Keto Chocolate Cake Recipe
This keto chocolate cake recipe offers a delicious and satisfying dessert option for those following a ketogenic diet. Made with low-carb ingredients like almond flour, cocoa powder, eggs, and sweeteners like erythritol or stevia, this cake is both indulgent and keto-friendly. The preparation involves mixing dry and wet ingredients separately, then combining them to form a smooth batter. After baking to perfection, you can top the cake with a sugar-free chocolate ganache for added decadence. Serve slices with fresh berries or whipped cream for a delightful treat. This recipe's simplicity and rich chocolate flavor make it a must-try for anyone looking to enjoy a guilt-free dessert while staying in ketosis.
Equipment
- Mixing bowls For combining dry and wet ingredients.
- Whisk or Electric Mixer To beat the wet ingredients until smooth.
- Measuring cups and spoons For accurate measurement of ingredients.
- Spatula For scraping down the sides of the bowl and folding ingredients.
- Cake Pan A round or square pan, typically 8 or 9 inches in diameter.
- Parchment Paper or Non-stick Spray For lining the cake pan to prevent sticking
- Oven To bake the cake at the specified temperature.
- Toothpick or Cake Tester To check if the cake is done.
- Saucepan (if making ganache) For heating cream and melting chocolate.
- Microwave or Double Boiler (if making ganache) Alternative methods for melting chocolate.
- Serving Plate or Cake Stand For presenting and serving the finished cake.
- Optional Hand or stand mixer for making the chocolate ganache.
Ingredients
Dry Ingredients:
- 1 ½ Cups Almond Flour
- ½ Cup Unsweetened Cocoa powder
- 1 Teaspoon Baking powder
- ½ Teaspoon Baking soda
- ¼ Teaspoon Salt
- 1 Cup Granulated Erythritol (or preferred keto-friendly sweetener)
Wet Ingredients:
- 3 Large Eggs
- ½ Cup Unsalted butter, Melted (or coconut oil)
- ½ Cup Unsweetened almond milk (or coconut milk)
- 1 Teaspoon Vanilla Extract
Optional Chocolate Ganache Topping:
- ¾ Cup Sugar-free Chocolate Chips
- ½ Cup Heavy cream (or coconut cream)
- 1-2 Tablespoons Powdered Erythritol (if additional sweetness is desired)
Instructions
- Prepare the baking pan by greasing it or lining it with parchment paper.
- Mix the dry ingredients (almond flour, cocoa powder, baking powder, baking soda, salt, and erythritol) in a bowl.
- Beat the wet ingredients (eggs, melted butter, almond milk, and vanilla extract) in a separate bowl.
- Combine the wet and dry ingredients to form the batter.
- Pour the batter evenly into the prepared pan.
Notes
- Almond Flour: Use finely ground almond flour for a smooth texture. Avoid using almond meal as it can make the cake grainy.
- Sweeteners: Granulated erythritol or a similar keto-friendly sweetener works best. Ensure it's well-mixed to prevent any gritty texture.
- Butter and Eggs: Ensure both are at room temperature. This helps in better mixing and results in a smoother batter.
- Cocoa Powder: Use unsweetened cocoa powder. Dutch-processed cocoa will give a richer chocolate flavor, but regular unsweetened cocoa powder is also fine.
- Mixing: Do not overmix the batter once the dry and wet ingredients are combined. Overmixing can result in a dense cake.
- Baking: Check for doneness by inserting a toothpick into the center. It should come out mostly clean with a few moist crumbs attached. Overbaking can make the cake dry.
- Ganache Topping (Optional): For the ganache, ensure the heavy cream is hot enough to melt the chocolate chips fully. Stir until smooth. You can adjust the sweetness by adding powdered erythritol if needed.
- Cooling: Allow the cake to cool completely in the pan before removing it. This helps in maintaining its shape and structure.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. The cake can also be frozen for up to a month. Let it come to room temperature before serving for the best texture.
- Serving: This cake pairs well with keto-friendly toppings like whipped cream, fresh berries, or a sprinkle of cocoa powder.