Keto Chocolate Cake
Ingredients
The cake
-
¾
cup
Salted butter (softened)
-
1½
cups
Besti Monk Fruit Allulose Blend
-
6
large
Eggs (at room temperature)
-
¾
cup
Unsweetened almond milk
-
¾
cup
Sour cream
-
½
tbsp
Vanilla extract
-
1
cup
Dutch processed cocoa powder
-
3
cups
Wholesome Yum Blanched Almond Flour
-
1
tbsp
Baking powder
The frosting
-
3½
cups
Keto Chocolate Frosting
Instructions
- Preheat the oven to 350°F (177°C) and line the bottom of two 9-inch round springform pans with parchment paper.
- In a large bowl, beat together the allulose and butter until fluffy.
- Add the eggs one at a time, then mix in the almond milk, sour cream, and vanilla.
- Mix in the almond flour, cocoa powder, and baking powder until the batter is smooth.
- Divide the batter between the two prepared pans and smooth the tops.
- Bake for 25-35 minutes until a toothpick inserted comes out clean. Cool completely in the pans.
- Prepare the keto chocolate frosting as directed.
- Frost the first layer of cake, add the second layer, and frost the top and sides.
Nutrition Facts (estimated)
Servings
24
Calories
326
Total fat
32.1g
Total carbohydrates
8.1g
Total protein
6.7g
Sodium
0mg
Cholesterol
0mg
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