Keto Chocolate Mayo Cake Recipes

KETO CHOCOLATE CAKE WITH CHOCOLATE FROSTING

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.

ULTIMATE KETO CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350F. Line a 12-cup cupcake pan with cupcake liners or grease with butter or coconut oil.
• 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 whisk or an electric mixer, mix until thoroughly combined.
• Evenly spoon the batter into each cupcake liner until about ¾ full.
• Bake for about 25-28 minutes or when the tops spring back to a light touch or when a toothpick inserted into the center comes out clean.

KETO CHOCOLATE MUG CAKE

Steps:

• Place the sweetener, almond flour, coconut flour, cocoa powder, and baking powder in a 4-cup glass mixing bowl. Stir to combine.
• Add the mayonnaise, egg, water, and vanilla extract. Stir until the batter is smooth.
• Divide the batter between two 4 ounce ramekins or 1-16 ounce microwave mug cake cup.
• Place the cake batter in the microwave and cook on high power for 2 minutes. If cake is still wet on top, microwave in 10 second intervals until no longer wet.

KETO CHOCOLATE MUG CAKE

Steps:

• In a 12-oz microwave-safe mug, using a small hand whisk or a fork, mix the almond butter and the egg until smooth. This will take some time - about 2 minutes until completely smooth - so try to be patient.
• Add the sweetener and salt (if using), whisking to incorporate.
• Whisk in the cocoa powder, then add the baking powder. Mix well, making sure there's no nut butter residue in the bottom of the mug. The batter should be smooth and uniform.
• At this point, the batter should fill the mug about halfway to the top. The cake will rise dramatically as it cooks, so the mug you use needs to accommodate that.
• Place the mug in the microwave. Microwave it, uncovered, for 30 seconds. Check to see if the cake is still very liquid on top - if so, microwave it for 10 more seconds. It should still be very gooey and soft on top when you remove it from the microwave (see the video below), but not completely liquid. Resist the temptation to microwave more (unless the batter is still completely liquid) - a chocolate cake is always better gooey than dry.
• Remove the mug from the microwave and allow the cake a few seconds to settle before digging in.

KETO-FRIENDLY BROWNIE CAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line an 18-cup mini muffin tin with paper liners.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Combine melted chocolate, sweetener, water, butter, and egg in a bowl. Stir until sugar dissolves. Add soy flour, mayonnaise, vanilla extract, salt, and baking soda. Whisk until no chunks remain. Pour batter into the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a brownie cake comes out clean, 18 to 21 minutes.

THE BEST KETO CHOCOLATE CAKE RECIPE

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.

CHOCOLATE MAYONNAISE CAKE

Steps:

• Preheat oven to 350 degrees. Grease 2 8" round pans, set aside. (I always line my cake pans with parchment and spray it with coconut oil cooking spray to avoid sticking)
• In a medium bowl combine coconut flour, cocoa powder, THM Baobab Boost Powder, baking soda, baking powder, salt and xanthan gum. Stir well to combine. ( you can store this mixture as a cake mix)
• In a large bowl beat eggs, sweetener and vanilla at high speed until light and fluffy (about 3 minutes).
• Add mayonnaise beating it at low speed.
• Alternate adding dry ingredients with adding water, beginning and ending with the dry ingredients.
• Divide batter evenly between prepared pans
• Bake at 350 degrees for 33-35 minutes or until toothpick comes out clean.
• Cool for 10 minutes in the pans; remove from pans and cool completely.
• To Make Cupcakes (20)
• Pour batter into silicone cupcake liners or use paper liners to avoid sticking.
• Bake at 350 for 25 minutes

CHOCOLATE KETO CAKE

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