Desserts
Keto chocolate mud cake
This small mud cake is rich with dark chocolate and has a soft, buttery centre. The cake is sweetened with erythritol.
Servings in this printout: 8
Ingredients
- 150 g sugar-free dark chocolate
- 120 g butter
- 3 eggs
- 80 g erythritol
- 60 g almond flour
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- a pinch of salt
Method
- Preheat the oven to 175 °C and line a round tin about 20 cm across with baking paper.
- Gently melt the chocolate and butter in a heatproof bowl set over a pan of simmering water or in short bursts in the microwave. Leave to cool slightly.
- Whisk the eggs and erythritol until fluffy. Mix in the melted chocolate and butter.
- Combine the almond flour, cocoa powder and salt. Fold the dry ingredients into the batter.
- Pour the batter into the tin and bake for 12–16 minutes. The centre should stay soft.
- Leave to cool before slicing.
Original recipe nutrition per serving
The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.
Nutrition values have not been calculated for this recipe.
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- a pinch of salt · The amount is missing or could not be verified.
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Estimate for the modified recipe
Original recipe GL unavailable
Calculated GL · calculated part below 1 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.
This refers only to the calculated part. Omitted carbohydrate may increase total GL; its effect is not included in this number.
How was the estimate calculated?
This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.
GI-unmatched available carbohydrate omitted, up to 1.4 g/serving. Its effect is not assumed to be zero.
Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.
Value used in the model
Original recipe amounts and preparation
- 150 g · sugar-free dark chocolate
- 120 g · butter
- 3 · eggs
- 80 g · erythritol
- 60 g · almond flour
- 2 tbsp · cocoa powder
- 1 tsp · vanilla extract
- a pinch of salt
Preheat the oven to 175 °C and line a round tin about 20 cm across with baking paper. Gently melt the chocolate and butter in a heatproof bowl set over a pan of simmering water or in short bursts in the microwave. Leave to cool slightly. Whisk the eggs and erythritol until fluffy. Mix in the melted chocolate and butter. Combine the almond flour, cocoa powder and salt. Fold the dry ingredients into the batter. Pour the batter into the tin and bake for 12–16 minutes. The centre should stay soft. Leave to cool before slicing.
Separate version amounts and preparation
Servings for these amounts · 8
- 150 g · dark chocolate, no added sugar
- 120 g · butter
- 165 g · egg without shell
- 80 g · Foodin erythritol (100%)
- 60 g · full-fat almond meal, not defatted flour
- 10 g · unsweetened cocoa powder
- 4.2 g · vanilla extract
- amount in the original recipe · salt
Use the original method with these details.
Bake as in the original recipe at 175°C for 12–16 min. Use full-fat almond meal and no-added-sugar dark chocolate. Weigh cocoa 10 g and vanilla extract 4.2 g.
Research sources and technical details
Source names and technical notes appear in their original form.
Sources and limitations · A
Assumption sensitivity
0.066–2.134 / serving
This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.
- Conclusions, low-carbohydrate product assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.PUBLISHED_CODING
- Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
- Chocolate, dark, no added sugar · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
- VOI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- KANANMUNA, KUORETON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- Foodin 100% erythritol · Foodin label: carbohydrate100 minus explicitly declared polyols100CARBOHYDRATE
- Nut, almond meal · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
- KAAKAOJAUHE, EI LISÄTTYÄ SOKERIA · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
- Vanilla bean extract · FSANZ AFCD Release3 available carbohydrate WITHOUT sugar alcohols; Australian composition proxy; CC BY-SA3.0 Australia. Total polyols not inferred.CARBOHYDRATE
- RUOKASUOLA, JODIOITU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
How does your choice of chocolate affect the GL estimate?
Sugar-free chocolate can contain different sweeteners. The sugar-free label alone cannot tell you the glycaemic load (GL) of the whole cake.
Torras Dark chocolate
Sweeteners: Maltitol.
The manufacturer lists maltitol as the sweetener. Maltitol is a polyol, also known as a sugar alcohol. The chocolate also contains other carbohydrates.
The product identifiers on the manufacturer's page conflict. Check the name, sweeteners and ingredients on your pack.
Torras Chocolate Negro 60% Stevia
Sweeteners: Erythritol and steviol glycosides.
Erythritol is a different polyol from maltitol. This chocolate also contains other carbohydrates, even though it is labelled stevia.
Check both sweeteners and the other ingredients on your pack, as product formulations can change.
Manufacturer’s product information: Torras Chocolate Negro 60% Stevia
The product information cannot establish the GL of the whole cake or the difference in GL between the two chocolates. The erythritol added separately to the batter does not tell you how the chocolate is sweetened.
The calculated part shown above applies only to the version described there.
This comparison does not measure your individual blood glucose response.
Source: manufacturer’s product information, checked . Check the pack for the current ingredients.
Notes
The baking time affects how soft the centre stays. Use sugar-free chocolate and check the carbohydrate content on the label.
Nutrition values are currently withheld while the source data is being checked.