Keto Chocolate Cake For Every Occasion
A really easy to make flourless chocolate Torte is such a delicious keto-friendly dessert. This low-carb dessert is a magical hybrid of cake and fudge and brownies. Grain-free, gluten-free, dairy-free, even sugar-free. 100 % decadent and delicious.
This chocolate cake is best when served warm. It's a delicious and appetizing Keto Chocolate Cake and It is great for birthdays and parties.
Leftovers can be covered and stored in the refrigerator. When ready to eat, you can serve them cold, or preferably reheated. To reheat, place a slice of chocolate cake in a cold oven and preheat to 350 F.
Once it comes to temperature, turn off the oven and take out the heated slice to serve. Leftovers are best when eaten within a few days.
Keto Chocolate Cake
A 9-inch keto chocolate cake made with coconut flour and topped with a dark ganache frosting. It's a low carb dessert that's sugar-free and gluten-free.
This post may contain affiliate links, and as an Amazon Associate, I earn from qualifying purchases that help keep this content free. (Full disclosure).
- 8 ounces (about 1 2/3 cup) confectioners swerve or sweetener that measures like powdered sugar
- 8 ounces (1 cup) warm coffee or water
- 4 ounces (about 3/4 cup) finely chopped unsweetened baking chocolate.
- 4 ounces (8 tablespoons) salted butter, plus more for greasing the pan
- 2 1/2 ounces (about 2/3 cup) coconut flour
- 1/2 ounce (about 2 1/2 tablespoons) unsweetened cocoa powder
- 4 large eggs
- 2 teaspoons baking powder.
- 1 teaspoon vanilla extract.
- 4 ounces (1/2 cup) heavy whipping cream
- 2 1/2 ounces (about 1/2 cup) finely chopped unsweetened baking chocolate.
- 1 ounce (about 1/4 cup) confectioners swerve or sweetener that measures like powdered sugar
Instructions to make Keto Chocolate Cake For Every Occasion
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.
Why not try this delicious no-bake gluten-free & keto chocolate cheesecake
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%|
Are you enthusiastic about starting keto baking but have no clue where to begin? My 10 keto baking tips are perfect for both the seasoned and inexperienced baker.