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Low Carb Almond Flour Keto Chocolate Cake

BEST Keto Chocolate Cake


  • Author: Stephanie Parlegreco
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 Servings (1 Slice per Serving) 1x

Description

This rich and moist Keto Chocolate Cake recipe is made with a combination of almond flour and coconut flour and is very easy to make. Our double-layer chocolate cake is so delicious that no one would believe it’s low carb.


Ingredients

Scale

Cake: 

  • ¾ cup unsweetened almond milk
  • ½ tbsp apple cider vinegar
  • 2 cups almond flour 
  • ¼ cup coconut flour 
  • ½ cup cocoa powder 
  • 1 cup powdered Swerve 
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt 
  • 4 eggs slightly beaten
  • ½ cup melted butter
  • 2 tsp vanilla 

Frosting: 

  • 1 cup butter softened 
  • ⅓ cup cocoa powder 
  • 2 tsp vanilla 
  • 1 tbsp almond milk
  • ½ powdered monk fruit 

Instructions

Cake Instructions: 

 

Keto Chocolate Buttercream Instructions: 

 

Here are 3 ways to frost your keto chocolate cake: 

Notes

4.1 NET CARBS PER SLICE (12 SLICES PER CAKE) 

Do NOT overbake the cake, 20 minutes is plenty of time. It will continue to cook as it cools down on the counter. 

Double the frosting recipe if you want to decorate the top of the cake. Decorating a cake requires a lot of frosting. 

Best Pans: The ingredients make 2 – 8” round pans, or 1 – 9×13 pan. 

A cake stand makes it a lot easier to frost and decorate. 

An icing or frosting spatula is the best and easiest way to apply the frosting. 

For a nut-free keto chocolate cake, replace the almond flour with sunflower seed flour. 

Add-ins include: Chocolate chips, chopped nuts, and fresh fruit. 

Freeze Cake Layers – Wrap each layer in plastic wrap, then wrap in foil or freezer paper. Freeze for 3-4 months. 

Freeze Whole Decorated Chocolate Cake – Assemble the cake and frost the entire cake. The frosting will be too sticky to wrap while at room temperature, so I suggest placing it in the fridge to chill or place it in the freezer for a few hours. Once the frosting has hardened, wrap the cake in plastic wrap, followed by foil. Freeze for 3-4 months. 

Freeze Decorated Slices – If you have leftover slices of keto chocolate cake, wrap each slice individually in plastic wrap and then foil. Freeze for 3-4 months. 

How to Thaw – Let thaw out in the fridge overnight or on the counter if you need it thawed quicker. 

Freeze the Buttercream Frosting: Make the keto buttercream frosting ahead of time, place it in a Ziploc bag, and store it in the freezer. It will last 1-2 months. 

  • Category: Desserts
  • Method: Baking
  • Cuisine: American

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