Low-Carb Chocolate Cake With Berries
Servings: 8 slices
Print RecipeThis 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. Did I mention that it’s healthy?
Equipment
- Bowl
- Heat Resistant Tray
Ingredients
- 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
Instructions
- 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.
Notes
This recipe includes butter, as a way to add more healthy fats into the cake, which also makes the cake soft. The butter also helps keeping the cake from sticking to the ceramic dish when baking. If you don’t want to use butter (or do have it) you can easily replace it with coconut oil (same quantity) and you should be fine.
One thing that I always do with this kind of cake is to taste the batter before starting to bake. This is a great way to make sure that the cake will end-up awesome (and sweet enough) every single time.