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.

Cake Ingredients

  • 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

Icing Ingredients

  • 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.

For Icing

  • 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.



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