Chocolate Keto Cake
This Chocolate Keto Cake is so moist and delicious that you'll never guess it is low carb! Made with simple ingredients and gluten-free, this easy keto cake recipe is perfect for any occasion. Enjoy with sugar-free chocolate ganache on top!
Servings: 12 slices
Ingredients
- 170 grams (1 ¾ cup) almond flour
- 50 grams (½ cup) cocoa powder unsweetened
- 80 grams (⅓ cup) keto granular sweetener erythritol, allulose or monk fruit
- 2 tsp baking powder
- ⅙ tsp salt
- 3 large eggs
- 60 grams (¼ cup) Greek yogurt
- 80 grams (⅓ cup) coconut oil melted, sub with unsalted butter or preferred vegetable oil
- 80 ml (⅓ cup) unsweetened almond milk sub with preferred milk
- 1 tsp vanilla extract
- chocolate chips optional
Keto Chocolate Frosting
- 100 grams (3.5 oz) cream cheese low-fat or regular, softened
- 30 grams (¼ cup) cocoa powder unsweetened
- 50 grams (¼ cup) keto powdered sweetener I used erythritol, more to taste
- 1 tsp vanilla extract
- pinch of salt
- 2 to 4 tbsp unsweetened almond milk or preferred milk, to consistency
Instructions
- Preheat oven to 180ºC (360°F) and fold a 20 cm (7.8 inches) cake mold with parchment paper.
- Melt the coconut oil or butter.
- Once melted, transfer the oil to a large bowl and combine with eggs, keto sweetener, vanilla extract and a pinch of salt. Whisk the mixture until it gets smooth.
- Using a rubber spatula or fork, stir in almond flour, cocoa powder and baking powder. Gradually pour in the milk while mixing, until you get a smooth cake batter.
- Transfer the chocolate keto batter to the prepared mold, then bake in hot oven for about 30 minutes. The cake is ready when a toothpick inserted into its center comes out clean. Remove from the oven and let cool completely before frosting.
Keto Chocolate Ganache
- Remove the cream cheese from the fridge, place it in a bowl together with vanilla extract, and allow it to soften before making the low carb chocolate ganache.
- In a second bowl, combine cocoa powder with granular sweetener and a pinch of salt.
- Gradually mix the dry ingredients into the bowl with cream cheese, while pouring in the milk. Start with 2 tablespoons and add more if necessary. The mixture should be smooth and thick, without any cocoa lump. If it is necessary, adjust with more sweetener to taste.
- Once the dessert has cooled, spread low carb chocolate ganache over the chocolate keto cake. If desired, decorate with sugar-free chocolate chips.
- Refrigerate the cake to allow the ganache to set. Once ready, serve right away or keep stored in the fridge until eating.
Nutrition
Serving: 1 slice | Calories: 200.9kcal | Carbohydrates: 5.1g | Protein: 7.3g | Fat: 17.6g | Saturated Fat: 7.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.3g | Trans Fat: 0.01g | Cholesterol: 51.3mg | Sodium: 165.3mg | Potassium: 46mg | Fiber: 1.5g | Sugar: 1.3g | Vitamin A: 113.7IU | Calcium: 105mg | Iron: 0.8mg