By Lazy Girl
This 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.
Keto Chocolate Cake Recipe:
This Keto Chocolate 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!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 141kcal
Ingredients
For cake:
- 1 cup granular sweetener, I use this brand (or to taste)
- ⅔ cup unsweetened cocoa powder
- 2 cups blanched finely ground almond flour
- 2 eggs, room temperature
- ½ cup butter, softened
- 2 tsp pure vanilla extract, I use this brand
- 1 tsp of baking powder
- 1 cup unsweetened almond milk
- ½ cup sugar-free dark chocolate chips, I use this brand
For Frosting:
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 1½ tsp pure vanilla extract, I use this brand
- 2 cups granular sweetener, I use this brand (or to taste)
- 4 tbsp unsweetened cocoa powder
- 2 tbsp heavy whipping cream
- pinch salt
Instructions
For cake:
- Preheat the oven to 350°F. Butter and flour two 9″ cake pans. Alternately you can line it with parchment paper, leaving a couple of inches of overhang on the sides for easy removal.
- In a large mixing bowl, combine the almond flour, erythritol, cocoa powder, and baking powder until fully combined. Add in the butter and vanilla. Using an electric hand mixer, mix until all ingredients are well combined. Crack open the eggs into the bowl and stir until completely combined, then stir in the almond milk. Fold in the chocolate chips.
- Pour the batter into the prepared cake pans and spread in an even layer.
- Bake for 20-25 minutes, or until it springs back when you touch and a toothpick comes out clean. Let cool completely before removing from the pan or it may (will) fall apart.
For frosting:
- Beat room temperature cream cheese and butter until well combined and creamy.
- Add chocolate powder. Using your mixer or blender cream together evenly.
- Add the granular sweetener and mix until smooth.
- Add in heavy whipping cream and mix well.
- Add in the vanilla extract and mix until the appearance becomes fluffy, this should take around 3 minutes.
Notes
Tip: You can add 1.5 teaspoons of Keto Instant coffee or Bulletproof Coffee for a coffee chocolate frosting.
Nutrition Per Serving (1 slice): Calories 141; Net Carbs 2.5g; Fat: 11g; Carbohydrates: 5.5g; Protein: 7g
Nutrition Per Serving (1 slice): Calories 141; Net Carbs 2.5g; Fat: 11g; Carbohydrates: 5.5g; Protein: 7g
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Did you make this Keto Chocolate Cake? Tag me on Instagram so I can see! @lazy_girl_tips
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This looks awesome! Cannot wait to try it. Any ideas on substitution for peanut butter powder. I cannot eat any peanut products. Thanks!
My cake did not “pour” at all & the finished product was very dense! Although the cake & frosting tasted good, the textures on both were off…any suggestions?
I added unsweetened almond milk to thin it out a bit. Still a little on the thicker side.
I’ve found with all keto baked goods they tend to come out dense. My trick is to add an extra egg, 1/4-1/2 tsp of baking soda, and don’t be afraid to add a couple extra tablespoons of butter or coconut oil. Makes it come out a little fluffier and more cake like.
Can the almond flour be substituted for coconut flour? Would you know how to convert?
You can try. However, each one of these flours has different properties so you must make a couple of changes to the recipes as a whole. Here are some suggestions on what you should do to use coconut flour instead of almond flour: 1. Substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour, and add one egg for every 1/4 cup of coconut flour used in addition to the eggs called for in the original recipe. 2. Once you’ve done those two things, you may notice that you need more liquid to get the batter… Read more »
I mixed and mixed but could not get the granulated sweetener to cream. If I could use powdered sweetener instead how much would I use that would equal two cups of regular sweetener?
Hi! You can try mix sweetener with eggs separately using hand mixer and add it to the rest of ingredients…
So good!!!
So I made this cake, very good…I wish I had researched some other cream cheese frostings..this one said granular type and that’s what I used. Later I found another recipe for confectioners by Lazy Girl which next time I’ll do….
Great cake! Super moist and creamy. Loved it.