Keto Chocolate Cake
This keto chocolate cake is the best and EASY low carb cake. Ready in less than 30 minutes, the cake is moist, fluffy, and loaded with frosting!
Servings 12 servings
Calories 184kcal
Ingredients
- 2 1/2 cups almond flour
- 1 cup cocoa powder
- 1 cup allulose granulated
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 8 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups keto frosting
Instructions
- Preheat the oven to 180C/350F. Grease two 9-inch cake pan and lay a circular layer of parchment paper to the bottom, for easy removal.
- In a large mixing bowl, add your eggs and softened butter, and whisk until combined and smooth. Add the vanilla extract and mix until combined.
- Slowly add in the almond flour, cocoa powder, baking powder, salt, and allulose until just combined.
- Transfer the cake batter into the two cake pans. Bake the cake for 27-30 minutes, or until a skewer comes out 'just' clean.
- Remove from the oven and let cool in the pan completely. Once cool, place one cake on a flat surface and spread half the frosting over it. Place the second cake on top and add the remaining frosting.
Video
Notes
- Tips: See my recipe tips above for the best keto chocolate cake.
- Leftovers: Keep in the fridge, covered, for up to one week. You can freeze slices for up to 6 months.
Nutrition
Serving: 1serving | Calories: 184kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Sodium: 231mg | Potassium: 93mg | Fiber: 3g | Vitamin A: 392IU | Calcium: 43mg | Iron: 1mg | NET CARBS: 3g