Chocolate Christmas Cake (Flourless Chocolate Torte)

A naturally sweetened chocolate Christmas cake that will knock your stockings off! Deliciously spiced with cinnamon, cardamom and cloves, this flourless chocolate torte is perfect for the holiday season.
Course Dessert
Cuisine British
Keyword chocolate christmas cake, flourless chocolate torte, low carb chocolate cake, sugar free chocolate cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16
Calories 323kcal
Author Katrin


  • 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
  • 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.


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). 
If you wish, you can replace the dates with another 4 tbsp of erythritol and reduce the amount of almond flour by 1/2 cup / 50g. This changes the total carb count to 4.7g, the net carb count to 3.6g and the sugar to 1.7g per slice.
You can add 1 tbsp of orange peel and 1-2 tbsp brandy to the cake batter to take the Christmas cake flavour to the next level. 


Calories: 323kcal | Carbohydrates: 12g | Protein: 5.4g | Fat: 28.3g | Saturated Fat: 12.6g | Cholesterol: 90mg | Sodium: 27mg | Potassium: 94.3mg | Fiber: 3.7g | Sugar: 7.7g