The best keto chocolate cake Recipe | Easy low carb dessert

December 17, 2021

 Easy keto chocolate cake!

                   A favorite keto chocolate cake recipe that’s intensely rich, moist with a light and tender crumb. This low carb cake with almond flour is easy to make in ONE bowl and the perfect low carb dessert for birthdays, parties or any time you’re craving a death by chocolate cake.




A tender and fluffy keto chocolate cake is made with almond flour and frosted with an amazingly rich and chocolaty frosting.

It's a one-layer cake that you bake in a square baking dish and it's very easy to make!

INGREDIENTS YOU NEED FOR THIS CAKE RECIPE :

     Regular Non-Keto Death By Chocolate Cake recipes are typically made with a combination of butter, all purpose flour, eggs and granulated sugar.

        
        




Since this is a sugar free chocolate cake, our recipe for keto chocolate cake is made with the following ingredients:


Almond flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.

Coconut flour:  This gluten free flour provides structure to the cake and absorbs moisture so be sure to fluff it out before measuring. When combined with almond flour, it balances out the flavor of gluten free cakes to mimic classic flour cakes.

Baking Powder and a 1/2 tsp Baking Soda: this combination of leavening powders work together to help the cake rise.

Vanilla extract and salt: makes the cake delicious and enhances the flavors of the other ingredients.

Powdered monk fruit sweetener : a low-glycemic sugar-free sweetener that resembles the taste of regular confectioners’ sugar but is keto-friendly, diabetic-friendly and paleo friendly.

If you don’t have monk fruit sweetener, you can swap with another low carb sweetener such as like SWERVE or erythritol. And if you are not low carb, regular powdered sugar would work as well.

Melted coconut oil: makes the cake tender and moist and adds a light coconut flavor. You can also use any other neutral flavored oil, melted butter or ghee if you are not dairy-free.

Eggs: help to give the cake structure and bind everything together.

Almond milk: or any other milk of your choice (if not dairy-free you can use 3/4 cup heavy whipping cream)

Vinegar: combine with the almond milk and let sit for 5 minutes until curdled = homemade vegan low carb buttermilk to make the cake soft and ultra moist.





HOW TO MAKE KETO CHOCOLATE : 


  1. PREHEAT THE OVEN AND PREP THE CAKE PANS: Preheat your oven to 350 degrees Fahrenheit. Grease two 8-inch cake pans and line the bottom with parchment paper.
  2. MAKE THE CAKE BATTER: 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 dry ingredients.
  3. MIX THE DRY INGREDIENTS: Meanwhile, in a separate large mixing bowl, add the almond flour, coconut flour, cocoa powder, espresso powder, sweetener, baking powder, baking soda, salt and whisk to combine.
  4. ADD THE WET INGREDIENTS: Add the beaten eggs, melted coconut oil and vanilla extract and beat until smooth. Pour in the curdled milk and beat until completely combined.
  5. TRANSFER THE CAKE BATTER TO THE PANS: Divide the batter evenly between the two baking pans.
  6. BAKE THE CAKE: Bake in preheated oven for 18-25 minutes (rotating the pans halfway through) or until a toothpick comes out clean. (DO NOT OVERBAKE – the minutes of cook time varies according to different ovens)
  7. COOL THE CAKE LAYERS: Allow the cakes to cool in the pan for at least 30 minutes. Remove the parchment paper liner. Cool completely before frosting.





HOW TO MAKE LOW CARB CHOCOLATE FROSTING :



This moist paleo chocolate cake calls for an easy sugar free buttercream frosting.

For this keto frosting recipe, you’re only going to need 5 simple ingredients:

  • unsalted butter (use grass-fed butter, ghee or coconut butter (manna) for a paleo / dairy-free cream cheese frosting



  • vanilla extract
  • Powdered monk fruit sweetener (or confectioners’ SWERVE)
  • unsweetened cocoa powder OR cacao powder
  • almond milk, coconut milk OR heavy whipping cream

  1. In the bowl of a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter on medium speed until light and fluffy, about 3-5 minutes.
  2. Switch the mixer to low then slowly add the powdered monk fruit, followed by the cocoa powder. Continue mixing on low until combined.
  3. Add the vanilla, coconut milk and salt then increase the speed to medium and beat until fluffy, about 2-3 minutes.


IMPORTANT NOTES WHEN MAKING CREAMY BUTTERCREAM FROSTING : 

  • This keto buttercream frosting is smooth, creamy and deliciously chocolatey. What I love is how adaptable and forgiving it is depending on your dietary preferences.

  • Use any powdered low carb sweetener (or paleo friendly if you’re not following a low carb diet) of your choice. We use powdered monk fruit but powdered Swerve / erythritol should be easily interchangeable.

  • And if you’d rather use heavy whipping cream instead of coconut milk, or use a vegan butter, that would be fine as well.

  • If you prefer a thicker consistency for piping, add more powdered sugar or butter. And if you prefer a thinner and more spreadable consistency, add more milk.





TIPS FOR MAKING LOW CARB BEST CHOCOLATE CAKE  

  1. Use room temperature eggs and milk – this helps the batter mix easier and more uniform when you add the dry ingredients
  2. Can I use another type of flour besides almond flour and coconut flour? I would say not for this recipe since the amount of each of these flours have been tested specifically to achieve a moist and tender crumb. You may not achieve the same results if you swap out the flours.
  3. Use the spoon and level trick when measuring flour – scoop your flours using a spoon into a measuring cup then wipe off any excess using a spatula or knife for the correct amount.
  4. Can I swap monk fruit sweetener with another type of low carb sweetener or paleo friendly sweetener? I have not tried but I would think powdered Swerve could be a straight swap. Coconut sugar would possibly work as well but the texture might be slightly more dense.
  5. Can I leave out the espresso powder? The espresso powder is the key ingredient that makes this sugar free chocolate cake extra rich and adds that intense chocolate flavor. You can’t taste the espresso at all and it does not make the cake taste like coffee but if you would rather not include it, I would say you can try add a dark cocoa powder or cacao powder in its place.
  6. Do not skip the vinegar – this helps the coconut milk curdle and creates your own vegan version of buttermilk which helps to create air pockets for a light, tender and moist sponge. If you are not dairy free, you may try using sour cream if that’s what you have in your pantry.





SO HOW MANY CARBS ARE IN THIS EASY KETO CAKE RECIPE?

The macros for one slice of unfrosted low carb chocolate cake is :

  • 176 per serving Calories
  • 4g NET Carbs (7g Total Carbs – 3g Fiber)
  • 5g Protein
  • 16g Fat
  • 1g Sugar

The macros for one serving of frosted sugar free chocolate cake is:

  • 310 Calories per serving
  • 8g NET Carbs (12g TOTAL Carbs – 4g Fiber)
  • 6g Protein
  • 31g Fat
  • 1g Sugar



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