We’ve discussed the sweet tooth previously, so I plan to keep the keto desserts coming. This recipe is for a Keto Chocolate Cake. My husband loves it. It really is perfect for hitting the chocolate spot. Prepare to dirty up some dishes for this recipe though. I like to whip the egg whites separately for maximum cake volume. This cake doesn’t rise that much after baking.
- 3 cup almond flour
- 1 cup Swerve or preferred sugar substitute (or more/less to taste)
- 3/4 cup unsweetened cocoa powder
- 3/4 cup chopped pecans, walnuts or any nut preferred.
- 3 teaspoon baking powder
- 1 tbsp Vanilla extract
- 1 tbsp Almond extract
- 9 eggs
- 1/2 cup heavy whipping cream
- 1/2 cup leftover or fresh black coffee
- 3/4 cup coconut oil
- 1 tbsp Cinnamon
- 1 tsp cream of tartar
- Stick of butter (room temperature)
- 1 tsp vanilla extract
- 1/4 cup heavy whipping cream
- 1/4 cup swerve (more or less to taste)
- Preheat oven to 350 degrees.
- Grease a bundt pan.
- Separate eggs.
- I prefer to put egg whites in a stand mixer so it can do all the work. You could also put in a separate bowl and use a hand mixer.
- Egg yolks in a separate large bowl.
- Once egg whites fluffy, add cream of tartar.
- Melt coconut oil in microwave for a few seconds (15 ish).
- Add all cake wet ingredients to bowl with egg yolks (vanilla and almond extract, coffee, heavy whipping cream and coconut oil).
- In another separate bowl, add together all cake dry ingredients (flour, sweetener, cocoa powder, nuts, baking powder and cinnamon).
- Combine bowl of wet and dry ingredients and mix with hand mixer.
- Fold in egg whites.
- Pour in bundt pan.
- Place in oven for about 30 minutes or until toothpick clean.
- Mix all icing ingredients together.
- I like to leave separate and eat the cake heated up with the icing then spread melting like a warm piece of toast.
- Any keto frosting would be good on it though.