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Low-Carb Chocolate Latte Dream Cake

This Low-Carb Chocolate Latte Dream Cake boasts rich almond flour chocolate cake, a creamy latte filling, and a decadent ganache topping. Even though it tastes amazing, it can be part of a low-carb,keto, diabetic, gluten-free, grain-free, or Banting diet.

Low-Carb Chocolate Latte Dream Cake--one piece on a plate.

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Sometimes I like to take one of my recipes and tweak it here and there to create something new. For this Low-Carb Chocolate Latte Dream Cake, I went a little overboard. Instead of altering one of my recipes, I altered and combined three of them.

I started this recipe with a version of our moist chocolate cake recipe made of almond flour. . Then I altered the filling for my Low-Carb Carrot Cake with Maple Pecan Cheesecake Filling to change it into latte-flavored creaminess. Finally, I transformed my my truffles into a rich topping. 

Low-Carb Chocolate Latte Dream Cake one piece on a plate with the cake behind.

The result is something completely new to the blog. The chocolate and coffee flavors make a delicious mocha combination. It takes some time to make, but most of the time is hands off time to allow the cake to chill. It is not difficult to make.

This Low-Carb Chocolate Latte Dream Cake makes a delicious dessert. It’s perfect for special occasions. Enjoy!

-Annissa

Low-Carb Chocolate Latte Dream Cake served on plate with coffee.

Low-Carb Chocolate Latte Dream Cake

This Low-Carb Chocolate Latte Dream Cake boasts rich almond flour chocolate cake, a creamy latte filling, and a decadent ganache topping. Even though it tastes amazing, it can be part of a low-carb,keto, diabetic, gluten-free, grain-free, or Banting diet.

For the cake:

  • 2 cups super fine almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup granulated stevia/erythritol blend ((Pyure))
  • 1/4 cup butter (melted)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened original almond milk ((or other milk of choice))

For the latte filling:

  • 8 ounces cream cheese
  • 2 tablespoons granulated stevia/erythritol blend ((Pyure))
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee crystals
  • 1/2 cup heavy whipping cream
  • 1 teaspoon granulated stevia/erythritol blend

For ganache topping:

  • 4 ounces unsweetened baking chocolate (finely chopped)
  • 1 cup heavy whipping cream
  • 1/4 cup granulated stevia/erythritol blend ((Pyure))
  • 2 teaspoons vanilla extract

For the cake:

  1. Preheat oven to 350º Fahrenheit. Line two 9 inch springform pans with parchment paper. 

  2. In a medium bowl, combine the almond flour, cocoa powder, salt, baking soda, and sweetener. Whisk these ingredients together until well combined and free of lumps.

  3. Whisk in butter. Mixture will appear mealy. 

  4. In a small mixing bowl, whisk together the eggs, vanilla extract, and almond milk. 

  5. Stir the liquid mixture into the dry ingredients and mix well. 

  6. Divide the batter into the two prepared pans. Spread evenly.

  7. Bake for 16-19 minutes or until the top springs back when lightly touched, or when a toothpick inserted in the center comes out clean. Do not over-bake.

  8. Allow cakes to cool to room temperature, then refrigerate for an hour or two before continuing to the next step.

For the latte filling:

  1. In a medium mixing bowl, blend the cream cheese, two tablespoons of the sweetener, vanilla extract, and the coffee granules using a hand mixer until fluffy.

  2. In a separate mixing bowl, beat the heavy whipping cream and the remaining 1 teaspoon of sweetener until stiff peaks form.

  3. Fold 1/3rd of the whipped cream into the cream cheese mixture to lighten it. Fold in the remaining 2/3rds of the whipped cream.

  4. Spread the filling on top of one of the chocolate cakes.

  5. Carefully remove the other chocolate cake from its pan and slide in into the pan and set it on top of the filling. Refrigerate, covered, 3 hours to overnight before continuing.

For the ganache topping:

  1. Place chocolate in a medium mixing bowl, then set aside.

  2. In a small saucepan, heat the the heavy whipping cream and  sweetener over low heat stirring frequently. When mixture just comes to a simmer, remove from heat and stir in vanilla extract.

  3. Pour the hot whipping cream mixture over the chocolate. Whisk until smooth. Allow to cool until thickened before continuing to the next step.

  4. Remove the ring from the springform pan releasing the cakes with the latte cream between. Carefully slide the cake onto a serving plate or platter. 

  5. Pour the chocolate ganache over the top of the cake and allow it to drizzle down the sides. Refrigerate until ganache is set, or about 1 hour, before serving.

Serving size: 1/16th of the cake

Per serving:

Calories: 262

Fat (g): 24

Carbs (g): 7

Fiber (g): 3

Protein (g): 6

Net carbs (g): 4

Low-Carb Chocolate Latte Dream Cake--Coffee beans in a bowl.

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The post Low-Carb Chocolate Latte Dream Cake appeared first on Simply So Healthy.



This post first appeared on Simply So Healthy - Low Carb, Keto, Atkins Recipes For LCHF Lifestyle, please read the originial post: here

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