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low carb chocolate cake almond flourThis Low carb chocolate cake almond flour with peppermint coconut cream is simply A.M.A.Z.I.NG. Behind its sophisticated look, this layered chocolate cake is super easy to make and is guilt-free. This cake ticks all the boxes and can be offered to anyone as it is gluten-free, low carb and, best of all: no-sugar-added! I know, this is hard to believe looking at the mouth-watering pictures but yes, this chocolate cake is safe for diabetics.

Low carb chocolate cake almond flour + dairy free

To make this cake, I used Well Naturally no-sugar-added chocolate. I’ve received lots of emails asking where you can buy this lovely chocolate which is currently available nationwide in selected New World and Pak N Save stores, as well as Countdown stores, selected pharmacies and independent health food stores. The brand offers a large range of naturally sweetened chocolate bars with fancy flavours like Milk Chocolate Peppermint Crisp that I absolutely adore! I recently had the privilege of trying the brands delicious no-sugar-added 45g Chocolate Bars before they hit the shelves in New Zealand in their new packaging around late November to early December 2015. This is the products I used to bake this lovely chocolate peppermint cake.  The range also includes chocolate Melts that are perfect to use in baking. They looks like small chocolate buttons that melt easily in the microwave or in a saucepan and I love using those in my sugar free baking like in this chocolate cake recipe. The sweetness of the Well Naturally chocolate is natural, coming from the natural sweetener, stevia. Stevia has no calories, making it a healthier choice. If you want to know more, take a look here.

Easy 7 ingredients chocolate cake

All you need to make this cake – if you don’t want to make the filling it is ok, it will be as delicious:

  • Almond flour also known as almond meal. Both works
  • Sugar free chocolate chips– I am using stevia sweetened dark chocolate melts in New Zealand but any sugar free chocolate will work well.
  • Eggs
  • Baking soda to give a little raise to your cake
  • Sugar free crystal sweetener – I love swerve, monk fruit sugar or erythritol. All works
  • Coconut oil – you can use any vegetable oil in this recipe but I love the flavor of coconut oil and it is good for you too !
  • Vanilla – optional but it always add a delicious flavor to the chocolate cake

low carb chocolate cake almond flour

What else can I say about this Low carb chocolate cake almond flour? First, it is super simple to do it took me 15 minutes to make the batter so anyone can basically make this cake. I added some chunk of my favorite Well Naturally chocolate peppermint crisp bar to add a lovely minty taste to the chocolate cake. Then I prepared a low carb and dairy free filling using coconut butter that I pulsed with fresh mint leaves. As I wanted some colour I added few drops of natural green food colouring to the cream but it is up to you to color the cream or not. I just love the green and black colour of this cake!

choc cake

I really wanted to make this healthy low carb chocolate cake almond flour looks pretty so I choose to top it with the Well Naturally Melts (melted of course) and a handful of extra Melts on top for decoration. I even added a few chunks of the Milk Chocolate Peppermint Crisp Bars in the centre. I was very inspired by this cake and I did some chocolate dipped mint leaves to decorate the top. I am often making those as an healthy and fresh snack for summer. I usually freeze them to keep the leaves fresh longer. Again, this is pretty simple to do. I simply dipped fresh mint leaves into melted dark chocolate melt. I place each leaves on a plate covered with baking paper and cool down in the fridge until fully harden.

chocolate mint cake

To celebrate Well Naturally’s new packaging for their 45g Milk and Dark Chocolate varieties (pictures below), I’m partnering with Well Naturally so you can WIN some of this great tasting chocolate on my Facebook page and bake this cake too.

well naturally chocolate


Lastly, I hope you enjoy this yummy Low carb chocolate cake almond flour recipe.

Sweetashoney Carine Claudepierre


low carb chocolate cake almond flour

Low carb chocolate cake almond flour

Low carb chocolate cake almond flour. A moist sugar free chocoalte cake for diabetic using sugar free chocolate.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Author: Carine
12 people
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Chocolate Cake with almond flour

Peppermint cream - optional

Chocolate coating

To decorate - optional


  • Preheat oven to 180 C (360F).
  • Grease a 24 cm (9 inches) round pan with coconut oil or butter Set aside.
  • In a small saucepan, under medium heat, melt the dark chocolate melt with coconut oil and vanilla. You can also place all the ingredients into a bowl and microwave by 30 seconds burst, stir, repeat until fully melted.
  • In a large mixing bowl whisk together the dry ingredients: almond meal, sugar free crystal sweetener, baking soda.
  • Add the eggs and the melted chocolate mixture - make sure it is at room temperature to avoid cooking the eggs.
  • Stir to combine and form a thick chocolate cake batter.
  • Transfer the chocolate cake batter into the greased mould.
  • Bake for 30-40 minutes or until a skewer inserted in the middle of the cake comes out clean.
  • Cool down on a cooling rack completely before splitting the cake in 3 parts and spread the peppermint cream. You can also skip this part and don't add cream in the cake! 

Prepare the coconut peppermint cream.

  • In a food processor with the S blade attachment, add the coconut butter, sugar free sweetener, mint leaves, peppermint flavor and green food color if you like too. Process 30 seconds - 1 minute until well combined.
  • Cut the cake into 3 even layers.
  • Using a spatula spread the coconut peppermint cream between layers and replace layers on the top of each other to re-form the cake.

Chocolate coating

  • In a saucepan, under medium heat, melt the sugar free dark chocolate melt with coconut oil. You can also place all the ingredients into a bowl and microwave by 30 seconds burst, stir, repeat until fully melted.
  • Spread  the melted chocolate all other the top of the cake.
  • Decorate with extra sugar free chocolate chips and sugar free dark chocolate mint crisp bars chunk - optional! 
  • Refrigerate 1 hour to set the chocolate coating.
  • Store in a cake box in the fridge for up to 4 days.
Net carb per slice without the cream or coating is 7.9 g.
Nutrition Facts
Low carb chocolate cake almond flour
Amount Per Serving (1 slice)
Calories 317 Calories from Fat 220
% Daily Value*
Fat 24.4g38%
Carbohydrates 13.1g4%
Fiber 5.2g22%
Sugar 3.8g4%
Protein 10.2g20%
* Percent Daily Values are based on a 2000 calorie diet.

This post is sponsored by Well Naturally chocolate and I received a compensation to create this recipe and share this post on my blog. Please note that I only recommend and support brands that I really love and use myself every day in my kitchen.


Nutrition panel is for the Low carb chocolate cake almond flourchocolate cake only, without cream or chocolate coating.

low carb chocolate cake almond flour

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