Keto Chocolate Cake
Equipment
Ingredients
- 2 cups almond flour
- 1/3 cup low carb powdered sweetener
- 2 teaspoons baking powder
- 1/3 cup unsweetened cocoa powder
- 3 eggs
- 1/4 cup oil your choice
- 1 teaspoon vanilla extract
- 1/4 cup Lily’s baking chips
- 2 tablespoons coconut oil
Icing
- 6 tablespoons butter unsalted and softened
- 3 ounces cream cheese softened
- 2 tablespoons unsweetened cocoa powder
- 3 Tablespoons low carb powdered sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Add all of the ingredients for the cake to a mixing bowl with the exception of the baking chips and coconut oil. Beat on high until well combined.
- Place the baking chips and coconut oil into a microwave safe bowl, and heat at 30 second intervals until completely melted and combined.
- Pour the chocolate mixture into the cake batter, and beat well to combine.
- Layer the batter evenly in the bottom of a well greased 8 inch Springform cake pan.
- Bake for 25-30 minutes, or until cooked completely through. Let cool to room temperature.
- Add the ingredients for the icing to a mixing bowl, and beat on high until smooth and creamy.
- Ice the cake and serve.
Nutrition
Serving: 1Calories: 426kcalCarbohydrates: 10gProtein: 10gFat: 39gSaturated Fat: 12gPolyunsaturated Fat: 24gCholesterol: 103mgSodium: 193mgFiber: 4g
Tried this recipe?Let us know how it was!