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!
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.
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.
Tip: You can add 1.5 teaspoons of Keto Instant coffee or Bulletproof Coffee for a coffee chocolate frosting.
Per Serving (1 slice): Calories 141; Net Carbs 2.5g; Fat: 11g; Carbohydrates: 5.5g; Protein: 7g