RecipeStripper

Clean recipe · delish.com

Keto Chocolate Cake

Just because a dessert doesn't gluten or sugar, doesn't mean it can't be good. This chocolate layer cake is rich, decadent and fudgy. And the chocolately cream cheese frosting makes it one of our new favorite Keto desserts—ever!

Original recipe: delish.com

Yield:
12 servings
Prep:
15 min
Cook:
0 sec
Total:
1 hr 30 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Ingredients

  1. Cooking spray
  2. 1 1/2 c. almond flour
  3. 2/3 c. unsweetened cocoa powder
  4. 3/4 c. coconut flour
  5. 1/4 c. flaxseed meal
  6. 2 tsp. baking powder
  7. 2 tsp. baking soda
  8. 1 tsp. kosher salt
  9. 1/2 c. (1 stick) butter, softened
  10. 3/4 c. keto friendly granulated sugar (such as Swerve)
  11. 4 large eggs
  12. 1 tsp. pure vanilla extract
  13. 1 c. almond milk
  14. 1/3 c. strong brewed coffee
  15. 2 (8-oz.) blocks of cream cheese, softened
  16. 3/4 c. keto friendly powdered sugar (such as Swerve)
  17. 1/2 c. unsweetened cocoa powder
  18. 1/4 c. coconut flour
  19. 1/4 tsp. instant coffee powder
  20. 3/4 c. heavy cream
  21. Pinch kosher salt

Instructions

  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.