Description
Indulge in this decadent Keto Chocolate Cake, a rich and moist dessert that’s perfect for any celebration or sweet craving. Made with almond flour and sugar-free sweeteners, this cake is a low-carb delight that satisfies your chocolate cravings without the guilt.
Ingredients
Scale
Cake:
- 1 ½ cups almond flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated erythritol or monk fruit sweetener
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs
- ½ cup unsweetened almond milk
- ⅓ cup melted coconut oil or butter
- 2 teaspoons vanilla extract
- ½ teaspoon apple cider vinegar
Frosting:
- ½ cup unsalted butter (softened)
- ¼ cup cream cheese (softened)
- ½ cup powdered erythritol
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (to thin if needed)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and line two 6-inch round cake pans.
- Mix dry ingredients: In a large bowl, whisk almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, beat eggs, then mix in almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.
- Combine: Mix wet and dry ingredients until smooth. Divide batter between pans.
- Bake: Bake for 20–25 minutes until a toothpick comes out clean. Cool cakes on a wire rack.
- Make frosting: Beat butter and cream cheese until fluffy. Add erythritol, cocoa, and vanilla. Adjust consistency with heavy cream.
- Frost: Frost cooled cakes and serve.
Notes
- This cake stores well in the fridge for up to 5 days and tastes better the next day.
- You can also bake this in a single 8-inch pan, adjusting bake time to 25–30 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 180mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 90mg
