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 use Swerve as my sweetener. Read about why I use Swerve here. I use the granulated for the cake and the Swerve Confectioner’s for the frosting.

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.

Baking Tips

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

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Keto Chocolate Cake

Grain Free, Keto, Paleo, Gluten Free Chocolate Cake (for one layer cake)

Course Keto Dessert

Cuisine American

Keyword gluten free chocolate cake, keto brownies, keto cake, keto chocolate cake, paleo chocolate cake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 pieces

Calories 252kcal

Author Angela Roberts

Ingredients

• 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)

Instructions

• 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

Notes

 

You can use 1/4 cup heavy cream with 1/4 cup water also.

DAIRY FREE OPTION:  Instead of almond milk and sour cream, you can substitute with 2/3 cup of coconut milk. 

Nutrition

Serving: 112 | Calories: 252kcal | Carbohydrates: 7g | Protein: 6g | Fat: 23g | Fiber: 4g

The post New Keto Chocolate Cake Recipe appeared first on Spinach Tiger.

I had this crazy idea to make the classic Texas sheet cake into mini cakes for the bakery over three years ago by using small tart liners instead of traditional cupcake liners so that each bite of cake had the delicious chocolatey pecan topping.

Typically Texas sheet cake is made as a sheet cake as the name suggests. However, selling Keto Texas sheet cakes cupcakes what was I was looking for.

These are the perfect solution to make cakes that can be frozen and enjoyed later.

This homemade keto chocolate cake mix is delicious. You can take the dry ingredients and place in a ziplock bag and consider them like a box cake, which can make a layer cake, a bundt cake or cupcakes. You will then add the adds, oil, vanilla when you go to make them. I use these liners (200 per package).

Texas Sheet Cake Topping

I love making this topping, which takes about five minutes on top of the stove. It is then poured over the cakes.

• Cold Butter
• Unsweetened Cocoa Powder
• Heavy Cream
• Salt
• Coconut (optional)

It’s important to start with cold butter, as softened butter will separate too quickly and that will be hard to save. Bring all ingredients so soft boil, then take off stove, add vanilla and stir in pecans. Immediately spoon over each cake. You will be able to get 12 cakes that are small tart size and probably even more smallish-medium cupcakes. Optionally, you might want to stir in some unsweetened coconut for added texture. These are best eaten at room temperature.

Macros

These are not a low-calorie cake, but at 9 carbs, 6 fiber, they are only 3 net carbs.

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Keto Texas Sheet Cake Cupcakes

Low Carb, Sugar Free Texas Sheet Cake Cupcakes

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Calories 424kcal

Author Angela Roberts

Ingredients

Chocolate Cake From Scratch

• 230 grams almond flour 2 cups
• 26 grams coconut flour 2 tablespoons
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum (optional, see notes)
• 1 teaspoon sea salt

Wet Ingredients

• 6 eggs
• 1/2 cup avocado oil or olive oil
• 1 cup swerve granulated sweetener
• 10 tablespoons unsweetened cocoa sifted
• 1/2 cup boiling water
• 4 tablespoons sour cream
• 1/4 cup almond milk
• 1 teaspoon vanilla

Frosting

• 1/2 cup unsalted butter
• 1/3 cup heavy cream
• 4 tablespoons unsweetened cocoa
• 1 cup chopped pecans
• 1 cup Swerve Confectioner's Sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 2 tablespoon whole milk
• 1/2 cup unsweetened coconut optional

Instructions

Chocolate Cake from Scratch

• Preheat oven to 350 Degrees, 180 C.
• Mix all dry ingredients, except Swerve, together including sifted cocoa. Set aside.
• Mix oil and Swerve together.
• Add eggs one at a time, until thoroughly incorporated.
• Add vanilla.
• Mix milk and sour cream together. Add to egg mixture.
• Add dry ingredients to these wet ingredients.
• Add boiling water and mix.
• Bake for 15-20 minutes, until the center is 210. F. You will get 12-14 cupcakes.
• Once out of oven, make topping and pour over warm cake.
• Do not make the glaze topping until the cakes are out of the oven as it will harden.

Chocolate Glaze Topping

• Combine the cocoa, cream, Swerve and butter for the frosting together in a saucepan. Do not put butter in first. Do not melt butter before adding other ingredients or it will separate. Continue stirring.
• Bring to a slow boil.
• Remove from the heat and stir in the salt and vanilla.
• Add two tablespoons of milk if needed. Stir in pecans.
• Spoon over each cupcake.

Notes

 

Re: Xanthan Gum: It’s not necessary. It does help to keep cake from being too crumbly, so I add a touch to my keto baked goods. You do not have to use it.

Nutrition

Serving: 112 | Calories: 424kcal | Carbohydrates: 9g | Protein: 10g | Fat: 40g | Polyunsaturated Fat: 3g | Fiber: 6g

The post How to Make Keto Texas Sheet Cake Cupcakes appeared first on Spinach Tiger.

That’s why I keep a few bags of single serving chocolate cake ingredients on hand. I suggest you do the same, if you’re not interested in making a whole dozen at any one time.

Low Carb Chocolate Mug Cakes Tested Several Times

Can you Bake a Mug Cake in Oven Vs. the Microwave?

The answer is a resounding yes. The thing is people typically make a mug cake on the fly satisfying a chocolate craving and want to stick it in the microwave for 60 seconds. However, if you have 14 more minutes to stick it in the oven, it’s a little better.

I tested both ways by make a double batter and dividing between two large ramekins. I baked for 15 minutes at 350 degrees F (180 C). Baked cake will always be better than microwaved cake. Both were good. Both were just slightly denser than a sponge cake but not quite like a brownie cake. I am insistent on only using 1/2 of an egg because otherwise I think the cake is too eggy.

Please don’t be overwhelmed by the list of ingredients below. If you make baggies of the dry ingredients, it’s easy to

Mug Cake Tip: Bag up all the dry ingredients in baggies for easy grab and make.

More Low Carb Chocolate Desserts from Spinach Tiger

• Keto Ding Dong Cake
• Keto Brownies
• Keto Chocolate Buttercream
• Keto German Chocolate Cake
• Keto Texas Sheet Cake
• Keto Chocolate Budino

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Low Carb Chocolate Mug Cake

Make this delicious low carb chocolate mug cake with 60 seconds In microwave.

Course Dessert Keto

Cuisine American

Keyword chocolate chip cookies, lowcarb cornbread, mug cake

Prep Time 4 minutes minutes

Cook Time 1 minute minute

Servings 1 Serving

Calories 249kcal

Ingredients

Dry Ingredients

• 2 1/2 tablespoons blanched almond flour
• 1 teaspoon coconut flour
• 1 tablespoon unsweetened cocoa powder
• 1/8 teaspoon baking powder
• 1 pinch baking soda
• 1 pinch espresso powder
• pinch sea salt
• 2 tablespoons granulated Swerve Sweetener

Wet Ingredients

• 1 tablespoon melted unsalted butter or avocado oil
• 1/2 egg
• 2 teaspoons heavy cream or milk
• 1 teaspoon sugar free chocolate chips

Instructions

• Mix all dry ingredients together.
• In mug melt butter. Add the egg, cream. Wide mugs work better than narrow vessels.
• Mix in all dry Ingredients. Mix well. Batter will be thick.
• Top with a few sugar free chocolate chips.
• Microwave for 60 seconds. If your mug cake still looks wet in middle do another ten seconds. Eat immediately.

Nutrition

Calories: 249kcal | Carbohydrates: 9g | Protein: 8g | Fat: 21g | Fiber: 5g

The post Low Carb Chocolate Mug Cake (Keto, Grain Free) appeared first on Spinach Tiger.

They are low carb, keto friendly and has a dairy free option. It’s sold in my bakery as a triple chocolate brownie cake and people love them.

Make Grain free, Sugar Free Brownies for Your Family in these Tough Times

It’s hard to not talk about what is happening right now as Nashville has had a double whammy with a tornado and now this pandemic, putting far too many people immediately out of work. Just a month ago, it was hard to find servers and restaurant staff.

I have a lot of mixed feelings as my keto bakery is still open, while restaurant after restaurant is closing down. I’ve had to think on my feet quickly and make changes. I had to postpone all my baking classes,  which are held in my house, even though there are only six clients and 3 of us staffing. Clients have been so nice and haven’t asked for refunds. They want to wait.

I hope these easy to make grain free brownies will be something they can do easily while waiting for my classes to open up.

I took the idea from my very popular Keto Texas sheet cake recipe. You see I’ve made keto brownies here before, but I could never get the real gooey part down that I was craving.

What Sweetener Makes the Best Keto Grain Free Brownies?

There are three things that give some sweetness to these brownies. Swerve granulated is used for the cake and Swerve confectioner’s sweetener is used for the chocolate glaze.  Read here why I use Swerve.

What Chocolate do you use for Grain Free Brownies?

As far as the unsweetened cocoa powder, I am a huge fan of Better Body Foods Cacao and will only use this brand in my bakery after testing several different unsweetened cocoa powders.

I used sugar free chocolate syrup from Choc Zero, which helps add to the gooey texture and their sugar free chocolate chips. You can order directly from them and save 10% using my affiliate code SPINACHTIGER. Go here to order. 

What flours do you use for grain free brownies?

We use blanched almond flour and coconut flour. If you only want a low-carb coconut flour brownie, I have this recipe. 

As an affiliate, I earn a commission on each sale. I suggest you stock up on their maple syrup also, because it’s heaven. If you order a certain amount, you get free shipping. So far, they make the best sugar free chocolate I’ve tasted.

Bake in Quarter Sheet Pan with Parchment Paper

Just like the Grain free Texas Sheet Cake, these grain free brownies are baked in a quarter sheet pan. That measures about 9 x 13, so bake accordingly if you don’t have a quarter sheet pan. I also use parchment paper, overlapping while baking so they are easy to lift out.

What is the Nutrition Value for Grain Free Brownies? 

There are 2 net carbs per serving. There are 16 brownies per quarter sheet pan. See recipe for further breakdown.

This is an absolutely perfect recipe and my friend, Jennifer who is the major Keto bake tester and taster (because she’s really good at it) had a hard time eating these in moderation. In fact, we all did. We had to stick them in the freezer.

Another option for this brownie is a peanut butter topping, which might be coming soon, which I’m working on this weekend.

More Keto Chocolate Recipes You May Like:

Grain Free Texas Sheet Cake

Coconut Flour Brownies

Keto Flourless Chocolate Cake

Keto Chocolate Cake

Keto Chocolate Frosting

Keto Whoopie Pie

Keto Chocolate Budino

Sugar Free Chocolate Pudding

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Keto Brownies

Keto Brownies made with almond and coconut flour. Super Moist.

Course Dessert Keto

Cuisine American

Keyword keto brownies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 16 servings

Calories 252kcal

Ingredients

Brownie Cake

• 240 grams almond flour 2 1/2 cups
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1 teaspoon sea salt
• 2/3 cup unsweetened cocoa
• 1/2 cup avocado oil
• 1 cup swerve granulated sweetner
• 3 eggs
• 1/3 cup coffee
• 1/3 cup almond milk
• 1/4 cup sugar free chocolate chips I use Choc Zero
• 2 tablespoons sugar free chocolate syrup I use Choc Zero

Brownie Topping

• 1/2 cup unsalted butter
• 1/3 cup heavy cream
• 4 tablespoons unsweetened cocoa
• 1 cup Swerve Confectioner's Sweetener
• 1/2 teaspoon salt
• 2 tablespoons almond milk
• 1 teaspoon vanilla extract

Instructions

Brownie Cake

• Prepare sheet pan with parchment paper and spray.
• Mix sweetener and oil together.
• Add eggs, one at a time.
• In separate bowl, mix together remaining dry ingredients. Set Aside.
• Add coffee and milk.
• Add remaining dry ingredients.
• Add chocolate chips.
• Pour batter into quarter sheet pan.
• Warm up chocolate syrup if necessary and swirl into the batter.
• Bake at 350 degrees F (180 C) for 13-15 minutes. Middle should not jiggle. Don't overbake.

Brownie Topping

• Add all ingredients into sauce pan except vanilla extract.
• Cook on medium low until almost at a boil.
• Remove from stove. Stir in Vanilla.
• Pour over warm brownies.
• Don't make this topping until the brownies are done.
• Serve at room temperature or warm.

Nutrition

Serving: 1of 16 | Calories: 252kcal | Carbohydrates: 6g | Fiber: 4g

The post Sheet Pan Grain Free Brownies, Keto, Paleo, Gluten Free appeared first on Spinach Tiger.

I recently posted a picture of these grain free chocolate whoopie pies on instagram and they were a big hit, with lots of requests for the recipe. Every since I got my whoopie pie pan I’m having fun, like these keto pancakes.



I also told everyone there that my word for the year is diligence, and let me tell you that is what it took to get this perfect, springy sponge cake texture a whoopie pie requires.

The Spinach Tiger Test Kitchen Tested the Recipe for Grain Free Whoopie Pies Six Times

Like all of my successful alternate flour recipes, I test again and again and again using Swerve as our sweetener. This has paid off for me and for you, because google takes these to the top of the picks and shares them with you.

You will see several versions of darker chocolate whoopie pies here as I kept improving the recipe. This is all about using various unsweetened cocoas. We liked all versions and all the fillings, but the recipe we decided upon struck a nice balance of chocolate and was the most moist. As far as fillings, we liked them all!

Our decision at the end was to mix these, but you should make it your own way, and the recipe will note that.

I want you to have baking success, especially if you’re using these recipes for a low-carb or ketogenic diet or life style. Aside from that, the ingredients are expensive and as a blogger, I can absorb the cost of  dozens of eggs, butter, cream and Swerve so you don’t have to.



What Makes Good Grain Free Chocolate Whoopie Pies

Whoopie pies are actually little cakes that are filled with a cream or frosting center. Since I was baking with coconut flour, I was struggling getting a moist enough crumb that could be refrigerated without turning into a rock, in case you used the stabilized whipped cream filling!

The challenge with making a grain free whoopie pie is getting that “bounce” a whoopie pie has. The cake can’t fall apart or be too crumbly. It has to hold the filling and eating should be easy.

Oil or Butter?

My first three grain free whoopie pies tasted good, but the texture was too dry.  I tried making them with all butter (for flavor). Then I used half butter, half avocado oil which was okay.  On the last batch I used 100% avocado oil and the texture went beyond my expectations. This made a world of difference and gave me the grain free whoopie pie I was looking and the closest cake texture to all purpose flour.  This means this is a great recipe, because you cannot tell the difference!



Baking with Coconut Flour

• Coconut flour is not very expensive and you don’t need to use a lot. In general, you will use 1/4 cup compared to 1 cup of regular flour.
• Coconut flour has no real coconut taste once baked.
• Coconut flour absorbs liquid more than other flours. You will use more eggs than usual. This recipe uses six eggs.
• Coconut flour will yield a sponge cake texture and baked goods will stay moist, if baked with enough liquid.
• I use this coconut flour.

In this recipe for grain free chocolate whoopie pies, I  used coconut flour, unsweetened cocoa both regular and dark, vanilla, six eggs and sour cream.  I did not make the typical marshmallow cream filling because this is a keto recipe. I do offer you many ways to fill these below, and will keep adding fillings as I make them. I’m thinking raspberry cream would be fun!

By the way, you can make cupcakes with this recipe too!

Chocolate Whoopie Pies Can Be Filled Many Ways

• Stabilized Whipped Cream: 1 cup heavy whipping cream with 2 tablespoons cream cheese, 2 tablespoons Swerve.

• Peanut Butter Cream : 1/4 cup butter, 1/2 cup peanut butter, 1 cup confectioner’s sugar,  1/4 cup heavy cream.

• Chocolate Buttercream: 1/3 cup unsweetened cocoa, 1 cup confectioner’s sugar, 1/2 cup butter, vanilla, 1/4 cup heavy cream (this
• Cream Cheese Frosting: 4 ounces cream cheese, 4 tablespoons unsalted butter,  2 cups Confectioner’s Swerve.
• Chocolate Ganache: If using Lily’s Dark  Chocolate Melt 8 ounces Darkest Chocolate chips with 8 tablespoons butter.  Once smooth, add 1 cup heated cream. Mix well. Cool Completely. (this is my favorite chocolate filling).

Lily’s Dark Chocolate is used by many keto bakers, but it doesn’t melt and perform exactly the same. However, when I added in more butter than usual, I got a fantastic result.

• Chocolate Ganache, if using regular dark chocolate: Heat 1 cup heavy cream. Pour over 8 ounces chopped chocolate. Sit for five minutes. Stir until incorporated. Stir in 2 tablespoons softened butter.

Nutrition Values

See recipe for values. Each Whoopie pie is 4 net carbs, 309 calories,  but does NOT include filling.

Keep in mind that while these are low-carb and keto friendly, they are high in calories and should be eaten as special treat.

You might also love these keto ricotta cookies, or this grain free lemon cake. 

You may also like this keto friendly chocolate budino.

See More Spinach Tiger Grain Free Baking Recipes Here

See More Keto Recipes Here

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Grain Free Chocolate Whoopie Pies

A low Carb version of the chocolate whoopie pie, using coconut flour with unsweetened cocoa as the base. These grain free whoopie pies are filled with a stabilized whipped cream.

Course Low Carb Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 309kcal

Author Angela Roberts

Ingredients

• 1/2 cup coconut flour
• 1/2 teaspoons baking soda
• 1/4 teaspoons sea salt
• 1/2 cup sifted unsweetened cocoa (see notes)
• 3/4 cups this sifted confectioner's swerve or powdered erythritol)
• 1/2 cup avocado oil
• 6 eggs
• 1 teaspoon vanilla
• 2 tablespoons sour cream

Instructions

• Mix coconut flour with baking soda, salt. Set aside.
• Heat oil and unsweetened cocoa in sauce pan, just enough that the mixture is incorporated.
• Place this mixture in your mixer.
• Add sifted Swerve.
• Add eggs and sour cream. Incorporate well.
• Add vanilla.
• Add coconut flour mixture. Mix batter until ingredients are well incorporated.
• Grease your whoopie pie pan. This is very important.
• Bake for 8 to 10 minutes at 350 Degrees F.
• Cool COMPLETELY before removing.
• Fill with any filling of your choice. See body of this recipe for filling ideas.

Notes

Re: Unsweetened cocoa. I used Hershey's regular but 2 tablespoons were the dark chocolate. You can use all regular.

Nutrition: Does NOT include filling.

Fillings

Stabilized Whipped Cream: 1 cup heavy whipping cream with 2 tablespoons cream cheese, 2 tablespoons Swerve.

Peanut Butter Cream : 1/4 cup butter, 1/2 cup peanut butter, 1 cup confectioner's sugar, 1/4 cup heavy cream.

Chocolate Buttercream: 1/3 cup unsweetened cocoa, 1 cup confectioner's sugar, 1/2 cup butter, vanilla, 1/4 cup heavy cream.

Cream Cheese Frosting: 4 ounces cream cheese, 4 tablespoons unsalted butter, 2 cups Confectioner's Swerve.

Chocolate Ganache: If using Lily's Dark Chocolate Melt 8 ounces Darkest Chocolate chips with 8 tablespoons butter. Once smooth, add 1 cup heated cream. Mix well. Cool Completely. (this is my favorite chocolate filling).

Chocolate Ganache, if using regular dark 70% chocolate: Heat 1 cup heavy cream. Pour over 8 ounces chopped chocolate. Let sit for five minutes. Stir until incorporated. Stir in 2 tablespoons softened butter.

Nutrition

Calories: 309kcal | Carbohydrates: 10g | Protein: 9g | Fat: 27g | Polyunsaturated Fat: 6g

Note: This page contains Amazon affiliate links, which earn Spinach Tiger a small commission, but do not raise your price.

The post Grain Free Chocolate Whoopie Pies appeared first on Spinach Tiger.

The original cake  is made with ten ounces of dark chocolate and some sugar. I replaced both with Vahrhona Unsweetened Cocoa, Swerve and added in olive oil and tad of butter.

The Flavor Drivers for this Low Carb Flourless Chocolate Cake are Red Wine or Coffee

There are two ways to add extra flavor to this cake;  red wine or coffee.

I make this decision depending on the topping I want to use and what mood I am in. Both work really well, but when you use wine, use a tablespoon more of the cocoa and make sure to use a very good cocoa powder because some cheaper brands are bitter. I like Better Body Foods Cacao. That’s what I use in my bakery for my keto chocolate cake. 

When I topped this low carb flourless chocolate cake with blackberries, I chose to use red wine and it worked splendidly.

Did you know that blackberries love chocolate? The darkness of the chocolate marries the juicy blackberries perfectly. When I use blackberries, I like to use a Merlot.

On most occasions, I will use strong coffee or espresso, but not espresso powder. The coffee flavor boosts the chocolate and many chocolate cakes have a little coffee in them.

This low carb flourless chocolate cake is high fat and keto friendly.

The ingredients that holds the cake together are eggs and whipped heavy cream which is folded in at the end.

Using five eggs plus an extra two egg yolks, you will want to beat this until creamy. The cocoa powder, swerve, coffee and olive oil are heated on the stove, just enough to be incorporated.

Whipped cream will be folded into the mixture as the last step.

The only tricky part of this is setting it in a water bath to bake. I do not recommend a bottomless pan. Even with tin foil, I found the water seeped through.

It’s best to use a round cake pan lined with parchment paper, making sure you leave enough on the edges to pull up when ready to remove from pan. The water bath keeps the cake texture very light. You can bake it straight away without a water bath for a denser cake. I like using the water bath for that silky texture.

Serve this Low Carb Flourless Chocolate Cake with Stabilized Whipped Cream and Seasonal Berries

Nutrition Value 

The cake at 1/10 serving is approximately 3 nets carbs. That does not change with whipped topping but will change depending on what fruit you use.

Chill thoroughly before serving. You can make Stabilized Whipped Cream  in advance, place in a pastry bag and decorate once the cake is chilled or right before serving.

I have made this flourless chocolate cake so many times, I have it memorized. This is a keeper and especially wonderful for those following a ketogenic diet, a diabetic friendly diet, or a low carb diet and still want to splurge for special occasions.

My Favorite Low Carb Chocolate Recipes

Low Carb Chocolate Budino

Low Carb Chocolate Smoothie

Low Carb Chocolate Brownies

Low Carb Chocolate Cupcakes

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Best Low Carb Flourless Chocolate Cake Made with Olive Oil

Low Carb Keto Friendly Flourless Chocolate Cake with Stabilized Whipped Cream

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 10

Calories 250kcal

Author Angela Roberts

Ingredients

• Ingredients can be ordered in my Amazon Shop here affiliate
• 3/4 cup unsweetened cocoa powder
• 3/4 cup Swerve granulated
• 1/4 teaspoon glycerite stevia
• 1/2 cup extra virgin olive oil or avocado oil
• 5 eggs
• 2 egg yolks
• 1 cup heavy whipping cream
• dash salt
• 6 tablespoons strong coffee or 1/3 cup red wine such as merlot

Instructions

• Instructions
• Preheat oven to 350 degrees F.
• Butter cake pan. Line with parchment paper, butter again. This ensure the parchment paper stays in place. Make sure the sides are buttered very well.
• Beat whipped cream until soft peaks form (not stiff) and set aside. I did this first and transferred to a separate cold bowl and then used my standing mixer to mix eggs and sugar.
• Mix eggs with Swerve (powdered erythritol) in blender or Vitamix for five minutes on medium.
• Put cocoa, olive oil, coffee, (or wine) in bowl over simmering water, until mixed.
• Set aside until egg/sugar mixture is ready.
• Fold ¼ egg mixture into chocolate mixture, stirring well.
• Fold this chocolate mixture into remaining egg mixture.
• Fold in whipped cream.
• Pour into prepared cake pan. Put cake pan into baking pan. Pour hot water up to 1 inch of cake pan.
• Bake at 350 F. degrees for one hour. Test for doneness when toothpick comes out clean.
• Turn off oven and keep cake in oven for 30 minutes with oven door ajar.
• Remove from water bath and allow cake to cool thoroughly before removing from pan.
• Serve at room temperature to retain that silky light texture.
• You can serve cold, but texture will become much more dense. I like it both ways.
• Serve with stabilized whipped cream.

Notes

At 10 servings per cake, the cake is 3 net carbs. This is without topping or fruit.

See Option in post for Using Dark Chocolate  instead of cocoa powder. (brings cake to 10 net carbs).

IF YOU USE CHOCOLATE: 
Add in 10 ounces of melted dark chocolate (I use 72% cacao.)
Reduce powdered erythritol to 6 tablespoons. 
Eliminate olive oil and cocoa powder. 

Nutrition

Serving: 1g | Calories: 250kcal | Carbohydrates: 5g | Fiber: 2g

The post Best Flourless Chocolate Cake (Low-Carb, Sugar Free) appeared first on Spinach Tiger.

Low Carb Chocolate Cupcakes, Sugar Free Frosting

Back when I posted this a few years ago, it was near Valentine’s Day.  I promised to post as many heart recipes as possible, because Valentine’s Day is my jam!

As mentioned above, since then, I’ve opened a home keto bakery and have greatly improved the recipe. My chocolate cake gets raves and sells out all the time.

These are good. So good that they fool non-keto bakers. I’m so proud of this recipe.

Low Carb Chocolate Cupcake Recipe with Many Options

Top with Chocolate frosting or my new favorite, this keto vanilla buttercream. My biggest seller is chocolate with peanut butter frosting and I promise to bring that recipe to the blog soon. However, you can top with this Texas Sheet Cake frosting or my other wildly popular German Chocolate Cake Frosting.

My original (not low carb) chocolate fudge cupcake has never lost its amazing popularity, and that’s the standard I used to bake against.

I wanted chocolate flavor, easy execution, and moist chocolate cupcakes that would freeze well.

Ingredients for a Low Carb Cupcake  

After literally baking hundreds of these chocolate cakes, I know this recipe works. It’s a combination of almond and coconut flours with lots of eggs and good shot of espresso. You can leave the coffee out by adding a little more milk. It’s still amazing.  I use sour cream for extra moistness.

I am still using Swerve (powdered erythritol) as my sweetener.

The Process for the Low Carb Chocolate Cupcake Recipe

Make sure you mix the dry ingredients together with a whisk very well.  Add eggs one at time.

Always spray the cupcake liners. For some reason coconut flour batter sticks more to the liners. The only liners I know to be truly non-stick are Oxo’s silicone liners.

What kind of Unsweetened Cocoa Should I use?

After much trial and error, and much frustration, I have found the one cocoa powder, actually a cacao, from Better Body Foods that works perfectly. I used to use Hershey’s natural with some of their extra dark. They changed their formula and it was a huge disappointment.  The ONE powder that works amazingly well with lots of flavor is the cacao from Better Body Foods.

What is Swerve?

I wrote an F.A.Q.  Swerve article here answering the most common questions.

Chocolate Frosting for a Low-Carb Cupcake Recipe

This is the easiest (but trickiest) part of a low-carb cupcake recipe. I use the Swerve Confectioner’s sugar with butter and a little cream cheese. Unlike regular confectioner’s sugar, you won’t need to use as much. I rarely use more than one cup. My ratio is 1/2 cup butter to 1/2 cup Swerve. You will NOT use as much as you think you will.

I chose not to pipe the frosting because I wanted a small amount of frosting per cupcake. Piping tends to use a lot of frosting which would be too much.

Mini Hearts Garnish

Quite by accident, I found the cutest little topper. I melted down 72% dark chocolate and filled this mini heart mold.

I ordered these adorable reversible cupcake liners on amazon.

Happy Heart Day everyone. Love All.

You might also love these grain free red velvet cupcakes and these most recent grain free coconut cupcakes. 

You will love this with this amazing chocolate frosting. 

Keto Birthday Cake

Keto Chocolate Ganache  Bundt Cake

Keto Chocolate Ganache

Keto Vanilla Butter Cream

Keto German Chocolate Cake

Keto Chocolate Whoopie Pie

Keto Chocolate Mini Bundt Cakes

Keto Texas Sheet Cake

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Low Carb Chocolate Cupcake Recipe

The most delicious low carb chocolate cupcake recipe you can imagine. Moist and chocolatey and not compromised.

Course Keto Desserts

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 414kcal

Author Angela Roberts

Ingredients

Chocolate Cupcakes Ingredients

• 2 cups blanched almond flour 230 grams
• 2 tablespoons coconut flour 26 grams
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cups unsweetened natural cocoa powder I use Better Body Cacao
• 6 eggs
• 1 teaspoon vanilla
• 1 cup granulated swerve powdered erythritol
• 1/2 cup avocado oil
• 1/4 cup almond milk
• 4 tablespoons sour cream
• 1/4 cup strong coffee Optional can replace with more almond milk
• baking spray

Chocolate Frosting Ingredients

• 1 cup butter unsalted room temperature
• 1 cup Confectioner's Swerve
• 1/2 cup unsweetened cocoa see notes
• 4 tablespoons cream cheese softened at room temperature
• 1 teaspoon vanilla
• 4 tablespoons heavy cream if needed

Instructions

Chocolate Cupcake Instructions

• Preheat oven to 350 degrees F.
• Whisk together almond four coconut flour, baking powder, baking soda, salt, xanthan gum, cocoa powder. Set aside.
• Mix avocado oil and erythritol (Swerve) together)
• Add eggs one at a time.
• Add coffee, milk, and sour cream. You can mix these together first.
• Add vanilla to wet ingredients.
• Add dry ingredients and mix on medium just until mixed. Don't overmix.
• Spray cupcake liners.
• Pour evenly making 12 cupcakes.
• Bake for 15 minutes or until a center is 207 degrees f. (no more than 210).
• Cool completely before frosting.

Chocolate Frosting Instructions

• Sift together cocoa and swerve. Set aside.
• Whip together butter and cream cheese until completely smooth. You may need to whip these in separate bowls. Make sure butter is softened, but not melted.
• Add cocoa swerve mixture to butter 1/4 cup at a time.
• Add vanilla.
• Add heavy cream if you need to. Sometimes I add a tablespoon of boiling water instead to get a frosting easy to pipe.

Notes

In place of the coffee, you can use more buttermilk.

There is a different chocolate cake recipe here using coconut flour which was posted originally. I have improved the recipe. If you want the original find it at bottom of post.

If you don't think the frosting is sweet enough, add up to 1/4 cup more. 

Nutrition

Serving: 1of 12 | Calories: 414kcal | Carbohydrates: 7g | Protein: 9g | Fat: 38g | Fiber: 6g

The Original Recipe (Coconut Flour only below).

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Keto Coconut Flour Chocolate Cake

Low Carb, Keto Friendly, Paleo Chocolate cake. Enough for one layer for six mini-bundt cakes, or cupcakes.

Course Dessert Keto

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Author Angela Roberts

Ingredients

• 1/2 cup plus 2 tablespoons coconut flour
• 3/4 cups granulated Swerve
• 1/2 cup natural cocoa powder like Hershey's regular or Ghiradelli
• 1 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup unsalted butter see notes
• 1/4 cup avocado oil see notes
• 6 extra large eggs
• 1 teaspoon vanilla paste
• 5 drops stevia glycerite
• 2 tablespoons sour cream
• 2 tablespoons strong coffee
• 
  Chocolate Frosting Recipe Here
• 
  
• Vanilla Glaze Ingredients
• 1 cup Confectioner's Swerve
• 2 tablespoons cream cheese room temperature
• 2 tablespoons heavy cream
• 1 teaspoon vanilla paste ORDER HERE
• dash salt

Instructions

• Cake Instructions
• Prepare pan with baking spray.
• Preheat oven to 350 degrees F.
• Mix coconut flour, baking powder, baking soda, salt, xanthan gum together with whisk. Set aside.
• Mix butter well. Add avocado oil.
• Add Swerve (powdered erythritol). Mix well.
• Add in eggs one at a time until each is well incorporated.
• Add in vanilla and stevia glycerite.
• Add sour cream and coffee. Mix well.
• Add in remaining dry ingredients.
• Pour into pan. You can use the mini bundt pan which makes six cakes or one large bundt. You can also use one 9 inch layer pan.
• Bake for 20 to 30 minutes until toothpick comes out clean. This will depend on the vessel you use.

Glaze Instructions

• Mix confectioner's Swerve with cream cheese.
• Add vanilla.
• Add in heavy cream and mix well. This can be done in a small bowl.
• Cool Cakes completely before removing from pan.
• Pour glaze over cakes.
• You can refrigerate up to five days.
• You can freeze up to 60 days.

Notes

5 net carbs per 1/2 mini bundt cake
5 net carbs 1/12 of large bundt cake
You may choose to double the glaze if you like a lot of icing.

The post Low Carb Chocolate Cupcakes appeared first on Spinach Tiger.

Not all chocolate desserts are created equally.  There is a huge difference with unsweetened cocoa powders. I’ve tried several and am now using this cacao powder by Better Body Foods, which is giving me the chocolate flavor I want without having to add any chopped chocolate.

I have been greatly challenged this past year with unsweetened cocoa powder because I opened a home keto bakery. I need consistency and the one thing that was affecting flavor greatly  was the cocoa powder I was using.

I decided to give Better Body Cacao at Costco a chance and now I have 8 bags in the cupboard. It’s an organic superfood Organic Cacao superfood with antioxidant flavanols, polyphenols, fiber, protein, vitamins and minerals.

When I use this in my chocolate recipes, I reduce the amount of cacao powder. If you’re using a different unsweetened cocoa powder, use 1/2 cup. If you do use this cacao, only use 1/3 cup and taste as you go, as it’s very strong.

If you want to make sure you have portion control, use these small 4 ounce jars. I use them for desserts and love that they come with lids.

Sugar Free Chocolate Pudding with Swerve, Milk, Heavy Cream and Butter

I’m using Swerve Sweetener for the sweetener which performs very well in puddings and curds. You can read here what Swerve is and why I use it.

I am old fashioned and use milk and cream for my pudding. Fairlife whole milk has 6 carbs for the cup and the cream has zero. Because I’m not using typical corn starch found in most pudding recipes, I use 3 egg yolks to bring the richness and a little vanilla. I also add in some butter at the end.

Top this sugar free chocolate pudding with some stabilized whipped cream.

Nutrition Value: 2 Net Carbs (see more below).

More Sugar Free Desserts from Spinach Tiger

Keto Lemon Budino

Keto Meyer Lemon Curd

Keto Chocolate Cupcakes

Keto Texas Sheet Cake

Sugar Free Chocolate Buttercream

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Sugar Free Chocolate Pudding

Sugar Free Chocolate Pudding is low carb, keto friendly, made with Swerve, and Unsweetened Cocoa Powder. Kid Friendly.

Course Dessert

Cuisine Italian

Keyword chocolate pudding, keto chocolate pudding, sugar free chocolate pudding

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 7

Calories 147kcal

Author Angela Roberts

Ingredients

• 1 cup whole milk see notes
• 1/2 cup heavy cream
• 1/3 cup 1/2 cup Granulated Swerve
• 3 egg yolks
• 1 teaspoon pure vanilla extract
• 5 ounces Choc zero Chocolate Chips
• 2 tablespoons unsalted butter
• dash sea salt

Instructions

• Heat the milk and cream in a saucepan.
• Add in chocolate chips. Stir over low heat.
• Whisk egg yolks in a separate bowl. Add in some of the chocolate and stir.
• Add the egg yolk mixture into the chocolate and heat on low.
• Add in milk mixture. Continue to stir for a few minutes until thickened.
• Add butter and continuing stirring.
• Take mixture through a sieve onto bowl. Pour into vessels.
• Refrigerate for 4 to 6 hours before eating.
• Serve with Stabilized Whipped Cream Recipe Here

Notes

I used Better Body Foods Cacao powder which is stronger than many unsweetened cocoa powders. If you use an unsweetened cocoa powder, you may want to use 1/2 cup. 

Net Carbs Per Serving: 2

Nutrition

Serving: 1of 7 | Calories: 147kcal | Carbohydrates: 4g | Protein: -8g | Fat: 12g | Fiber: 2g

The post Sugar Free Chocolate Pudding with Stabilized Whipped Cream, Keto Friendly appeared first on Spinach Tiger.

If you live in Nashville you may have seen me make on Talk of the Town. 

Best Sugar Free Chocolate Texas Sheet (Keto Friendly)

I believe I have the BEST keto chocolate cake recipe. I’ve worked and reworked my chocolate base until I thought it was good enough to star in my home keto bakery I started in July of 2019.  This is one of the most requested cakes along with my Keto German Chocolate Cake.

Swerve Boxed Cake Mix

I also made a sugar free Texas Sheet Cake with the Serve Box Cake mix and it was done in 30 minutes start to stop. It tasted just as good as any Texas Sheet Cake I’ve ever had, and you would never know it’s sugar free.

If you haven’t heard of Swerve, please read my article here. 

When Swerve sent me a few box cakes to try, I figured it would be a decent product, as you all know I’m an avid baker and I use powdered erythritol as a sugar substitute to keep it low carb.

The first time I used a Swerve Box Cake, I actually used two boxes to make a double layer cake for a birthday. I made used both a chocolate cake and a vanilla cake to make a double layer cake with this sugar free chocolate frosting for a birthday and people loved it. 

Sheet Pan Cakes 

I use a quarter sheet pan. I love the USA brand. I’ve had mine for years. It’s warp resistant and it’s the perfect size for Swerve one layer sheet pan cake. They have one slightly larger which also holds the same recipe, and if you use a half sheet pan, just double the recipe.

Texas Sheet cake Glaze is made on top of the stove

The icing is made on top of the stove as soon as the cake comes out of oven, using Swerve, unsweetened cocoa, vanilla, heavy cream, butter and pecans. Do not put butter in pan and melt before adding ingredients. Add butter LAST, so it doesn’t separate. 

It’s so good. I’ve seen some recipes that add coconut and you certainly could add unsweetened coconut, which will add even more texture.

If you’re wanting portion control, this is the way to go. I was able to cut 24 pieces of this delicious cake. The pieces freeze very well and you can microwave for about ten seconds when you need that little bite of chocolate.

The Swerve chocolate cake makes this recipe very easy to throw together.

You can make individual Texas Sheet cake as I do in my bakery. This recipe will make 12 individual Texas sheet cakes.

You CAN Make this Keto Texas Sheet Cake from Scratch

I recently made a video which is being edited making this from scratch. The recipe is below in case you don’t want to use the box cake.

Texas Sheet Cake is the perfect cake to make for the holidays, game day or even a tailgating party.

More Low Carb Keto Desserts From Spinach Tiger

50 Keto Dessert Recipes from Spinach Tiger

Make Your own Chocolate Cake for Keto Texas Sheet Cake

If you want to make your own chocolate cake for this recipe, it’s included below and I have the macros. 

Macros for the Chocolate Texas Sheet Cake from Scratch

There are 2 carbs, 3 fiber, for a 0 net carb (195 calories) per serving of the cake made from scratch. There are 24 servings.

Learn All about Swerve in this article, why I use Swerve.

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Keto Texas Sheet Cake Cupcakes

Low Carb, Sugar Free Texas Sheet Cake Cupcakes

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Calories 424kcal

Author Angela Roberts

Ingredients

Chocolate Cake From Scratch

• 230 grams almond flour 2 cups
• 26 grams coconut flour 2 tablespoons
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum (optional, see notes)
• 1 teaspoon sea salt

Wet Ingredients

• 6 eggs
• 1/2 cup avocado oil or olive oil
• 1 cup swerve granulated sweetener
• 10 tablespoons unsweetened cocoa sifted
• 1/2 cup boiling water
• 4 tablespoons sour cream
• 1/4 cup almond milk
• 1 teaspoon vanilla

Frosting

• 1/2 cup unsalted butter
• 1/3 cup heavy cream
• 4 tablespoons unsweetened cocoa
• 1 cup chopped pecans
• 1 cup Swerve Confectioner's Sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 2 tablespoon whole milk
• 1/2 cup unsweetened coconut optional

Instructions

Chocolate Cake from Scratch

• Preheat oven to 350 Degrees, 180 C.
• Mix all dry ingredients, except Swerve, together including sifted cocoa. Set aside.
• Mix oil and Swerve together.
• Add eggs one at a time, until thoroughly incorporated.
• Add vanilla.
• Mix milk and sour cream together. Add to egg mixture.
• Add dry ingredients to these wet ingredients.
• Add boiling water and mix.
• Bake for 15-20 minutes, until the center is 210. F. You will get 12-14 cupcakes.
• Once out of oven, make topping and pour over warm cake.
• Do not make the glaze topping until the cakes are out of the oven as it will harden.

Chocolate Glaze Topping

• Combine the cocoa, cream, Swerve and butter for the frosting together in a saucepan. Do not put butter in first. Do not melt butter before adding other ingredients or it will separate. Continue stirring.
• Bring to a slow boil.
• Remove from the heat and stir in the salt and vanilla.
• Add two tablespoons of milk if needed. Stir in pecans.
• Spoon over each cupcake.

Notes

 

Re: Xanthan Gum: It’s not necessary. It does help to keep cake from being too crumbly, so I add a touch to my keto baked goods. You do not have to use it.

Nutrition

Serving: 112 | Calories: 424kcal | Carbohydrates: 9g | Protein: 10g | Fat: 40g | Polyunsaturated Fat: 3g | Fiber: 6g

The post Sugar Free Texas Sheet Cake Recipe (Keto Friendly) appeared first on Spinach Tiger.

This is the most delicious low carb chocolate buttercream frosting, and  I mean it. Served at my last dinner party celebrating a birthday, everyone (even the kids) loved this smooth, creamy, sugar free frosting, made possible by Swerve Confectioner’s Sugar. (amazon)

I know what you will want to know about this frosting is how does it compare to a regular chocolate frosting. I think I like it more. I like that swerve puts out a Confectioner’s baking sugar, which makes it so easy to make a guilt free low carb chocolate frosting.

Normally, I would make a double batch of my grain free chocolate cupcakes, but here I used this Swerve chocolate’s box cake mix. It’s only one layer, so I used two. One layer was vanilla and one layer was chocolate. Swerve sent me the cake mixes, but this is not a paid or sponsored post. They asked nothing in return.

I just happen to be one of the bloggers that makes a lot of Swerve desserts and I tag them on instagram. I suggest following me on instagram to never miss a recipe,  and if you love sugar free desserts (that are low carb), give them a follow too.

I hope to get several more of the mixes and come up with some awesome box cake hacks. I am a firm believer of making my own frosting, because it’s so easy, and I like to make frosting according to my own sweet tooth.

This is the frosting that will make any cake or cupcake a sugar free dessert without compromise.

Tips for low carb chocolate buttercream frosting

Make sure the butter and cream cheese are both softened and the powdered sugar and cocoa powder are sifted. These two tips should make it all come out nice and smooth.

Taste your low carb chocolate buttercream frosting

Taste your low carb chocolate frosting. You might like a little more chocolate fudge taste. You can feel free to have a dark unsweetened cocoa to the mix for more of a chocolate fudge frosting. I now use this cacao and only need a half cup. It makes a wonderful rich frosting.

You will only use 1 1/2  cup of Swerve’s Confectioner’s sugar as opposed to 3 to 5 cups of regular confectioner’s sugar. Do not try to substitute cup for cup. It will not work and will be cloyingly sweet. I recommend 1 to 1 1/2 cups per every 3 cups of regular confectioner’s sugar at the most.

What is the best Unsweetened Cocoa for low carb chocolate buttercream frosting?

After many revisions to this recipe, I am now using Better Body Foods Cacao. It’s rich and is giving me the taste I’ve been looking for without mixing cocoas. Whatever you use, please TASTE. You may need more of your unsweetened cocoa.

This low carb chocolate frosting recipe keto friendly. 1/10 serving is 2 net carbs and about 200 calories.

This can be frozen. Take out and allow to sit until softened.

Low Carb Chocolate Cupcakes

This cupcake recipe makes an awesome one layer cake. Double for a spectacular Layer Cake or double for a triple layer naked cake.

These mini bundt cakes  also keto might be the very best chocolate recipe I’ve made so far!

These Keto Chocolate Cupcakes will be featured as small cakes in my keto home bakery, coming soon.

You may also love this low carb cream cheese frosting.

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Low Carb Chocolate Cream Frosting

Delicious sugar free Low Carb chocolate buttercream frosting made with Swerve Confectioner’s Sugar (a powdered erythritol).

Course Low Carb Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• 1 cup unsalted butter softened
• 4 tablespoons cream cheese softened or mascarpone
• 1 1/2 cup Swerve Confectioner’s Sugar
• 1/2 cup Unsweetened Cocoa I use Better Body Cacao
• 1/4 teaspoon sea salt or more according to taste
• 1/4 to 1/3 cup heavy cream see notes
• 1 teaspoon vanilla extract

Instructions

• Mix butter and cream cheese together until smooth.
• Sift confectioner’s sugar, and unsweetened cocoa
• Add both to butter mixture. Add salt.
• Add vanilla. Mix well.
• Add in up to 1/3 cup heavy cream.
• You may not need it all, depending on consistency you want.
• Keep in refrigerator until ready to use.
• Allow to come to room temperature before applying.
• Will frost one double layer cake or triple layer mini cake. Frosting layers will not be as high as other frostings, but will be enough.

Notes

This will frost a layer cake or 12 cupcakes. When using a Swerve or Powdered erythritol as a sugar substitute. A half recipe will frost a one-layer cake.

Please taste your frosting as all unsweetened cocoa is different. 

Instead of adding in heavy cream, you can also add in a little boiling water if frosting needs thinned down for piping. Add only a tablespoon at a time. 

Nutrition

Serving: 1g | Carbohydrates: 4g | Fiber: 2g

The post Low Carb Chocolate Buttercream Frosting Recipe, Keto Friendly appeared first on Spinach Tiger.