This was by far the most deliciously moist keto cake we have ever tasted! It was also super easy to make and still as delicious even after being frozen. We used raw honey in our recipe.
Ingredients:
- 1 cup blanched almond flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 4 large eggs room temperature
- 1/2 tbsp liquid stevia or raw honey (if not keto)
- 1 tsp vanilla extract
To make:
-
Preheat the oven to 180C. Grease an 8-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 liquid stevia, and mix until combined.
-
Slowly add in the almond flour and cocoa powder, until just combined. Whisk in the baking soda and the salt. The batter should be thick.
-
Transfer the cake batter into the lined pan. Bake the cake for 18-20 minutes, or until a skewer comes out 'just' clean. Remove from the oven and let it cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cool, frost, if desired.
TO STORE: Leftover cake can be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
TO FREEZE: You can freeze keto cake by placing it in a freezer friendly container. It will store well for up to 6 months.
FOR THE FROSTING: 3 1/4 cups sugar free powdered sugar, 2/3 cup cocoa powder, 1 1/3 cup butter (softened), 1/3 cup + 2 tablespoons boiling water, 2 ounces melted chocolate, 1 teaspoon vanilla extract.
Mix your dry ingredients until combined. Add your softened butter and cover with the boiling water. Using a hand mixer, beat together until smooth. Add the melted chocolate and vanilla extract and mix together until thick and smooth.
Share:
Chewy Oat Flour Drop Biscuits
Almond Flour Chocolate Banana Bread I Gluten and Guilt-Free