This weekend was my friend’s birthday, I am a big believer of giving experiences rather than material possessions. So I decided to bake a cake, but the thing was my friend is KETO. That means no refined grains, sugar, and high fat. I took the challenge to bake him a chocolate keto cake and it was a huge success! Here is the recipe! ENJOY
Calories: 252 Calories
Total Carbs (including erythritol): 22.4g
Fiber: 2.4g
Erythritol: 15g
Net Carbs: 5g
Protein: 5.9g
Fat: 22.7g
INGREDIENTS: ( CAKE)
2 cups blanched finely ground almond flour
1 cup granular erythritol, or preferred sweetener ( I used Swerve)
1/2 cup unsweetened cocoa powder/ raw cacao powder
1 tsp baking powder
1/2 cup butter, softened
1 tsp vanilla extract
2 eggs
1 cup unsweetened almond milk
FROSTING:
8 oz Miyoko’s vegan cream cheese, softened ( Coconut Based)
1/2 cup grass fed butter, softened
1 cup powdered erythritol ( I used Swerve)
1 tsp vanilla extract
3 tbsp unsweetened cocoa powder/raw cacao powder
2 tbsp heavy almond /coconut based creamer
OPTIONAL:
I chopped up Lily's Chocolate Chips (for sprinkling around top for decor)
added fresh raspberries, coconut shreds, and cacao nibs on top
INSTRUCTIONS
CAKE
Preheat the oven to 400 degrees.
In a large bowl, mix the almond flour, erythritol, cocoa powder, and baking powder until fully combined. Mix in the butter and vanilla. Crack open the eggs into the bowl and stir until completely combined, then stir in the almond milk.
Prepare three 9-inch round cake pans. Use coconut pan spray to prevent sticking. Then evenly pour batter between three pans.
Place the pans into the oven and bake for 25-30 minutes(ovens vary) until a toothpick comes out clean.
Let cool completely before frosting, add topping, keep refrigerated before serving
FROSTING
In a large bowl, whip all ingredients together until fluffy, 3-5 minutes.
To assemble: add frosting on to cake, and decorate to your liking
Add your favorite toppings