Almond Flour Chocolate Cake
A one-layer almond flour chocolate cake sweetened with allulose, made with Greek yogurt and coffee and topped with a light cocoa Neufchâtel frosting. About 19 g of carbohydrate per slice.
One serving
One serving is 1 slice, 1/12 of an 8-inch cake. Prep 20 min · Cook 42 min · Rest or chill 1 h 20 min.
Steps
Heat the oven to 325°F (165°C). Grease an 8-inch round cake pan, line the bottom with parchment, grease the parchment and let the oven preheat for 15 minutes. Allulose browns faster than sugar, so the oven is lower than for a classic cake.
Whisk the almond flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
In a large bowl, whisk the eggs, allulose, Greek yogurt, olive oil and vanilla extract, stir in the dry mix, then stir in the hot coffee or water until smooth.
Pour into the pan, smooth the top and bake until the center springs back when pressed and a toothpick in the center comes out with a few moist crumbs but no wet batter, about 42 minutes; check at 35 minutes. A thermometer in the center should read about 205°F (96°C). If the top darkens before the center is set, lay a sheet of foil loosely over the pan.
Let the cake cool completely in the pan on a wire rack, about 1 hour 20 minutes; it is fragile while warm. Run a thin knife around the edge, turn it out, peel off the parchment and set it right side up on a plate.
For the frosting, beat the Neufchâtel cheese, powdered allulose and cocoa powder for the frosting until smooth and spread it over the top of the cooled cake. Cut it in half, then into quarters, then each quarter into 3 wedges to make 12 slices.
AI-generated illustrative image.
On the plate
A dessert, not part of the plate. One slice adds about 19 g of carbohydrate, 13 g of it from allulose, and 8 g of protein.
Nutrition
| Nutrient | Per serving (1/12 of recipe) |
|---|---|
| Calories (kcal) | 178 |
| Total carbohydrate | 19 g |
| Dietary fiber | 3 g |
| Total sugars | 1 g |
| Protein | 8 g |
| Total fat | 15 g |
| Saturated fat | 3 g |
| Sodium | 170 mg |
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| almond flour Almond flour (blanched almonds) | 190 g | 35.9 g | “Nuts, almonds, blanched”, USDA SR Legacy, FDC ID 170568 |
| cocoa powder Cocoa powder, unsweetened | 42 g | 24.3 g | “Cocoa, dry powder, unsweetened”, USDA SR Legacy, FDC ID 169593 |
| baking powder Baking powder, double-acting | 6 g | 1.7 g | “Leavening agents, baking powder, double-acting, sodium aluminum sulfate”, USDA SR Legacy, FDC ID 172803 |
| baking soda Baking soda | 2 g | 0.0 g | “Leavening agents, baking soda”, USDA SR Legacy, FDC ID 175040 |
| salt Salt | 1 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| eggs Egg, whole, raw | 150 g | 1.1 g | “Egg, whole, raw, fresh”, USDA SR Legacy, FDC ID 171287 |
| allulose Allulose, granulated | 120 g | 120.0 g | “ALLULOSE SUGAR”, USDA Branded, FDC ID 2652700 |
| Greek yogurt Greek yogurt, plain, nonfat | 120 g | 4.3 g | “Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)”, USDA SR Legacy, FDC ID 170894 |
| olive oil Olive oil | 42 g | 0.0 g | “Oil, olive, salad or cooking”, USDA SR Legacy, FDC ID 171413 |
| hot coffee or water Water | 120 g | 0.0 g | “Beverages, water, tap, drinking”, USDA SR Legacy, FDC ID 173647 |
| vanilla extract Vanilla extract | 5 g | <1 g | “Vanilla extract”, USDA SR Legacy, FDC ID 173471 |
| Neufchâtel cheese Neufchâtel cheese | 85 g | 3.1 g | “Cheese, neufchatel”, USDA SR Legacy, FDC ID 171246 |
| powdered allulose Allulose, granulated | 36 g | 36.0 g | “ALLULOSE SUGAR”, USDA Branded, FDC ID 2652700 |
| cocoa powder for the frosting Cocoa powder, unsweetened | 10 g | 5.8 g | “Cocoa, dry powder, unsweetened”, USDA SR Legacy, FDC ID 169593 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: baking powder (); baking soda (); salt (); vanilla extract (); cocoa powder for the frosting ().
Calculation engine v1.3.0.
Swaps and variations
- No frosting
- Dust the top with 1 tsp cocoa instead; each slice then has less carbohydrate and less saturated fat.
Storage
Refrigerate within 2 hours of frosting, covered, up to 4 days. Let slices sit 15 minutes before serving.
How we checked this recipe
We haven't cooked this recipe in our kitchen yet. Before publishing it, we compared it with tested recipes of the same kind and checked how its ingredients behave and its safe temperatures.
- The numbers assume 12 equal slices of an 8-inch cake.
- All the batter goes into one 8-inch pan, so it bakes longer than a thin layer. Go by the spring-back and the toothpick, not the clock.
- It is less sweet than a classic chocolate cake; the frosting adds sweetness.
- Keep it in the fridge because of the cream cheese frosting.
Tested recipes we compared
- Keto Chocolate Cake · The Big Man's World. Almond flour, cocoa and allulose cake, rated by more than 550 readers; cooled in the pan
- Keto Chocolate Cake · Wholesome Yum. Almond flour, cocoa and an allulose blend, 25 to 35 minutes, done when the center springs back
How the ingredients behave
- Baking Tips for Splenda Allulose Sweeteners · Splenda. Allulose browns faster: bake 25°F lower and tent cakes with foil; yogurt for a lighter cake
- Chocolate Cake 101 · America's Test Kitchen. A greased, parchment-lined pan; a few moist crumbs on the toothpick means done
- When Are Baked Goods Done? · K-State Research and Extension. Layer cakes are done at 205 to 210°F
Food safety
- Leftovers and Food Safety · USDA FSIS. Refrigerating within 2 hours and storage of 3 to 4 days
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/almond-flour-chocolate-cake. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about almond flour chocolate cake.
Is this a diabetic-friendly chocolate cake?
We don’t label foods as good or bad for diabetes. A slice has about 19 g of carbohydrate, 13 g of it from allulose, with 3 g of fiber and 8 g of protein, so you can see how it fits your own plan.
Is this cake sugar-free?
No. The cocoa, yogurt and cheese bring about 1 g of sugars per slice, and allulose is itself a type of sugar that US labels count in total carbohydrate but not in sugars.
Why add coffee to chocolate cake?
It deepens the chocolate flavor without tasting like coffee. Hot water works too.
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