KETO CHOCOLATE CAKE WITH CHOCOLATE FROSTING
A wonderfully moist and fluffy keto chocolate cake is made with almond flour. The chocolate frosting is rich and creamy!
Provided by Vered DeLeeuw
Categories Dessert
Time 1h35m
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. Grease an 8-inch square glass baking dish with butter. Be generous when greasing to ensure the cake releases easily from the pan.
- In a large mixing bowl, whisk together the eggs, melted butter, stevia, and vanilla extract.
- Gradually whisk in the almond flour and cocoa powder.
- Finally, whisk in the kosher salt and the baking soda. The batter will be quite thick.
- Pour the batter into the prepared baking dish and smooth the top out with a rubber spatula. Bake until the center is set and a toothpick inserted in it comes out clean, 18-20 minutes.
- Cool the cake, in the pan, completely, about 1 hour, then frost if you wish.
- To make the frosting, place all the frosting ingredients in a medium bowl and whisk by hand. Or beat with an electric handheld mixer on low speed until smooth and fluffy, 1-2 minutes.
Nutrition Facts : ServingSize 1 slice, Calories 326 kcal, Carbohydrate 7 g, Protein 7 g, Fat 32 g, SaturatedFat 16 g, Sodium 170 mg, Fiber 4 g, Sugar 1 g
THE BEST KETO CHOCOLATE CAKE RECIPE
The BEST keto chocolate cake recipe! This low carb almond flour chocolate cake is rich, moist, and decadent, yet EASY to make in one bowl.
Provided by Maya Krampf
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
- In a large bowl, beat together the allulose and butter, until fluffy.
- Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
- Beat in the almond flour, cocoa powder, and baking powder, until the batter is smooth.
- Divide dough among 2 pans, smooth the top with a spatula. Bake for 25-35 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release.
- Make the keto chocolate frosting according to the instructions here. Before you begin, adjust the amount on he recipe card to 28 servings - this will make the 3 1/2 cups you need for this cake.
- Place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup (96g) frosting. Place the second layer on top and frost the top with another 3/4 cup (96g) frosting. Finally, frost the sides with 1 1/2 cups (192g) frosting.
Nutrition Facts : Calories 478 kcal, Carbohydrate 10.3 g, Protein 7.9 g, Fat 48.6 g, SaturatedFat 5.2 g, Cholesterol 65.5 mg, Sodium 85.5 mg, Fiber 5.1 g, Sugar 3.2 g, ServingSize 1 serving
CHOCOLATE KETO CAKE
This rich and decadent chocolate keto cake is shockingly delicious and secretly low carb.
Provided by Chocolate Covered Katie
Categories Dessert
Time 14m
Number Of Ingredients 9
Steps:
- *For a double layer cake, simply double the recipe and bake in two 8-inch pans. I listed a few keto frosting ideas above in the post. And if you're a visual person, be sure to check out the recipe video above!Preheat oven to 350 F. Grease an 8-inch pan, and line with parchment. Stir all ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down. Bake 14 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed). Let cool completely before frosting. If you try the recipe, please feel free to leave a comment or rate it below!View Nutrition Facts
Nutrition Facts : Calories 130 kcal, ServingSize 1 serving
BEST EVER KETO CHOCOLATE CAKE (SUGAR FREE)
The ultimate keto chocolate cake recipe! This decadent, fudgy sugar free cake is really easy to make and requires only 5 ingredients.
Provided by Katrin Nürnberger
Categories Dessert
Time 40m
Number Of Ingredients 6
Steps:
- Heat the oven to 170 Celsius / 340 Fahrenheit. (If you are baking at high altitude, increase the oven temperature by 10 Celsius / 25 Fahrenheit.)
- Melt the butter and chocolate in the microwave (ca 90 seconds - see notes), then stir and wait until dissolved. Alternatively, gently heat in a water bath (a heat proof bowl placed over a pan of boiling water). Set aside.
- In a large bowl, beat the eggs until foamy, then add the sweetener and mix well.
- Add the melted chocolate and butter along with the almond flour and stir with a spoon or spatula until just combined.
- Line the bottom of a 20 cm / 8 inch springform with parchment paper and grease the sides with butter. Pour in the cake batter and bake for approximately 30 minutes on the middle shelf until the top of the cake is firm to the touch, especially in the middle.
- Leave to cool before releasing from the cake tin. Once the the cake is completely cooled, dust with cocoa powder.
Nutrition Facts : Calories 389 kcal, Carbohydrate 3 g, Protein 8.1 g, Fat 37.8 g, Fiber 0.5 g, Sugar 0.3 g, ServingSize 1 serving
KETO CHOCOLATE CAKE
Our favorite keto chocolate cake recipe that's intensely rich, moist with a light and tender crumb. Perfect for birthdays, parties or any time you're craving a decadent dessert that's also gluten free & low carb.
Provided by Kelly
Categories Dessert
Time 50m
Number Of Ingredients 19
Steps:
- Preheat your oven to 350 F degrees. Lightly coat two 8-inch round cake pans or three 6-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set aside.
- Add almond milk and apple cider vinegar to a large measuring cup. Set aside and allow to sit (and curdle) for 5 minutes while you mix the other ingredients.
- Meanwhile, in a separate large mixing bowl, add the almond flour, coconut flour, cocoa powder, espresso powder, sweetener, baking powder, baking soda and salt and whisk to combine.
- Add the beaten eggs, coconut oil, and vanilla extract. Pour in the curdled milk and mix until thoroughly combined.
- Divide the batter evenly between the two baking pans and bake in preheated oven for 18-25 minutes (rotating pan halfway through), or until a toothpick comes out clean. Do NOT overbake - the time will vary depending on your oven.
- Allow the cakes to cool completely in the pan (or at least 30 minutes) before removing from the pan or it may (will) fall apart. Remove the parchment paper liner. Cool completely before frosting.
- In the bowl of a stand mixer fitted with paddle attachment or a hand mixer on medium speed, beat the butter (or ghee) until light and fluffy, about 3-5 minutes.Switch the mixer to low then slowly add the powdered sweetener, followed by the cocoa powder. Continue mixing on low until combined. Add the vanilla, milk and salt and increase the speed to medium and beat until fluffy, about 2-3 minutes. Taste and adjust sweetener and / or milk to preferred consistency and sweetness preferred.
- Once the cake has completely cooled, assemble the cake by placing the bottom layer on a cake platter or cake stand. Spread a thin layer of chocolate buttercream frosting then add the top layer. Add the remainder of the frosting on the top and sides and decorate as desired with fresh berries.Cake will keep 3-5 days in refrigerator.
Nutrition Facts : ServingSize 1 g, Calories 176 kcal, Carbohydrate 7 g, Protein 5 g, Fat 16 g, Fiber 3 g, Sugar 1 g
BEST KETO CHOCOLATE CAKE
This easy Keto Chocolate Cake is a moist and rich chocolate cake perfect for any occasion--even that special birthday. This easy low-carb cake recipe uses almond flour to create this drool-worthy chocolate sensation that will satisfy all of your chocolate cravings. This recipe is suitable for those following a low-carb, Keto, Banting, Atkins, gluten-free, or vegetarian diet. This recipe makes one layer. To make two layer as shown in the photos, double the recipe and use two pans.
Provided by Harper
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat oven to 350F. Grease 9-inch round cake pan with butter or coconut oil. (This recipe makes one layer. To make two layer as shown in the photos, double the recipe and use two pans.)
- In a medium bowl, combine the almond flour, cocoa powder, salt, baking soda, and sweetener and whisk until well combined and lump free.
- Add melted butter to dry ingredients. Stir to combine.
- Next, add the eggs, vanilla extract and almond milk. Using a spoon or an electric mixer, mix until thoroughly combined.
- Pour into prepared pan and spread to mixture to the edges of the pan until the surface is even. Bake for about 28-32 minutes or when the cake's surface springs back to a light touch or when a toothpick inserted into the center comes out clean.
Nutrition Facts : ServingSize 1 slice, Fat 19 g, SaturatedFat 4 g, Calories 221 kcal, Carbohydrate 8 g, Fiber 3 g, Sodium 185 mg, Protein 8 g, Sugar 2 g, Cholesterol 83 mg, UnsaturatedFat 12 g
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