Low Carb Keto Chocolate Cake is the birthday worthy decadence without all the carbs you’ve been looking for. Seriously, this Keto Cake is killin’ it. 😉
- 1/3 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered monkfruit ( another low carb sweetener of your choice will work too)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 whole eggs
- 1 teaspoon vanilla extract
- 8 drops stevia extract (optional for extra sweetness)
- 4 Tablespoons extra light olive oil
- 1/2 cup heavy cream ( or dairy-free alternative)
- 1/2 cup peanut butter (Optional to make a peanut butter chocolate cake like the photos)
- low carb cream cheese frosting
Preheat oven to 350 degrees F. Prepare 2 (or 3 re: notes in post above) 8 inch cake pans by greasing with light oil or butter.
In a medium bowl whisk together coconut flour, cocoa powder, sweetener, baking powder, baking soda, and salt.
Make a well in the center of dry mixture. Add eggs, vanilla extract, stevia (if adding), olive oil and cream. Mix until ingredients are well combined. Allow to sit for 5-8 minutes. If mixture becomes thicker in consistency then you’d like feel free to add 2 Tablespoons of water to batter until it reaches your desired consistency.
Pour half the batter into each pan until evenly distributed. Bake 15-18 minutes, or until toothpick comes out clean.
Cool the cakes in the pans for 10 minutes, then allow to fully cool on a cooling rack.
- Place the first layer on a serving plate, flat side up. Evenly spread 1/4 cup peanut butter on the top of the first layer. Continue this until layers are completed. Frost the top and sides of the chocolate cake with frosting. Decorate as you see fit!
Please note that there are 336 grams of sugar alcohol in the entire recipe and should be subtracted to get your net carbs. If you split the recipe into 11 servings per the recipe 30.5g of sugar alcohol should be subtracted off the nutrition label per serving.