The best Keto Chocolate Cake recipe – rich, moist and utterly delicious

The best Keto Chocolate Cake recipe

Recipe by From the Wholesome Yum website, tried & tasted by AnnabelCourse: Sweet TreatsCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 160g salted butter (softened)

  • 200g erythritol (sugar substitute)

  • 6 large eggs

  • 175ml unsweetened almond milk

  • 150g sour cream

  • ½ tbsp vanilla extract

  • 100g cocoa powder

  • 360g almond flour

  • 1 tbsp baking powder

  • Chocolate Frosting
  • 200g butter (softened)

  • 10 tbsp cocoa powder

  • 1 tsp vanilla extract

  • 100g erythritol

  • 1 tbsp extra thick cream

Directions

  • Preheat the oven to 350℉/175℃. Line the bottom of two 20cm round springform pans with parchment paper.
  • In a large bowl, beat together the erythritol and butter until fluffy.
  • Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
  • Beat in the almond flour, cocoa powder and baking powder until the batter is smooth.
  • Divide the dough (was fairly runny for me) among two pans. Smooth the top with a spatula. Bake for 25-35 mins, until the top springs back and an inserted skewer comes out clean.
  • Cool completely in the pans, then run a knife along the sides and flip to release.
  • Chocolate Frosting
  • Beat the butter for about 1 minute using a hand mixer in a bowl, until fluffy.
  • Beat in the cocoa powder, erythritol and vanilla extract, starting at low speed and increasing to high once it gets incorporated. Beat for 30 seconds at high.
  • Beat in heavy cream. (You can add more to thin out as needed.) Start low, then beat for 30 seconds on high again until smooth and fluffy.

Cook’s Tip

  • Decorate as required. I used freeze-dried raspberries.