Best Keto Chocolate Cake Food

THE BEST KETO CHOCOLATE CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
• In a large bowl, beat together the allulose and butter, until fluffy.
• Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
• Beat in the almond flour, cocoa powder, and baking powder, until the batter is smooth.
• Divide dough among 2 pans, smooth the top with a spatula. Bake for 25-35 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release.
• Make the keto chocolate frosting according to the instructions here. Before you begin, adjust the amount on he recipe card to 28 servings - this will make the 3 1/2 cups you need for this cake.
• Place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup (96g) frosting. Place the second layer on top and frost the top with another 3/4 cup (96g) frosting. Finally, frost the sides with 1 1/2 cups (192g) frosting.

KETO CHOCOLATE CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat oven to 325 degrees F. Grease an 8-inch square glass baking dish with butter. Be generous when greasing to ensure the cake releases easily from the pan.
• In a large mixing bowl, whisk together the eggs, melted butter, stevia, and vanilla extract.
• Gradually whisk in the almond flour and cocoa powder.
• Finally, whisk in the kosher salt and the baking soda. The batter will be quite thick.
• Pour the batter into the prepared baking dish and smooth the top out with a rubber spatula. Bake until the center is set and a toothpick inserted in it comes out clean, 18-20 minutes.
• Cool the cake, in the pan, completely, about 1 hour, then frost if you wish.
• To make the frosting, place all the frosting ingredients in a medium bowl and whisk by hand. Or beat with an electric handheld mixer on low speed until smooth and fluffy, 1-2 minutes.

BEST LOW CARB CHOCOLATE CAKE

Steps:

• In large mixing bowl, combine coconut flour, cocoa, granular low carb sweetener, stevia, cinnamon, baking soda, baking powder, and sea salt.
• Mix in eggs, coconut oil, and vanilla until well combined.
• Stir in zucchini (and optional chocolate chips if using).
• Spread out into greased 9x13-inch pan (or two round 9-inch pans).
• Bake at 350°F for about 30-40 minutes or until toothpick inserted in center comes out clean. NOTE: smaller pans, such as 9-inch round pans should be checked around the 15 minute mark.
• Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.

KETO CHOCOLATE CAKE | THE BEST EASY LOW CARB CAKE RECIPE FOR KETO

Steps:

• Preheat your oven to 350 Degrees.
• Takeout the eggs and butter, and start bringing them up to room temperature.
• Now, start adding all of the dry ingredients for the keto chocolate cake to a large bowl.
• NOTE: I highly recommend weighing the ingredients out to the gram on a food scale for best results!
• Mix and combine the dry ingredients, and then add the wet ingredients.
• Fold the wet ingredients into the dry ingredients until a thick cake batter forms.
• Once it does, coat a 7" springform pan with baking spray and add the cake batter to the pan.
• Once you've added the batter, spread it out evenly in the pan, and then bake it in the oven for 20-25 minutes.
• The cake will be done when the edges of the cake just start to pull away from the pan itself.
• While the cake is baking, make the frosting...if you're making the frosting.
• So, in a large bowl add the butter and then cream it with a hand mixer.
• Once the butter is creamed, add all of the other ingredients into the bowl, and then fold them into one another until a thick frosting forms.
• Now, when the cake is done baking let it cool down in the pan itself.
• Once it's cool, remover the outer ring of the springform pan, and then transfer the cake to a plate/cake stand flipping it upside down in the process.
• Now, add the frosting, and use a frosting spatula to evenly distribute it around the keto cake.
• Once the frosting is applied, the cake is done!
• Enjoy

CHOCOLATE KETO CAKE

Steps:

• *For a double layer cake, simply double the recipe and bake in two 8-inch pans. I listed a few keto frosting ideas above in the post. And if you're a visual person, be sure to check out the recipe video above!Preheat oven to 350 F. Grease an 8-inch pan, and line with parchment. Stir all ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down. Bake 14 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed). Let cool completely before frosting. If you try the recipe, please feel free to leave a comment or rate it below!View Nutrition Facts

BEST EVER KETO CHOCOLATE CAKE (SUGAR FREE)

Steps:

• Heat the oven to 170 Celsius / 340 Fahrenheit. (If you are baking at high altitude, increase the oven temperature by 10 Celsius / 25 Fahrenheit.)
• Melt the butter and chocolate in the microwave (ca 90 seconds - see notes), then stir and wait until dissolved. Alternatively, gently heat in a water bath (a heat proof bowl placed over a pan of boiling water). Set aside.
• In a large bowl, beat the eggs until foamy, then add the sweetener and mix well.
• Add the melted chocolate and butter along with the almond flour and stir with a spoon or spatula until just combined.
• Line the bottom of a 20 cm / 8 inch springform with parchment paper and grease the sides with butter. Pour in the cake batter and bake for approximately 30 minutes on the middle shelf until the top of the cake is firm to the touch, especially in the middle.
• Leave to cool before releasing from the cake tin. Once the the cake is completely cooled, dust with cocoa powder.

KETO CHOCOLATE CAKE

Steps:

• Preheat your oven to 350 F degrees. Lightly coat two 8-inch round cake pans or three 6-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set aside.
• Add almond milk and apple cider vinegar to a large measuring cup. Set aside and allow to sit (and curdle) for 5 minutes while you mix the other ingredients.
• Meanwhile, in a separate large mixing bowl, add the almond flour, coconut flour, cocoa powder, espresso powder, sweetener, baking powder, baking soda and salt and whisk to combine.
• Add the beaten eggs, coconut oil, and vanilla extract. Pour in the curdled milk and mix until thoroughly combined.
• Divide the batter evenly between the two baking pans and bake in preheated oven for 18-25 minutes (rotating pan halfway through), or until a toothpick comes out clean. Do NOT overbake - the time will vary depending on your oven.
• Allow the cakes to cool completely in the pan (or at least 30 minutes) before removing from the pan or it may (will) fall apart. Remove the parchment paper liner. Cool completely before frosting.
• In the bowl of a stand mixer fitted with paddle attachment or a hand mixer on medium speed, beat the butter (or ghee) until light and fluffy, about 3-5 minutes.Switch the mixer to low then slowly add the powdered sweetener, followed by the cocoa powder. Continue mixing on low until combined. Add the vanilla, milk and salt and increase the speed to medium and beat until fluffy, about 2-3 minutes. Taste and adjust sweetener and / or milk to preferred consistency and sweetness preferred.
• Once the cake has completely cooled, assemble the cake by placing the bottom layer on a cake platter or cake stand. Spread a thin layer of chocolate buttercream frosting then add the top layer. Add the remainder of the frosting on the top and sides and decorate as desired with fresh berries.Cake will keep 3-5 days in refrigerator.

KETO CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray and dust with cocoa.
• Whisk almond flour, coconut flour, stevia blend, flaxseed meal, espresso powder, baking powder, baking soda, and salt together in a bowl.
• Beat together eggs and butter using a large stand mixer or electric hand mixer and mixing bowl until thoroughly combined. Reduce speed to low and gradually add the almond flour mixture. Continue mixing and add 1/4 cup almond milk at a time until mixture is thick and frosting-like in consistency. Carefully spread batter into the prepared pan.
• Bake in the preheated oven.
• Meanwhile for the frosting, combine cream cheese, butter, stevia blend, cocoa, vanilla extract, espresso powder, liquid stevia, and salt in a large bowl using an electric mixer.
• Remove cake from the oven when a tester inserted into the center comes out clean, 15 to 20 minutes. Allow cake to cool completely, about 1 hour.
• Frost cake.

KETO CHOCOLATE CAKE

Steps:

• Heat your oven to 350 degrees and line the bottom of two 8-inch cake pans with parchment paper and rub the sides with oil.
• In a large bowl, whisk all the ingredients up to the eggs (not including the eggs)
• Add in the eggs, oil and vanilla and whisk until combined.
• Pour in the boiling water and whisk until well mixed.
• Divide the batter between the two pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes.
• Let cool COMPLETELY.
• Frost and DEVOUR!

BEST KETO CHOCOLATE CAKE

Steps:

• Preheat oven to 350F. Grease 9-inch round cake pan with butter or coconut oil. (This recipe makes one layer. To make two layer as shown in the photos, double the recipe and use two pans.)
• In a medium bowl, combine the almond flour, cocoa powder, salt, baking soda, and sweetener and whisk until well combined and lump free.
• Add melted butter to dry ingredients. Stir to combine.
• Next, add the eggs, vanilla extract and almond milk. Using a spoon or an electric mixer, mix until thoroughly combined.
• Pour into prepared pan and spread to mixture to the edges of the pan until the surface is even. Bake for about 28-32 minutes or when the cake's surface springs back to a light touch or when a toothpick inserted into the center comes out clean.

THE BEST KETO CHOCOLATE CAKE RECIPE | NO FLOUR AND NO SUGAR!

Steps:

• Preheat the oven to 180C/350F. Grease two 9-inch cake pan and lay a circular layer of parchment paper to the bottom, for easy removal.
• In a large mixing bowl, add your eggs and softened butter, and whisk until combined and smooth. Add the vanilla extract and mix until combined.
• Slowly add in the almond flour, cocoa powder, baking powder, and allulose until just combined.
• Transfer the cake batter into the two cake pans. Bake the cake for 27-30 minutes, or until a skewer comes out 'just' clean. R
• Remove from the oven and let cool in the pan completely. Once cool, add thre frosting.

KETO CHOCOLATE BUNDT CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Grease a bundt pan (this size is perfect!) generously and set aside.
• In a large bowl, whisk together the Besti sweetener, cocoa powder, almond flour, and baking powder, set aside.
• In a second large bowl, use a hand mixer to beat the butter, until fluffy. Beat in the eggs, almond milk, sour cream, and vanilla, until smooth.
• Gradually add the dry ingredients into the wet ingredients, while beating with the hand mixer.
• Transfer the cake batter into the prepared bundt pan. Bake the cake for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean.
• Remove the cake from the oven and let it cool in the pan for about 30 minutes. Then, flip the cake upside down onto a cooling rack and cool completely.
• Meanwhile, add the chocolate chips and heavy cream to a double boiler and whisk continuously, until the chocolate chips are melted.
• Once the cake has completely cooled, drizzle with the glaze and allow to set before serving.