Low Carb Birthday Cake


Sugar is addictive , read here why that is the case


Cake is a definite requirement at birthday time, of course the challenge is to make one that tastes nice with a low sugar content.

Here is one that is relatively low carb, very decadent and delicious served with fresh cream. I used Xylithol which is a natural sweetener, but next time I think I will try Stevia.

Macronutrient breakdown per 100g is as follows 72g fat, 15g protein, 13g carbohydrate. Not bad for a cake!


  • 100g butter
  • 140g best-quality dark chocolate, with 85% cocoa solids, broken into pieces
  • 6 large eggs, separated
  • 140g ground almond
  • 85g Xylithol
  • pinch of salt


  1. Preheat the oven to 170 deg C.
  2. Grease a 23cm/9in springform cake tin or equivalent and line the base with parchment paper. Put the chocolate and butter into a heatproof bowl over a saucepan of gently simmering water until melted.
  3. Remove the bowl from the pan and stir to fully combine. Leave for about 5 mins to cool.
  4. Stir in the egg yolks and  ground almonds.
  5. Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the Xylithol a little at a time until you get stiff peaks.
  6. Now carefully fold in the egg whites into the chocolate mixture until no traces of white are left. Do this gently to avoid knocking out the air.
  7. Spoon the mixture into the tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin