LOW-CARBOHYDRATE MOCHA CAKE SLICE RICH COFFEE
This Low-Carbohydrate Mocha Cake Slice Rich Coffee delivers intense chocolate and coffee flavours in a tender and grain-free package. The almond flour and unsweetened cocoa powder form a rich base, while dissolved instant coffee adds a bold mocha twist. The erythritol keeps the sweetness low and melted butter ensures a moist and melt-in-your-mouth crumb. A single egg binds the batter, and baking powder gives a gentle rise, which creates a perfectly domed slice that feels indulgent yet fits a low-carbohydrate lifestyle. This Low-Carbohydrate Mocha Cake Slice Rich Coffee is ready in under twenty minutes from start to finish, which is ideal for breakfast paired with a latte, a midday pick‑me‑up or a guilt-free dessert. This mocha cake slice is made with its sophisticated flavour profile and simple ingredients, which proves that healthy baking can also satisfy serious chocolate cravings.
RECIPE CATEGORY
Desserts
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat / Gluten‑Free, Low / No Sugar, Quick & Easy, Vegetarian, Kid Friendly
DISH TYPE
Cake
INGREDIENTS
These steps are followed for the preparation of Low-Carbohydrate Mocha Cake Slice Rich Coffee:
- 12 grams | 0.42 ounces | 2 tablespoons almond flour
- 7.5 grams | 0.26 ounces | 1 tablespoon cocoa powder
- 3 grams | 0.11 ounces | ½ tablespoon instant coffee (dissolve in 5 milliliters | 0.17 fluid ounces | 1 teaspoon hot water)
- 50 grams | 1.76 ounces | 1 large egg
- 15 grams | 0.53 ounces | 1 tablespoon butter
- 12 grams | 0.42 ounces | 1 tablespoon erythritol
- 1 gram | 0.04 ounces | ¼ teaspoon baking powder
FULL NUTRITIONAL INFORMATION
- Calories: 266 kilocalories
- Fat: 24.0 grams
- Saturated Fat: 9.9 grams
- Carbohydrate: 7.3 grams
- Sugar: 1.0 grams
- Fibre: 3.7 grams
- Sodium: 71 milligrams
- Protein: 10.3 grams
- Calcium: 73 milligrams
- Potassium: 360 milligrams
- Iron: 2.4 milligrams
PREPARATION
There are the following ingredients for Low-Carbohydrate Mocha Cake Slice Rich Coffee:
- Preheat Oven: Heat to 175 ° Celsius. Line a small oven-proof dish with parchment paper for easy removal.
- Combine Dry Ingredients: In a bowl, whisk 2 tablespoons almond flour, 1 tablespoon cocoa powder, 1 tablespoon erythritol and ¼ teaspoon baking powder until uniform. This ensures even rise and flavour distribution.
- Add Coffee: Stir in the dissolved instant coffee until the dry mix darkens and smells of rich espresso.
- Incorporate Wet Ingredients: Crack in 1 egg and pour 1 tablespoon melted butter. Fold gently until a smooth and thick batter forms without streaks of flour.
- Check Consistency: The batter should be moist but hold its shape, so if it is too thick, add a teaspoon of water or almond milk and mix briefly.
- Transfer To Dish: Spoon the batter into the prepared dish, smoothing the top with the back of a spoon for even baking.
- Bake: Place in the oven and bake for 14 to 16 minutes or until the top springs back when lightly pressed and a skewer inserted in the centre comes out with a few moist crumbs.
- Cool Briefly: Remove and let rest in the dish for five minutes. This helps the slice set and prevents crumbling when lifted.
- Serve: Gently pull up the parchment to lift out the slice. Enjoy warm for a gooey centre or cooled for a firmer texture.
PREPARATION TIME
5 minutes
COOKING TIME
16 minutes
TIPS
Here are some helpful tips for Low-Carbohydrate Mocha Cake Slice Rich Coffee:
- Accurate Measuring: Level almond flour and erythritol to prevent dryness or excessive sweetness.
- Fresh Coffee: Use high-quality instant espresso for the best mocha aroma.
- Avoid Overmixing: Stir only until ingredients combine to keep the crumb tender.
- Line Well: Parchment paper ensures easy removal and neat edges.
- Monitor Browning: Begin checking at 14 minutes to avoid over-baking and dryness.
- Serve Warm: Heat highlights the mocha aroma and keeps the centre soft.
VARIATIONS
- Nutty Crunch: Stir in 1 teaspoon chopped walnuts or hazelnuts for texture.
- Chocolate Drizzle: Drizzle sugar-free melted chocolate over the cooled slice for extra indulgence.
- Spiced Twist: Add ⅛ teaspoon ground cinnamon or a pinch of chilli powder to heighten complexity.
- Mint Mocha: Substitute water with peppermint tea infusion instead of coffee for a minty note.
- Vegan Option: Replace the egg with 2 tablespoons of aquafaba and use coconut oil instead of butter.
PREPPING AND STORAGE
- Refrigerator: Store cooled cake slices in an airtight container for up to three days. Reheat gently in the microwave for 10 seconds before serving.
- Freezer: Wrap slices in cling film and freeze for up to one month. Thaw overnight in the refrigerator and warm briefly before eating.