Description
Indulge in a deliciously moist and rich Keto Chocolate Cake that’s perfect for satisfying your sweet cravings without the guilt. This low-carb, gluten-free treat is a heavenly dessert for any occasion!
Ingredients
Scale
Dry Ingredients:
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup erythritol or preferred keto sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
Optional Frosting:
- 1/2 cup heavy cream
- 1/2 cup sugar-free dark chocolate chips
- Pinch of salt
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and grease a 6-inch or 8-inch round cake pan.
- Prepare dry ingredients: Whisk almond flour, cocoa powder, sweetener, baking powder, and salt in a medium bowl.
- Mix wet ingredients: In another bowl, whisk eggs, almond milk, melted butter, and vanilla extract until combined.
- Combine: Mix wet ingredients into dry ingredients until smooth. Pour batter into pan and bake for 20–25 minutes.
- Cool and frost: Let the cake cool in the pan. For frosting, heat cream, add chocolate chips and salt, stir until smooth, then spread over the cake.
Notes
- Store cake in the fridge for up to 5 days.
- You can double the recipe for a layered cake.
- Add instant espresso powder to enhance the chocolate flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
