This is a deliciously sweet, rich and satisfying chocolate and nut, fudge-cake. The Three Kings ‘Zero’ Salted Caramel Syrup gives the chocolate sponge a wonderful, fudgy, vanilla flavour. Whilst the Three Kings Maple Flavour Syrup in the frosting, complements the nutty topping, giving that added sweetness you need in a chocolate fudge cake!

Keto Choco-Nut Fudge Cake

Recipe by Jo Sardella (JS)Course: DessertCuisine: KetoDifficulty: Easy


Prep time


Cooking time





This cake is perfect for a low-carb or keto diet, or as a sweet treat for anyone. It’s a partnership made in heaven with a cup of coffee. Enjoy!


  • ⦁ 100g Almonds

  • ⦁ 25g Cocoa Powder

  • ⦁ 1 tsp Baking Powder

  • ⦁ 40g Chopped & Toasted Nuts such as; walnuts or hazelnuts (reserve half for topping)

  • ⦁ 2 Eggs

  • ⦁ 100ml Sunflower Oil
    ⦁ 50ml Unsweetened Almond Milk
    ⦁ 40ml Three Kings ‘Zero” Salted Caramel Syrup

  • For The Frosting
  • ⦁ 50g Silken Tofu
    ⦁ 50ml Double Cream
    ⦁ 10g Cocoa Powder
    ⦁ 30ml Three Kings Pantry Maple Syrup + more for drizzle
    ⦁ Chopped & Toasted Nuts such as; walnuts or hazelnuts reserved from quantity above


  • Place the ground almonds, 25 grams of cocoa powder, baking powder and 20g of the chopped (and toasted) nuts into a bowl.
  • Make a well in the centre; add the eggs, sunflower oil and almond milk.
  • Beat well with an electric hand mixer until smooth.
  • Pour the mixture into a lined, oven-proof tin and smooth the top.
  • Bake in a preheated oven for about 15 minutes – 160°C (Fan) / 180°C / 350°F / Gas Mark 4 until a skewer inserted into the centre comes out clean.
  • Remove from the oven and prick the top all over with a fork. Leave to cool for 10 minutes.
  • Spoon Three Kings ‘Zero’ Salted Caramel Syrup evenly over the surface of the cake. Set aside.
  • Meanwhile, make the frosting; place the silken tofu in a bowl with the double cream, cocoa powder and 30ml Three Kings Maple Flavoured Sauce and whip until smooth with an electric hand mixer.
  • Turn the cake out onto a board, so the base is facing upwards. Cut in half width-ways.
  • Spread half the frosting evenly onto one half of the cake surface, and sandwich with the other so top of the cake (shiny surface is facing upwards).
  • Spread the remaining frosting on-top of the cake and sprinkle with 20g chopped (and toasted nuts) and drizzle with more Three Kings Maple Flavoured Sauce to taste.
  • Serve in slices with whipped cream if desired.
  • Store in the fridge for up to 3 days.

    Keto Choc Jo Sardella 7

  • Equipment
  • 26cm x 19cm x 2cm deep, oven-proof rectangular baking tin (lined with baking paper), electric hand mixer.Keto Choc Jo Sardella 5

Recipe Video

Approximate Energy and Macronutrient Information (as per attached Nutrium report)

  • (Please note: that the nutritional information for this recipe is provided as a guideline only. The nutritional content of the ingredients varies depending on origin, manufacturing and storage processes and brand)

Nutrition Facts

8 servings per container

Serving Size73g

  • Amount Per ServingCalories285
  • % Daily Value *
  • Total Fat 28g 44%
    • Saturated Fat 5g 25%
  • Sodium 83mg 4%
  • Total Carbohydrate 2g 1%
    • Dietary Fiber 0g 0%
    • Sugars 1g
  • Protein 6g 12%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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