When you say "no nuts" I assume you also mean "no almond flour". How about a chocolate waffle cake? This recipe makes just one, but you could make many. :)

Keto Chocolate Waffle Cake

This comes pretty close....if you use the bitter sweet chocolate chips....and likely you could sub that splenda that measures the same as sugar for part of the sugar. It's a King Arthur recipe so their site likely gives nutritional info

Flourless chocolate CAKE

· 1 cup
semisweet or bittersweet chocolate chips

· 1/2 cup
(8 tablespoons) unsalted butter

· 3/4 cup
granulated sugar

· 1/4
teaspoon salt

· 1 to 2
teaspoons espresso powder, optional

· 1
teaspoon vanilla extract, optional

· 3 large
eggs

· 1/2 cup
unsweetened cocoa powder, Dutch-process cocoa preferred

GLAZE

· 1 cup
semisweet or bittersweet chocolate chips

· 1/2 cup
heavy cream

And here are the instructions.

Instructions

1. Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.
2. To make the cake: Put the chocolate and butter in a microwave\-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
3. Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
5. Spoon the batter into the prepared pan.
6. Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant\-read thermometer inserted into its center.
7. Remove it from the oven, and cool it in the pan for 5 minutes.
8. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
9. To make the glaze: Combine the chocolate and cream in a microwave\-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.

10. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

11. Yield: 8" cake, 8 to 12 servings.

Oy. I know a lovely cake with almond flour (i.e., nuts, which are verboten) and eggs, plus some wheat flour, but low carb is just not a cake thing, since cake is mostly flour and sugar.

Maybe a low sugar Pavlova? But you need a decent amount of sugar to support the eggs.

Or a cake made of ice cream made with a sugar substitute?

Why not just abandon the idea of a cake, altogether, and make something else that looks like a cake? Like a fruit compote (or fruit salad) with a meringue topper? Or a seven layer dip "iced" with sour cream, radish roses instead of icing ones, and a happy birthday removable plaque, or maybe piped carefully with blended refried beans? Serve with crunchy veggies rather than chips.

She is OK for sugar and will not eat fake sugars so it is not an issue with calories.. Carb and Cal are two different things.

The carb issue is mostly flour. I can't use gluten free flours because they are higher in carbs than wheat flour. I've made several chocolate cake recipes without flour and find them too much like uncooked brownie dough. An ice cream cake has real possibilities so thanks for that idea.

I don't think she would appreciate a fake cake of vegetables but thanks for the thought pillog, I may make that as an appetizer with the piped beans and radish roses - good idea and fun.

The pavlova is a good idea since there are lots of fresh fruits available this time of year.

Sugar is all carbohydrates in their simplest forms. Some sugar substitutes are basically less digestible carbs, so some is waste rather than useable sugar. The body transforms all sugars and starches, that is, all carbs, which it is able to digest into glucose in order to utilize them. (E.g., the cellulose in celery (or wood) is a sugar which cannot be digested by people, but can be by goats and cows).

If it's specifically grains that are a problem, rather than simple carbohydrates in general, and sugars are okay, then any kind of meringue (including the Pavlova), hard shell and soft might work, or a combination, especially if it's not too humid where you live. A souffle (whole eggs rather than whites only)--the fluffier, less brownie batter cousin of the flourless cake--might be another idea, and also requiring little to no sugar depending on what flavor you do (I'm partial to orange). Eggs are miraculous, and made of protein and fat, rather than carbs. :)

If you want to go elaborate, X's and O's is fun. You pipe meringue sticks and balls in different colors, and bake hardshell like meringue cookies. When they've fully steamed out, stack them in interlocking layers like a Mad Hatter game of Jenga. If they don't stay, you can use dabs of stiff icing as glue, but it'll also melt them a bit. I haven't made one, so don't have more tips, but when done right, you can slice through it like a cake. Hm... I guess if you don't use icing, they still must melt into each other a bit, Dang. Now I'm going to have to make one just to figure it out. ;)

Good luck with it! I hope you find something that suits. Happy Birthday to her.

I also thought of a pavlova. This is a recipe I have successfully made. Pavlova recipe

Schaum Torte?

Try a homemade angel food cake.

I don't know the woman, but is she fussy and demanding, or does she know you can work your baking magic and pull a rabbit out of a hat?

You might want to make a cake from scratch and let her know that carbs would be related to the size of the piece. If a home-cooking cake serves 12, cut it so her piece would be halved, thereby saving half the carbs. Genius, right? (ok, maybe it's just math).

Let us know what you end up doing, although there are some good suggestions here, too!