KETO CHOCOLATE CAKE | super moist with a secret ingredient!

almond flour

🥗Healthier: coconut flour

💰Cheaper: ground sunflower seeds

Coconut flour is lower in carbs, while ground sunflower seeds are often cheaper.

erythritol

🥗Healthier: monk fruit sweetener

💰Cheaper: stevia

Monk fruit sweetener offers a natural alternative with zero calories.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whole milk

Coconut cream is dairy-free and rich, while whole milk is more affordable.

sugar-free chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: semi-sweet chocolate

Dark chocolate is lower in sugar, while semi-sweet is often less expensive.

Prepare two 8-inch round cake pans by greasing them with butter and lining them with parchment paper, then spraying the paper with cooking spray.

In a bowl, whisk together 2 cups of finely ground almond flour, 3/4 cup of Swerve sweetener, 2/3 cup of cocoa powder, 1 tablespoon of baking powder, 1 teaspoon of instant espresso powder, and 1/2 teaspoon of salt until well combined.

Add 1 cup of avocado oil mayonnaise, 3 large eggs, 1/3 cup of water, and 1 teaspoon of vanilla extract to the dry ingredients and stir until combined.

Divide the batter evenly between the two prepared cake pans and smooth the tops.

Bake the cake layers in a preheated oven at 350°F for 20 to 25 minutes, until firm to the touch with a little bounce.

Let the cake layers cool in the pans for about 20 minutes.

For the frosting, melt 2 ounces of unsweetened chocolate with 1 tablespoon of coconut oil in the microwave in 30-second increments, stirring in between, then set aside to cool.

In a mixing bowl, beat together 3/4 cup of coconut oil (preferably refined for a neutral flavor) and 4 ounces of dairy-free cream cheese until smooth.

Add 1 cup of powdered Swerve sweetener and 1 teaspoon of vanilla to the mixture and beat until well combined.

Incorporate the melted chocolate into the frosting mixture, then add coconut milk a few tablespoons at a time until the frosting reaches a spreadable consistency, using about 1/3 cup total.

Run a sharp knife around the edge of the cooled cake layers to loosen them, then flip them out of the pans.

Frost the first layer of cake with about 1/3 of the frosting, then place the second layer on top and frost the top and sides of the cake with the remaining frosting.

Decorate the cake with sugar-free sprinkles or any other desired toppings, then refrigerate for 20 to 30 minutes to firm up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens