chocolate keto cake

The best keto cake with chocolate cake layers and strawberry buttercream! Tastes amazing!

Chocolate Strawberry Keto Cake Recipe (video)

eggs

tsp vanilla extract

tsp coffee extract; optional

almond flour

granulated erythritol

cocoa powder

tsp baking powder

refined coconut oil (melted)

unsalted butter (softed)

erythritol

tsp strawberry emulsion or extract

tbsp sugar-free strawberry preserves

red food coloring; optional

strawberries (for filling)

strawberries (for garnish)

Prepare the keto chocolate sponge cake first. Preheat the oven to 350F/177C and prepare three, 8-inch cake pans by lining the bottom with parchment paper; leave the sides ungreased. Place the eggs into a mixer bowl and whisk on high speed for 4 to 6 minutes, until the eggs are fluffy, voluminous and pale in color. Add the vanilla and coffee extracts and whisk again for 30 seconds.

In a separate bowl, combine the almond flour, erythritol, baking powder and cocoa powder. Sift the dry ingredients into the eggs in three small increments, folding gently but thoroughly after each addition. Watch my video recipe to see how it&#39;s done. Add in the coconut oil last and very gently fold it into the batter for about 30 seconds; it does not need to be mixed in thoroughly.

Divide the prepared cake batter evenly between the three pans; use a kitchen scale if desired. Use an offset spatula to spread the cake batter evenly to the edges. Bake the cake layers for 17 to 19 minutes, just until the cake batter is set; the top of the cake layers will be glossy and bubble. Remove the layers from the oven and onto a cooling rack to cool. After about 15 minutes, run a knife along the edges of the pans to release the cake layers, gently invert the cake, remove the parchment paper and allow to cool completely. The cake layers will be fragile; handle with care! If a layer splits, that's perfectly fine; the buttercream will keep it together!

For Chocolate Cake Layers:

Once the layers are cooled, prepare the strawberry keto buttercream. Place the softened butter into a mixer bowl and whisk on high speed for 4 to 5 minutes, until the butter is light, fluffy and almost white in color. Scrape down the sides of the mixing bowl often to ensure that all the butter gets whisked.

Next, add in the powdered erythritol and mix it in on the lowest speed for about 1 minute, until incorporated. Once incorporated, turn the mixer up to high speed and continue whisking for another 2 to 3 minutes, until the buttercream is light and fluffy. Add the strawberry extract and sugar-free preserves last and whisk for up to 30 seconds, or until well combined. Transfer about 1 1/2 cups of the buttercream into a pastry bag tipped with a star tip; I used Ateco #847.

For Strawberry Buttercream:

To assemble the cake, spread a medium amount of buttercream onto the first layer and use an offset spatula to spread the buttercream evenly. Pipe a barrier ring of frosting along the edge of the cake layer, then add in 1 cup of the diced strawberries; the barrier will help keep the strawberries inside. Press the strawberries gently into the buttercream to keep them in place.

Repeat the same process for the second cake layer and top with the last one. Frost the top and sides of the cake, spreading evenly with offset spatulas and cake spatulas. After applying a crumb coat, freeze or refrigerate the cake for at least 10 minutes, then add the final layer of frosting. Garnish the cake with dollops of the remaining buttercream and fresh strawberries. Keep the cake refrigerated for up to 3 days.

Assembling the Cake:

https://www.youtube.com/watch?v=2iNtX00s-gQ

GET THE RECIPE: https://tatyanaseverydayfood.com/recipe-items/chocolate-strawberry-keto-cake/

The best kind of keto cake - looks, tastes and feels like a regular cake! This delicious keto, low-carb, no-sugar chocolate strawberry cake is made with a keto sponge cake, loads of fresh strawberries and strawberry-flavored keto buttercream! Absolutely NO aftertaste when using erythritol sugar replacement! Perfect for any occasion!

Get the erythritol I used here (affiliate links)
Granulated Erythritol: https://amzn.to/35CYx8J
Powdered Erythritol: https://amzn.to/2tMhgRO

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KETO Chocolate Strawberry Cake Recipe - Low-Carb, Low-Sugar Cake Recipe!!

This keto yogurt cake is incredibly moist, rich, and oh so chocolatey. It has such a divine flavor that you won't believe each slice has just over 3 NET CARBS! Seriously, this might be the most delicious chocolate keto cake you can make. 

Keto Chocolate Yogurt Cake | The Best Chocolate Keto Cake

(210 grams) no sugar added Greek yogurt

Large eggs, room temp

tbsps (98 grams) salted butter

(42 grams) Lily's no sugar chocolate chips

Heaping 1 1/2 cups (172 grams) blanched almond flour

tbsps (25 grams) unsweetened cocoa powder

(115 grams) confectioner swerve

(6 grams) baking powder

Cup (120 milliliters) heavy cream

Tbsp (5 grams) Cocoa Powder

Tbsps (20 grams) confectioners swerve

vanilla extract

salt

Add all of the dry ingredients (except for the chocolate chips) to a large bowl. Make sure to sift in the swerve.

Cube up the butter and add to a medium-size bowl along with chocolate chips. Then melt them down in the microwave. Use a spatula to combine the butter and chocolate together until a runny sauce forms.

Add the rest of the liquid ingredients into the bowl, and mix until well combined.

Pour the wet ingredients into the dry ingredients, and mix with a spatula until a thick batter forms.

Line an 8 1/2” x 4 1/2” baking tray with parchment paper, and coat it with baking spray. Pour the batter into the tray and evenly spread it out with the spatula.

Bake for 40 to 50 minutes. Insert a toothpick into the center of the cake and if it comes out clean, it’s done. Let it cool to room temperature.

Once it’s cool, add all of the frosting ingredients to a small bowl, and use a hand mixer to beat the ingredients until stiff peaks form.

Add the frosting to the top of the cake, smooth it out with a spatula, and cut the cake into 10 slices.

The only problem I have with this recipe is that it tastes too good! Very hard to resist just eating the whole cake and calling it my meals for the day.

As always, I greatly appreciate your recipes.  I made this and it seems on the dry side.  The frosting is delicious and helped a lot.

Love this recipe. I just swapped butter with coconut oil.I have to say I wasn’t fond of the texture right after the bake but next day after being in the fridge overnight it tasted like chocolate cheesecake . Love it! My new afternoon  yummy treat.Thank you!

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The most viewed chocolate keto cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine