slice of low carb chocolate almond flour cake decorated for Valentine's Day

Chocolate Almond Flour Cake (low carb chocolate cake)

Low carb chocolate almond flour cake covered with sugar-free chocolate ganache. Baked in a heart shaped cake pan for Valentine's Day, but it can be baked in any type of cake pan to be enjoyed all year long! Weight Watchers Freestyle Smart Points = 7
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10
Calories 192kcal
Author Bec Heflin


For The Cake:

  • 4 large eggs separated
  • 1/2 cup Erythritol divided in half
  • 1 teaspoon vanilla extract
  • 1/4 cup superfine almond flour
  • 1 tablespoon coconut flour*
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

For Chocolate Ganache:

  • 6 ounces sugar-free chocolate chips (about 3/4 cup)
  • 6 ounces heavy cream


  • Heat oven to 350°F. Lightly grease bottom and sides of an 8" baking pan.
  • In a large mixing bowl, beat together the egg yolks, 1/4 cup Erythritol, and the vanilla extract until smooth.
  • Using an electric mixer or stand mixer fitted with a whip attachment, whip the egg whites until they form soft peaks. Slowly beat in the remaining 1/4 cup erythritol. Set aside.
  • Whisk together the flours, baking powder and salt, then add to the egg yolks. Stir everything together to form a thick dough.
  • Gently fold in the egg whites, 1/2 cup at a time, incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter.
  • Pour the cake batter into the prepared pan. Place the pan on the center rack and bake for 30 to 35 minutes, until cake is golden brown and a toothpick inserted into the center comes out clean.
  • Remove pan from oven and allow cake to cool in the pan for 5 minutes. Run a knife around the inside edge of the pan to loosen the sides, then turn the cake out onto a wire rack to cool completely.
  • After the cake has cooled, make and decorate the cake with chocolate ganache or the topping of your choice.

Chocolate Ganache:

  • Place chocolate into a heat proof bowl; Set aside.
  • Heat cream in a small saucepan over medium-high heat until it just begins to steam and small bubbles appear along the edge of the pan.
  • Pour hot cream over the chocolate chips and allow it to sit untouched for 3 minutes, then stir ingredients to combine. The ganache should be shiny and smooth. Ganache will be completely liquid when poured, but will thicken upon standing or upon refrigeration.


  • Weight Watchers Smart Points (based on Freestyle program) per slice = 7
  • *If you don't want to use 1 Tablespoon coconut flour, it can be omitted completely, or substituted with 3 Tablespoons almond flour, or 3 Tablespoons all-purpose flour


Serving: 1slice | Calories: 192kcal | Carbohydrates: 7g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 97mg | Sodium: 98mg | Potassium: 221mg | Fiber: 3g | Vitamin A: 360IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 3.5mg