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Keto Chocolate Cake

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.

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings 12 slices
Calories 250 kcal

Ingredients

Ganache:

  • 4 ounces (1/2 cup) heavy whipping cream
  • 2 1/2 ounces (about 1/2 cup) finely chopped unsweetened baking chocolate
  • 1 ounce (about 1/4 cup) confectioners swerve or sweetener that measures like powdered sugar

Instructions

  1. Grease the sides of a 9-inch springform pan and line the bottom with parchment paper. Set aside.
  2. Sift together coconut flour, cocoa powder, and baking powder over a bowl. Stir until well-mixed. Set aside.

  3. In a large microwave-safe bowl, add baking chocolate and butter. Microwave until just melted in 30-second intervals, stirring in between.

  4. Add sweetener, warm coffee, and vanilla to the chocolate mixture, whisking them in until dissolved.

  5. Add eggs, vigorously whisking for a few minutes until smooth. Add coconut flour mixture, gradually whisking in until incorporated. Small lumps are ok.

  6. Pour the batter into the prepared pan, spreading it out to the sides and smoothing the top. Let it rest for about 10 minutes while you preheat the oven to 300 F.
  7. Bake at 300 F for 55 minutes or until an inserted toothpick in the center comes out clean with a few crumbs.

  8. Let the cake cool in the pan for 30 minutes. While waiting, prepare the ganache in the next step.
  9. 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.

  10. 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.

Nutrition Info

This recipe yields 3 g net carbs per serving (1/12th slice of 9-inch frosted cake).

Nutrition Facts Per Serving
Calories 250  
Total Fat 21g 32%
   Saturated Fat 13g 64%
   Trans Fat 0g  
Cholesterol 93mg 31%
Sodium 90mg 4%
Total Carb 8.5g 3%
   Dietary Fiber 5.5g 21%
   Sugars 1.5g  
Protein 6g  
Vitamin A 10% · Vitamin C 0% · Calcium 2% · Iron 15%