Keto Chocolate Cake
You can make this tender, sweet keto chocolate cake using a handful of ingredients in only a couple of simple steps. Use my frosting recipe your your favorite frosting recipe.
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Ingredients
- 2 cups fine almond flour
- ¼ cup coconut flour
- ½ cup cocoa powder
- ⅔ cup powdered erythritol
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs room temperature
- ¾ cup buttermilk
- ½ cup melted unsalted butter cooled
- 1 ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 F degrees F.
- Line the bottoms of two 8-inch round cake pans with parchment paper rounds, then spray with nonstick baking spray; set aside.
- In a large mixing bowl, combine eggs, buttermilk, cooled butter, and vanilla extract. Mix until thoroughly combined.
- In a separate bowl, whisk together the almond flour, coconut flour, cocoa powder, powdered erythritol, baking powder, and salt.
- Add the dry ingredients to the wet and mix until well combined.
- Divide the batter evenly between the prepared baking pans and bake for 20-25 minutes, until a toothpick comes out clean.
- Allow the cakes to cool completely in the pan (at least 30 minutes) before removing. Remove the parchment paper liner and frost as desired with Keto Chocolate Frosting.
Notes
- Allow your ingredients to come to room temperature before mixing the batter.
- Spoon the almond flour into the measuring cup, and then level it, rather than scooping in to the container.
- Powdered sweetener will create a smoother batter.
Nutrition
Serving: 1sliceCalories: 358kcalCarbohydrates: 11gProtein: 12gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 18gCholesterol: 124mgSodium: 392mgFiber: 5gSugar: 3g
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