KETO CHOCOLATE CAKE
This decadent 9-inch keto chocolate cake is made with coconut flour, topped with a dark ganache frosting. It’s a low carb dessert that’s sugar free and gluten free.
This cake has an intense chocolate flavor. The use of both baking chocolate and cocoa powder contributes to the rich taste, and the addition of a small amount of coffee enhances the chocolate flavor without overwhelming it.
- 1 2/3 cup confectioners swerve sweetener (8 oz wt.)
- 1 cup warm coffee (8 oz wt.) or water
- 3/4 cup finely chopped unsweetened baking chocolate (4 oz wt.)
- 8 tbsp salted butter (4 oz wt.), plus more for greasing the pan
- 2/3 cup coconut flour (2 1/2 oz wt.)
- 2 1/2 tbsp dutched unsweetened cocoa powder (1/2 oz wt.)
- 4 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream (4 oz wt.)
- 1/2 cup finely chopped unsweetened baking chocolate (2 1/2 oz wt.)
- 1/4 cup confectioners swerve sweetener (1 oz wt.)
Grease the sides of a 9-inch springform pan and line the bottom with parchment paper. Set aside.
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, and vanilla to the chocolate mixture, whisking them in until dissolved.
Add eggs, vigorously whisking for a few minutes until smooth. Add coconut flour mixture, gradually whisking in until incorporated. Small lumps are ok.
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.
Slide a butter knife all around between the cake and the pan, and release the springform pan. Spread a thin layer of ganache on the top and down the sides of the cake. Cut into slices and serve.
This recipe yields 3 g net carbs per serving (1/12th slice of 9-inch frosted cake).
|Nutrition Facts Per Serving|
|Total Fat 21g||32%|
|Saturated Fat 13g||64%|
|Trans Fat 0g|
|Total Carb 8.5g||3%|
|Dietary Fiber 5.5g||21%|