Description
A rich, moist, and low-carb keto chocolate cake recipe perfect for any occasion. With just 4g net carbs per slice, it’s guilt-free and indulgent.
Ingredients
90 g (3 oz) light tasting olive oil
3/4 cup sweetener (160g)
3 cups almond meal (360g)
½ cup unsweetened cocoa
6 large eggs
½ cup sour cream (120g)
3 teaspoons vanilla extract
3 teaspoons baking powder
FROSTING
1/4 cup powdered sweetener (40g)
3 tablespoons unsweetened cocoa (30g)
4 tablespoons butter, cubed
225 g cream cheese, softened
1/4 cup heavy cream
1 teaspoon vanilla extract
OPTIONAL BLACK FOREST TOPPING
100 g dark chocolate, chopped
2 ½ cups heavy cream
100 g fresh cherries, halved and pitted
Grated dark chocolate for garnish
Instructions
1. Preheat oven to 160℃ fan / 180°C static / 350°F. Line 2 x 8-inch springform pans.
2. Mix all ingredients in a stand mixer until combined. Divide mixture into pans.
3. Bake for 30 minutes until a toothpick comes out clean. Cool completely.
4. Beat frosting ingredients in stand mixer until light and fluffy.
5. Frost one cake layer, top with second, and frost again. Smooth the top.
6. Chill 1-2 hours before slicing.
7.
8. BLACK FOREST OPTION:
9. Heat half a cup of cream, pour over chocolate, let sit 3–5 min, then stir to make ganache.
10. Whip remaining cream to stiff peaks. Fold in 2–3 tbsp ganache.
11. Drizzle remaining ganache over cake, layer with whipped cream and cherries. Chill before serving.
Notes
Let cakes cool completely before frosting to maintain structure.
Use powdered sweetener for smooth frosting.
Substitute Greek yogurt if sour cream isn’t available.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Keto, American
Nutrition
- Serving Size: 1 slice
- Calories: 292
- Sugar: 1g
- Sodium: 50mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0.1g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 77mg
Keywords: keto chocolate cake, low-carb cake, sugar-free dessert