Low Carb Chocolate Loaf Cake

ByHannah Peterson

Low Carb Chocolate Loaf Cake Rich, Fudgy & Perfectly Keto & Diabetic-Friendly

This Low Carb Chocolate Loaf Cake is everything you want in a chocolate dessert — ultra-moist, deeply chocolatey, with a tender crumb and a glossy chocolate ganache topping. It tastes like a bakery-style loaf but is completely sugar-free and low carb, making it ideal for keto, diabetic, or low-carb lifestyles.

Why You’ll Love This Recipe

  • Dense, fudgy texture that stays moist for days
  • Rich chocolate flavor in every bite
  • Only 4–5g net carbs per slice
  • Easy one-bowl method with simple ingredients
  • Freezer-friendly and perfect for meal prep or gifting

Ingredients (makes 1 loaf – 12–16 slices)

Cake:

  • 2 cups (200g) blanched almond flour
  • ⅓ cup (40g) coconut flour
  • ⅓ cup unsweetened cocoa powder (Dutch-processed for deeper flavor)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 4 large eggs
  • ½ cup (113g) melted butter or coconut oil
  • ½ cup powdered erythritol or allulose
  • ½ cup unsweetened almond milk (or heavy cream)
  • 2 tsp vanilla extract
  • 1 tsp instant coffee or espresso powder (optional, enhances chocolate flavor)

Chocolate Ganache Topping:

  • 4 oz sugar-free chocolate chips (Lily’s or ChocZero recommended)
  • ⅓ cup heavy cream
  • 1 tbsp butter

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
  2. In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs, melted butter, sweetener, almond milk, vanilla, and instant coffee until smooth.
  4. Pour wet ingredients into dry and stir until just combined (batter will be thick).
  5. Spread batter evenly into the prepared pan and smooth the top.
  6. Bake for 45–55 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  8. Make the ganache: Heat heavy cream until just simmering. Pour over sugar-free chocolate chips and butter. Let sit 2 minutes, then stir until smooth and glossy.
  9. Pour ganache over the cooled loaf and spread evenly. Let set at room temperature or in the fridge for 30 minutes before slicing.

Storage Tips

Store in an airtight container in the refrigerator for up to 7 days. This loaf also freezes beautifully — wrap slices individually and freeze for up to 3 months. Thaw overnight in the fridge or enjoy straight from frozen.

Nutritional Information (per slice, based on 14 slices)

  • Calories: ~210
  • Fat: 18g
  • Total Carbs: ~7g
  • Fiber: ~3g
  • Net Carbs: ~4g
  • Protein: 6g

Macros are approximate and may vary slightly based on brands. Always verify with your nutrition tracker.

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