Keto Chocolate Cake

When I was making customised cakes, I often got asked whether I had some Keto- friendly cakes or cupcakes. At the time, I didn't have the time or the resources to invest heavily in keto- friendly products, so didn't experiment much with recipes. But recently, I decided to add a section to my blog which specifically caters to Keto diet followers.

This has to be by far, one of the best Keto recipes I have in my recipe book. You really can't tell that its Keto, and it tastes just as good if not better than regular chocolate cake. The cake itself is dense, fudge- like, and rich. Whats even better, is that I added a dark chocolate ganache on top, making it even richer! Who doesn't like rich chocolate cake?

So, in our house, we aren't on a diet, (doesn't mean I shouldn't be!). So we decided against using artificial sweeteners in the cake and stuck with regular sugar instead. Feel free to replace the sugar with erythritol. I found that this was best when making sweets. Splenda was definitely not good when making Keto desserts. It made the cake bitter and left an aftertaste.

Preparation time 10 minutes

Cook time 15-20 minutes

Total time 25-30 minutes

Serves 8

Ingredients

1 1/2 cups almond flour

1/4 + 2 Tablespoons cup cocoa powder

2 1/4 teaspoon baking powder

1/2 teaspoon salt

1/4 cup brewed coffee

1 heaped Tabelspoon sour cream

3 eggs

1/3 cup erythritol (for Keto) OR 2/3 cup sugar (for non- Keto)

1 1/2 teaspoons vanilla

3 Tablespoons coconut oil

Frosting

200 grams dark chocolate

100 grams thick cream

Instructions

1. Preheat the oven to 175 celsius. Line an 8 inch square pan with parchment paper. Set it aside.

2. Combine all the ingredients in a large bowl. Mix until well combined.

3. Pour the Cake batter into the lined pan.

4. Bake for 15- 17 minutes. An inserted tooth pick should come out clean.

5. Cool in the pan.

6. In the meantime, let's make some ganache. Place the cream and chocolate in a bowl, and microwave at 30 second intervals until properly melted. Mix well and refrigerate to cool completely. It will thicken to the consistency of peanut butter.

7. Once the cake has cooled, use a spatula to spread the ganache over the cake. Serve cold.

Notes

If you want to make a double layer cake, double the recipe for both the ganache and the cake. This will make a double layer 8 inch round/ square cake.

Nutritional Information

1 cake serves 8 (8 slices)

This is based on 1 slice

Calories: 130

Total Fat: 9g

Saturated Fat: 0.9g

Sodium: 175mg

Total Carb: 6g

Net Carbs: 2.7g

Dietary Fiber: 3.3g

Sugars: 0.2g

Protein: 6.9g

Weight Watchers SmartPoints: 4 points per slice