Spring is always an good excuse to make cake and this keto, gluten-free, sugar-free chocolate cake recipe is a new favorite. This 9 ingredient keto chocolate cake is to die for. This cake uses only a very small amount of coconut flour, which makes it super fudgy, almost like a brownie. The simple addition of a chocolate ganache glaze, transforms it into a stunning dessert. Use powdered sweetener for better texture. Using a granulated sweetener may yield a grainy result and a liquid one will make the cake too runny. If you have a granulated sweetener, you could try powdering it in a coffee grinder or food processor.
Keto Chocolate Cake Recipe
- 1 2/3 cup confectioners swerve (or other sweetener)
- 1 cup warm coffee or water
- 3/4 cup finely chopped unsweetened baking chocolate
- 8 tbsp salted butter (plus more for greasing the pan)
- 2/3 cup coconut flour
- 2 1/2 tbsp dutched unsweetened cocoa powder
- 4 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 4 ounces (1/2 cup) heavy whipping cream
- 2 1/2 ounces (about 1/2 cup) finely chopped unsweetened baking chocolate
- 1 ounce (about 1/4 cup) confectioners swerve or sweetener that measures like powdered sugar
Grease the sides of a pan and line the bottom with parchment paper. Sift together coconut flour, cocoa powder and baking powder over a bowl. Stir until well-mixed. Set aside. In a large microwave-safe bowl add baking chocolate and butter. Microwave until just melted in 30-second intervals, stirring in between. Add sweetener, warm coffee (or water) and vanilla to the chocolate mixture, whisking them in until dissolved. Put eggs, vigorously whisking for a few minutes until smooth. Add coconut flour mixture, gradually whisking in until incorporated. Pour the batter into the prepared pan, spreading it out to the sides and smoothing the top.
Let it rest for about 10 minutes while you preheat the oven to 300 F. Bake at 300 F for 55 minutes or until an inserted toothpick in the center comes out clean with a few crumbs. Let the cake cool in the pan for 30 minutes. While waiting, prepare the ganache in the next step. In a bowl, add all ganache ingredients. Microwave until the chocolate is just melted in 30-second intervals, stirring in between. The texture should be very smooth. Refrigerate for 15 minutes or until the mixture has a spreadable consistency. Spread a thin layer of ganache on the top and down the sides of the cake. Cut into slices and serve.
Amount per Serving
- Calories 250
- Total Fat 21 g
- Saturated Fat 13 g
- Cholesterol 93 mg
- Sodium 90 mg
- Total Carb 8.5 g
- Dietary Fiber 5.5 g
- Sugars 1.5 g
- Protein 6 g
This recipe yields 3 g net carbs per serving (1/12th slice of 9-inch frosted cake).