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    Keto Chocolate Cake Recipe

    Uploaded by

    Princess Balino
    This recipe is for a keto-friendly chocolate cake that is rich, moist and tender. The cake uses almond flour, coconut flour and cocoa powder for a gluten-free and low-carb dessert. It calls for whipping eggs into a mixture of coconut milk and vinegar before combining with dry ingredients and baking. A chocolate buttercream frosting is made with butter, powdered sweetener, cocoa powder and coconut milk to frost between layers and on the outside of the cooled cake. Each slice contains 313 calories and 30g of fat.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Keto Chocolate Cake Recipe

    Uploaded by

    Princess Balino
    70 views3 pages
    This recipe is for a keto-friendly chocolate cake that is rich, moist and tender. The cake uses almond flour, coconut flour and cocoa powder for a gluten-free and low-carb dessert. It calls for whipping eggs into a mixture of coconut milk and vinegar before combining with dry ingredients and baking. A chocolate buttercream frosting is made with butter, powdered sweetener, cocoa powder and coconut milk to frost between layers and on the outside of the cooled cake. Each slice contains 313 calories and 30g of fat.

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    Keto Chocolate Cake Recipe.docx

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    This recipe is for a keto-friendly chocolate cake that is rich, moist and tender. The cake uses almond flour, coconut flour and cocoa powder for a gluten-free and low-carb dessert. It calls for whipping eggs into a mixture of coconut milk and vinegar before combining with dry ingredients and baking. A chocolate buttercream frosting is made with butter, powdered sweetener, cocoa powder and coconut milk to frost between layers and on the outside of the cooled cake. Each slice contains 313 calories and 30g of fat.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    70 views3 pages

    Keto Chocolate Cake Recipe

    Uploaded by

    Princess Balino
    This recipe is for a keto-friendly chocolate cake that is rich, moist and tender. The cake uses almond flour, coconut flour and cocoa powder for a gluten-free and low-carb dessert. It calls for whipping eggs into a mixture of coconut milk and vinegar before combining with dry ingredients and baking. A chocolate buttercream frosting is made with butter, powdered sweetener, cocoa powder and coconut milk to frost between layers and on the outside of the cooled cake. Each slice contains 313 calories and 30g of fat.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Keto Chocolate Cake

    Prep Time 25 mins Cook Time 25 mins Total Time 50 mins

    A favorite keto chocolate cake recipe that's intensely rich, moist with a
    light and tender crumb. Perfect for birthdays, parties or any time
    you're craving a decadent dessert that's also gluten free & low carb.
    Servings: 16
    Calories: 313 kcal

    • 3/4 cup canned full-fat coconut milk


    • 
 1/2 tablespoon apple cider vinegar
    • 
 2 1/4 cups super-fine blanched almond flour
    • 
 1/4 cup coconut flour
    • 
 2 tablespoons ground golden flaxseed-meal
    • 
 2/3 cup unsweetened high-quality cocoa powder (can also use
    cacao powder if preferred)
    • 
 1/3 teaspoon espresso powder , optional but highly recommeneded
    for extra richness - can also try to sub with unsweetened dark
    cocao powder or cacao powder if preferred
    • 
 1-1/2 teaspoons baking powder
    • 
 1/2 teaspoon baking soda
    • 
 1/2 teaspoon fine sea salt
    • 
 4 large eggs , room temperature
    • 
 1 cup powdered monk fruit sweetener
    • 
 1/4 cup melted coconut oil
    • 2 teaspoons pure vanilla extract

    FOR THE BUTTERCREAM:


    • 
 1 1/4 cup grass-fed unsalted butter
    • 
 3 - 3 1/2 cups powdered low carb sweetener , sifted (we used
    monkfruit)
    • 
 1/2 cup unsweetened high quality cocoa powder, sifted
    • 
 1 teaspoon pure vanilla extract
    • 
 1-3 tablespoons canned full-fat coconut milk , plus more as needed
    to thin out frosting to desired consistency
    • 1/4 teaspoon fine sea salt

    Instructions
    FOR THE CAKE:
    • Preheat your oven to 350 degrees Fahrenheit. Grease two 8-inch
    cake pans and line the bottom with parchment paper.

    • Add coconut milk and apple cider vinegar to a large mixing bowl. Set
    aside and allow to sit (and curdle) for 5 minutes while you mix
    the dry ingredients.

    • Meanwhile, in a separate large mixing bowl, add the almond flour,
    coconut flour, ground flax-meal, cocoa powder, espresso
    powder, baking powder, baking soda and salt and whisk to
    combine. Set aside.

    • Beat the eggs into the coconut milk / vinegar mixture until
    incorporated. Whisk in the melted coconut oil and vanilla extract
    until smooth. Slowly pour the wet ingredients into the dry and
    whisk together until completely combined.

    • Divide the batter evenly between the two baking pans and bake in
    preheated oven for 23-28 minutes, or until a toothpick comes
    out clean.

    • Allow the cakes to cool completely in the pan for 20 minutes, then
    flip over gently onto to a wire rack. Remove the parchment
    paper liner. Cool completely before frosting.


    FOR THE BUTTERCREAM FROSTING:


    1 In the bowl of a stand mixer fitted with paddle attachment or a hand
    mixer on medium speed, beat the butter until light and fluffy,
    about 3-5 minutes.

    2 Switch the mixer to low then slowly add the powdered monk fruit,
    followed by the cocoa powder. Continue mixing on low until
    combined.
    3 Add the vanilla, coconut milk and salt increase the speed to medium
    and beat until fluffy, about 2-3 minutes.


    TO ASSEMBLE THE CAKE:


    Once the cake has completely cooled, assemble the cake by adding the
    chocolate buttercream frosting between each layer and frosting the
    outside. Decorate as desired with fresh berries.
 Cake will keep 3-5
    days in refrigerator.

    Recipe Notes
    Yields: One - 2-layer -8 inch cake OR One - 3 layer - 6 inch cake - OR
    One - 9 inch single layer cake
    Serving size - 1 slice.

    Nutritional information includes frosting

    Amount Per serving (1g)


    Calories 313 Calories from Fat 270
    % Daily Value
    (based on a 2000 calorie diet)
    Total Fat 30g 46%
    Total Carbohydrates 8g 3%
    Dietary Fiber 4g 16%
    Protein 6g 12%

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