Indulge in Decadence: Red Wine Chocolate Cake Recipe

Are you a wine and chocolate lover? If you answered yes, listen up because I have an irresistible recipe for you. Imagine taking a sip of a juicy red wine while indulging in a rich and moist chocolate cake, sounds heavenly, right?

Well, with this red wine chocolate cake recipe, you’ll get to experience that divine combination in every bite. Not only is it decadent and delicious, but it’s also low carb and sugar-free. So you can enjoy this indulgent dessert guilt-free, even if you’re on a keto or paleo diet.

This flourless chocolate cake is infused with dry red wine, giving it a fruity and bold flavor that pairs perfectly with dark chocolate. It’s rich, moist, and lightly sweetened with erythritol, which is a natural sugar substitute.

Whether you’re celebrating a special occasion or just craving something sweet and satisfying, this red wine chocolate cake will definitely impress your taste buds. Get ready to fall in love with this divine dessert that’s perfect for any occasion!

Why You’ll Love This Recipe

Red Wine Chocolate Cake (Low Carb)
Red Wine Chocolate Cake (Low Carb)

Are you a wine lover? Do you have a sweet tooth? Then this recipe is perfect for you! I present to you the delectable Red Wine Chocolate Cake (Low Carb) – a match made in heaven for any chocoholic or wine enthusiast.

Not only is it sugar-free and keto-friendly with only 3-4 net carbs per serving, but it’s also gluten-free and paleo-friendly. This cake recipe is a deception – rich, juicy red wine replacing traditional liquids and still creating a moist chocolate cake. The best part? You can enjoy it guilt-free! It’ll make for an excellent dessert for those who are watching their carb intake, but not willing to compromise on flavor.

With a delicious blend of unsweetened cocoa powder, erythritol, and almond flour combined with dry red wine, you get the best of both worlds – a flavorful chocolate cake that’s not overwhelmingly sweet but has just the right amount of richness to satisfy your cravings.

You’ll fall in love with the fruity undertones of the dry red wine that elevates the entire taste profile of this dessert. The moist and decadent cake is perfect for indulging on special occasions such as birthdays or after-dinner treats.

Trust me when I say that this Red Wine Chocolate Cake (Low Carb) recipe is worth trying. So, pop open your favorite bottle of dry red wine, put on your apron, and give it a shot. Your taste buds will thank you!

Ingredient List

 Satisfy your sweet tooth cravings with a guilt-free dessert that's both chocolatey and low-carb!
Satisfy your sweet tooth cravings with a guilt-free dessert that’s both chocolatey and low-carb!

Here are the ingredients you will need to make this low carb red wine chocolate cake recipe:

  • Dry red wine: 1 1/2 cups plus 1 tablespoon
  • Unsalted butter: 1 cup (2 sticks), room temperature
  • Brown sugar substitute: 1/4 cup
  • Erythritol: 2 cups
  • Eggs: 2 large, room temperature
  • Vanilla extract: 1 teaspoon
  • Almond flour: 2 cups plus 1 tablespoon
  • Unsweetened cocoa powder: 3/4 cup
  • Baking soda: 1 teaspoon
  • Salt: 1/2 teaspoon

This recipe is packed with flavorful ingredients, including dark chocolate and dry red wine, which gives it a unique taste that is both rich and fruity. The use of almond flour instead of regular flour also makes it a great option for those following a low carb or gluten-free diet. Make sure to measure these ingredients accurately for best results.

The Recipe How-To

 This red wine chocolate cake is the perfect treat to enjoy with a cup of coffee on a lazy Sunday afternoon.
This red wine chocolate cake is the perfect treat to enjoy with a cup of coffee on a lazy Sunday afternoon.

Now, let’s get into the exciting part! Here’s our low-carb red wine chocolate cake recipe. Make sure to prepare all the ingredients needed before starting.

Ingredient List

  • 1 cup of dry red wine
  • 1 and 1/2 cups of almond flour
  • 1/4 cup plus 1 tablespoon of unsweetened cocoa powder
  • 2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 3/4 cup plus 2 tablespoons of unsalted butter, softened
  • 3/4 cup brown sugar substitute such as erythritol
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 5 ounces of dark chocolate, chopped


  1. Preheat your oven to 350°F. Line and grease an 8-inch cake pan or you can use a silicone mold.

  2. Pour the red wine into a medium-sized saucepan and bring it to boil over high heat. Reduce to medium heat and let it simmer for about 15 minutes until it reduces to half a cup. Set aside the reduced wine to cool.

  3. In a bowl, mix together the almond flour, cocoa powder, baking soda and salt.

  4. In another bowl, cream together the softened butter and erythritol until they’re light and fluffy with a hand mixer at medium speed.

  5. Add one egg to the butter mixture and beat on low then increase speed to medium for about 30 seconds until well combined. Repeat with the other egg.

  6. Add in the chopped dark chocolate and vanilla extract, beat until just combined.

  7. Pour in half the reduced red wine into the mixture at low speed.

  8. Add in the almond flour mixture gradually into the mixture in thirds alternately with remaining half of reduced wine, beat after each addition at low speed just until blended (be careful not to overmix).

  9. Pour the cake batter into your prepared pan.

  10. Bake for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.

  11. Allow the cake to cool for about 10 minutes before removing it from the pan.

Serving and Pairing

Serve this red wine chocolate cake with a scoop of sugar-free whipped cream or top it with powdered sugar substitute as desired. This luscious dessert is perfect when paired with an intense red wine like Cabernet Sauvignon.

Tips for Perfect Results

  • Don’t overmix the batter, mix until just combined.
  • Line and grease the cake pan properly to avoid sticking.
  • Use high-quality ingredients such as dark chocolate and unsalted butter.
  • Adjust sweetener according to your preference.

Now that you know how to make this delicious low-carb flourless chocolate cake, it’s time to bring out your inner pastry chef and create this masterpiece in your own kitchen!

Substitutions and Variations

 With a rich, fudgy texture and a deep, complex flavor, this cake is sure to become your new favorite indulgence.
With a rich, fudgy texture and a deep, complex flavor, this cake is sure to become your new favorite indulgence.

One of the great things about this low carb red wine chocolate cake recipe is how versatile it can be. Here are a few ideas to help you customize your cake:

– Flour alternatives: if you don’t have almond flour, you could try using coconut flour, hazelnut flour or even peanut butter. Each alternative will give the cake its own unique flavor and texture.

– Chocolate options: If you don’t have dark chocolate on hand, you could use sugar free chocolate chips or unsweetened baking chocolate. Just remember to adjust the amount of erythritol or any other sugar substitute accordingly.

– Wine choices: While dry red wine is recommended for this recipe, you could always try experimenting with different types of wine, such as port or sherry. Keep in mind that it may change the flavor profile of the cake.

– Sweeteners: If erythritol isn’t your sweetener of choice, you could also try using stevia or monk fruit sweetener. Just make sure to adjust the amount used based on the sweetness level of each sweetener.

– Add-ins: Looking for a way to spruce up the recipe? Consider adding in nuts like almonds or walnuts or even dried fruit such as cranberries. These add-ins will give your cake an extra bit of crunch and texture.

Whether it’s changing up the type of nut flour or experimenting with new wine choices, there are so many ways to personalize this low carb red wine chocolate cake recipe into something unique and decadent!

Serving and Pairing

 Who says you can't have your wine and eat it too? This cake incorporates the best of both worlds!
Who says you can’t have your wine and eat it too? This cake incorporates the best of both worlds!

This red wine chocolate cake is perfect for any occasion whether that be a birthday or a dinner party. The rich and moist chocolatey flavors of this cake make it the perfect dessert to pair with a glass of dry red wine. The dryness of the wine complements the sweetness of the cake without overpowering its flavors.

You can serve this low-carb red wine chocolate cake with some whipped cream and fresh berries on top for some added texture and tanginess. The richness of the cake pairs exceptionally well with the tartness of raspberries or blackberries – making for a fruity dessert that tickles your taste buds.

If you’re looking to add a little bit more kick to your serving platter, you can also pair this wine chocolate cake with bold and robust red wines like Cabernet Sauvignon, Syrah or Merlot. These intense reds bring out the richness in chocolate, while their complexity balances out the sugar content in the cake.

For those who are not big on wine, this low-carb red wine chocolate cake goes just as well with a cup of coffee or hot cocoa. The deep and dark flavors in this keto-friendly recipe would make for an ideal accompaniment to your morning fuel-up.

Overall, whether you are looking to enjoy this wine-laced dessert on its own or with a beverage, this recipe is flexible enough to cater to your preferences. So go ahead and indulge in this gluten-free and sugar-free flourless chocolate delight!

Make-Ahead, Storing and Reheating

 The subtle notes of red wine add an elegant touch to the decadent chocolate flavors.
The subtle notes of red wine add an elegant touch to the decadent chocolate flavors.

This Red Wine Chocolate cake recipe is a perfect make-ahead dessert. You can prepare it one or two days before serving. This cake tastes better on the second day as the wine chocolate flavor intensifies overnight. Store the cake covered in plastic wrap or an airtight container at room temperature, away from direct sunlight.

If you have leftovers, don’t worry. You can store them in the fridge wrapped in plastic wrap or an airtight container for up to five days. It is recommended to bring the cake to room temperature before serving. If you serve it cold, the flavors might be muted, and it won’t be as tender and moist.

When reheating the Red Wine Chocolate cake, you have two options. You can either reheat individual slices or the entire cake. To reheat slices, place them on a microwave-safe plate and heat them for 15 to 20 seconds in the microwave. You can also reheat them in the oven at 350°F (176°C) for 8-10 minutes.

To reheat the entire cake, wrap it tightly in foil and put it in the oven preheated at 350°F (176°C) for 10-15 minutes until it’s warmed through. Make sure to check on it frequently to avoid overcooking and drying out.

One of our favorite serving suggestions is to sprinkle some powdered sugar over the top right before serving with a dollop of whipped cream and fresh berries for an extra pop of color and texture. It’s perfect for any occasion, from a weeknight dessert to a fancy dinner party. Enjoy this decadent low-carb indulgence with your friends and family!

Tips for Perfect Results

 It's a wonder how low-carb can taste so divine
It’s a wonder how low-carb can taste so divine

To ensure the perfect texture and flavor for your low carb red wine chocolate cake, here are some tips that will come in handy during preparation:

1. Use high-quality ingredients

Whether it’s dry red wine, unsalted butter, erythritol or almond flour, using high-quality ingredients guarantee a superior flavor and texture. Plus, quality ingredients tend to make the cake less prone to crumbling and breaking.

2. Mix Ingredients thoroughly

When following the recipe instructions, pay close attention to details such as sifting cocoa powder or almond flour beforehand. This is important to prevent lumps from forming when mixing all ingredients.

3. Don’t overmix

While thoroughly mixing ingredients is important, overmixing can potentially ruin the texture of the cake. When mixing wet ingredients with dry ones, do so until just combined.

4. Check oven temperature regularly

Ensure the oven temperature matches the recommended preheating temperature mentioned in the recipe guidelines. Also, check it regularly while baking to ensure an even temperature throughout.

5. Cool down before serving

Once baked, let your cake rest and cool down thoroughly before trying to remove it from the pan or serving it with whipped cream or toppings of your choice.

6. Measure accurately

Measuring each ingredient accurately is key to getting the perfect balance of sweet and savory in your red wine chocolate cake recipe.

By following these tips, you are certain to prepare a juicy and flavorful low carb red wine chocolate cake that will satisfy even chocaholics who are wary of fruity desserts!


Now, it’s time to address some commonly asked questions about this Red Wine Chocolate Cake recipe. I want to make sure that every confusion or doubt you may have is cleared out, so you can achieve the best possible results while baking. Let’s dive into the frequently asked questions and their answers, so you can get started on making this delicious low-carb dessert right away.

Can you cook with red wine on keto?

Like with any other drink, consuming wine moderately is important. However, compared to other alcoholic beverages like beer or sweet cocktails, wine has fewer carbs. This makes it a smarter choice for those following a low-carb diet like Keto. Moreover, the distinct flavor of wine also serves as a remarkable ingredient in cooking sauces.

How many carbs are in a keto chocolate cake?

Looking for a scrumptious dessert that’s low on carbs? I’ve got you covered! This chocolate cake is made with no added sugar and contains 8 grams of protein per serving. With only 5 grams of net carbs, it’s a great option for those following a keto diet. The total carb count is 34 grams, which is then reduced to 5g net carbs by removing 6 grams of dietary fiber, 2 grams of sugar alcohol, and 21 grams of allulose. Give it a try and satisfy your sweet tooth without compromising your health goals.

What red wine goes with chocolate cake?

There are several wine varieties that pair well with chocolate cake, including Syrah, Cabernet, and Grenache.

Can I have cake on keto?

With the plethora of keto-approved ingredients available nowadays, indulging in desserts like cake and brownies is just as feasible as any other sweet lovers out there. All that’s required is to bake it on your own using some staples such as alternative sweeteners, nut flours, butter, and, of course, dark chocolate.

Bottom Line

This Red Wine Chocolate Cake recipe is a must-try for all chocolate and wine lovers out there. It’s the best low-carb dessert recipe that will satisfy your cravings without ruining your diet. Besides being low-carb and sugar-free, it’s also gluten-free, paleo-friendly, and keto-friendly. It’s a perfect choice for all occasions, whether it’s a birthday cake or just a simple dessert after a meal.

With this recipe, you can have the best of both worlds – wine and chocolate combined in one delicious and decadent cake. The dry red wine adds a juicy and fruity flavor to the cake, while the unsweetened cocoa powder and dark chocolate give it a rich and moist texture. And on top of that, it’s topped with whipped cream that adds an extra touch of sweetness.

If you’re looking for a dessert recipe that’s low-carb but still rich in flavor, then this Red Wine Chocolate Cake is the perfect choice. So why not indulge yourself in this guilt-free pleasure today? Give this recipe a try, and I’m sure you won’t regret it!

Red Wine Chocolate Cake (Low Carb)

Red Wine Chocolate Cake (Low Carb) Recipe

This recipe is courtesy of Tasty. It's a choclate cake that has a secret: RED WINE! Presented by Bravo's New Series, Recipe for Deception. ( I modified the recipe to make it low carb friendly. Enjoy!
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Prep Time 30 mins
Cook Time 45 mins
Course Dessert
Cuisine Low carb
Servings 1 bundt cake
Calories 406.9 kcal


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


  • Preheat oven to 350F/180C degrees. Grease a 12-cup bundt pan and set aside.
  • In a medium bowl sift flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
  • 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.
  • 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.
  • Store cake at room temperature in airtight container for up to 3 days.
  • Cake can be frozen for up to 2 months.
  • 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.

Add Your Own Notes


Serving: 115gCalories: 406.9kcalCarbohydrates: 39.7gProtein: 3.1gFat: 26.4gSaturated Fat: 16.2gCholesterol: 81.8mgSodium: 224.9mgFiber: 2.9gSugar: 33.9g
Keyword < 4 Hours, Dessert
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