Description
Indulge in this rich, moist keto chocolate cake that satisfies your sweet cravings without the guilt.
Ingredients
Scale
- 5 large eggs (room temperature)
- 2/3 cup coconut flour
- 1/3 cup dark cocoa powder
- 2/3 cup powdered sweetener
- 1/2 cup melted butter
- 2 tsp baking powder
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup unsweetened almond milk (or more if needed)
- 2 oz unsweetened chocolate chips
- 3 tbsp heavy whipping cream
Instructions
- Preheat the oven to 350°F (180°C). Grease two 8-inch round cake pans and line with parchment paper.
- In a large bowl, combine the melted butter, almond milk, eggs, and vanilla extract. Mix for 2 minutes until frothy.
- In another bowl, combine coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir to break any lumps.
- Combine the dry and wet ingredients. Mix until smooth. Allow to sit for 5 minutes. If too thick, add almond milk as needed.
- Pour the batter between prepared cake pans. Bake for 20-22 minutes until firm to touch. Let cool completely.
- Prepare keto chocolate frosting as per your recipe.
- Assemble the cake by layering and frosting between the layers.
- For the chocolate drip glaze, melt chocolate chips with heavy cream, whisk until smooth, cool, and pour over the cake.
- Refrigerate for at least 2 hours before serving.
Notes
Serve chilled with keto-friendly toppings like chopped nuts, shredded coconut, or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 1g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 190mg
Keywords: keto, chocolate cake, low carb, dessert, baking