Keto Chocolate Cake

This rich and wanton chocolate keto cake is amazingly flavorful… Each time I serve it, individuals generally request the recipe!

Simple Low Carb Chocolate Cake

The straightforward keto cake recipe can totally stand its ground against any cake blend or bread shop style chocolate cake.

Very thick and fudgy, it tends to be normally gluten free, dairy free, oil free, and vegetarian… and I’ve served it to enough individuals at this point who aren’t on any sort of unique eating routine that I can unhesitatingly say: regardless of whether you’re utilized to conventional sugar-and-flour pastries, you will fall totally enamored with this heavenly and soggy chocolate cake. Simply attempt it and see!

Keto Icing Recipes

Go ahead and utilize your #1 vanilla or chocolate buttercream icing, natively constructed or locally acquired.

Or on the other hand change up the flavor by garnish the cake with cream cheddar frosting, peanut butter frosting, whipped cream, frozen yogurt, cut strawberries, or coconut frosting. Simply make certain to allow the cake to cool totally prior to spreading good to beat all.

Can You Use Regular Sugar?

Yes, if you’re not counting carbs, the cake recipe works just fine with regular granulated sugar as well. I know this because I tested it on myself.

Even if you use real sugar, you still only need 2/3 cup total for an entire double layer cake, which is crazy low in comparison to traditional chocolate cake recipes that often have at least double that amount!

For A Vegan Keto Cake

While flourless chocolate cake recipes usually call for eggs, making a vegan version was surprisingly easy. I simply mixed three tbsp Bob’s egg replacer with 150g water (half cup plus two tablespoons), let it sit for a few minutes to thicken, and then used that as my three eggs in the recipe.

If you need six eggs for a double layer cake, just use six tablespoons of the egg replacer mixed with 1 1/4 cup water instead. I haven’t tried making a version using flax egg yet, but be sure to report back if you experiment!

Mozzarella Sticks with Marinara Sauce

For A Paleo Or Gluten Free Cake

For a paleo cake, sweeten with either the erythritol option listed in the recipe or use 1/2 cup date or coconut sugar instead. The low carb cake recipe is naturally gluten free, no substitutions necessary. It’s made with almond flour, which is simply ground up almond meal.

Ingredients

• 1 1/2 cups fine almond flour
• 1/4 cup cocoa powder
• 2 tbsp dutch cocoa or additional regular
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 1/3 cup water or milk of choice
• 3 eggs (including the vegan option listed earlier in the post)
• 1/3 cup granulated erythritol or regular sugar
• 1 1/2 tsp pure vanilla extract

Instructions

• *For a double layer cake, simply double the recipe and bake in two 8-inch pans. I listed a few keto frosting ideas above in the post. And if you’re a visual person, be sure to check out the recipe video above!Preheat oven to 350 F. Grease an 8-inch pan, and line with parchment. Stir all ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down. Bake 14 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed). Let cool completely before frosting. If you try the recipe, please feel free to leave a comment or rate it below!

Total Carb: 5g
Net Carbs: 1.4g

Weight Watchers SmartPoints: 3 points per slice