As recipes vary, chocolate can satisfy the taste and keep track on the diet of different types of eaters, ranging from kids to adults to normal eaters to low-carb eaters. In this article, we introduce a simple yet savory recipe for keto chocolate cake to make right at home.
Made with unsweetened chocolate, salted butter, eggs, almond flour, erythritol and salt, a slice of this tasty and flavorful cake comes out at 389 calories, 8.1 grams of proteins, 0.5 grams of fiber and only 2.5 grams of net carbs. If you are looking for a good dessert to serve at the end of family meal, give this keto chocolate cake recipe a try.
Keto Chocolate Cake
Course: DessertCuisine: AmericanDifficulty: Medium12
servings10
minutes30
minutes389
kcalAs recipes vary, chocolate can satisfy the taste and keep track on the diet of different types of eaters, ranging from kids to adults to normal eaters to low-carb eaters.
Ingredients
10.5 oz unsweetened chocolate
10.5 oz butter unsalted, melted
6 eggs
1/2 cup almond flour or ground almonds
1 1/2 cup powdered erythritol
pinch of salt
Directions
- Heat the oven to 340 degrees F.
- Melt the butter and chocolate in the microwave for about 90 seconds. Remove and stir and wait until dissolved. Set aside.
- In a large bowl, beat eggs until foamy, then add sweetener and mix well.
- Add melted chocolate, butter and almond flour to the bowl. Stir with a spoon or spatula until just combined.
- Line the bottom of a 20 cm / 8inch spring-form with parchment paper and grease the sides with butter. Spread the batter evenly over the pan and bake for about 30 minutes on the middle shelf until the top of the cake is firm to the touch.
- Once cooked, remove from oven and let cool completely. Dust with cocoa powder, slice and serve.
Notes
- Garnish them with some fresh berries, grated dark chocolate or soft whipped cream if you prefer. Enjoy!
FAQ
Is this keto chocolate cake suitable for a strict keto diet?
Yes. This cake is made with unsweetened chocolate, almond flour, and erythritol, resulting in very low net carbs per slice, making it suitable for a strict keto or low-carb diet when portioned correctly.
Does this keto chocolate cake have a light or dense texture?
This cake has a rich, dense, and fudgy texture rather than a fluffy sponge. It is closer to a flourless chocolate cake, which is typical for keto desserts using almond flour and chocolate.
Can I substitute almond flour with another low-carb flour?
Almond flour works best for this recipe. Coconut flour is not recommended as a direct substitute because it absorbs much more liquid and would significantly alter the texture.
Why is powdered erythritol used instead of granulated sweetener?
Powdered erythritol dissolves more evenly into the batter, ensuring a smooth texture without graininess in the finished cake.
Can I use salted butter instead of unsalted butter?
Yes. If using salted butter, simply omit the added pinch of salt to avoid an overly salty flavor.
How do I know when the cake is fully baked?
The cake is done when the top feels firm to the touch and the center has set. A toothpick may come out slightly moist, which is normal for a fudgy keto chocolate cake.
Why should the cake cool completely before slicing?
Cooling allows the cake to fully set and develop its final texture. Cutting it too early may cause it to crumble or appear underbaked.
Can I add frosting or toppings to this cake?
Yes. Keto-friendly toppings such as sugar-free whipped cream, cocoa powder, or a low-carb chocolate ganache can be added without significantly increasing carb content.
How should keto chocolate cake be stored?
Store the cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 1 month and thawed in the fridge before serving.
Can this cake be served to non-keto eaters?
Absolutely. Its rich chocolate flavor and moist texture make it appealing even to those who are not following a keto or low-carb diet.
