Easy One-Layer Keto Chocolate Cake
User Reviews
5
Easy One-Layer Keto Chocolate Cake
Description
"Easy One-Layer Keto Chocolate Cake" features a batter of large eggs, melted butter, almond flour, cocoa powder, and sweetened with stevia glycerite, a powdered liquid sweetener that substitutes for sugar. Baking soda and salt provide leavening and seasoning. The batter is thick and rich, baked in a well-greased 8-inch square dish at 325°F until set.
The accompanying chocolate frosting combines softened butter, heavy cream, cocoa powder, vanilla extract, and more stevia glycerite, whisked until smooth and fluffy. This frosting adds a creamy, chocolate finish matching the cake’s texture.
The cake’s crumb is dense but moist, with the almond flour providing a tender base and cocoa powder delivering deep chocolate flavor. This cake is suitable for those on ketogenic diets or those seeking a lower-carb alternative.
For storage, fully cooled cake slices can be refrigerated up to 5 days or frozen unfrosted. Reheat and reach room temperature before serving for best texture. If concerned about baking soda off-flavors, baking powder can be used as a substitute. Use powdered sweeteners in the frosting to avoid graininess.
Ingredients
- 1 tablespoon butter for pan, unsalted
- 4 egg large
- ½ cup butter melted and slightly cooled; 112 grams, unsalted
- 2 teaspoons stevia glycerite equals ⅔ cup sugar
- 1 teaspoon vanilla extract
- 1 cup almond flour blanched finely ground; 112 grams
- ½ cup cocoa powder not Dutch-processed; 40 grams, unsweetened
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
Chocolate Frosting:
- ½ cup butter softened; 112 grams, unsalted
- ¼ cup heavy cream
- ¼ cup cocoa powder 20 grams, unsweetened
- 1 teaspoon vanilla extract
- 1 ½ teaspoon stevia glycerite equals ½ cup powdered sugar
Instructions
- To make the frosting, place all the frosting ingredients (unsalted butter, heavy cream, cocoa powder, vanilla extract, and stevia glycerite) in a medium bowl and whisk them by hand until smooth. Alternatively, beat them with an electric handheld mixer on low speed until smooth and fluffy, 1-2 minutes. Set aside.
- Preheat the oven to 325°F. Grease an 8-inch square glass baking dish with butter. Be generous when greasing to ensure the cake releases easily from the pan. You can also line the bottom with a square of parchment paper and then grease the paper.
- In a large mixing bowl, whisk the eggs, melted butter, stevia, and vanilla extract.
- Gradually whisk in the almond flour and cocoa powder. Whisk in the kosher salt and baking soda. The batter will be quite thick.
- Pour the batter into the prepared baking dish and smooth the top with a rubber spatula.
- Bake until the center is set and a toothpick inserted in it comes out clean, about 18-20 minutes. Cool the cake in the pan for about 1 hour.
- If you wish, frost the cake using an offset spatula. If you don't frost it, I recommend dusting it with a powdered sweetener to make it look pretty.
- Cut the cake into 9 squares and serve.
Notes
- If baking soda causes an off odor, replace it with 2 teaspoons of fresh baking powder.
- Use powdered sweeteners in the frosting instead of granulated to avoid a grainy texture.
- Store cooled cake slices in an airtight container in the fridge for up to 5 days or freeze unfrosted slices.
- Bring chilled cake and frosting to room temperature before serving for best flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9slices
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 326kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Sodium | 170mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
