Low-carb Cranberry Chocolate Cake for Christmas

  • Prep Time
    50 mins
  • Cook Time
    50 mins
  • Serving
  • View

Low-carb Cranberry Chocolate Cake for Christmas

When it’s time for dessert, you can never go wrong with chocolate. Since it’s the holiday season, here’s Christmas, and you’re probably planning to cheat a little, it’s the perfect time to whip up something super decadent. This chocolate creation is sure to please anyone you’re celebrating with. The bitter-sweet taste of dark chocolate and the sour-sweet taste of cranberry together form a fantastic flavor combination. And you don’t have to deal with remorse for this cake either, because it has a lot of fiber, but it has so little carbs in it that it’s almost unbelievable.

Unfortunately, I don’t have an inside picture of this cake, so I can’t show you the inside of the cake because the cake was made as a gift. But try to imagine a slice of this wonderful three-layer chocolate cake. Between the almost black dark chocolate sponge cake layers of reddish cranberry sauce and brown creamy chocolate cream, these topped with raspberries and blueberry grains. It makes you feel a “give me another slice” before you would bite into it.


Make Christmas more festive with this wonderful Low-carb Cranberry Chocolate Cake for Christmas



Chocolate cream

Cranberry Sauce


  • Daily Value*
  • Calories: 782
    39 %
  • Fat: 66.5 g
    40 %
  • Total carbohydrate: 30 g
    46 %
  • Sugar: 6.6 g
    16.5 %
  • Fiber: 15 g
    60 %
  • Net carbs: 10 g
    22.5 %
  • Protein: 23.8 g
    31.7 %
  • Potassium: 1141 mg
    32 %
  • Sodium: 1055 mg
    46 %


    This cake can actually be made at any time, but it’s a great time for Christmas to bake this gorgeous Barry Chocolate Cake.

    Step 1

    Put parchment paper into a cake mould (diameter: 20 cm / 8 inch). Preheat the oven to 350 F / 180 C.

    Step 2

    Put all the ingredients except the flour and baking powder in a deep bowl and stir until frothy.

    Step 3

    Add the flour and baking powder and stir further.

    Step 4

    Pour the loose, frothy dough into the cake mold and put into the oven.

    Step 5

    Do not open the oven door for the first half hour as the sponge cake will collapse. After about 50 minutes, the cake will bake, but you can check it with a bamboo skewer. Pierce in the middle of the sponge cake and if the dough sticks to it, it’s not ready yet. When the sponge cake is baked, turn off the oven and do not open the oven door for a few minutes.

    Step 6

    While the sponge cake is baking, make the Cranberry Sauce as described for My Low-carb, Keto Cranberry Sauce ( https://andreasketoworld.ca/recipe/my-low-carb-keto-cranberry-sauce/ ), then blend it with a stick blender.

    Step 7

    Mix the mascarpone, sweetener, cocoa powder, and 4 tablespoons of gelatin soaked in water well.

    Step 8

    Beat the cream into a hard foam and mix with the mascarpone paste.

    Step 9

    Cut the cooled sponge cake into 3 sheets, then spread the first sheet with cranberry sauce.

    Step 10

    Spread on the sauce from the chocolate cream, then put the second sheet on it, spread it with cranberry sauce and chocolate cream again, then put the 3rd sheet on top as well. Lubricate the last sheet only with chocolate cream and smooth with a larger knife. Spread the cream evenly on the side of the cake. Garnish the top of the cake with raspberries, blueberries and grated dark chocolate.


    Better if rest the cake in the fridge for a day to bring the flavors together.

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