Very tasty Chocolate Cake gluten free, paleo & keto.

Tasty keto/low carb chocolate cake -

Very tasty Chocolate Cake gluten free, paleo & keto.

Most Exceptionally Tasty Keto Chocolate Cake.
It is great for birthdays and parties. Try it now.

PREP TIME: 20 MINUTES COOK TIME: 20 MINUTES  TOTAL TIME: 40 MINUTES SERVINGS: 6

SLICES CALORIES: 196 KCAL


Incredibly moist and intensely chocolatey, this is the ultimate gluten-free, paleo and keto chocolate cake. Layer it up with sugar-free buttercream frosting, or simply do it sheet pan style with ganache (or ice cream!).


INGREDIENTS
48 g almond flour
30 g golden flaxseed meal finely ground
1 teaspoon baking powder
70 g unsalted grass-fed butter or 4 TBS coconut oil + 1 TBS coconut cream
1/3-1/2 cup xylitol *or coconut sugar if paleo (we use 1/3 cup)
40 g cocoa powder **
1/4 teaspoon kosher salt
1/2 teaspoon espresso powder or instant coffee (optional)
2 eggs at room temperature***


FOR THE FROSTING (NOT PALEO)
227 g unsalted grass-fed butter at room temperature
227 g cream cheese at room temperature
6-12 tablespoons powdered xylitol to taste
2-6 tablespoons cocoa powder to taste
1/2 teaspoon espresso powder or instant coffee (optional)
pinch kosher salt
METRIC - US Cups

 

Chocolate Cake gluten free, paleo & keto

INSTRUCTIONS
FOR THE CHOCOLATE CAKE
Each batch of cake is good for one 8-inch layer of cake. If you're building a two-layer cake adjust serving size to 12 and for three layers to 18.

Position a rack in the lower third of your oven and preheat to 350°F/180°C. Grease, dust with cocoa powder, and line an 8-inch cake pan set aside.

 

Chocolate Cake gluten free, paleo & keto

Add almond flour, flaxseed meal and baking powder to a medium bowl. Whisk until thoroughly combined, set aside.

Add butter (or coconut oil and cream), sweetener, cocoa powder, salt and espresso powder (optional) to a large heatproof bowl. Melt over a water bath whisking constantly (or use the microwave). You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated. Remove from heat and allow the mixture to cool slightly.

Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. If you used coconut oil, you want to be sure to mix it particularly well. Add the flour mixture, whisking vigorously until fully blended (about a minute). Pour into prepared cake pan.

 

Chocolate Cake gluten free, paleo & keto

Bake for 15-19 minutes, or until set and a toothpick inserted comes out just clean. Check often after minute 15 to ensure your cake doesn't dry out.

UPDATE: A reader reported back on hers baking faster, so check in on minute 11-13 for doneness. And if you're baking cupcakes, you'll want to do 8-13 minutes (I do 8 to keep them fudgy, just note the centre collapses a bit!).

Allow cooling for at least 30 minutes in the cake pan, before transferring to a rack. It'll be particularly fragile right out of the oven if you made it with xylitol, so you need to let it set.

If you're building a layer cake, you'll want to chill the layers (well wrapped) once they've come to room temp. Because of this, I always bake the layers the day before, chill overnight, and make the frosting and layer up the cake the-day-of.

 

Chocolate Cake gluten free, paleo & keto

FOR THE CREAM CHEESE BUTTERCREAM FROSTING (NOT PALEO)
1 batch of frosting makes enough for a three-layer cake.

Add the butter, cream cheese and sweetener to a large bowl. Cream the mixture with your stand mixer using the paddle attachment (or with an electric mixer) until light and fluffy, about 10 minutes. You'll want to scrape the bowl every so often to ensure an even mixture. Add cocoa powder to taste, espresso powder and salt and continue to beat until fully incorporated.

Piping the frosting between the layers (no tip needed), ensures the evenest distribution of frosting. And you could even do it with a ziplock bag!

The cake keeps well, stored in an airtight container in the fridge, for about 3 days. And it also freezes beautifully, just thaws it out in the fridge overnight.

 

Chocolate Cake gluten free, paleo & keto


PS.

Please also try this  Exceptionally Tasty Keto Chocolate Cake!

 

RECIPE NOTES


* Just keep in mind that stevia doesn't work (at all!) for these!

**If measuring the cocoa with tablespoons rather than grams, be mindful of how you scoop as you can end up with a lot more cocoa powder than needed. Drop the cocoa powder into the tablespoon and level it, rather than scooping it out of the bag with the tablespoon (which can lead to overpacked tablespoons!).

***Must use eggs at room temp. Reason being that if you add cold eggs, you'll solidify the batter and won't be able to mix the flours properly.

Please note that nutrition facts were calculated per slice (1/6th of a layer), which is the equivalent of 1 muffin.

A keto diet can be really simple, but it helps to learn some basic skills.
These tips and guides will help you answer all the common keto questions.
Click here for An Easy Detailed Guide to Follow for Beginners to The Keto Diet.

 

Kissmyketo.com Keto Bars

Nutrition Facts
Gluten Free, Paleo & Keto Chocolate Cake
Amount Per Serving (1 slice)
Calories 196 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 7g 35%
Cholesterol 80mg 27%
Sodium 203mg 8%
Potassium 162mg 5%
Total Carbohydrates 6g 2%
Dietary Fiber 4g 16%
Sugars 0.5g
Protein 6g 12%
Vitamin A 7.5%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

 

 




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