Red Wine Chocolate Cake (Low Carb) Recipe

Name: Red Wine Chocolate Cake (Low Carb)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Cake; 1 1/2 cups almond flour; 3/4 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 cup erythritol; 3/4 cup truvia brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 1/4 cups dry red wine; 1/4 cup unsalted butter, at room temperature; 8 ounces sugar-free semi-sweet chocolate chips; 1/2 cup dry red wine; 1 cup swerve powdered sugar

Servings: persons

For the Cake
1 1/2 cups almond flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup erythritol
3/4 cup truvia brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 cups dry red wine
1/4 cup unsalted butter, at room temperature
8 ounces sugar-free semi-sweet chocolate chips
1/2 cup dry red wine
1 cup swerve powdered sugar

1
Preheat oven to 350F/180C degrees. Grease a 12-cup bundt pan and set aside.
2
In a medium bowl sift flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
3
In a mixer bowl fitted with the paddle attachment, beat together butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Beat in the eggs one at a time until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in (or fold by hand) the flour mixture in 3 additions, alternating it with the wine in 2 additions (starting and ending with the flour). Do not overmix.
4
Scrape the batter into the prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes on a wire rack, then turn it out and let it cool completely.
5
Store cake at room temperature in airtight container for up to 3 days.
6
Cake can be frozen for up to 2 months.
7
For the Glaze: Add the chocolate chips and butter in a microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave for 30 more seconds. Sir. Add red wine. Stir. Add powdered sugar. Stir. Spoon over the cooled cake.

1727

kcal

Calories

127

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the Cake, 1 1/2 cups almond flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, and more.

Yes, Red Wine Chocolate Cake (Low Carb) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Wine Chocolate Cake (Low Carb)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions