Keto Chocolate Cake For Birthdays and Parties

low carb birthday cake, Top Keto & Low-Carb Chocolate Cake -

Keto Chocolate Cake For Birthdays and Parties

This low carb birthday cake is great for birthdays and parties.  We are excited to bring you some of our favorite recipes that work for a keto diet! With a focus on a low carb and high-fat diet, we have lots of keto-friendly recipes to help you create meal plans and stick to your goals (whatever they maybe). Try it now!

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Ingredients

Base:

  • 2 eggs (medium Germany, large US)
  • 130 g/ 4.6 oz/ 2/3 cup sweetener of your choice
  • 150 ml/ 5 fl.oz/ 2/3 cup vegetable oil
  • 100 ml/ 3.4 fl.oz/ scant ½ cup almond milk
  • 200 g/ 7 oz/ 1 2/3 cups almond flour
  • 50 g/ 1.8 oz/ ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder

 

Ganache:

  • 200 ml/ 6.8 fl.oz/ 1 cup without 2 tablespoons heavy cream/whipping cream, unsweetened
  • 200 g/ 7 oz dark chocolate

some icing sweetener to taste

 

Syrup:

  • 150 g/ 5.3 oz/ ¾ cup sweetener of choice.
  • 250 ml/ 8.4 fl.oz/ 1 cup water

 

Glaze:

  • 200 ml/ 6.8 fl.oz/ 1 cup without 2 tablespoons heavy cream/whipping cream, unsweetened
  • 50 g/ 1.8 oz/ ¼ cups sweetener of choice.
  • 200 g/ 7 oz dark chocolate

 

Topping:

 

Delicious Keto Chocolate Cheesecake.

 

Base:

Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Line a baking dish 24x24 cm/9.5x9.5 inches with baking paper.

Mix together the eggs and the sweetener until creamy. Add the oil and the almond milk and incorporate it.

Mix together the almond flour, baking powder and cocoa in another bowl and sieve over the egg mixture. Fold in gently.

Pour the mixture into the prepared pan, level and bake for 18 minutes. Let cool completely.

Make the ganache and the syrup immediately after preparing the cake, they have to cool as well.

 

Ganache:

Chop the chocolate very finely, I prefer to do this in the food processor, it is quicker and finer. Place the chocolate into a bowl.

Heat the heavy cream in a small pot. When it starts to simmer pour it over the chocolate in the bowl.

Let stand for 5 minutes then whisk with a hand whisk until the chocolate is completely melted and shiny.

Cover with cling film and let stand until completely cool, it should take at least two hours.

 

Syrup: (see here for a good caramel recipe).

Give the sweetener to a non-stick pan and let caramelize, start stirring with a wooden spoon when it starts to caramelize and don't let it burn.

When the sweetener has a nice deep brown color, slowly and carefully pour in the water.

Let get cool.

When the cake is cool, cut it into small squares, about 4-5 cm/1.6-2 inches.

Place the cake squares into a square baking/ casserole dish.

Carefully and evenly pour the cold syrup over the cake pieces.

Place the dish in the fridge and let it there for about 30-40 minutes or until the cake has absorbed all or almost all the syrup.

 

Glaze:

Chop the chocolate very finely, I prefer to do this in the food processor, it is quicker and finer. Place the chocolate into a bowl.

Heat the heavy cream in a small pot. When it starts to simmer pour it over the chocolate in the bowl.

Let stand for 5 minutes then whisk with a hand whisk until the chocolate is completely melted and shiny.

Pour the glaze using a tablespoon over the cake squares letting the glaze dribble over the edges of the cake.

Place in the fridge for about 30 minutes or longer until the glaze has set.

 

Topping:

Beat the heavy/whipping cream shortly. Mix the icing and the whipping cream stabilizer and slowly add to the cream while beating all the time.

Beat until the cream stiffens. Give the whipped cream to a piping bag fitted with a large nozzle.

Beat the cold ganache until very fluffy as well, adding some icing to taste.

Give the ganache to another piping bag fitted with a large nozzle as well.

The nozzle I used for the ganache was even larger than the one I used for the whipped cream.

Pipe the ganache over each cake square. Pipe the whipped cream on top of the ganache.

Enjoy!

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