Keto Chocolate Cake

A gluten-free, low-carb cake with an espresso-cream cheese frosting is delicious and decadent, as well as keto friendly. Bake in small layer cake pans for this pretty layered presentation.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 519 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 pinch salt
• ¼ cup cocoa
• 1 tablespoon cocoa
• cooking spray
• 8 ounces cream cheese, room temperature
• 1 tablespoon flaxseed meal
• 1 cup unsweetened almond milk
• ¼ teaspoon fine sea salt
• 1 ½ cups almond flour
• 2 eggs, at room temperature
• ⅓ cup coconut flour
• 6 drops liquid stevia
• ⅓ cup powdered stevia baking blend
• 2 teaspoons instant espresso powder (Optional)
• 1 stick salted butter, at room temperature
• ½ cup powdered stevia baking blend
• 1 teaspoon instant espresso powder (Optional)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray and dust with cocoa.

Step 2

Whisk almond flour, coconut flour, stevia blend, flaxseed meal, espresso powder, baking powder, baking soda, and salt together in a bowl.

Step 3

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.

Step 4

Bake in the preheated oven.

Step 5

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.

Step 6

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.

Step 7

Frost cake.