Keto Chocolate Cake

Have you tried every other keto cake recipe out there, but can’t find REAL cake like texture? Are you tired of baking expensive keto bricks? Well, no more!

This chocolate cake is super moist and has a delicious taste and texture, but the batter won’t seem at all like a cake while you’re preparing it. Don’t worry! That’s part of why this cake is sure to rise and stay that way.

Pre-heat your oven to 325F. Cook time will be 60-70 minutes. You will know when it’s done by giving a tap on the pan and it will no longer jiggle. This cake will rise high so be sure to use a 8inch round cake pan that’s 3 inches high. I also used a metal heating core to make sure the middle cooked thoroughly.

If you want to have a smaller cake simply cut the recipe in half and just use 3 eggs and a bit more cream cheese or vice versa. Cook a smaller cake at the same temperature, but the time will be slightly less, so start with 30 minutes then check every 5 0r so.

Let me know what  you think in the comments below and enjoy!

What You Need

First, in a bowl combine the dry ingredients….

1 cup Lakanto Monkfruit 1:1 Sugar Substitute (Golden)

2 tsp baking powder

1 tsp baking soda

1 tbsp beef gelatin (grass fed)

1 tbsp coco powder (dutch)

1/2 cup Coconut Flour

Second, in another bowl combine the wet ingredients….

7 eggs (pasture raised)

3 oz cream cheese (lactose free)

1 tsp vanilla

Third, in another bowl, melt the solids….

In a microwave safe bowl. add 4 ounces of butter (gee or grass fed butter) and heat in the microwave until melted.  Add 4 ounces of unsweetened chocolate chips. Let sit for a minute to let chips melt and then stir to combine thoroughly.

Directions

Pre-heat your oven to 325F. Cook time will be 60-70 minutes. You will know when it’s done by giving a tap on the pan and it will no longer jiggle. This cake will rise high so be sure to use a 8inch round cake pan that’s 3 inches high. I also used a metal heating core to make sure the middle cooked thoroughly.

Add the dry ingredients to the wet ingredients and mix well. Then, gradually pour in the melted ingredients while stiring. This batter will look and feel very thick, not at all like typical cake batter. This is what you want… See the second picture below!

I almost for got for the chocolate sauce I used about 4 oz of butter melted and

5-6 oz of Lily’s dark chocolate baking chips! No need to add a sugar substitute because Lily’s is the best!

 

 

 

 

 

4 thoughts to “Keto Chocolate Cake”

    1. Monkfruit sweetener I used 1 cup which is 48 tsp times 4 = 192 carbs in the form of sugar alcohols.
      For the coconut flour I used 1/2 cup which is 4 carbs
      The dutch coco powder I used 1 tbsp which is 1 carb
      The unsweetened coco chips I used was 4 oz which is 16 carbs
      all together It’s 213 carbohydrates. If you cut it up 10 ways you would get 21 carbs per slice.
      Remember this is a really big and tall cake!

  1. Hi, I love the pics. Got a question. I’m not too crazy about coconut flour because I think the taste is a little overwhelming. I’m wondering if in this recipe the flavor is not too noticeable or can sub with almond flour.

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