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Description
A delicious low-carb mocha layer cake with a rich sugar-free ganache. Perfect for those watching their sugar intake without sacrificing flavor.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1/2 cup erythritol
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1/4 cup heavy cream
- 1/2 cup sugar-free dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans.
- In a bowl, mix almond flour, cocoa powder, baking powder, and salt.
- In another bowl, beat butter and erythritol until fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding the dry ingredients and coffee to the butter mixture, mixing until smooth.
- Divide the batter evenly between the pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool completely. Meanwhile, heat cream and pour over chocolate chips. Stir until smooth for the ganache.
- Spread ganache between the cake layers and on top. Serve chilled.
Notes
- Store the cake in the refrigerator for up to 5 days.
- Use a sugar substitute that measures like sugar for best results.
- For a stronger coffee flavor, add 1 tsp instant coffee to the batter.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 1g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 85mg