Flourless Chocolate Almond Cake


  • 250g dark low carb chocolate

  • 100g unsalted butter, chopped

  • 1/2 cup strong black coffee

  • 2 tsp vanilla essence

  • 6 eggs, seperated

  • 1/2 Splenda (sweetener)

  • 200g almond meal

  • 1 tbsp Splenda (sweetener)

  • Sifted cocoa powder, for dusting


  1. Preheat over to 180 degrees. Brush a deep 20 cm round cake time with melted butter and line the sides and base with baking powder. 

  2. Place chocolate, butter, coffee and vanilla into a pan and stir over low heat until the chocolate is melted and the mixture is smooth. Remove and cool until lukewarm.

  3. Place egg yolks and Splenda into the small bowl of an electric mixer and beat until mixture is light and creamy. 

  4. Gradually add the chocolate mixture and beat on low until just combined.

  5. Transfer to a large bowl. Add almond meal and mix well. Wash and dry the beaters. 

  6. Place egg whites in a large bowl and beat with an electric mixer on high until soft peaks form. 

  7. Add the extra Splenda and beat for 1 minute longer. Add mixtures to the prepared cake tin and gently shake tin to settle mixture.

  8. Bake for 40-45 minutes or until cooked through. Leave in the tin for 5 minutes before turning onto a wire cooling rack. Dust with sifted cocoa powder, if desired.