A 9-inch keto chocolate cake made with coconut flour, and topped with a dark ganache frosting. It's a low carb dessert that's sugar free and gluten free.
Sift together coconut flour, cocoa powder, and baking powder over a bowl. Stir until well-mixed. Set aside.
In a large microwave-safe bowl, add baking chocolate and butter. Microwave until just melted in 30-second intervals, stirring in between.
Add sweetener, warm coffee, and vanilla to the chocolate mixture, whisking them in until dissolved.
Add eggs, vigorously whisking for a few minutes until smooth. Add coconut flour mixture, gradually whisking in until incorporated. Small lumps are ok.
Bake at 300 F for 55 minutes or until an inserted toothpick in the center comes out clean with a few crumbs.
In a bowl, add all ganache ingredients. Microwave until the chocolate is just melted in 30-second intervals, stirring in between. The texture should be very smooth. Refrigerate for 15 minutes or until the mixture has a spreadable consistency.
Slide a butter knife all around between the cake and the pan, and release the springform pan. Spread a thin layer of ganache on the top and down the sides of the cake. Cut into slices and serve.
This recipe yields 3 g net carbs per serving (1/12th slice of 9-inch frosted cake).
|Nutrition Facts Per Serving|
|Total Fat 21g||32%|
|Saturated Fat 13g||64%|
|Trans Fat 0g|
|Total Carb 8.5g||3%|
|Dietary Fiber 5.5g||21%|