Low-Carb Chocolate Latte Dream Cake

This Low-Carb Chocolate Latte Dream Cake boasts rich almond flour chocolate cake, a creamy latte filling. Even though it tastes amazing, it can be part of a low-carb,keto, diabetic, gluten-free, grain-free, or Banting diet.

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Low-Carb Chocolate Latte Dream Cake – Recipe

The way of preparations – easy

Prep time

  • Prep Time 30 minutes
  • Cook Time 25 minutes
  • Total Time 3 hours 40 minutes

Yields – 16 Servings

Ingredients 

Cake: 

  • 1 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • Pinch of salt
  • 1/4 teaspoon baking soda
  • 1/4 cup granulated stevia/erythritol blend (Pyure)
  • 1/8 cup butter melted
  • 1 large whole egg + 1 egg white
  • 1 teaspoons vanilla extract
  • 1/4 cup unsweetened original almond milk (or other milk of choice)

Latte filling: 

  • 8 ounces cream cheese
  • 2 tablespoons granulated Stevia/erythritol blend (Pyure) 
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon instant coffee crystals
  • 1/2 cup heavy whipping cream
  • 1 teaspoon granulated stevia/erythritol blend

Instructions on how to make Low-Carb Chocolate Latte Dream Cake

Cake: 

  • Preheat oven to 350º F.
  • Line an 9 inch springform pans with parchment paper.
  •  

    In a medium bowl, combine the almond flour, cocoa powder, salt, baking soda, and sweetener.

  • Whisk these ingredients together until well combined and free of lumps.
  • Whisk in butter.
  • In a small mixing bowl, whisk together the egg, egg whites, vanilla extract, and almond milk.
  • Stir the liquid mixture into the dry ingredients and mix well.
  • Spread batter into the prepared pan.
  • Bake for 16-19 minutes or until the top springs back when lightly touched, or when a toothpick inserted in the center comes out clean.
  • Allow cake to cool to room temperature, then refrigerate for an hour or two before continuing to the next step.

Latte filling: 

  • In a medium mixing bowl, blend the cream cheese, two tablespoons of the sweetener, vanilla extract, and the coffee granules using a hand mixer until fluffy.
  • In a separate mixing bowl, beat the heavy whipping cream and the remaining 1 teaspoon of sweetener until stiff peaks form.
  • Fold 1/3rd of the whipped cream into the cream cheese mixture to lighten it.
  • Fold in the remaining 2/3rds of the whipped cream.
  • Spread the filling on top of one of the chocolate cakes.
  • Refrigerate, covered, 3 hours to overnight.
  • Cut, serve and enjoy.

Nutritional Informations (amount per serving) 

Serving size: 1/16th of the cake

  • Calories – 10 8
  • Total Fat – 10 g
  • Total Carbs – 3 g (Fiber 1 g )
  • Net Carbs – 2 g
  • Protein – 2 g

 

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