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Best Keto Chocolate Cake Recipe

Desserts
Gluten Free
Quick Easy
Vegetarian
★★★★★
2/5
(9 reviews)
By Zylo Nutritionist Team
Best Keto Chocolate Cake
Zylo Recipes

Description

Indulge in a slice of this deeply satisfying chocolate cake, a treat that manages to be both rich and wonderfully light. Its tender crumb melts in your mouth, delivering an intense chocolate flavor that lingers with each bite. The cake boasts a delightful density, providing a comforting weight that contrasts beautifully with its airy texture.

Each layer is infused with moisture, ensuring a soft, never-dry experience. The preparation is surprisingly straightforward. All the ingredients come together in a single bowl, simplifying the baking process without sacrificing any of the decadent flavor.

As it bakes, your kitchen will fill with an irresistible aroma, hinting at the deliciousness to come. Once the cake has cooled to room temperature, prepare to adorn it with a velvety chocolate buttercream frosting. The frosting spreads effortlessly, blanketing the cake in a smooth, decadent layer.

For an intensified chocolate experience, a touch of strongly brewed coffee enhances the depth of the chocolate notes. Alternatively, for a caffeine-free option, hot water works just as well, ensuring the cake remains moist and flavorful. Whether you choose to pipe the frosting with an elegant swirl or spread it with rustic charm, the result is a visually appealing masterpiece.

Consider adding a sprinkle of colorful decorations for a touch of whimsy and flair. This cake is not just a dessert; it's an experience, a moment of pure chocolate bliss that is perfect for celebrations or simply as a well-deserved treat.

Preparation Time

Prep Time
30 min
Cook Time
25 min
Total Time
55 min

Nutrition Information

Per 1 slice serving
C
Calories
425 Kcal
C
Carbs
11 g
Fi
Fiber
6 g
Sugar
3 g
P
Protein
9 g
C
Fats
39 g
Saturated Fats 22 g
Unsaturated Fats 14 g
Cholestrol 158 mg
Sodium 154 mg
Potassium 174 mg
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Ingredients

    1.
    Almond flour
    Almond flour
    2 cup
    2.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    0.75 cup
    3.
    Cocoa Powder Dry Unsweetened
    Cocoa Powder Dry Unsweetened
    0.5 cup
    4.
    Baking powder
    Baking powder
    1 tsp
    5.
    Coarse Kosher Salt
    Coarse Kosher Salt
    0.25 tsp
    6.
    Butter
    Butter
    0.5 cup
    7.
    Vanilla extract
    Vanilla extract
    1 tsp
    8.
    Raw egg
    Raw egg
    2 large
    9.
    Coffee
    Coffee
    0.75 cup
    10.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    0.75 cup
    11.
    Butter
    Butter
    0.5 cup
    12.
    Cocoa powder, unsweetened
    Cocoa powder, unsweetened
    3 tbsp
    13.
    Vanilla extract
    Vanilla extract
    1 tsp
    14.
    Almond milk
    Almond milk
    2 tbsp
    15.
    Rainbow Sprinkles (sugar-free)
    Rainbow Sprinkles (sugar-free)
    1 tbp

Instructions

    1.
    Preheat the oven to 350 F (180 C). Prepare an 8” cake pan with nonstick cooking spray (preferably avocado oil). Then line the pan with a parchment paper round. To make a parchment paper round, form a square with the parchment paper and trim off any excess. Then fold the square in half into a triangle. Fold the triangle in half two more times. Place the point of the triangle into the center of the baking pan and trim the excess where the end reaches the outside of the cake pan. Open the triangle to form the circle.
    2.
    Combine the dry ingredients, including the almond flour, sweetener, cocoa powder, baking powder, and salt. Whisk together well. Make sure the mixing bowl is large enough to add the liquid ingredients next.
    3.
    Add in the liquid ingredients, including melted butter (could also substitute for coconut oil), vanilla extract, and eggs. Begin to whisk the mixture together. There will not be enough liquid for all the dry ingredients. The goal here is to distribute the eggs as much as possible, as the next step includes hot coffee. Mixing the eggs in some will prevent them from cooking in the hot coffee.
    4.
    Pour the hot coffee into the mixture. Whisk very well to incorporate it into the batter. Pour the batter into the prepared cake pan. Level the cake with an offset spatula.
    5.
    Bake for 23-25 minutes until the center of the cake is puffed. There may be some mild cracking on the top of the cake, which is ok. Allow the cake to cool completely before removing it from the pan.
    6.
    In the meantime, begin to make the frosting by combining one stick of butter, 1 cup of sweetener, ¼ cup of cocoa powder, vanilla extract, and 2 tablespoons of almond milk in the bowl of a stand mixer fitted with a paddle attachment. Beat the mixture on low at first to incorporate. Then, increase the speed to medium-high, beating the mixture for 8-10 minutes. Beat the frosting for the entire length of time as this incorporates air into the frosting for the lightest frosting possible! Make sure to scrape down the sides several times. Immediately place the frosting into a piping bag fitted with a star tip (Wilton # 823).
    7.
    Run a knife around the edges of the cake. Invert it onto a plate. Then place a plate on top of the cake and flip it again, so the top side is up. Pipe swirls around the edge of the cake. Then top with sugar-free sprinkles if desired.