Keto Chocolate Cake

Keto Chocolate Cake

from sweetashoney.co
50 min
12 servings

This Keto Chocolate Cake is a perfect cake recipe for a gluten-free birthday with a delicious moist dark chocolate crumb and almond butter chocolate frosting!

Ingredients

  • 4 large Eggs (at room temperature)
  • 1/2 cup Melted butter
  • 2 tablespoon Unsweetened Almond Milk
  • 1 teaspoon Vanilla Extract
  • 1 1/4 cup Almond Flour
  • 1/2 cup Crystal Sweetener (I used erythritol for a keto cake)
  • 1/3 cup + 2 tablespoons Unsweetened Cocoa Powder
  • 1 1/2 teaspoon Baking Powder
  • 1 cup Unsalted Butter (or dairy-free butter, soft, out of the fridge for 3 hours at least)
  • 1 cup Almond Butter
  • 1/3 cup Unsweetened Cocoa Powder
  • 1/3 cup Sugar-free Powdered Sweetener (I used powdered erythritol or icing sugar if not keto)
  • 1/4 cup Unsweetened Almond Milk (at room temperature, not cold!)

Directions

  1. 1

    Preheat oven at 325°F (160°C). Line the bottom of a 9-inch round cake pan with some parchment paper. Lightly oil the paper and the sides of the pan with coconut oil or melted butter. Set it aside.

  2. 2

    In a large mixing bowl, beat the eggs, melted coconut oil (or butter), unsweetened almond milk, and vanilla using an electric beater for 45 seconds on medium/high speed or until it's fluffy and small bubbles form on the top. Set it aside.

  3. 3

    In another bowl, whisk the almond flour, unsweetened cocoa powder, crystal sweetener of choice, and baking powder until evenly distributed.

  4. 4

    Pour the egg mixture onto the dry ingredients and use a spoon to gently combine the ingredients and form a thick almond flour chocolate cake batter.

  5. 5

    Transfer the chocolate keto cake batter into the prepared round cake pan and place the pan in the center rack of your oven.

  6. 6

    Bake for 35 - 40 minutes or until the center is set and a skewer inserted in the middle comes out clean, not wet but with a few pieces of moist crumb on it.

  7. 7

    Cool the cake on a cooling rack and wait until it reaches room temperature before frosting.

  8. 8

    Repeat the same recipe to create a second cake layer if desired. Make sure you clean, dry, and grease the cake pan again before pouring the second chocolate cake batter batch into it.

  9. 9

    Make the frosting just before frosting the cake to keep it soft and easy to spread.

  10. 10

    Make sure both cake layers are cold before frosting your cake or the frosting will melt. I recommend waiting at least 3 hours after the cake has been baked or placing the cake for 1 hour in the fridge for the best results.

  11. 11

    You can store your cake in a cake box or airtight container in the fridge for up to 4 days.