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.
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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.
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
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.
Ingredients
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
Instructions
For the cake:
Preheat oven to 350º Fahrenheit. Line two 9 inch springform pans with parchment paper.
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.
Whisk in butter. Mixture will appear mealy.
In a small mixing bowl, whisk together the eggs, vanilla extract, and almond milk.
Stir the liquid mixture into the dry ingredients and mix well.
Divide the batter into the two prepared pans. Spread evenly.
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.
Allow cakes to cool to room temperature, then refrigerate for an hour or two before continuing to the next step.
For the latte filling:
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.
In a separate mixing bowl, beat the heavy whipping cream and the remaining 1 teaspoon of sweetener until stiff peaks form.
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.
Spread the filling on top of one of the chocolate cakes.
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:
Place chocolate in a medium mixing bowl, then set aside.
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.
Pour the hot whipping cream mixture over the chocolate. Whisk until smooth. Allow to cool until thickened before continuing to the next step.
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.
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.
Recipe Notes
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
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Hi
Are you schure that your measurements for the ganache are right? I have tried the filling and ganache today and IT was really runny, after it had coled completly it still hadent firmed upp. I have a feiling that something may be wrong.
Hi Ellen,
Sorry something has gone wrong! I’m confident in the measurements for the ganache. This recipe is modeled closely after my recipe for chocolate truffles which is a recipe I have made over and over and over due to my chocoholic nature. I did alter the sweeteners, but if anything, this alteration would make it more solid rather than less. I’m wondering if something else went wrong.
Potential things that may have happened: Not bringing the heavy whipping cream to a simmer. Making substitutions– for example using pure stevia instead of the blend or half and half instead of heavy whipping cream. Not putting the cake in the refrigerator Putting the ganache on a hot cake.
I’ve been trying to figure out what could have possibly went wrong in case I didn’t explain something well enough. Also, the ganache won’t develop that fudge-like texture until it’s chilled in the fridge. The good news is that it probably still tastes good. I hope some of that helped!
Annissa
Made this for my mother in law, who’s on a keto diet and it turn d out really good! I think I had one of the sweeteners wrong (both seemed to be erythritol) so it was less sweet than I expected but still good! Wish I could post a picture.
If you used erythritol it is less sweet than sugar. The sweetener I use, Pyure, has stevia added to make it twice as sweet as sugar. If you used erythritol, it would be less sweet, indeed!
Annissa
Hello! I was wondering if you can make this cake in two 8 or 9 inch pans if you don’t have a springform pan.
Yes. Either would work, but if you use an 8 inch pan, you may need to adjust the baking time. (It will probably take slightly longer because the batter will be thicker. I like springform pans because it’s easy to remove the cakes. If you line the cake pans with parchment, you shouldn’t have any trouble at all. Good luck and enjoy the cake!
-Annissa
Hello! Any thoughts about making cupcakes with the recipe? I was thinking maybe filling them with the icing first then the ganache on top?!…
That sounds like a great idea! They will bake faster, so be sure to adjust to baking time. Otherwise, I think it will work fine.
-Annissa
Could you use swerve sweetener to replace the blend
you used? I haven’t made this yet but want to try.
Thank you
Swerve is less sweet than the sweetener I use. Adding more may change the texture of the batter as well as the final product.
-Annissa