Keto Chocolate Cake Recipe

Is it possible to leave a world behind and still find pleasure with healthiness? Try this keto chocolate cake recipe and enjoy a healthy life!

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Ingredients

Cake

• 7 oz / 200g Almond (ground)
• 6 large Eggs (separated)
• 1 teaspoon Baking powder (follow instructions on packaging)
• 1 tablespoon Stevia or sweetener of choice
• ¼ cup / 30g Cocoa powder (unsweetened)

Old school cream

• 2 sticks / 250g Butter
• 2 tablespoons Stevia or sweetener of choice
• 1 teaspoon Vanilla extract
• ½ cup / 50g Cocoa powder

New school cream

• 8 oz / 200g Cream cheese
• 4 tablespoon / 50g Butter
• 2 tablespoons Stevia or sweetener of choice
• 1 teaspoon Vanilla extract
• ½ cup / 50g Cocoa powder

Kitchen utensils

• Ø6½” / Ø16.5cm Baking form

How to make Keto chocolate cake

Cake

1. Separate eggs.
2. Beat egg whites until peaks form.
3. Add yolks into the egg whites one by one whilst keep beating it.
4. Mix in the sweetener, baking powder and the almond flour.
5. Don’t forget the cocoa powder otherwise it won’t be chocolate cake at all.
6. Lay baking tray with parchment paper and pour in the batter.
7. Put it in the oven for about 45 minutes or until toothpick comes out clean. Let it cool.

Cream

1. Measure cream cheese, butter, sweetener and vanilla into a bowl. When making the old school cream, obviously skip adding the cream cheese.
2. Beat everything together until nice and creamy then add the cocoa powder.
3. Mix in the cocoa powder slowly otherwise it will be everywhere in the kitchen.

Assembly

1. Slice up the cooled off cake. It should have a somewhat moist appearance due to the large amount of batter in the smallish baking form. For drier cake bake the layers separately.
2. Divide the cream into 3 parts and spread one part of the cream on top of the bottom layer. Use the most uneven layer for the bottom part.
3. Use the smoothest layer for the top. Sometimes this means to use the bottom of the cake on top.
4. Spread another third of  the cream on top.
5. Divide the last third into two and spread one half on the side of the cake.
6. Decorate the top with the last part of the cream. Keep it in the fridge until served.

Enjoy!

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Keto Chocolate Cake Recipe

Is it possible to leave a world behind and still find pleasure with healthiness? Try this keto chocolate cake recipe and enjoy a healthy life!

Course Dessert

Cuisine Gluten free, Keto, Low carb recipe, Sugar free recipe

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

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Equipment

• Ø6½" / Ø16.5cm Baking form

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Ingredients

Cake

• ▢ 7 oz / 200g Almond ground
• ▢ 6 large Eggs separated
• ▢ 1 teaspoon Baking powder follow instructions on packaging
• ▢ 1 tablespoon Stevia or sweetener of choice
• ▢ ¼ cup / 30g Cocoa powder unsweetened

Old school cream

• ▢ 2 sticks / 250g Butter
• ▢ 2 tablespoons Stevia or sweetener of choice
• ▢ 1 teaspoon Vanilla extract
• ▢ ½ cup / 50g Cocoa powder

New school cream

• ▢ 8 oz / 200g Cream cheese
• ▢ 4 tablespoon / 50g Butter
• ▢ 2 tablespoons Stevia or sweetener of choice
• ▢ 1 teaspoon Vanilla extract
• ▢ ½ cup / 50g Cocoa powder

Instructions

Cake

• Separate eggs.
  
• Beat egg whites until peaks form.
  
• Add yolks into the egg whites one by one whilst keep beating it.
  
• Mix in the sweetener, baking powder and the almond flour.
  
• Don’t forget the cocoa powder otherwise it won’t be chocolate cake at all.
  
• Lay baking tray with parchment paper and pour in the batter.
  
• Put it in the oven for about 45 minutes or until toothpick comes out clean. Let it cool.
  

Cream

• Measure cream cheese, butter, sweetener and vanilla into a bowl. When making the old school cream, obviously skip adding the cream cheese.
  
• Beat everything together until nice and creamy then add the cocoa powder.
  
• Mix in the cocoa powder slowly otherwise it will be everywhere in the kitchen.
  

Assembly

• Slice up the cooled off cake. It should have a somewhat moist appearance due to the large amount of batter in the smallish baking form. For drier cake bake the layers separately.
  
• Divide the cream into 3 parts and spread one part of the cream on top of the bottom layer. Use the most uneven layer for the bottom part.
  
• Use the smoothest layer for the top. Sometimes this means to use the bottom of the cake on top.
  
• Spread another third of the cream on top.
  
• Divide the last third into two and spread one half on the side of the cake.
  
• Decorate the top with the last part of the cream. Keep it in the fridge until served.
  

Notes

Enjoy!

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