Keto Chocolate Cake - The Ultimate Low Carb Cake

Nickoskitchen's picture

May. 29, 2019

If you're on a Keto Diet this Chocolate Cake is absolutely heaven!

Ingredients

For cake:
Almond flour/Almond meal 3 Cup (48 tbs)
Stevia 2/3 Cup (10.67 tbs) (fine / baking)
Cocoa powder 1/2 Cup (8 tbs)
Baking powder 1 Teaspoon
Softened unsalted butter 1/2 Cup (8 tbs)
Vanilla extract 1 Teaspoon
Eggs 2
Unsweetened almond milk 1 Cup (16 tbs)
For frosting:
Softened cream cheese 250 Gram (about 8 ounce)
Softened unsalted butter 1/2 Cup (8 tbs)
Stevia 1/2 Cup (8 tbs)
Vanilla extract 1 Teaspoon
Cocoa powder 1/2 Cup (8 tbs)
Cream 2/3 Cup (10.67 tbs)
For garnish:
Stevia/Chocolate chips 2 Tablespoon (No added sugar for chocolate chips)

Directions

GETTING READY:

1. Preheat your oven at 180C or 350F for 30-35 minutes.

MAKING:

2. So firstly lets work on the dry mix, into a bowl add the almond flour, next the sugar substitute - I’m using stevia because I prefer it but you can use any other sweetener you wish. Next I’ve got some cacao powder, you have seen me use this a lot in my keto recipes, Its much better than regular cocoa and has a far richer flavour.

3. Next add in some baking powder and whisk the dry ingredients well. Next add in the unsalted softened butter, a drizzle of vanilla extract, next add in the eggs along with some unsweetened almond milk, again you can change up the nut milks as you prefer. Mix well until combined, you want this looking like any other regular cake batter, thick and creamy. This batter will be lumpy though, so don’t worry about that too much - its just down to the almond flour and the way it clumps.

4. Now this makes two cakes, so pour half the batter into each cake tin, obviously using the same size spring form cake and line them with baking paper. Place them into a preheated oven at 180C or 350F for 30-35 minutes. Remove from the oven and leave to cool slightly and remove from the tins and allow them to cool completely.

5. While waiting lets get onto our frosting, in a mixing bowl add softened cream cheese, softened unsalted butter, some vanilla extract and again a sugar substitute - in my case stevia. Add in some cocao powder and finally pour in a small amount of full fat heavy cream.

6. Whip the frosting until its light and creamy, I’m using a stand mixer but you can do this by hand it will just take you a bit longer.

7. To assemble, I place on of my cakes onto a cake stand and dollop some cream cheese frosting on top and spread evenly. For this middle layer you want it pretty thick so don’t be afraid to add more than what will go on the top or sides. Now place the second cake on top, push down slightly and then repeat the same process for the top, smoothing out to all sides but this time put frosting on the sides and go around the cakes. Now I’m not the worlds greatest cake decorator, I’ll leave that to cakes by Choppa or Nick from the ScranLine - so it doesn’t look perfect but its not meant to be either but get it as smooth as you can using a palette knife.

8. Finally, I’m adding in no added sugar, keto friendly chocolate chips around the rim of the cake. You can buy these online, yes they are more expensive but its worth it.

9. Next I melt down some of the same chocolate and drizzle it all over the top of the cake, this gives it another great look to it and will fool any chocolate cake connoisseur into thinking its the real thing.

SERVING

10. Now slice into the cake and behold in its low carb beauty - its rich, moist like a mud cake and the chocolate flavour is so good.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 6