Call me crazy in love with all my readers because I did yet one more test for THE perfect chocolate cake.
Keto Chocolate Cake with Almond Flour
My usual recipe for keto chocolate cake calls for coconut flour, but today I switched to almond flour with a little coconut flour. a I got an exceptional chocolate cake, the one you will think most resembles the chocolate cake of childhood.
It’s not that my original wasn’t good, but if you know me by now, I’m always striving to bring the very best recipes to you.
Not only that, I’m now operating a home based bakery business, featuring keto friendly cakes, biscuits and tortillas. It’s taking off much faster than I anticipated and it’s very exciting that folks who can’t bake, don’t want to bake will be able to enjoy big fat healthy yum!
These are the little cakes available in the bakery.
What is the best Unsweetened Cocoa Powder?
When I opened up the bakery, I tried many different unsweetened cocoa powders. Almond flour is harder to flavor than regular flour and many were coming up short. I discovered Better Body Foods Cacao and got the deep chocolate intensity I was looking for. I highly recommend using this brand.
What is the Sweetener for Keto Chocolate Cake?
I worked very hard on my chocolate cake because of the bakery. I wanted a very chocolatey cake that still could take many of different frostings I am offering. By the way, I just developed the very best keto peanut butter and keto german chocolate, which you will absolutely love on this chocolate cake. I will post those later this week.
The Keto Chocolate Cake
I made this as a large one layer cake because that’s how you will most want to make it. Since originally posting this, I have discovered this makes an ample double layer 8 inch cake, a perfect 6-inch triple layer cake and 12 cupcakes (sometimes more).
I’ve adjusted my technique to give the cake a better rise. See tips below.
Is there a dairy free option?
Yes. You can substitute coconut milk in lieu of any milk and sour cream. I’ve done this many times and then topped the cake with a dairy free chocolate ganache. See my ganache recipe here and sub coconut milk for heavy cream.
The Nutrition Value for Keto Chocolate Cake
The Nutrition Value: The cake without frosting is 3 net carbs. There are 12 servings. Frosting usually doesn’t add any carbs if made with butter and Swerve.
Start by whipping eggs first. Then, stream in oil. I learned this tip watching the baker from the Milk Bar. It makes all the difference in the world. You can use olive oil or avocado oil.
Use Parchment Paper – Almond flour tends to stick. Parchment paper will save your cake. Also, using a baking spray for the sides.
Take the cake’s temperature – Cake is done at 210 degrees F. I will take a cake out at 207 F. but never before.
Don’t over mix the dry ingredients – Once you put the dry ingredients into the wet ingredients, barely mix. You may start with mixer on low and then fold in. Cake gets tough if you over-mix.
Use a good cocoa powder – I mention this above. Taste your batter by microwaving a teaspoon of batter. You should taste that chocolate.
Remove your cakes from cake pan to cool. Take a butter knife all around the pan once out of the oven. Wait ten minutes. Use mitts to revert onto very flat surface. To retain moisture, place the pan back over the cake, until cake is cool. Do not touch cake again until completely cooled. This kind of cake falls apart easily when warm.
Freeze cake for a few minutes before frosting.
Decorate with sugar free sprinkles if desired.
I’ll soon be bringing you all the delicious frostings I’ve created for my bakery, but in the meantime, this keto chocolate frosting is delicious. I also like this cake with a keto vanilla buttercream or a keto strawberry frosting.
You might also like these recipes:
- Keto Triple Chocolate Sheet Pan Brownies
- Keto German Chocolate Cake
- Keto Texas Sheet Cake
- Keto Chocolate Peppermint Cupcakes
- Keto Chocolate Ganache that Stays Glossy
- Keto Mini Chocolate Bundt Cakes
- Keto Triple Chocolate Birthday Cake with Vanilla Buttercream
Keto Chocolate Cake
- 2 1/2 cups almond flour 240 grams
- 2 tablespoons coconut flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Swerve granulated
- 1/2 cup avocado oil or olive oil
- 6 eggs
- 1 teaspoon vanilla extract
- 2/3 cup Unsweetened cocoa powder I use Better Body Cacao Powder
- 1/2 cup boiling water
- 1/4 cup almond milk if needed
- 4 tablespoons sour cream 60 grams (see notes)
- Preheat oven to 350 degrees F. or 180 C.
- I use parchment paper, overlapping pan and spray with baking spray and bake two 8 inch layers, a sheet pan or you can make cupcakes with same recipe.
- Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
- Beat eggs in mixer until very well incorporated on high.
- Stream oil in while mixer is running. This emulsifies the oil to the eggs.
- Mix sour cream and milk together. Add.
- Add Swerve or erythritol of choice.
- In separate bowl mix cocoa powder with hot water. It may be thick and that's okay.
- Add in sour cream to cocoa mixture.
- Add this cocoa mixture to egg mixture.
- Add in dry mixture, and mix just until mixed. Do not over-mix.
- Pour into prepared pan and bake at 350 degrees F., 180 C. Bake for 25 to 30 minutes or until center is at 210 Degrees F.
- If making cupcakes, bake at 350 Degrees F. (180 C) for 20 to 25 mins. or until center reaches 210 Degrees F.
- If making in a quarter sheet pan, bake 15 to 20 minutes. Check Internal Temperature
- Frost cakes with sugar free chocolate buttercream
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