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The Best Keto Chocolate Cake

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This Keto Chocolate Cake is ultra-moist, rich, and loaded with chocolate flavor—all without the sugar or carbs. Topped with a silky sugar-free ganache frosting, it’s the ultimate indulgent treat for any low-carb or keto lifestyle. Flourless, gluten-free, and totally satisfying.

Ingredients

For the Cake:

  • 1 1/2 cups almond flour

  • 1/2 cup unsweetened cocoa powder

  • 1 tablespoon coconut flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 4 large eggs

  • 1/3 cup melted coconut oil or butter

  • 1/2 cup erythritol or keto sweetener

  • 1/2 cup unsweetened almond milk

  • 1 teaspoon vanilla extract

For the Ganache Frosting:

  • 1 cup sugar-free chocolate chips

  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment and grease lightly.

  2. In a large bowl, whisk together almond flour, cocoa powder, coconut flour, baking powder, and salt.

  3. In another bowl, combine eggs, melted coconut oil or butter, sweetener, almond milk, and vanilla extract.

  4. Add wet ingredients to the dry and stir until smooth.

  5. Pour batter into the prepared pan and smooth the top.

  6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

  7. Let cake cool completely in the pan.

For the Ganache: 8. Heat heavy cream in a small saucepan until just simmering. 9. Remove from heat, add chocolate chips, and let sit for 2 minutes. 10. Stir until smooth and glossy, then spread over cooled cake. 11. Chill before slicing for clean edges and rich texture.

Notes

  • Store leftovers in the fridge for up to 5 days.

  • Let the cake sit at room temp for 10–15 minutes before serving for best texture.

  • Add a sprinkle of sea salt or chopped nuts on top for extra flair.

Find it online: https://yumfoodusa.com/the-best-keto-chocolate-cake/