Keto Chocolate Cake
Grain Free, Keto, Paleo, Gluten Free Chocolate Cake (for one layer cake)
Servings: 12 pieces
Calories: 252kcal
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