Best Keto Chocolate Cake 2020
Perfect Keto Chocolate Cake.
Eating a tasty dessert no longer has to feel like a guilty pleasure, and it doesn’t need to spike your blood sugars either. Try this keto-friendly dessert now and see.
This keto Chocolate Cake is perfect for all of us chocolate lovers and it is great for any party or celebration.
If you love chocolate as I do, you’re gonna really like this cake, so I hope you give it a try soon.
If you’re living a low-carb lifestyle, such as a Ketogenic diet, this recipe is low in carbs and high in healthy fats. You’ll feel like you're indulging in a guilty pleasure, but you’re really not!
Are you ready for this fabulously rich and decadent Keto Chocolate Dessert recipe? It is the ultimate keto chocolate cake recipe! This decadent, fudgy cake is really easy to make and requires only 6 ingredients.
- 300 g / 10.5 oz unsweetened chocolate ***see notes
- 300 g / 10.5 oz butter unsalted (1 1/3 cup melted)
- 6 eggs
- 1/2 cup / 50g almond flour or ground almonds
- 1 1/2 cup / 150g powdered erythritol
- pinch of salt
Heat the oven to 170 Celsius / 340 Fahrenheit. (If you are baking at high altitude, increase the oven temperature by 10 Celsius / 25 Fahrenheit.)
Melt the butter and chocolate in the microwave (ca 90 seconds - see notes), then stir and wait until dissolved.
Alternatively, gently heat in a water bath (a heatproof bowl placed over a pan of boiling water). Set aside.
In a large bowl, beat the eggs until foamy, then add sweetener and mix well.
Add melted chocolate and butter along with the almond flour and stir with a spoon or spatula until just combined.
Line the bottom of a 20 cm / 8-inch springform with parchment paper and grease the sides with butter.
Pour in the cake batter and bake for 30 minutes on the middle shelf until the top of the cake is firm to the touch, especially in the middle.
Leave to cool before releasing from the cake tin. Once the cake is completely cooled, dust with cocoa powder.
Wait with dusting the cake until it's completely cooled. If it is still warm, the cocoa powder will melt and become sludgy.
TAKE YOUR TIME when melting the chocolate. If you overheat it, it can separate into cocoa and cocoa butter and become sludgy.
If you melt it in the microwave, break it up as much as possible and heat it in 2 x 30-second bursts, followed by 10-second bursts.
Take it out before it's fully melted and just stir a few times, letting the rest melt on its own. I recommend using an erythritol-based sweetener for the best results.
If you use a different sweetener use the volume measurements stated as sweeteners vary in density.
Optional chocolate frosting
Melt 100g / 3.5 oz unsweetened chocolate and 60g / 1/4 cup butter, stir in 6 tbsp double / heavy cream and 1/2 cup / 50g powdered sweetener. Wait until it has cooled and thickened, then spread over the cake.
Amount Per Serving
- Calories 389Calories from Fat 340
- Fat 37.8g
- Carbohydrates 3g
- Fiber 0.5g
- Sugar 0.3g
- Protein 8.1g