Recipe: Best Chocolate Keto Cake

Here’s a recipe for my favorite low-carb desert that doesn’t take like low-carb.

Best Chocolate Peanut Butter Keto Cake

A decadent low-carb chocolate cake.
Prep Time 4 minutes
Cook Time 14 minutes
Total Time 18 minutes
Servings 8 servings

Ingredients
  

  • 1 1/2 cups almond flour fine
  • 1/4 cup cocoa powder
  • 2 1/4 tbsp baking powder
  • 2 tbsp dark cocoa powder dark
  • 1/2 tsp salt
  • 1/3 cup water or milk of choice
  • 3 eggs
  • 1/3 cup granulated erythritol
  • 1 1/2 tsp pure vanilla extract

Peanut Butter Swirl

    • 2 tbsp Peanut Butter
    • 1 tbsp granulated erythritol
    • 2 tsp butter

    Chocolate Glaze

    • 2 tbsp Lily's chocolate chips
    • 1 tsp erythritol
    • 2 tsp butter

    Instructions
     

    • Prep: Preheat oven to 350 F. Grease an 8-in pan, and line with parchment.
    • Mix: Stir all cake ingredients together very well, then spread into the pan.
      1 1/2 cups almond flour, 1/4 cup cocoa powder, 2 1/4 tbsp baking powder, 2 tbsp dark cocoa powder, 1/2 tsp salt, 1/3 cup water or milk of choice, 3 eggs, 1/3 cup granulated erythritol, 1 1/2 tsp pure vanilla extract
    • Place peanut butter, erythritol, and butter into a small microwave safe ramekin. Microwave on high for 30 seconds, just enough to soften. Remove from microwave, stir until mixed well. drizzle over cake batter
    • Bake: Bake 14 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed).
    • Place chocolate chips, erythritol, and butter into small microwave safe ramekin. Microwave for 30 seconds, being careful not to overcook–just enough to melt chocolate–it may not look melted but should easily mix together. Stir well and drizzle over cake.

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