Keto Chocolate Cake
:max_bytes(150000):strip_icc()/keto-chocolate-cake-5213996-hero-01-ff388ff5fca94b7681377c1ea27e2f41.jpg)
Ingredients
For the Cake
- 2 cups almond flour
- 1 1/3 cups powdered or granular keto sweetener
- 1 cup natural cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine salt
- 6 large eggs
- 1 cup unsalted butter, melted
- 1/4 cup unsweetened non-dairy milk
- 2 teaspoons pure vanilla extract
- Cooking spray
For the Frosting
- 1 cup unsalted butter, softened
- 1 cup powdered keto sweetener, such as Confectioners' Swerve
- 1/3 cup natural cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt
- 1/4 cup unsweetened, non-dairy milk, divided
Instructions
- 1
Make the Cake - Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
- 2
Make the Cake - In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, baking soda, and salt.
- 3
Make the Cake - Whisk in the eggs, butter, milk, and vanilla extract until smooth. The batter will be very thick.
- 4
Make the Cake - Lightly spray the bottom and sides of a 9 x 13 inch baking pan. Then line the pan with parchment. Pour the batter into the pan, spreading into an even layer.
- 5
Make the Cake - Bake until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Let cool completely. Meanwhile, make the frosting before removing from the pan (remove and discard the parchment).
- 6
Make the Frosting - Gather the ingredients.
- 7
Make the Frosting - Combine the butter, sweetener, and cocoa powder in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer. Beat on medium speed until light and fluffy, about 3 minutes.
- 8
Make the Frosting - Add the vanilla, salt, and 2 tablespoons of the milk. Continue to beat until combined. If frosting is too thick, add 1 tablespoon of milk at a time until desired texture is reached.
- 9
Make the Frosting - Once the cake is cooled, frost and serve.
