Keto chocolate cake
This keto chocolate cake has a delicious, rich chocolate flavor. Sugar-free chocolate chips for an extra gooey chocolate bite. A moist, fudgy keto cake for anyone who loves authentic cocoa!
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Servings: 8 slices
Calories: 249kcal
Equipment
- Hand mixer
- 9 inch cake pan
Ingredients
- 1.5 cup blanched almond flour
- 1/4 cup cocoa powder
- 3 tablespoon coconut flour
- 1/2 cup granulated sweetener
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 ounces Melted Chocolate Measure before melting
- 3 tablespoon Butter
- 1 tablespoon heavy cream
- 3 large eggs
- 1 teaspoon liquid stevia or liquid monk fruit
- 1 teaspoon vinegar or lemon juice
- 1/4 cup sugar-free chocolate chips
Instructions
- Preheat oven to 325°F
- Melt 2 oz of chocolate with butter
- Mix all dry ingredients together
- Beat eggs, heavy cream and liquid stevia or monk fruit together. Excluding the melted chocolate, butter and vinegar.
- Combine your dry ingredients and wet ingredients. Excluding the melted chocolate, butter and vinegar.
- After you have mixed dry and wet evenly now pour in melted chocolate and butter and mix.
- Lastly, fold in vingar then place in 9 inch cake pan and put in preheated oven for 35 minutes. Checking around 25 minutes due to ovens varying.
Video
Notes
Helpful Recipe Tips
- Room temperature eggs help the cake to mix easier and rise properly. Cold eggs tend to result in a far more dense cake than normal.
- Do not mix heavy cream into melted chocolate. There is a reason they are separated this way. The water in heavy cream will cause the chocolate to seize.
Nutrition
Calories: 249kcal
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