Total Pageviews

Tuesday 4 February 2020

Cappuccino Cake : Low Carb Recipe

I must admit ... I do enjoy taking 'time-out' of a busy day to sit down, relax and enjoy a small slice of low carb cake with a cup of coffee or tea. I don't have cake every day, but there are some days when an extra treat with a small slice of low carb cake is just wonderful, and so enjoyable!

Fellow diabetic blogger Ewelina says "If you like coffee and chocolate you will love this beautiful, layered cake that imitates cappuccino. Chocolate cake combines nicely with coffee flavoured cream and a layer of whipped cream. The cake is very moist and rich. Tastes delicious with a cup of hot and strong coffee"

Chocolate Cake:
90g ground almond
30g soya flour

5 big eggs 
125g unsalted butter (softened)
150g xylitol (powdered)
100g dark chocolate (Ewelina used Mernier dark chocolate)
1 tsp. baking powder
½ tsp. bicarbonate soda

Coffee cream:
250g mascarpone cheese
200g whipping cream
4 tsp. instant coffee
3 tsp. powdered gelatine
4 tbsp. xylitol

Top layer:
250g whipping cream
1 tbsp. xylitol (or more if you wish)

Chocolate cake:
1. Preheat oven to 170 C and line spring form tin with baking paper.
2. Melt the chocolate in a bowl over simmering water and set aside to cool down a bit. 
3. Using electric hand mixer beat the butter. Add Xylitol and melted chocolate.
4. Separate egg yolks from whites. Add yolks to the chocolate mixture, one at the time mixing continuously.
5. Sift the ground almond, soy flour, baking powder and soda and add to the mixture.
6. Beat the egg whites and mix very gently with the chocolate mixture.
7. Bake for about 25 – 30 minutes. Check with a skewer if the cake is baked (the skewer should come out clean). Let it cool down and cut in half lengthwise.

Coffee cream:
1. Dissolve gelatine in ¼ cup of hot water. Let it cool down slightly.
2. Dissolve coffee in one tablespoon of hot water and mix with mascarpone cheese.
3. Whip the cream and add Splenda together with dissolved gelatine mixing continuously.
4. Add the cream mixture to the mascarpone cream.

Top layer:
Whip the cream and add Splenda.

Assembly of the cake:
Spread the coffee cream on a layer of the chocolate cake. Cover with the second layer. Spread the whipped cream on top and sprinkle with cocoa powder or coffee.

Enjoy !

The whole cake has 114g carb divided into 14 slices it is 8.1g carb

See more at Ewelina's blog here
Need help with weight/measurement conversion, see here

Low Carb Flours
If you are just starting a low carb diet/lifestyle you may feel confused with which low carb flours to use. You may never have used any of them before and how to use them properly can be daunting. Low carb flours do not behave like wheat flour, and how to use them in your old regular high carb recipes is a common question. Of course you may also be interested, or want to know more about them. If that is the case then Libby at 'Ditch The Carbs' site has a very good guide, and you can read it here

A variety of articles and recipe ideas are within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Valerie-Jael said...

Looks really yummy! Valerie

Lady Fi said...

Mmm - looks divine!

A Brit in Tennessee said...

What a beautiful cake, and sounds absolutely delicious !
Thank you for sharing.

Catarina said...

This is a good looking cake picture!

Ygraine said...

Oh WOW...I have a cappuccino cake recipe that I often bake...but this one looks so much more impressive!!
Oh I simply HAVE to try your version😊
Thank you so much for sharing!!

Hugs xxx

kitty@ Kitty's Kozy Kitchen said...

Oh my goodness, Jan, what a fabulous looking low carb dessert!! You make the yummiest things. Your article on bone broth was excellent, too.
Thank you for visiting my blog! Happy February to you.

Christine said...

yummy now I feel like dessert.

Tom said...

...I'd rather skip the coffee cream.

Debbie said...

oh this looks so good!!! i do enjoy a small piece of cake and a cup of tea, every now and again. not always but it's so good when you do it

Elephant's Child said...

It sounds like a rich and inviting treat.

Mary Kirkland said...

That sounds yummy.

Sue said...

OMG this look delicious, another recipe saved, thank you Jan xx

Chatty Crone said...

That looks really good to me!

Rose said...

This looks absolutely delicious.

Victor S E Moubarak said...

Looks tasty. Thank you.

God bless.

My name is Erika. said...

Oh that sure looks delicious. I love the ingredient combo for the filling. That would work with so many recipes. Hugs-Erika

Louca por porcelana said...

It looks great!Hugs!

Kay said...

Oh my! This does look really delicious!

DVArtist said...

Ohhh yuuummmmmm

~Lavender Dreamer~ said...

I'm learning about the flours! The almond flour is fine for me and I am thrilled. Thanks for the link and of course this amazing recipe! Hugs!

dellgirl said...

Thank you for sharing this delicious looking recipe, it sounds even more yummy. Wishing you all the best!

Martha said...

Oh, this is so lovely.

Conniecrafter said...

I don't care for coffee so this doesn't appeal to me but hubby would like it, although I have never heard of that kind of cheese

baili said...


i also love to have small bite of cake once in while i mean week :) it is like treating yourself kindly lol

William Kendall said...

That looks good!