Best 3 Passover Low Carb Chocolate Cake Recipes
If you're looking for a delicious and festive dessert for Passover, look no further than this low-carb chocolate cake. With its rich chocolate flavor and fluffy texture, this cake is sure to be a hit with everyone at your table. And because it's made with almond flour and coconut flour, it's also a great option for those who are following a low-carb or gluten-free diet.
Check out the recipes below so you can choose the best recipe for yourself!
PASSOVER CHOCOLATE CAKE
Gluten free and dairy free chocolate cake that is incredibly most, light, and fluffy!
Provided by The Taste of Kosher
Categories Dairy Free Desserts
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F or 175°C.
- Whisk together sugar, potato starch, cocoa powder, baking powder, and salt in a large mixing bowl.
- Add eggs, oil, and black coffee or water. Mix until well combined. It will seem very liquidy but it's fine.
- Use a rubber spatula to pour batter into a 9x13 inch baking pan.
- Bake for 45 to 50 minutes or until a toothpick comes out clean when poked through the middle.
- Remove and let cool completely before cutting.
Nutrition Facts : Calories 295 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 200 milligrams sodium, Sugar 58 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
PASSOVER/ LOW CARB CHOCOLATE CAKE
During a panicked search for very low carb desserts after a visit to the nutritionist, I stumbled upon this recipe. It's not only delicious and low carb - it's a passover cake, too (which makes sense, if you think about it!)
Provided by Mrsspeevs
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350. Grease an 8 inch round or springform pan.
- Process pecans until they are the texture of meal.
- Process the rest of the dry ingredients.
- Add the wet ingredients and process until blended.
- Pour into the pan and bake.
- Bake for about 25 minutes (check with toothpick and leave in longer if needed).
- Cool and Slice.
Nutrition Facts : Calories 382.7, Fat 28.3, SaturatedFat 6.4, Cholesterol 121, Sodium 195, Carbohydrate 31.1, Fiber 3.8, Sugar 26.4, Protein 6.4
PASSOVER DARK CHOCOLATE NUT CAKE
Here is another chocolate cake for Passover. It may be flourless, but boy is it ever delish!!! Source: Midwest Living Magazine, April 1991
Provided by Nana Lee
Categories Dessert
Time 1h10m
Yield 10-15 serving(s)
Number Of Ingredients 14
Steps:
- TO MAKE THE CAKE:.
- Set a large mixer bowl in a sink filled with 2 inches of warm water. Separate eggs.
- NOTE:.
- it is best to separate eggs while they are still cold, straight from the fridge.
- (you should have about 1 1/2 cups whites). Pour the whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or let separated eggs stand, covered, at room temperature for 30 minutes).
- Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate and semisweet chocolate pieces over low heat. Turn off heat and stir (chocolate will continue to melt).
- Preheat oven to 350ºF.
- Cut a waxed paper liner for the bottom of a 10-inch tube pan, cutting it 1/2-inch wider than the pan and the center hole slightly larger than the tube.
- Grease pan thoroughly.
- Place liner in pan and grease liner.
- Beat egg yolks with an electric mixer on high speed for about 4 minutes or till they're thick and lemon colored.
- Add the 2/3 cup sugar, beating till very thick. Stir in the melted chocolate and chopped nuts.
- Thoroughly wash and dry beaters.
- Beat egg whites with vanilla and almond extract till foamy.
- Gradually add the 1/4 cup sugar to egg whites, beating till soft peaks form.
- Lighten egg yolk mixture with about 2 cups beaten egg whites.
- Add to the remaining egg white mixture and fold together to combine.
- Turn batter into prepared pan.
- Bake for about 40 minutes or till top springs back when lightly touched.
- Run a knife around the edge of the pan and center to loosen.
- Cool in pan for 1 hour.
- INVERT onto cake plate. Remove waxed paper.
- Spread glaze over top and sides of cake.
- TO MAKE THE DARK CHOCOLATE GLAZE:.
- In a small heavy saucepan or skillet, melt chocolate over low heat.
- Remove from heat and stir in butter or margarine.
- In a small bowl, dissolve instant coffee in hot water.
- Stir in the sour cream and maple flavoring.
- Add sour cream mixture to chocolate, stirring till smooth and shiny.
- Makes 3/4 cup.
Nutrition Facts : Calories 538.5, Fat 34, SaturatedFat 11.4, Cholesterol 215.1, Sodium 171.3, Carbohydrate 49, Fiber 6.9, Sugar 38.1, Protein 15.1
Tips:
- Use almond flour instead of wheat flour. Almond flour is a low-carb, gluten-free flour that is made from finely ground almonds. It is a good source of protein, fiber, and healthy fats.
- Use a sugar substitute instead of sugar. Sugar is a high-carb ingredient that can quickly raise your blood sugar levels. There are many different sugar substitutes available, such as stevia, monk fruit, and erythritol.
- Add some healthy fats to your cake. Healthy fats can help to keep you feeling full and satisfied after eating. Some good sources of healthy fats include coconut oil, avocado oil, and nuts.
- Don't overmix the batter. Overmixing the batter can make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake at a low temperature. Baking the cake at a low temperature will help to prevent it from drying out.
Conclusion:
These Passover low-carb chocolate cake recipes are a delicious and healthy way to enjoy a sweet treat. They are made with simple ingredients that are easy to find, and they can be customized to your liking. Whether you are looking for a gluten-free, sugar-free, or low-carb cake, you are sure to find a recipe that you will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love