice only)
- 4 carrots (grated)
- 2 tsp baking soda
- 4 tsp coconut sugar
- In a medium size bowl, add together all the dry ingredients: almond flour, raw cacao, baking soda, coconut sugar and vanilla powder. Mix for a few seconds to combine.
- Add in eggs and, using a silicone spatula, mix them slowly to form a batter.
- Continue by adding grated carrots, incorporating them into the batter. At this point, your batter should be a little dry; know that’s normal since we still haven’t added the butter yet.
- Now it’s time to add melted butter and incorporate it into the batter.
- Final step is to add berries and lime juice. Gently mix everything together, making sure not to mix too much or you risk breaking down the berries. We want to keep the berries intact, like in my pictures.
- Transfer entire batter into an oven resistant dish and bake at 180-200 Celsius for 30-45 minutes. Check regularly to make sure that you don’t over bake, in which case your cake will end-up a bit dry.
- Remove from the oven when ready and set aside for 10 minutes to cool down. Cut into desired portions and transfer on a wide plate.
- DONE! You can serve it fresh or store it in the fridge for up to 3 days.