Almond Flour Chocolate Cake is divine! This homemade chocolate cake with the added pecans and rich ganache frosting will have you sneaking just one more piece! Perfect for dessert any time of the year and a great low carb chocolate cake recipe to share with family and friends.
I'm a sucker for chocolate cake. Who isn't, right? This is especially true when each bite is moist, delicious, and loaded with that chocolate flavor. To be totally honest, I've never met a chocolate cake I didn't like...but I've found that making this almond flour chocolate cake keeps me coming back for more.
I have to admit that this recipe was a bit of a happy accident. I added some homemade keto condensed milk to blondie batter while it was too hot. The chocolate chips melted which eliminated the use of the word blondie but created the moistest and most delicious sugar free chocolate cake!
When you can create a simple cake batter and easy homemade frosting that combines perfectly, great things happen to your tastebuds. Even those who don't cook or bake with almond flour rave about how amazing the texture is of this baked cake.
Butter: I just use salted butter in my baking recipes. The salt balances the sweetness and it is easier to just keep one type of butter in the house. If you use unsalted butter make sure to add a pinch of salt.
Sweetener: My go-to sweetener for all my baking needs is Joy Filled Eats Natural Sweetener. If you are just looking for an almond flour cake and don't need it to be keto or low carb you should be able to use regular sugar or coconut sugar instead.
Heavy cream: Adds richness to the cake's texture and helps to lock in that moisture.
Almond flour: Almond flour is perfect for the texture of this homemade cake recipe. Make sure that you're using finely ground blanched almond flour and not almond meal.
Large Eggs - Use the eggs as a binding agent to hold all the ingredients together.
Baking powder - A pinch gives the cake fluffiness.
Vanilla - Be sure to use real vanilla extract for the best flavor.
Sugar-free chocolate chips - These are so good and add so much chocolate deliciousness!
Pecans - Chopped pecans are the perfect texture and crunch.
How To Make This Almond Flour Chocolate Cake Recipe
Below you'll find a shortened version of the instructions of this simple chocolate cake recipe. For a full version of ingredients and directions, scroll down to the bottom of the post.
Step One: Preheat the oven and prepare your cake pan by greasing with cooking spray.
Step Two: Bring the butter, sweetener, and cream to a boil on the stovetop. Let cool for 5 minutes.
Step Three: Stir the dry ingredients and the eggs in a medium bowl.
Step Four: Add the warm stovetop mixture into the mixing well with the other ingredients. The heat from the warm butter and cream will melt the chocolate chips.
Step Five: Put the cake mixture into the pan and bake. (If you're worried about the cake sticking to the cake pan, you can always grease with a bit of coconut oil or line with parchment paper.)
Step Six: While the almond flour chocolate cake is baking, make the homemade frosting.
Step Seven: Add the frosting once the cake has cooled. Let the ganache thoroughly set before trying to slice the cake. I cut it while still warm and it was a bit messy!
Variations + Substitutions
Frosting - If you want to use storebought frosting on almond flour cake instead of making your own, use your favorite kind!
Powdered Sweetener - Skipping the frosting altogether and just topping with a light dusting of a powdered sugar sweetener is always an option.
Nuts - While I'm a huge fan of the pecans in this gluten-free chocolate cake recipe, crushed almonds or chopped walnuts would also be delicious.
Coconut - Coconut flakes are another great addition to the batter or sprinkled on top of the ganache.
Layer Cake - You can easily make this into a layered cake by doubling the recipe, baking in two round cake pans or square cake pans, and then layering with icing.
Nut Butters - Almond butter or peanut butter is a great addition on top of the cake instead of the ganache or layered under it! Peanut butter chocolate cake will taste divine.
Dairy-Free - For a dairy free option sub in coconut oil and coconut cream for the butter and heavy cream.
Does almond flour bake differently?
Sometimes, yes. Using almond flour in baking recipes works great, but the cooking times may vary. It's important to pay attention to the recipe card for cooking times because almond flour does tend to bake quicker than regular flour.
In terms of fluffiness, almond flour may not rise as well either. You'll find that this chocolate almond cake isn't super fluffy, but it's not flat either.
Can I substitute almond flour for regular flour in a cake?
You can! If you want to use almond flour in a cake instead of regular flour, it can be swapped at a 1:1 ratio. You may need to add a bit more egg if the batter appears dry, but that is something that you'll have to decide after visually making and seeing the batter.
How does almond flour affect baking?
Personally, I think using almond flour adds a hint of sweet almond flour. It's not anything overpowering and very subtle, but I notice it.
Is almond flour keto approved?
It is. Most on the keto diet will keep almond flour as a staple in their kitchen. It's also great for those who live a gluten-free lifestyle as well.
What toppings go well with almond flour chocolate cake?
This is totally up to your tastebuds! I think that adding fresh berries is a delicious and healthy option, but I'd never turn down a scoop of sugar-free whipped cream, either.
You can also drizzle on some honey or maple syrup if you aren't doing keto.
Or pair it with a big scoop of keto vanilla ice cream!
- 2 tablespoon butter
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ¼ cup heavy cream
- 2 cups almond flour
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- ½ cup sugar free chocolate chips
- ½ cup pecans
- 1 cup sugar free chocolate chips
- ½ cup heavy cream
- Preheat oven to 350. Grease an 8x8 baking dish.
- In a small saucepan bring the butter, sweetener, and heavy cream to a gentle boil. Let cool for 5 minutes.
- Stir together the other ingredients in a medium bowl.
- Add the warm cream mixture to the batter and mix thoroughly. The residual heat will make the chocolate chips melt.
- Bake for 30 minutes. Let cool completely.
- Put one cup of chocolate chips with ½ cup cream into a microwave-safe bowl or glass measuring cup. Microwave for 1 minute. Stir until all the chocolate is melted. Alternatively, you can heat in a small saucepan over low. Let cool for 10 minutes. Pour over the cooled cake.