Teresa's Recipes
Keto Chocolate Cake
Satisfy your chocolate cravings with this rich and moist Keto Chocolate Cake! Made with almond flour and cocoa powder, this cake is low in carbs yet bursting with flavor. Perfect for those on a ketogenic diet, it's sweetened with erythritol, making it a guilt-free indulgence. Whether enjoyed plain or topped with a creamy keto-friendly frosting, this cake makes for an irresistible dessert that everyone will love. Chocolate cake has a fascinating history that dates back to the 19th century, evolving from simple cocoa-flavored cakes to the decadent versions we cherish today. Now, you can enjoy a slice without compromising your dietary goals!
Ingredients
- 1 1/2 cups Almond flour
- 1/2 cup Unsweetened cocoa powder
- 1 cup Erythritol
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 3 large Eggs
- 1/2 cup Unsweetened almond milk
- 1/2 cup, melted Coconut oil
- 1 teaspoon Vanilla extract
- 1/2 cup (optional) Sugar-free chocolate chips
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 220
- Fat: 18g
- Carbs: 7g
- Protein: 6g
- Sodium: 180mg
- Sugar: 1g
Instructions
- Preheat the oven to 350°F (175°C) and grease a round 9-inch cake pan with coconut oil or line it with parchment paper.
- In a large mixing bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs, almond milk, melted coconut oil, and vanilla extract together until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and mix until the batter is smooth and lump-free.
- If desired, fold in the sugar-free chocolate chips for an extra chocolatey flavor.
- Pour the batter into the prepared cake pan and use a spatula to smooth the top.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
- Once cooled, you can frost the cake with a keto-friendly frosting, such as a cream cheese frosting or sugar-free whipped cream, or enjoy it plain with a sprinkle of cocoa powder on top.
Tips
- For added flavor, consider adding a teaspoon of instant coffee granules to enhance the chocolate taste.
- You can substitute erythritol with monk fruit sweetener or stevia for a different sweetness profile, keeping in mind the conversion ratios.
- This cake can be stored in an airtight container in the refrigerator for up to a week, or it can be frozen for longer storage.