Amaretto Chocolate and Almond Cake
Amaretto Chocolate Almond Cake
Low-Carb Keto-Friendly
Special occasions demand special delicacies like this tender, chocolate cake. Years ago, I created an Amaretto chocolate cake for a professional culinary contest, which was a great hit with the judges. Now that I am cleaning up my sugar act, I created this version of that award-winning cake. Taking a big chance, I served my first attempt to very dear friends. The oohs and aahs spoke volumes. The consensus was that this was the lightest flour-less chocolate cake they had ever eaten.
ONWARD:
Cutting back on sugar and glycemic load does not predict boring. On the contrary, replacing sugar with monk fruit sweetener is amazingly similar to the original sugar-laden cake and without a metallic aftertaste. Whipping the eggs until pale in color then gently folding in the dry ingredients creates a feather-light texture. Tender, chocolate aahs are yours to cherish!
12 servings
INGREDIENTS:
¾ cup bittersweet chocolate, chopped (about 4 ounces)
½ cup + 3 tablespoons soft butter
6 large eggs
1 ¼ cup monk fruit sweetener
pinch of kosher salt
1 cup almond flour
1 teaspoon instant espresso powder
1 ½ teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon Amaretto di Saronno liqueur
DIRECTIONS:
Preheat oven to 350⁰F. Line the bottom of a nine-inch cake pan with parchment paper. Butter the sides of the pan.
Melt the chocolate and butter in a stainless-steel bowl over simmering water. Water should not touch the bottom of the bowl.
In a mixer, beat the eggs and sugar together until pale in color and about double in volume. Remove from the mixer and fold in the salt, almond flour, espresso, and cinnamon.
Gently fold the melted chocolate-butter into the egg mixture. Fold in the vanilla and Amaretto liqueur. Pour into the prepared cake pan. Bake for forty to fifty minutes or until a toothpick comes out clean when inserted in the center. Move to a cooling rack. Cool in the pan on a baking rack for five minutes.
Place a serving platter on top of the pan and invert by turning them both over. Remove the pan and the parchment paper.
Cut into twelve pieces and serve with whipped cream and fresh berries.
Amaretto Chocolate and Almond Cake
ingredients:
- ¾ cup bittersweet chocolate, chopped (about 4 ounces)
- ½ cup + 3 tablespoons soft butter
- 6 large eggs
- 1 ¼ cup monk fruit sweetener
- pinch of kosher salt
- 1 cup almond flour
- 1 teaspoon instant espresso powder
- 1 ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon Amaretto di Saronno liqueur
instructions:
How to cook Amaretto Chocolate and Almond Cake
- Preheat oven to 350⁰F. Line the bottom of a nine-inch cake pan with parchment paper. Butter the sides of the pan.
- Melt the chocolate and butter in a stainless-steel bowl over simmering water. Water should not touch the bottom of the bowl.
- In a mixer, beat the eggs and sugar together until pale in color and about double in volume. Remove from the mixer and fold in the salt, almond flour, espresso, and cinnamon.
- Gently fold the melted chocolate-butter into the egg mixture. Fold in the vanilla and Amaretto liqueur. Pour into the prepared cake pan. Bake for forty to fifty minutes or until a toothpick comes out clean when inserted in the center. Move to a cooling rack. Cool in the pan on a baking rack for five minutes.
- Place a serving platter on top of the pan and invert by turning them both over. Remove the pan and the parchment paper.
- Cut into twelve pieces and serve with whipped cream and fresh berries.
Calories
225.75Fat (grams)
20.21Sat. Fat (grams)
8.68Carbs (grams)
5.46Fiber (grams)
2.77Net carbs
2.69Sugar (grams)
1.14Protein (grams)
6.52Sodium (milligrams)
77.60Cholesterol (grams)
113.50