Worlds Best Keto Chocolate Cake
This best Keto Chocolate Cake is to die for! It is incredibly moist, rich and chocolatey and comes in at only 2.5 net carbs per slice. Just because a dessert doesn’t have gluten or sugar, doesn’t mean it can’t be good.
This cake is the chocolatiest creation I’ve baked so far. It is rich, decadent and fudgy. And the chocolately cream cheese frosting makes it Worlds Best Keto Chocolate Cake EVER!
Feel free to play with the recipe, the size, and the frosting amounts in order to find what works best for you and best fits your macros.
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Why should you make this Keto Chocolate Cake?
because it is quite possibly the best chocolate cake you will ever make, even if you aren’t on a keto diet.
This exceptionally bold chocolate cake recipe—with a soft texture and intense chocolatey flavor—will change everything you thought you knew about chocolate cake.
This Keto cake does nothing by halves. It contains as much chocolate as it can possibly handle. Basically, it is a Keto dream dessert. This is the ultimate keto chocolate cake recipe!
The Ingredients Used In This Keto Chocolate Cake Recipe:
Here’s an overview of the ingredients you’ll need to make this tasty keto chocolate cake (the exact measurements are included in the recipe card below):
Eggs: I use large eggs in most of my recipes.
Unsalted butter: You can also use salted butter but personally, I use creamy European butter. But any butter is delicious!
Vanilla extract: Pure vanilla extract adds great flavor. Try to use it rather than the artificially flavored stuff.
Almond flour: I use blanched finely ground almond flour in this cake.
Cocoa powder: Use unsweetened natural cocoa powder. It will help activate the baking soda.
Baking powder: If you’d like to try using baking soda (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
For the Chocolate Frosting: Unsalted butter, heavy cream, cream cheese, sweetener, cocoa powder, and vanilla.
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