Low Carb Chocolate Loaf Cake
Low carb • Sugar-free chocolate loaf cake — 35 minutes, ten slices
This is a low-carb chocolate loaf cake, not a boxed mix loaf. Almond flour, cocoa, allulose, and eggs bake into a dark crumb with a glossy chocolate glaze, like the photo. Thirty-five minutes. No sugar, no wheat flour.
Ten slices. Cool before you glaze or the topping slides off.
Bake: 25
Slices: 10
Why you’ll love this loaf
- 6g protein per slice — eggs and almond flour
- 4g net carbs — allulose, not sugar
- About 35 minutes, one loaf pan
- Dark crumb, glossy glaze, clean slice, like the photo
- No boxed mix, no sugar
- It stays moist if you do not overbake
Health notes
- Protein: Eggs and almond flour carry the slice.
- Lower carb than bakery chocolate loaf: No wheat flour. Close to keto at 4g net.
- Ten slices: Macros are per slice, not the loaf.
- Wheat flour or sugar glaze will jump the carbs. Keep both sugar-free.
Key element — bake until just set, glaze when cool
A dry loaf sat too long. Bake until a toothpick has moist crumbs, cool, then pour a thin glossy glaze so the loaf looks like the photo.
Diabetic-Friendly
Low Carb Chocolate Loaf Cake
- Prep10 min
- Total10 min
- Calories210 kcal
Ingredients
Instructions
- Heat. Heat oven to 350 F (175 C). Line a loaf pan with parchment.
- Dry. Whisk almond flour, cocoa, allulose, baking powder, and salt.
- Wet. Whisk eggs, melted butter, almond milk, and vanilla. Stir into the dry mix until smooth.
- Bake. Pour into the pan. Bake 22 to 26 minutes until a toothpick has moist crumbs.
- Glaze. Cool 20 minutes. Melt chocolate, cream, and butter. Pour over the loaf, like the photo. Slice into 10. One slice is one serving.
Notes & Tips
- Line the pan so the loaf lifts clean.
- Pull it when the center is just set. Extra minutes dry the crumb.
- Cool before glazing or the topping runs off.
- Allulose keeps the crumb moist. Straight erythritol can dry it.
- A warm knife makes cleaner slices through the glaze.
Variations & serving ideas
- Monk fruit blend: Use a 1:1 allulose mix.
- Coconut flour: Do not swap 1:1. It dries the crumb.
- Wheat flour or sugar: Skip them. That is how carbs jump.
- Espresso: Add 1 tsp instant espresso with the cocoa.
- Orange: Add 1 tsp orange zest to the batter.
- Walnut: Fold in 1/3 cup chopped walnuts.
- No glaze: Dust with cocoa. The loaf is still moist.
Storage
- Room temp: Up to 2 days (Covered)
- Refrigerator: Up to 5 days (Bring to room temp)
- Freezer: Up to 1 month (Wrap slices. Thaw 20 minutes)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 210 kcal |
| Total fat | 18 g |
| Sodium | 120 mg |
| Total carbohydrate | 7 g |
| Fibre | 3 g |
| Protein | 6 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this loaf keto-friendly?
Yes. About 4g net per slice with almond flour and allulose.
Why is it dry?
It baked too long. Pull it when a toothpick has moist crumbs.
Can I use wheat flour?
Wheat flour adds carbs. Stay with almond flour so each slice stays at about 4g net.
Why did the glaze slide off?
The loaf was still hot. Cool 20 minutes, then pour.
Do I have to glaze it?
No. The glaze matches the photo. The loaf is still chocolate without it.
How do I store leftovers?
Room temp 2 days, fridge 5 days, or freeze slices 1 month.
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