Chocolate keto cake

Keto 271 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0
Chocolate keto cake
  • Serves: 16 People
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Easy
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Recipe for Wet Chocolate Cake with Soft Chocolate Cream. This low-carb almond flour cake is a great low-carb dessert for a birthday, or for every day you need sweets or chocolate. The recipe is suitable for keto and diabetic menus.

Ingredients

Directions

  1. Preheat oven to 180 degrees Celsius. Lightly coat two 20 cm round tins or three 15 cm cake tins with baking oil and line the bottom with parchment paper.
  2. Add almond milk and apple cider vinegar to a measuring cup. Set aside and let sit (and curl) for 5 minutes.
  3. In a separate deep bowl, combine almond flour, coconut flour, cocoa powder, espresso powder, sweetener, baking powder, baking soda, and salt e until smooth.
  4. Add lightly beaten chicken eggs, coconut oil and vanilla extract.
  5. Pour in the buttermilk and stir until combined.
  6. Divide the dough evenly between two baking sheets and bake in the preheated oven for 18-25 minutes. After 18 minutes, check that the cake is done with a toothpick or skewer.
  7. Allow the cakes to cool completely in the mold (or at least 30 minutes) before removing them, otherwise they may fall apart.
  8. Take out the cakes, remove the parchment paper insert. Cool completely before frosting.
  9. Whisk butter (or ghee) in a mixer bowl on medium speed until light and fluffy, about 3-5 minutes.
  10. Set mixer to low speed, then slowly add powdered sweetener and cocoa powder.
  11. Continue whisking at low speed until thoroughly mixed. Add vanilla, milk, salt, increase speed to medium and beat until fluffy, about 2-3 minutes.
  12. Once the cakes have cooled, assemble the cake by placing the bottom layer on a cake dish. Spread with a thin layer of glaze, then add the top layer. Add the remaining frosting to the top and sides.
  13. Garnish with fresh berries (optional).
  14. The cake can be served immediately or refrigerated for 1-2 hours.
  15. The cake can be kept in the refrigerator for 3-5 days.

Chocolate keto cake



  • Serves: 16 People
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Easy

Recipe for Wet Chocolate Cake with Soft Chocolate Cream. This low-carb almond flour cake is a great low-carb dessert for a birthday, or for every day you need sweets or chocolate. The recipe is suitable for keto and diabetic menus.

Ingredients

Directions

  1. Preheat oven to 180 degrees Celsius. Lightly coat two 20 cm round tins or three 15 cm cake tins with baking oil and line the bottom with parchment paper.
  2. Add almond milk and apple cider vinegar to a measuring cup. Set aside and let sit (and curl) for 5 minutes.
  3. In a separate deep bowl, combine almond flour, coconut flour, cocoa powder, espresso powder, sweetener, baking powder, baking soda, and salt e until smooth.
  4. Add lightly beaten chicken eggs, coconut oil and vanilla extract.
  5. Pour in the buttermilk and stir until combined.
  6. Divide the dough evenly between two baking sheets and bake in the preheated oven for 18-25 minutes. After 18 minutes, check that the cake is done with a toothpick or skewer.
  7. Allow the cakes to cool completely in the mold (or at least 30 minutes) before removing them, otherwise they may fall apart.
  8. Take out the cakes, remove the parchment paper insert. Cool completely before frosting.
  9. Whisk butter (or ghee) in a mixer bowl on medium speed until light and fluffy, about 3-5 minutes.
  10. Set mixer to low speed, then slowly add powdered sweetener and cocoa powder.
  11. Continue whisking at low speed until thoroughly mixed. Add vanilla, milk, salt, increase speed to medium and beat until fluffy, about 2-3 minutes.
  12. Once the cakes have cooled, assemble the cake by placing the bottom layer on a cake dish. Spread with a thin layer of glaze, then add the top layer. Add the remaining frosting to the top and sides.
  13. Garnish with fresh berries (optional).
  14. The cake can be served immediately or refrigerated for 1-2 hours.
  15. The cake can be kept in the refrigerator for 3-5 days.

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