Chocolate Keto Cake Food

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

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 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.

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!

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

KETO CHOCOLATE ANGEL FOOD CAKE

Steps:

• Preheat oven to 325°F.
• Sift almond flour and combine the arrowroot and salt in a small bowl.
• Into a mixer, beat the egg whites on high speed until frothy, takes just about a minute.
• Beat in the cream of tartar, slowly adding the powdered sugar, extracts and cocoa powder. Continue beating until whites form soft peaks.
• Take bowl off mixer and mix the flour mixture by hand. You will fold over the dry ingredients to gently mix into the whipped egg whites. Turn the bowl and continue folding until all dry ingredients are mixed.
• Pour batter into the ungreased pan, smooth the top and bake for 35-40 minutes. A toothpick should not be wet when used to test cake. The top of cake should be browned and feel dry to touch.
• Turn cake upside down to cool. When cool, use a metal spatula or butter knife to loosen around the center and edges of cake. Remove from pan.
• To make ganache: chop chocolate bar and put in a glass bowl with heavy cream. Heat in 30 second increments in a microwave. The cream should be very hot, but not boiling.
• Let chocolate sit for a minute to melt and stir until smooth. Add one tablespoon orange juice and stir to combine.
• Drizzle over top of cake and use a spatula or butter knife to smooth the top. The ganache will drip down the sides of cake.

KETO CHOCOLATE CAKE WITH GANACHE

Steps:

• Preheat oven to 350. Grease or oil a 9 inch round cake pan and line with parchment (I used coconut oil spray).
• Place first 13 ingredients in a high speed blender and blend on medium-low (1-5) for 10 seconds and then on high blend until completely combined and the batter is smooth. You will have to stop and scrape the sides down a few times to get all of the ingredients incorporated well. If you do not have a high speed a food processor or a bowl and whisk will work just fine!
• Add 1/4 cup chocolate chips to the blender and pulse to break up and mix them in. If using the old fashioned bowl and whisk, you will want to chop up the chips into smaller pieces and mix them in. Pour batter into the prepared 9 inch pan and bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool completely before turning out.
• For the ganache topping: In a large heat safe measuring cup, microwave the cream on high for 1 minute or until very hot but not boiling. Carefully remove from microwave and add the remaining chocolate chips. Let sit for 2 minutes then stir together until smooth. Cool to room temperature. Once the cake is turned out onto serving plate or cake stand, pour ganache over the top of the cake and spread to edges allowing the ganache to spill over the edges...delish! The cake cuts cleaner after it has been chilled for 30 minutes to an hour...if you can wait that long! Enjoy with an espresso or a glass of cold milk!!

DAIRY FREE 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 almond milk (not including the milk)
• Add in the almond milk, 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 35-40 mins.
• Let cool COMPLETELY.
• Frost and DEVOUR!

KETO CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees.
• Add all of the ingredients for the cake to a mixing bowl with the exception of the baking chips and coconut oil. Beat on high until well combined.
• Place the baking chips and coconut oil into a microwave safe bowl, and heat at 30 second intervals until completely melted and combined.
• Pour the chocolate mixture into the cake batter, and beat well to combine.
• Layer the batter evenly in the bottom of a well greased 8 inch Springform cake pan.
• Bake for 25-30 minutes, or until cooked completely through. Let cool to room temperature.
• Add the ingredients for the icing to a mixing bowl, and beat on high until smooth and creamy.
• Ice the cake and serve.

MOIST KETO CHOCOLATE CAKE WITH CHOCOLATE FROSTING

Steps:

• Gather all of your chocolate cake ingredients.
• Then preheat oven to 350F. and line a 7-inch spring-form with baking paper.
• In a bowl, combine almond flour, ¼ cup Erythritol, ¼ cup cacao powder, and baking powder.
• In a separate bowl, beat eggs, almond milk, and vanilla.
• Fold in the dry ingredients into the wet ingredients until every thing is combined well.
• Then pour the chocolate batter into a spring form pan and bake for 15 minutes.
• Now time to make the frosting. To make this frosting, beat cream cheese, remaining cacao, butter, and Erythritol in a bowl.
• Once the cake is baked and the frosting is made, cool the cake and cut it in half crosswise.
• Spread 1/3 of the chocolate frosting over one half of the cake.
• Next top with the other half of the cake and cover the cake entirely with the frosting.
• Refrigerate this chocolate keto cake for 1 hour before serving.

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

KETO VALENTINES DAY CAKE

Steps:

• Preheat the oven to 350 degrees. Grease two 6 inch cake pans with cooking spray and line the bottom with a circle of parchment paper. Set aside.
• To a medium bowl, combine flours, cocoa powder, baking powder and salt. Set aside.
• In a large bowl, cream the butter and sweetener until smooth and fluffy. Add in eggs and heavy cream. Mix until combined.
• Slowly mix in dry ingredients into the wet ingredients using an electric mixer. Mix until fully combined.
• Pour equal amounts of cake batter into the greased cake pans. Bake at 350 degrees for 17-22 minutes or until the cake has risen in the middle and is set. Remove from oven and let cool in the cake pan for 5-10 minutes before loosening the edges using a butter knife and flipping over onto a wire rack to cool further.
• In a large bowl, cream together cream cheese, butter and vanilla until smooth and fluffy. Pour in melted chocolate and mix until combined. Slowly add in the powder erythritol and mix until light and fluffy. Color with food coloring if using.
• To cut your cake into a heart shape, cut the bottom edges of the cake on both sides to form the bottom V shape of the heart. Move those cut piece to the top to form the M shape of the heart. Use frosting to glue these edges on.
• Spread a thick layer of frosting on the top of your heart cake. Repeat the method above with your second cake round and place on top to form a two tiered cake.
• Add a thin layer of frosting all around the side and sides of cake to form a crumb coat. Freeze for 15 minutes to let set.
• Once the crumb coat is set, continue frosting your entire cake. Turn it into a conversation heart by piping a saying on the top.

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

Steps:

• Preheat the oven to 350F and grease two 8-inch round cake pans. Line the bottoms of the pans with parchment and grease the parchment.
• In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, espresso powder, and salt.
• Stir in the mayonnaise, eggs, water, and vanilla extract until well combined. Divide the batter evenly between the prepared pans and spread to the edges and smooth the tops.
• Bake 20 to 25 minutes, until the cakes are just firm to the touch. Remove from the oven and let cool in the pans for at least 20 minutes, then flip out onto a wire rack to cool completely. Peel off the parchment paper.

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 CAKE

Steps:

• Preheat your oven to 350° F. Using a large bowl, combine the almond flour, erythritol, cocoa powder, and baking powder and stir until well mixed. Add the butter and vanilla and then crack open the eggs into the bowl, stirring until well combined. Add and stir in the almond milk.
• Use three 6-inch round cake pans and apply a generous coat of butter or non-stick spray to each one, to prevent the cake batter from sticking. Evenly distribute the batter in each pan. If you don't have three pans, you can work in batches.
• Bake each pan for 20-25 minutes, until the top of each cake layer springs back after being touched and/or a toothpick comes out clean after being inserted in the center.
• Allow the cakes to cool completely before removing from pan. Otherwise it will fall apart. For best results, after cooling, place each cake pan in the refrigerator for several hours or overnight.
• Use a large mixing bowls and combine all of the frosting ingredients. Whip the frosting ingredients together until fluffy.
• Assemble the cake by placing the first layer on a clean work surface and spread about 1/3 frosting over the top. Repeat this process with the second and third layers, assebling them over the bottom layer.
• Garnisih and drizzle with keto-friendly toppings of your choice.

KETO CHOCOLATE PIE

Steps:

• Feel free to use a store-bought crust or make the recipe crustless, or you can use the keto-friendly chocolate crust recipe written out under the third photo in this post.Bring cream cheese to room temp. Preheat oven to 350 F. Fill any large baking pan about halfway with water and place it on the oven's lower rack (this just adds moisture to the oven). In a blender or food processor, beat all keto pie ingredients just until smooth. (Don't overbeat, which introduces air bubbles that could later burst and thus cause cracking.) Smooth into an 8 or 9-inch springform, lined with your crust if desired. Place on the middle rack above the water pan. Bake 30 minutes (or 38 minutes if using an 8-inch pan) - do not open the oven at all during this time. Once time is up, leave the oven door closed and turn off the heat. Let cheesecake sit in the closed oven an additional 5 minutes. Then remove-it should look underdone-and let it cool 20 minutes before placing the still-underdone cheesecake in the refrigerator. Chill at least 8 hours, during which time it will firm up considerably! View Nutrition Facts

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.

KETO CHOCOLATE ICEBOX CAKE

Steps:

• Preheat the oven to 350 degrees.
• Mix together the ingredients for the cake until smooth and creamy, then spread the cake batter into a well greased 9x13 baking dish.
• Bake for 15 minutes. Remove from the oven and let the cake cool to room temperature.
• In a mixing bowl, blend together the cream cheese, 1 tsp vanilla, and ½ cup of Swerve until creamy.
• Mix in the heavy whipping cream and beat until the mixture reaches a whipped cream consistency.
• Turn the cake out onto a cutting board and slice it in half. Place one half of the cake into an 8x8 baking dish.
• Add a layer of the whipped cream mixture on top.
• Place the other half of the cake on top of the whipped cream mixture, then add another layer of whipped cream on top.
• Sprinkle with some keto chocolate chips if desired, then refrigerate for at least 4 hours before serving.