Almond Flour Chocolate Cake Keto+Paleo

This keto chocolate cake is an easy almond flour chocolate cake with a creamy chocolate almond butter frosting.

I have got a passion for chocolate cake and I can’t lie about that. I believe keto chocolate cake is what makes keto diet easier, having a slice of chocolate cake with such few carbs keep this lifestyle easy. You love the chocolate avocado cake and the coconut flour chocolate cake so say hi to the new addition, an easy almond flour chocolate cake.

An almond flour chocolate cake is an easy gluten-free chocolate cake made of 9 simple keto ingredients meaning it is a diabetic-friendly chocolate cake too!

INGREDIENTS

LIQUID INGREDIENTS

  • 4 large eggs at room temperature
  • 1/4 cup melted coconut oil or melted butter, not hot, lukewarm or room temperature
  • 1/3 cup unsweetened almond milk – at room temperature
  • 1 teaspoon vanilla extract

DRY INGREDIENTS

  • 1 1/4 cup almond flour
  • 1/2 cup sugar-free crystal sweetener – erythritol or monk fruit stevia blend
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking powder

CHOCOLATE ALMOND BUTTER FROSTING

  • 1 cup butter or dairy-free butter, soft, out of the fridge for 3 hours at least
  • 1 cup almond butter
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon chocolate stevia drops – adjust regarding taste
  • 1/4 cup unsweetened almond milk at room temperature, not cold!

INSTRUCTIONS

  • Preheat oven at 160C (325F). Grease a 9 inches round cake pan with coconut oil or butter. Set aside.
  • In a large mixing bowl, using an electric beater, beat eggs, melted coconut oil (or butter), unsweetened almond milk and vanilla together for 45 seconds on medium/high speed or until fluffy and small bubbles forms on the top. Set aside.
  • In another bowl, stir together the almond flour, unsweetened cocoa powder, sugar-free crystal sweetener, and baking powder.
  • Pour the egg mixture onto the dry ingredients and use a manual whisk to gently combine the ingredients together and form the chocolate cake batter.
  • Transfer the cake batter into the prepared round cake pan and place the pan in the center rack of your oven.
  • Bake for 40- 45 minutes or until the center is set and a skewer inserted in the middle come out clean but still wet and moist. If it comes out with crumbs on the skewer keep baking but it is great to keep the center slightly moist for the best melt-in-your-mouth cake texture.
  • Cool the cake in the pan for 5 minutes then transfer on a cooling rack and wait until it reaches room temperature before frosting.
  • Repeat the same recipe to create a second cake layer if desired. Make sure you clean, dry and grease the cake pan again before adding the second cake batter in it.

CHOCOLATE ALMOND BUTTER FROSTING

  • Make the frosting just before frosting the cake to keep it soft and easy to spread. In a large mixing bowl, beat the soft butter along with almond butter, until creamy and smooth.
  • Beat in the stevia drops, unsweetened cocoa powder, and almond milk until fluffy and sweet. If your frosting is too dry, this can happen if your almond butter was a bit old/less oily, you can adjust the texture of the frosting by adding 1-4 tablespoon of almond milk at room temperature. Add 1 tablespoon at a time, beat and stop adding when it reaches your favorite keto frosting texture. The more you add the fluffier and creamier it will be. Taste sweetness and adust stevia drops regarding taste!

HOW TO ASSEMBLE A LAYER CAKE?

  • Make sure both cake layers are cold before frosting your cake or the frosting will melt. I recommend you wait at least 3 hours after the cake has been baked or place cake 1 hour in the fridge for the best result.
  • Place one cake layer on a plate, add 1/3 of the fresh frosting in the middle of the cake layer. Spread the frosting from the center to the edge using a flat tool or spatula. Add the second cake layer on top, add 1/3 of the frosting on top of the cake layer and repeat as before. Use the left frosting to spread on the sides of the cake.

STORAGE

  • You can store your cake in a cake box or airtight container in the fridge for up to 4 days.

Nutrition panel notes:

The cake serves 12 slices.  The nutrition panel card below is for one slice of one cake layer with NO frosting. If you make 2 layers of cake it means you bake two cakes. The net carbs will be 2 times the one shown on the panel plus frosting meaning 4.6 g net carbs per slice. Details below.

  • Net carbs for one slice, one cake layer, no frosting: 3.2 g
  • Nutrition panel for one slice, two cake layer, with frosting: Calories: 280 kcal, Fat: 22.4 g, Protein: 7.2g, Carbs: 8.3 g, Fibers: 3.7 g, Net carbs: 4.6 g, 

NUTRITION FACTS

AMOUNT PER SERVING (1 SLICE)CALORIES 142CALORIES FROM FAT 78% DAILY VALUE*FAT 8.7g13%CARBOHYDRATES 5g2%FIBER 1.8G8%SUGAR 0.6G1%PROTEIN 4.5g9%* PERCENT DAILY VALUES ARE BASED ON A 2000 CALORIE DIET.

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