A festive treat without the sugar rush! This moist flourless chocolate torte is sweetened with dates and erythritol. The perfect crowning glory for a holiday meal with irresistible notes of cinnamon, cardamom and cloves. This sugar free chocolate Christmas cake is low carb and suitable for diabetics.
One of my favourite parts of the Christmas season are the festive scents that fill the house. The fresh pine aroma of the tree, the warm vanilla-spice scent of my favourite winter candle and all the wonderful smells that happen in my kitchen.
Now is the time where most of us don’t mind giving it a little bit extra in the food department. And frankly, with it being mostly dark and wet outside, it is the perfect month for gathering friends and family round the table for big knockout feasts.
Enter this deliciously spiced chocolate Christmas cake!
If you’re in for a rich, indulgent treat, this spiced flourless chocolate torte will make you very happy indeed.
Tortes are naturally gluten free, because they are made with ground nuts instead of wheat flour. This recipe uses ground almonds (you can use either almond meal or regular almond flour – not the extra fine kind). Because it contains a mother-load of dark chocolate, butter and cream, it is deliciously moist.
I used chocolate with 90% cocoa solids, so the sugar content of the chocolate calculated per slice is very low. If you want, you could use unsweetened chocolate instead and increase the amount of erythritol by 2-3 tbsp. In the UK Montezuma is a good option, in the US you could go for a quality brand such as Ghirardelli.
This chocolate Christmas cake recipe is sweetened with a mixture of dates and erythritol.
I haven’t used dates in a while because they do have a high sugar content, but let’s not forget that this is a natural sugar which absorbed less rapidly than table sugar.
Dates have other health benefits, which you can read about in this post on my sweet potato brownies. They also give the torte a delicious caramel note.
Traditional Christmas cakes are laden with dried fruits such as currants, which are very high in fructose. I find that the dates are a good stand-in this recipe for providing that Christmas taste whilst keeping your blood sugar levels in check.
The cake provides 16 portions as it is very dense, which works out at 1/2 a date per slice (I used 8 dates in total).
Because of the dates, this chocolate cake has a higher net carb count (8.3g per slice) than my usual cake recipes. If you prefer to keep your net carb count lower, you can make this cake Keto by omitting the dates and adding more erythritol (adjustment amounts and new carb count are in the recipe notes at the end of the post).
The best thing about this flourless chocolate torte are the spices.
The scent of cinnamon, cardamom and cloves that fills the house when you bake is just mouthwatering. I always find it incredible how such a tiny amount of cloves (1/4 teaspoon) can be so intense. These spices really are the heart and soul of the torte – don’t leave them out!
Top Tip: You can add 1 tbsp of orange zest and 1-2 tbsp brandy to the cake batter to take the Christmas cake flavour to the next level.
I actually also added vanilla into my chocolate Christmas cake, but have not included it in the ingredients below. To be honest, I could not taste it at all – the chocolate and spices are just too intense. Let’s save your vanilla extract for another beautiful sugar free dessert such as my healthy almond berry cake.
Here are some other Christmas dessert ideas and festive sweet treats:
- Best Ever Keto Chocolate Cake (Sugar Free)
- Low Carb Christmas Pudding
- Keto Cinnamon Stars (German Christmas Cookies)
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Chocolate Christmas Cake (Flourless Chocolate Torte)
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- 200 g / 2 cups almond flour or ground almonds
- 250 g dark chocolate 90% cocoa solids
- 175 g (3/4 cup) butter unsalted
- 100 ml cream
- 150 g Medjool dates (8 dates)
- 5 eggs
- 100 g / 1/2 cup granulated sweetener (So Nourished)
- 1 tsp baking powder
- 3 cardamom pods outer shell removed
- 2 tsp cinnamon
- 1/4 tsp cloves ground
- 6 cinnamon sticks
- 20 blanched almonds
- Heat the oven to 160 Celsius / 320 Fahrenheit
- Melt the chocolate and butter in a non-stick pan or in the microwave.
- Line the bottom of a 25 cm diameter round springform cake tin with baking paper and grease the sides with butter
- Remove the stones from the dates and chop finely
- Separate the eggs and beat the egg whites (they have to be room temperature) in a grease-free glass or porcelain bowl until stiff peaks form
- Mix the egg yolks and sweetener, then add the dates, the black cardamom kernels (not the shells), cinnamon, cloves plus the melted butter-chocolate mixture.
- Add the almond flour (or ground almonds), baking powder and cream and mix until you have a smooth dough.
- Gently fold in the egg whites.
- Pour into your springform, decorate with cinnamon sticks and almonds and bake ca 40 minutes until the cake is cooked but still a little gooey in the centre.
- Remove from the oven and let the cake cool in the tin.
This post was first published in December 2016. It was updated with more details and recipe variations in December 2018.
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