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Low Carb Chocolate Cake With Almond Flour and Raspberries

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Do you want to know how to make low carb chocolate cake with almond flour? Better yet, do you want to know how to make the best sugar free chocolate dessert recipe, whether you’re on the keto diet or not?

Of course you do! Brace yourselves for the best chocolate cake with almond flour recipe in all the land!

Low Carb Chocolate Cake With Almond Flour Ingredients:

Why not go for the best?

Some people believe that being on board the keto diet means the food we eat is bland and somehow less in flavor.

This thinking is absolutely not true! It’s a misconception that has somehow been attached to the keto diet, and has no basis in reality.

In this day and age of countless healthier substitutes and alternatives, it’s not necessary to eat bland food to maintain a healthy lifestyle!

You can eat good, hearty food and still be healthy! This is what keto is all about! There’s no need to compromise in the keto diet!

That being said, some of the recipes I have in my repertoire are just the better tasting version of any keto recipe, while some are simply the best, no holds barred.

This chocolate cake recipe with raspberries is one of the latter. Keto or no keto, it’s hands down, the best dang chocolate cake I have ever tasted.

And yes, I’m qualified to make that kind of judgement, as I’m a self-proclaimed chocolate cake connoisseur.

I simply love chocolate cake and all things chocolate! And I’m sure I’m just one of billions of people who think the same.

What’s not to love? I spent countless hours trying to perfect this recipe and I finally have achieved the true flavor and texture of chocolate cake!

Thank God for almond flour!

When I discovered my passion for keto, the first thing that came to mind was how to make my all time favorite chocolate cake keto too!

It wasn’t difficult! Once I discovered my favorite alternatives, it didn’t take me long before I was able to come up with this sugar free chocolate dessert recipe.

Low Carb Chocolate Cake With Almond Flour 

Chocolate is one of the best words in the dictionary. It’s also one of the best flavors in the world.

I’ve thought about it before and I can absolutely say that I simply can’t imagine being a person who’s allergic to chocolate.

Think about it. Can you imagine looking at all that rich, melty, gooey goodness and not being able to taste or enjoy it?

I can’t. That’s a nightmare. And I’m sure you can’t either!

Luckily, this low carb chocolate cake with almond flour recipe doesn’t skimp on the chocolate! We exploit it and make it sexy by adding some raspberries!

That rich aroma and taste doesn’t go away, it stays and evolves into something more addictive and infinitely more daring.

Plus, with the monkfruit alternative sweetener, we don’t skimp on the sweetness either!

A chocolate cake with almond flour recipe shouldn’t lack the sweetness nor the decadence that we’re used to with regular cakes.

There’s an abundance of sugar substitutes out there that make all of this a possibility. Although, I have to say, monkfruit is my favorite. I only use the best!

It’s the full chocolate cake and raspberry combination experience, in a healthy and wholesome way!

I’m not sure how to make chocolate cake overindulgence sound healthy but yes, that’s exactly what I’m going for!

Drowning In Decadence

No. It’s not enough to have the cake and eat it too! We also need to have the perfect topping!

That way, if it’s possible to be comatose on chocolate overload, we would all be on our way to the hospital, on life support!

Do we die? NOPE, we go straight to heaven!

For my keto chocolate cake, the white chocolate drizzle is as healthy as the cake! I use Choc Zero’s sugar free white chocolate chips to create the perfect drizzle.

They melted perfectly to give this cake the topping it deserved.

And if you aren’t a fan of white chocolate you can even use dark chocolate or milk chocolate. It’ll taste just as delicious and decadent.

Life By Chocolate

I don’t want my chocolate cake to be associated with death (just food coma!) so I thought, why not try and make things out to be a little more life affirming?

Because that’s totally what it is! It’s everything good in the world, in cake packages. It’s irresistible and although it might not amount to the level of a completely life altering miracle, it’s definitely effective in saving lives.

I’m sure we’ve had some tough times this year.

This keto almond flour chocolate cake recipe was created to balance out all the bad with a whole lot of good. I mean, what more can you ask for?

HEALTHY, TASTY, AND SUPER EASY!

After a long 2020, this sugar free chocolate dessert recipe is just the thing to get our minds off things for a bit and celebrate Valentines’ day the way it’s supposed to be celebrated; with lots of chocolate!

Happy Valentine’s Day Everyone!

Share Your Results! 

I hope you enjoy making this low carb chocolate cake with almond flour recipe as much as I did. If you make this recipe, please let me know how it turned out! 

I absolutely love to see your creations! If you happen to make one of the recipes, would really love to see it 😍 ! Just use the hashtag #sweetketolife, tag me on @sweetketolife, or just let me know by comment!

Sweet recipes you might like: 

Low Carb Chocolate Cake With Almond Flour and Raspberries

Yaidy Santiago
This keto chocolate cake with almond flour recipe doesn’t skimp on the chocolate! We exploit it and make it sexy by adding some raspberries! That rich aroma and taste doesn’t go away, it stays and evolves into something more addictive and infinitely more daring.
Prep Time 15 mins
Cook Time 35 mins
Resting Time 2 hrs
Course Dessert
Cuisine gluten free, keto, low carb, refined sugar free
Servings 10 servings

Ingredients
  

  • 2 cups almond flour
  • 1 cup granular monkfruit
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 cup unsalted butter melted
  • 1 tsp vanilla extract
  • 1 cup unsweetened almond milk
  • 2/3 cup frozen or fresh raspberries
  • 1/2 cup Choc Zero white chocolate chips melted

Instructions
 

  • Preheat the oven to 350F.
  • Prepare your baking pan (or pans) with a generous amount of butter or parchment paper to prevent sticking. **See Notes
  • In a large bowl, crack open 2 eggs into the bowl and whisk until scrambled. Then whisk in 1 cup of unsweetened almond milk, 1 tsp of vanilla extract, and ½ cup of unsalted melted butter.
  • Add 2 cups of almond flour, 1 cup of monkfruit, ½ cup of cocoa powder, and 1 tsp baking powder. Whisk until fully combined.
  • Sprinkle your fresh or frozen raspberries on top of the cake evenly. You can even push some inside the batter.
  • Place the pans into the oven and bake for 30-35 minutes (depending on the size of your pan) until the center is set and a toothpick comes out clean.
  • Let cool completely before removing it from the pan or it will fall apart. ***See notes
  • In a small bowl, melt 1/2 cup of ChocZero' white chocolate chips by placing it in the microwave for 40 seconds. Drizzle the chocolate on top of the cooled cake.

Notes

**I used a 5-inch heart-haped pan and 5 small pans with this batter but you can use a full sheet pan. Any size from 8x8 to 9x12 would work.
***If you’re removing the cake from the pan to decorate. Letting it cool at room temperature for a few hours then keeping it in the fridge overnight will give you the best results. 
Keyword chocolate cake, raspberry, white chocolate

Yaidy Santiago

Former collegiate volleyball player that loves to cook and try new healthy recipes. My boyfriend and I follow a strict keto diet and I challenge myself to make delicious low-carb foods that we both enjoy every day!

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