Diabetic-Friendly Chocolate Loaf Cake (Low-Carb, Sugar-Free)
Soft, moist, and intensely chocolatey — without the sugar crash!
🧁 Ingredients
Dry
- 1 cup almond flour
- ¼ cup coconut flour
- ½ cup unsweetened cocoa powder
- ½ cup allulose or monk fruit sweetener (best texture)
- 1 tsp baking powder
- ¼ tsp salt
Wet
- 4 large eggs
- ½ cup unsweetened almond milk
- ⅓ cup melted butter or coconut oil
- 1 tsp vanilla extract
- Optional: ¼ cup sugar-free chocolate chips
🍫 Sugar-Free Chocolate Glaze
(Just like in your picture—glossy and smooth.)
- ½ cup sugar-free chocolate chips
- 2 tbsp heavy cream (or coconut cream)
- 1 tsp butter
Melt together until silky.
👩🍳 Instructions
1️⃣ Prepare the batter
- Preheat oven to 350°F (175°C).
- Mix all dry ingredients in one bowl.
- In a separate bowl, whisk eggs, milk, melted butter, and vanilla.
- Combine wet + dry ingredients → mix until smooth.
- Fold in chocolate chips (optional).
2️⃣ Bake
- Pour into a greased loaf pan.
- Bake 40–48 minutes, or until center springs back.
(Almond flour stays moist—don’t overbake!)
3️⃣ Add glaze
- Cool loaf fully.
- Pour warm chocolate glaze over the top and let it set.
🍫 Nutrition (per slice, 12 slices)
Approximate:
- Calories: 165
- Carbs: 4–5g net
- Protein: 6g
- Fat: 14g
- Sugar: 0g
✨ Tips for Best Results
- Allulose gives the most moist, fudgy texture.
- If you want extra chocolaty: add 1 tsp espresso powder.
- For a more cake-like texture: add 2 tbsp Greek yogurt.