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