Best Low Carb Chocolate Cake Recipes

CHOCOLATE KETO CAKE

Chocolate Keto Cake image

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

Ingredients

1 1/2 cups fine almond flour
1/4 cup cocoa powder
2 tbsp dutch cocoa or additional regular
2 1/4 tsp baking powder
1/2 tsp salt
1/3 cup water or milk of choice
3 eggs ((including the vegan option listed earlier in the post))
1/3 cup granulated erythritol or regular sugar
1 1/2 tsp pure vanilla extract

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

THE BEST LOW CARB CHOCOLATE CAKE

The Best Low Carb Chocolate Cake image

Provided by Jennifer Overstreet

Categories Dessert

Number Of Ingredients 19

Ingredients

3 C Almond flour
1/2 C Cocoa Powder
1/4 C Black Cocoa Powder, or replace with more cocoa powder
4 t Baking Powder
1 t Salt
2/3 C Granulated Sweetener
3/4 t Xanthan Gum
1/3 C Almond Milk, or something similar
5 Eggs
1/3 C Heavy Cream
4 T Sour Cream
4 oz Cream Cheese, softened
1/4 C Butter, softened
1/2 C Heavy Cream, plus 2 more tablespoons
2 t Vanilla
1-2 C Powdered Sweetener
3 oz 85% Chocolate Melted
1/2 C Cocoa Powder
Almond milk, as needed to thin the frosting

Steps:

Preheat oven to 350 degrees. Line two round cake pans with parchment paper. Spray both pans with non-stick spray.
In a medium to large bowl mix together almond flour, cocoa powders, granulated sweetener baking powder, salt, and xanthan gum.
In a small to medium bowl whisk together almond milk, 1/3 c heavy cream, sour cream 2 t vanilla, and eggs.
Pour wet into dry.
Stir until no dry pockets are found.
Pour into prepared pans. Bake for 15-25 minutes. Don't overbake.
Cream together butter and cream cheese.
Melt your chocolate in a small microwave safe bowl. I melted mine with the power reduced to 70% for 2 round of 40 seconds. Your microwave might vary.
Add the melted chocolate to the mixer. Scrape sides as needed.
Add cocoa powder, vanilla, and 1 cup of the sweetener. It will be thick.
Add the 1/2 c of heavy cream but don't turn on your mixer to a high speed.
Stop mixer scrape sides, add the 2 tablespoons of cream. Mix, scrape, and taste. Add almond milk to get to the thickness you want (I added about 1/4 cup of the almond milk). Add more sweetener as you need. Add a little at a time. I added 1/4 cup more and didn't get the cooling affect.
Place your cooled cake on a plate. Use about 1/3 of the frosting to frost the top of the bottom layer.
Top with second layer. Frost top and sides with the remaining frosting.
Eat a slice. We found it didn't need to sit in the fridge overnight to taste better.

LOW-CARB CHOCOLATE CHIP CHEESECAKE BARS

Low-Carb Chocolate Chip Cheesecake Bars image

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 15 servings.

Number Of Ingredients 17

Ingredients

1 cup almond flour
1/2 cup granulated golden monk fruit sugar substitute
2 large eggs, room temperature
1/2 cup butter, melted
1 teaspoon vanilla extract
CHEESECAKE LAYER:
1 package (8 ounces) cream cheese, softened
1/4 cup granulated monk fruit sugar substitute
2 tablespoons sour cream
1/2 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
1/2 cup sugar-free white baking chips
1/2 cup sugar-free chocolate baking chips
CRUMBLE LAYER:
1/2 cup almond flour
1/4 cup granulated golden monk fruit sugar substitute
1/4 cup cold butter

Steps:

Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.

Nutrition Facts : Calories 293 calories, Fat 25g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 135mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

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