Keto chocolate cake (keto, low-carb, gluten-free, dairy-free)

Initially, I thought this recipe wouldn’t work because it doesn’t contain butter. In fact, it is very light and a surprisingly good texture. I tried the cake first without ganache and with the homemade vanilla ice-cream, and I much preferred it this way. The ganache was too dark in flavour for me but other family members loved it. It would probably be less dark made with all Lily’s sugar-free dark chocolate chips but these are expensive in UK. The original recipe filled the cake with chocolate frosting rather than the ganache I used. The cake was excellent and you can find a vegan version attached to the original recipe..

Nutrition (Based on 8 slices of cake; it doesn’t include the ganache): Calories: 130, Total Fat: 9g, Saturated Fat: 0.9g, Total Carb: 6g, Net Carbs: 2.7g, Sugars: 0.2g

Ingredients:

  • 1 1/2 cups fine almond flour
  • 1/4 cup cocoa powder
  • 2 tbsp dutch cocoa or additional regular
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup water or milk of choice (I used coconut milk)
  • 3 eggs 
  • 1/3 cup granulated erythritol or regular sugar (I used erythritol)
  • 1 1/2 tsp pure vanilla extract

Note: For a double layer cake, simply double the recipe and bake in two 8-inch pans.

Method:

Preheat oven to 350 F.

Grease your cake tin, and line with grease-proof paper.

In a bowl combine all dry ingredients: almond flour, cocoa powder, baking powder, salt, and sweetener. Mix until combined.

Then add the wet ingredients: water or milk, vanilla extract, and eggs. Mix together until all ingredients are thoroughly combined.

Add the mixture to the cake tin, if needed use some grease-proof paper to smooth it down.

Bake for around 14 minutes, or until firm. Let the cake cool completely, and then add any toppings you want such as icing. I made a quick chocolate ganache! (see recipe below)

Enjoy!!

Chocolate Ganache

This recipe is a 2 ingredient ganache!

Nutrition: calories: 80kcal, fat: 8g, saturated fat: 4g 

Ingredients:

  • 250g (8 oz) good quality dark chocolate (I used a mixture of sugar-free dark chocolate buttons and Lily’s dark chocolate chips)
  • 1/2 cup double cream (I used a plant-based double cream)

Less is more when decorating, as its quite a dark flavour!

Method:

Heat a large pan of water until simmer.

In a large bowl, add the chocolate and the cream, heat very gently until the chocolate begins to melt. Make sure the the bottom of the bowl does not touch the water.

Remove from the heat and stir until fully combined.

Let it cool to room temperature, then decorate your cake!

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