Keto Chocolate Cake

A deliciously decadent chocolate cake worth celebrating. Sugar and gluten-free, this is sure to be a hit with family and friends.

Chocolate Keto Cake
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 minsDifficultyBeginnerYields1 Serving
For The Cake:
 Cooking spray
 1.50 cups Almond Flour
 0.67 cup Unsweetened Cocoa Powder
 0.75 cup Coconut Flour
 0.25 cup Flaxseed Meal
 2 tsp Baking Powder
 2 tsp Baking Soda
 1 tsp Kosher Salt
 0.50 cup (1 stick) Butter, softened
 0.75 cup Keto friendly Granulated Sugar (such as Swerve)
 4 Large Eggs
 1 tsp Pure Vanilla Extract
 1 cup Almond Milk
 0.33 cup Strong Brewed Coffee
For The Buttercream:
 2 8oz Blocks of Cream Cheese, softened
 0.50 cup (1 stick) Butter, softened
 0.75 cup Keto Friendly Powdered Sugar (such as Swerve)
 0.50 cup Unsweetened Cocoa Powder
 0.50 cup Coconut Flour
 0.25 tsp Instant Coffee Powder
 0.75 cup Heavy Cream
 Pinch of Kosher Salt
1

Preheat oven to 350° and line two 8” pans with parchment and grease with cooking spray. In a large bowl, whisk together almond flour, cocoa powder, coconut flour, flaxseed meal, baking powder, baking soda, and salt.

2

In another large bowl, using a hand mixer, beat butter and Swerve together until light and fluffy. Add eggs, one at at time, then add vanilla. Add dry ingredients and mix until just combined then stir in milk and coffee.

3

Divide batter between prepared pans and bake until a toothpick inserted into the middle comes out clean, 28 minutes. Let cool completely.

4

Make frosting: In a large bowl, with a hand mixer, beat cream cheese and butter together until smooth. Add Swerve, cocoa powder, coconut flour, and instant coffee and beat until no lumps remain. Add cream and a pinch of salt and beat until combined.

5

Place one cake layer on serving platter or cake stand then spread a thick layer of buttercream on top. Repeat with remaining layers then frost sides of cake.

6

Keep refrigerated until ready to serve.

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Recipe Credit Source: https://www.delish.com/cooking/recipe-ideas/a25351821/keto-chocolate-cake-recipe/

Ingredients

For The Cake:
 Cooking spray
 1.50 cups Almond Flour
 0.67 cup Unsweetened Cocoa Powder
 0.75 cup Coconut Flour
 0.25 cup Flaxseed Meal
 2 tsp Baking Powder
 2 tsp Baking Soda
 1 tsp Kosher Salt
 0.50 cup (1 stick) Butter, softened
 0.75 cup Keto friendly Granulated Sugar (such as Swerve)
 4 Large Eggs
 1 tsp Pure Vanilla Extract
 1 cup Almond Milk
 0.33 cup Strong Brewed Coffee
For The Buttercream:
 2 8oz Blocks of Cream Cheese, softened
 0.50 cup (1 stick) Butter, softened
 0.75 cup Keto Friendly Powdered Sugar (such as Swerve)
 0.50 cup Unsweetened Cocoa Powder
 0.50 cup Coconut Flour
 0.25 tsp Instant Coffee Powder
 0.75 cup Heavy Cream
 Pinch of Kosher Salt

Directions

1

Preheat oven to 350° and line two 8” pans with parchment and grease with cooking spray. In a large bowl, whisk together almond flour, cocoa powder, coconut flour, flaxseed meal, baking powder, baking soda, and salt.

2

In another large bowl, using a hand mixer, beat butter and Swerve together until light and fluffy. Add eggs, one at at time, then add vanilla. Add dry ingredients and mix until just combined then stir in milk and coffee.

3

Divide batter between prepared pans and bake until a toothpick inserted into the middle comes out clean, 28 minutes. Let cool completely.

4

Make frosting: In a large bowl, with a hand mixer, beat cream cheese and butter together until smooth. Add Swerve, cocoa powder, coconut flour, and instant coffee and beat until no lumps remain. Add cream and a pinch of salt and beat until combined.

5

Place one cake layer on serving platter or cake stand then spread a thick layer of buttercream on top. Repeat with remaining layers then frost sides of cake.

6

Keep refrigerated until ready to serve.

Keto Chocolate Cake

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