Keto Chocolate Cake
A rich and decadent chocolate cake that’s low-carb, gluten-free, and keto-friendly. Perfect for satisfying your sweet tooth without compromising your dietary goals, this moist and fudgy cake is topped with a creamy chocolate frosting.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- 8x8 inch baking pan
- Parchment paper or silicone baking mat
- Spatula
- Measuring cups and spoons
- Knife (for slicing)
Ingredients
- For the Cake:
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder unsweetened
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup granulated erythritol or preferred keto-friendly sweetener
- 1/2 cup unsalted butter melted
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- For the Chocolate Frosting:
- 1/2 cup unsalted butter softened
- 1/4 cup cocoa powder unsweetened
- 1/2 cup powdered erythritol or preferred keto-friendly sweetener
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Optional: Sugar-free chocolate chips for garnish
Instructions
- For the Cake:
- Preheat the Oven : Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper or grease it lightly.
- Mix the Dry Ingredients :
- In a large mixing bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- Combine the Wet Ingredients :
- In a separate bowl, whisk together the eggs, erythritol, melted butter, heavy cream, and vanilla extract until smooth.
- Make the Batter :
- Gradually add the wet ingredients to the dry ingredients, stirring until fully combined. The batter will be thick but smooth.
- Bake the Cake :
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool completely in the pan.
- For the Chocolate Frosting:
- Prepare the Frosting :
- In a medium bowl, beat the softened butter until creamy. Add the cocoa powder, powdered erythritol, heavy cream, and vanilla extract. Beat until smooth and fluffy.
- Assemble the Cake :
- Spread the frosting evenly over the cooled cake. Garnish with sugar-free chocolate chips if desired.
- Serve :
- Slice the cake into squares and serve. Store leftovers in an airtight container.
Notes
Substitute almond flour with coconut flour (use 1/3 cup coconut flour instead of 1 1/2 cups almond flour) for a nut-free option.
Adjust the sweetness level by adding more or less keto-friendly sweetener based on your preference.
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze slices for up to 3 months; thaw at room temperature before serving.
Double the recipe for a larger crowd or to make a layered cake.
Adjust the sweetness level by adding more or less keto-friendly sweetener based on your preference.
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze slices for up to 3 months; thaw at room temperature before serving.
Double the recipe for a larger crowd or to make a layered cake.