Description
A delightful sugar-free loaf cake that combines rich chocolate and subtle espresso flavors, topped with a silky chocolate ganache.
Ingredients
Scale
- 3/4 cup almond flour
- 1/4 cup lupin flour
- 1/4 cup HERSHEY’S Special Dark cocoa, sifted
- 1 tbsp oat fiber
- 1/2 cup powdered allulose
- 1 1/2 tsp baking powder
- 1 pinch fine sea salt
- 3 large eggs
- 3/4 cup Greek yogurt 0%
- 1/4 cup unsweetened almond milk
- 1 tbsp unsalted butter, melted
- 1/2 tsp pure vanilla powder
- 1 tsp instant espresso powder
- 1/4 cup ChocZero dark chocolate chips
- 1 1/2 tbsp heavy whipping cream
- 2 tsp unsweetened almond milk
- 1 pinch fine sea salt
Instructions
- Preheat the oven to 325°F and line your 8×4-inch metal loaf pan with parchment paper.
- Whisk all dry ingredients until completely uniform.
- Beat the eggs on high speed until light and frothy.
- In a separate bowl, whisk together yogurt, almond milk, melted butter, vanilla, and espresso, then blend into the eggs.
- Fold the dry mixture into the wet mixture until just smooth.
- Rest the batter for about 5 minutes.
- Spread the batter into the prepared pan, pushing it into the corners.
- Bake for 38–44 minutes until a toothpick comes out with moist crumbs.
- Cool the loaf in the pan for 20 minutes, then let it cool completely on a wire rack.
- For the ganache, heat cream and almond milk until steaming, then pour over chocolate chips and salt, mixing until smooth.
- Coat the cooled loaf with the ganache and chill for 1 hour before slicing.
Notes
Consider making the cake a day ahead for improved flavor. Serve with fresh berries or sugar-free ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg