We present you one of those nothing-can-go-wrong recipes – easy keto chocolate cake! If you are new to the keto and keto desserts, this is the perfect starting recipe for you.
This recipe is sponsored by So Nourished.
New to baking keto desserts? No worries!
New to low-carb and keto baking? Read the following two paragraphs first.
First thing you need to know is that baking with low-carb ingredients is not precisely the same as the baking your grandmother might have taught you. Our intention here is not to scare you but rather encourage you into baking this easy keto chocolate cake!
What we do in keto baking is replace regular wheat flour with other low-carb alternatives such as almond flour or coconut flour. We usually add some more fat (hurray for the taste!), and replace sugar with keto and low-carb friendly sugar alternatives. In this recipe, we are using So Nourished blend of monk fruit and erythritol.
So Nourished is one of our favorite brands here at My Sweet Keto because the quality stays consistent over time, which helps us a lot when dealing with precise dessert development.
RELATED: monk fruit, erythritol.
French cuisine can be easy
The fact that this is recipe is inspired by French cuisine comes as no surprise for a regular My Sweet Keto reader, but just to be clear for all you new guys here: we are huge fans of French pastry and cuisine. Contrary to popular belief, some French baking can be quite straightforward. Such is the case with this easy keto chocolate cake.
And since we still have your attention, would you mind following us on Instagram as well? It takes you a couple of seconds but means a world to us. Thanks!
Let’s start baking this easy keto chocolate cake now. Are you ready?
You will need some tasty, high-quality dark chocolate, some butter, So Nourished monk fruit and erythritol blend, almond flour, salt, eggs, vanilla extract, and baking powder.
Step one:
Preheat the oven to 350°F (175°C). In a medium bowl, mix flour, baking powder, and a pinch of salt.
Step two:
Now you need to melt chocolate and butter together. Melting chocolate in the microwave is a quick procedure, but you have to take it out to stir every 20-30 seconds. I’m not a fan of a constantly beeping microwave, so I prefer to melt it on the stove. Nothing too complicated. You need a heatproof bowl, which you put in the mouth of a pot. Don’t forget to bring about an inch of water to a simmer in the pot first!
And never let the water touch the bowl, or you will burn the chocolate and get that awful bitter taste.
Next, all you have to do is stir chocolate chunks occasionally as they soften. Use a good spatula to do this. Make sure that you start with small chunks of chocolate and small pieces of butter or this step will take a lot of time.
When finished, pour the chocolate-butter mixture into a medium-size bowl, set aside and let cool for a few minutes.
We know how tempting it can be to taste this melted spread of chocolate but be careful with the spoon, or your tasting buds won’t be too happy. Burnt tastebuds have happened to one for us at least a couple of times, and it is not something to recommend.
Next, add in eggs one by one, mixing well each time, using an electric hand mixer. Sprinkle in the flour, and stir. Add So Nourished blend and vanilla, and mix well.
Step three:
Grease a cake tin with butter, pour in the cake batter and spread it evenly. I use toothpicks and measure the height in three places to be sure the height is roughly the same everywhere. Bake 20 – 25 minutes. If you prefer more fudgy look and taste, bake it for 20 minutes. But we don’t recommend baking for more than 25 minutes, or you will overcook the cake, and it won’t be fudgy when cooled.
TIP: Check if the cake is done by sliding in the blade of a knife. It should come out without any sticky traces, but still moist.
Step four:
Take the cake out of the oven and let it rest for 10 minutes before taking it out of the cake tin, still warm, onto a cooling rack.
Since we don’t use regular wheat flour, this cake will not rise as much as a regular cake would. We would say approximately 30%. This is a normal thing when baking low-carb or keto.
Tips for better results with baking keto chocolate cake
- Use room temperature eggs – this will help the batter to mix easier and more uniform.
- Salt: A pinch of salt enhances tastes and maker flavors “pop.” Read more about salt and chocolate here.
- Timing: Check if the cake is done by sliding in the blade of a knife. It should come out without any sticky traces, but still moist. A toothpick will work as well.
You can use this recipe as a base for a layered cake, or use it as a base for chocolate cupcakes.
RELATED: Keto chocolate brownies.
Ingredients
- 1/2 cup almond flour
- 1 tsp baking powder
- 1 pinch salt
- 9 oz dark chocolate 90%
- 2/3 cup butter +knob for the tin
- 5 eggs
- 2/3 cup So Nourished Monk Fruit + Erythritol
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix together almond flour, baking powder, and salt
- Melt the chocolate with butter, stir the mixture with a spatula until uniform.
- Transfer the chocolate-butter mixture to a medium-size bowl and leave to cool for 5 minutes. Add the eggs one by one and mix well with each addition, using an electric mixer. The texture should be smooth.
- Sprinkle in the dry ingredients, So Nourished monk fruit - erythritol blend, and vanilla. Stir well with a spatula.
- Bake for 20 - 25 minutes, or until a toothpick inserted comes out clean. If you are baking cupcakes, bake 8 - 12 minutes.
- Once out of the oven, let the cake rest for at least 10 minutes before transferring to a cooling rack.
- Serve the cake either plain, with whipped cream or vanilla cream.
Dont want to use almonds. Do you have a recipe with coconut flour?
Hi, Nicole, You can either find recipes using coconut flower if you search for “coconut flour” on the site, or omit almond flour and replace it with coconut flour in a recipe like this one. You have to use less coconut flour, though, as it is more absorbable. I’d suggest using approximately 1/2 the amount of almond flour in this recipe. The resulting cake should be fudgy.