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5.0 from 12 votes

Keto Chocolate Cake

Moist and fluffy Keto chocolate cake layered with a rich and creamy sugar-free ganache frosting is the ultimate low carb dessert everyone will love!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 16
Calories: 300 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake
  • 3 cups Super Fine Almond Flour
  • 1 ½ cups monk fruit/allulose confectioners
  • ¾ cup unsweetened cocoa powder
  • ½ cup oat fiber see notes
  • ½ cup sour cream
  • ½ cup butter room temperature
  • ½ cup heavy cream
  • 6 whole eggs separated
  • 2 tablespoons baking powder
  • 1 tablespoon instant coffee granules
  • 1 teaspoon vanilla extract
  • Pinch of salt
For the Ganache Frosting
  • 1 ⅓ cups heavy cream
  • 15 ounces sugar free semi sweet chocolate chips
  • 4 ounces mascarpone cheese room temperature
  • 2 tablespoons monk fruit/allulose confectioners

Instructions

To Make the Cake
    Cup of Yum
  1. Preheat oven to 350°F. Add the almond flour, oat fiber, cocoa powder, baking powder and salt to a mixing bowl and whisk until well combined.
  2. In a separate bowl, add in the egg whites and beat using a hand mixer to stiff peaks, then set aside.
  3. In another bowl, add in the egg yolks, butter, monk fruit/allulose, sour cream, heavy cream, coffee mixture and vanilla. Mix until well combined.
  4. Fold in the egg whites and mix until they are combined. Then mix in the dry ingredients and mix just until combined, without over-mixing.
  5. Pour the batter evenly into two 9” nonstick cake pans that are lined with parchment paper rounds and sprayed with nonstick spray. Be sure to also spray the sides of the pan.
  6. Bake for 25-30 minutes or until a toothpick, when inserted, comes out clean. Allow to cool completely before frosting.
To Make the Frosting
  1. While the cakes are baking, add the chocolate chips to a mixing bowl. Heat up the heavy cream, just until tiny bubbles start to form around the edges of the pot. Pour the hot heavy cream over the chocolate chips and allow to sit for 5 minutes.
  2. Whisk the chocolate/heavy cream mixture until you get a thick rick ganache. Allow to cool at room temperature for about 20 minutes.
  3. Using a hand mixer, mix in the mascarpone cheese and monk fruit/allulose until combined. Allow to sit at room temperature while the cakes cool.
  4. Once the cakes have cooled completely, add the first cake upside down (flat side up) onto a cake stand or plate. A little tip for keeping the cake stand clean: take ½ parchment sheet and cut it into 4 strips, then place them halfway under each side of the cake.
  5. Take ⅓ of the frosting and spread it over the top using an offset spatula. Take the second cake and add it over the top flat sound down this time.
  6. Take another ⅓ of the frosting and spread it over the top. Finally, take the remaining frosting and frost the sides of the cake and serve. I made some chocolate shavings using a Lily's chocolate bar and a peeler to decorate the top.

Notes

  • Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It's pure insoluble fiber, which doesn't dissolve in water and isn't broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that's why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!
  • To get the best results, it's best to use oat fiber if you can. If you're unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.

Nutrition Information

Calories 300kcal (15%) Carbohydrates 10g (3%) Protein 9g (18%) Fat 26g (40%) Saturated Fat 11g (55%) Fiber 6g (24%) Sugar 1g (2%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 300

% Daily Value*

Calories 300kcal 15%
Carbohydrates 10g 3%
Protein 9g 18%
Fat 26g 40%
Saturated Fat 11g 55%
Fiber 6g 24%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.