Full Size Keto Chocolate Cake! Less than 1 carb per slice! Gluten free

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.

Crack 2 eggs into a bowl.

Add 2 teaspoons of vanilla extract.

Combine 1/2 cup of heavy whipping cream, 1/2 cup of water, and 1/2 cup of oil in a bowl.

Add 1 teaspoon of salt and 1 teaspoon of instant coffee to the mixture and mix well.

In another bowl, combine 3/4 cup of cocoa powder and 2 cups of allulose with 2 cups of cake and cookies flour.

Blend the dry ingredients together.

Pour in 1 cup of boiling water slowly to thin the batter.

Split the batter between two 8-inch round cake pans and smooth it out.

Bake in the oven at 350 degrees for about 30 minutes, checking at 20 minutes.

Let the cakes cool after baking.

To make the icing, combine 1 1/2 sticks of softened butter with 1/4 cup plus 2 tablespoons of heavy whipping cream, 1 cup of allulose, and 1 teaspoon of vanilla extract.

Add 3 tablespoons of regular cocoa powder and 1 tablespoon of black cocoa powder to the icing mixture and whip until combined.

Thin the icing with hot water, adding 1 tablespoon at a time until desired consistency is reached.

Sprinkle 1 teaspoon of gelatin over the frosting to make it shelf stable.

Once the cakes have cooled, flip them onto a cake tray and frost with the icing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens