This is the most absolutely perfect best chocolate keto cake recipe I've been about to find. Keto desserts are so hard to make and this recipe makes an absolutely amazing chocolate keto cake!
Imagine lunchtime. A bunch of employees talking about the frustrations of our day. And after about 15 minutes of talking, the room suddenly hushes for a few seconds and then out of the blue one of my coworkers said,
"You know what's really disgusting? Keto cake."
She then went into how gross every keto cake is that she's ever tried.
So as I sat there listening, I started to consult my friend Google on that subject matter. over the next few weeks at home I attempted to prove her wrong. I tried a few recipes and almost, ALMOST agreed with her. But then I decided that I would try one more time. And the results were so good!
What i found throughout the process of trial and error were a few things that are a little different when cooking with no calorie sweeteners. There are a couple of tips I wanted to share for cooking and baking with erythritol specifically that will help when you start cooking with it too.
And now that you've got some tips for cooking with erythritol, now let's start making the most perfect chocolate keto cake! This cake uses puree fruit or vegetable in order to make sure the cake stays nice and moist after baking. We used zucchini since I have a couple of these that are bigger than a football. For the kids I opted to make our double chocolate zucchini bread that they can have for Sunday breakfast and some muffins for lunches.
This recipe is very adaptable. Make a loaf of bread out of it, place it in a bundt pan, a cake pan or even a muffin pan. i'll give you baking directions for all of them!
Ingredients
- ¾ cup coconut flour (can also use a gluten free keto baking mix or a keto baking mix like Carbquik)
- ½ cup erythritol (we used Swerve)
- ¼ cup cocoa powder
- 1 tbsp baking powder
- ½ tsp instant coffee granules (optional)
- ¼ tsp xanthan gum
- ¼ teaspoon salt
- 5 oz pureed fruit or vegetable (we recommend zucchini, pumpkin, banana, or applesauce)
- 4 oz butter or ghee, melted
- 6 large eggs
- ½ tsp vanilla
- Splash of dairy free milk (almond, soy, rice, etc) or water if needed
- 1 ounce (30 g) unsweetened baking chocolate coarsely chopped or ½ cup mini chocolate chips
- 3 cups powdered erythritol
- ½-3/4 cup cocoa powder
- 1 cup butter, softened (can use dairy free alternative)
- 3-5 tbsp dairy alternative or water (use more if needed until desired consistency is reached)
- ¼ tsp salt
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Lightly grease 12 muffin pans, bundt pan, 8x8 inch cake pan, or 9x5 inch bread pan then set aside.
- Place the dry ingredients in the pan and stir to combine. Place the wet ingredients in the bowl and stir until mixed. Fold in the chocolate chips or baking chocolate.
- Pour the mix into the desired pan. Bake at 350 degrees. For muffins: Bake at 350 degrees for 20-24 minutes. For bundt pan, bake at 350 degrees for 45-55 minutes. For 8x8 inch cake pan, bake at 350 degrees for 30-35 minutes. For 9x5 inch bread pan, bake at 350 degrees for 45-60 minutes.
- Remove from oven when cake lightly springs back and toothpick inserted in the center comes out clean. Allow cake or muffins, etc to cool completely before frosting.
- In a mixing bowl, place the butter, cocoa powder and powdered sugar replacement. Mix until smooth. Add the salt and vanilla extract. Stir until mixed. Add the milk or water one tablespoon at a time until desired consistency is reached and frosting is nice and whipped. Frost cake or muffins.
Notes
If you don't like a thick frosting, you are welcome to half the frosting recipe.
Leave a Reply