keto chocolate cake

The classic chocolate Texas Sheet Cake gets a low carb, grain-free makeover. It's a wonderful keto dessert for any time of year.

Texas Sheet Cake

almond flour

Swerve Sweetener

coconut flour

unflavoured whey protein powder

tbsp baking powder

tsp salt

butter

water

cocoa powder

eggs

tsp vanilla extract

heavy cream

tsp xanthan gum

pecans

Preheat oven to 325F and grease a 10x15 inch rimmed sheet pan very well.

In a large bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, baking powder, and salt. Break up any clumps with the back of a fork.

In a medium saucepan over medium heat, combine the butter, water, and cocoa powder, stirring until melted. Bring to a boil and then remove from heat. Add to the bowl.

Add eggs, vanilla extract, cream and water and stir until well combined. Spread in prepared baking pan.

Bake 15 to 20 minutes, until cake is set and a tester inserted in the center comes out clean.

Cake:

In another medium saucepan, combine butter, cocoa powder, cream, and water. Bring to a simmer, stirring until smooth. Stir in vanilla extract. Add powdered sweetener 1/2 a cup at a time, whisking vigorously to dissolve any clumps. Whisk in xanthan gum.

Pour over warm cake and sprinkle with pecans. Let cool until frosting is set, about 1 hour.

Frosting:

https://www.youtube.com/watch?v=l-DCVnD9BSY

A healthy version of the classic Texas Sheet Cake. I tried to stay true to the original, with a boiled cocoa frosting, while still making it low carb and sugar free. It's a wonderful keto chocolate cake recipe!

See the full recipe here: https://alldayidreamaboutfood.com/low-carb-texas-sheet-cake/

Keto Texas Sheet Cake

Just because a dessert doesn't gluten or sugar, doesn't mean it can't be good. This chocolate layer cake is rich, decadent and fudgy. And the chocolately cream cheese frosting makes it one of our new favorite Keto desserts﻿—ever!

Keto Chocolate Cake

Cooking spray

c. coconut flour

c. flaxseed meal

baking powder

baking soda

kosher salt

c. (1 stick) butter, softened

c. keto friendly granulated sugar (such as Swerve)

pure vanilla extract

almond milk

c. strong brewed coffee

(8-oz.) blocks of cream cheese, softened

c. keto friendly powdered sugar (such as Swerve)

c. unsweetened cocoa powder

instant coffee powder

So wanted to love this cake. I ignored the mixed reviews and made it anyway. I followed the exact directions and the frosting had a weird texture.  This cake is dry and doesn’t taste very chocolatey or good. I made it for my birthday and my kids wouldn’t eat more than one bite. We threw the rest away. I’m so sorry. I don’t want to be mean. I just want people to know my experience.

Not sure how keto it is but it was delightful.
I used chia seed instead of flaxseed meal

I followed this cake recipe exactly and my batter was so thick and chunky. I had to scoop it into the pans because I couldn’t pour it. Is it supposed to be like that? Somehow it ended up tasting ok, the cake is a little crumbly but I know I didn’t over bake it. I saw someone else say they added some sour cream to the batter and I think that might make it more moist.  I made a vanilla cream cheese frosting instead of the chocolate one. I didn’t use any coconut flour. Just the cream cheese, butter, powdered sugar, about a Tbs of vanilla and about 2-3 tablespoons of heavy cream and I’m very pleased with the frosting. Overall I’m satisfied with the cake because it is edible and won’t be wasted, but I don’t plan on making this recipe again

Loved it.  Not too sweet and wonderfully chocolaty. Easy to make. I haven’t bake a cake in decades but was missing something sweet on my keto diet. Thanks.

Served it at a dinner party and everyone licked their plates! Very moist, not crumbly. Frosting wasn’t stiff... moist and rich. Kind of oozed down over the sides. Yes, decadent! When I make it again I want to try margarine not oil or butter, and a snort of vanilla in the frosting.  A real keeper.

This was awful. I followed the directions exactly and am pretty savvy when it comes to baking. I was very upset with the results. It has an AWFUL after taste.

I added 3 tbsp olive oil and the cake was to die for ( cupcakes) I bought a sugar free frosting so can't comment on it but all of my family including kids and my DM2 hubby LOVED it

This was hands down the grossest dessert  I’ve ever put into my mouth. I followed the directions to a T. I made it for my girlfriend who’s on keto and she couldn’t even swallow it and spit it into the toilet. If you like dirt cake, this is the recipe for you.

Horrible the cake is Trash if I was stranded on an island and my choices were live and eat this cake or starve and die I would starve.

Best chocolate cake ever . I made it for my family once and they begge me to make more . One is pre diabetic, diabetic and two are on a dite including me

https://streaming.hearstdigitalstudios.com/89532dde-f8eb-4302-983e-5e7d6d650416/video_rover_16x9_1080p_hd_1543598446_3126.mp4

This Keto Chocolate Cake Is SO Unbelieveably Fudgy

This Chocolate Keto Mug Cake is ready to enjoy only in 90 seconds! Once you try this,  you won't need another keto mug cake recipe!

Best Chocolate Keto Mug Cake

tbsp Butter, melted

tbsp Almond flour

tbsp Cocoa powder, unsweetened

tsp Coconut flour

Tbsp Monk fruit,

Tbsp of Nestle cream

tsp Baking powder

tsp Vanilla Extract

Melt butter in a coffee mug.

Add all other ingredients and stir well until...

Add all other ingredients and stir well until all the lumps are out.

Cook in the microwave for 90 seconds. You...

Cook in the microwave for 90 seconds. You may have to adjust the cooking time since all microwaves cook at different speeds.

The ultimate keto chocolate cake recipe! This decadent, fudgy sugar free cake is really easy to make and requires only 5 ingredients. 

Best Ever Keto Chocolate Cake (Sugar Free)

300 g / 10.5 oz unsweetened chocolate (***see notes)

300 g / 10.5 oz butter (unsalted (1 1/3 cup melted))

almond flour (or ground almonds)

powdered erythritol

salt

Heat the oven to 170 Celsius / 340 Fahrenheit. (If you are baking at high altitude, increase the oven temperature by 10 Celsius / 25 Fahrenheit.)

Melt the butter and chocolate in the microwave (ca 90 seconds - see notes), then stir and wait until dissolved. Alternatively, gently heat in a water bath (a heat proof bowl placed over a pan of boiling water).&nbsp; Set aside.

In a large bowl, beat the eggs until foamy, then add the sweetener and mix well.&nbsp;&nbsp;

Add the melted chocolate and butter along with the almond flour and stir with a spoon or spatula until just combined.

Line the bottom of a 20 cm / 8 inch springform with parchment paper and grease the sides with butter. Pour in the cake batter and bake for approximately 30 minutes on the middle shelf until the top of the cake is firm to the touch, especially in the middle.  

Leave to cool before releasing from the cake tin. Once the the cake is completely cooled, dust with cocoa powder.&nbsp;

https://content.jwplatform.com/videos/J52Qe0ZY.mp4

The ultimate keto chocolate cake recipe! This decadent, fudgy cake is really easy to make and requires only 5 ingredients.

This is hands-down the most decadent keto chocolate cake you will ever make. Filled with creamy chocolate pudding, this low carb cake recipe takes inspiration from the famous Brooklyn Blackout Cake. Definitely worthy of a special occasion!

Keto Chocolate Blackout Cake Recipe

heavy whipping cream

almond milk (Or another low carb milk)

tbsp Swerve Granular ((or other granular sweetener))

tbsp allulose

tsp glucomannan (or xanthan gum)

recipe Keto Devil's Food Cake ((just the cake, without frosting))

chocolate (chopped)

butter (softened)

cream cheese (softened)

Swerve Confectioners ((or other powdered sweetener))

In a medium saucepan over medium heat, combine the cream, milk, and sweetener. Bring to a simmer, stirring occasionally.

In a medium bowl, whisk the egg yolks until smooth.  Slowly add ½ cup of the hot cream mixture into the egg yolks, whisking continuously.

Slowly whisk the tempered egg yolks back into the saucepan of hot cream. Reduce heat to medium low and sprinkle with xanthan gum, whisking continuously.

Stir in the cocoa powder and cook until mixture thickens, 3 to 4 minutes, whisking continuously. Remove from heat and stir in the butter and vanilla extract until smooth.

Pour into a bowl, cover with plastic wrap, and refrigerate 2 to 3 hours.

Pudding

Prepare the cake layers according to the instructions in the Devil&#39;s Food Cake recipe.

Let cool completely, then carefully slice each layer through the middle into two thin layers. (Tip: If you make the cake layers ahead of time, a few hours in the fridge help them firm up enough to slice more easily. Wrap them in plastic so they don&#39;t dry out).

Cake

Place the chopped chocolate in a microwave safe bowl and melt in 30 second increments, stirring in between until smooth. Alternatively, you can melt the chocolate and butter together in a heat-proof bowl set over a pan of barely simmering water. Set aside to cool to lukewarm.

In a large bowl, beat the butter and the cream cheese together until smooth. Beat in the powdered sweetener and the cocoa powder until well combined.

Add the chocolate and vanilla extract and beat until smooth. The mixture will be very thick at this point. Add the cream a few tablespoons at a time until a spreadable consistency is achieved.

Frosting

Place one layer of cake on a cake platter and pipe a ring of chocolate frosting around the outside edge. This creates a barrier to keep the pudding from oozing out. Spread half of the pudding inside the ring of frosting.

Add another layer of cake on top and repeat with a ring of frosting and the pudding. Top with a 3rd layer of cake.

Spread the top and sides of the cake with the remaining frosting. If you want to make a swirl on top of the cake, place the cake on a turntable. Hold a spoon to the center of the frosted top and turn the cake. Move the spoon outward from the center as you turn.

Take the final layer of cake and crumble it up. Carefully press some of the crumbs into the sides of the cake (you will probably only use about half of the crumbs).

Refrigerate one hour to firm up before slicing.

To assemble

This is the ultimate keto chocolate cake recipe! It&#039;s moist and rich, with deep chocolate flavor. And you can make it totally dairy free too. Or not. That&#039;s up to you!

espresso powder ((optional))

mayonnaise

dairy free cream cheese (softened)

full fat coconut milk

Preheat the oven to 350F and grease two 8-inch round cake pans. Line the bottoms of the pans with parchment and grease the parchment.

In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, espresso powder, and salt.

Stir in the mayonnaise, eggs, water, and vanilla extract until well combined. Divide the batter evenly between the prepared pans and spread to the edges and smooth the tops.

Bake 20 to 25 minutes, until the cakes are just firm to the touch. Remove from the oven and let cool in the pans for at least 20 minutes, then flip out onto a wire rack to cool completely. Peel off the parchment paper.

Place the chocolate and 1 tbsp of the coconut oil in a microwave safe bowl. Melt on high in 30 second increments, stirring in between, until smooth. Allow to cool to lukewarm. Alternatively, you can melt in a heatproof bowl over a pan of barely simmering water.

Place the remaining coconut oil in a large bowl. If it is very hard, microwave it for 15 seconds or so. It should be softe enough to beat without being melted. Add the cream cheese and beat until smooth. Add the sweetener and vanilla extract and beat until well combined.

Drizzle in the melted chocolate and beat again until smooth. Add the coconut milk a few tablespoons at a time until a spreadable consistency is achieved.

Dairy Free Frosting

Place one layer of cake on a large plate or cake platter. Top with one third of the frosting, spreading to the edges.

Gently place the second layer of cake on top and spread the top with another third of the frosting.

Spread the the sides with the remaining frosting.

Hi Carolyn
I made this cake and the icing. The cake turned out quite nice but the icing was disappointing. I think the coconut oil I used wasnt the best choice and it seemed like the amount was just too much. It was virgin and organic so I thought it would be fine. On the recepe I Clicked on your coconut oil and it would not direct me to where it was suppose to go. I got a warning page and it would not let me open it. So, could you just tell me what coconut oil you use for this icing? I really want to make this again and succeed! Ive never encountered a problem with any of your cheesecakes but this cake. just looks and sounds so good. I did buy the online cookbook that contains your recipe for your mayonnaise that I emailed you about recently.

This is genius, what a fab idea using mayo, who would have thought right? This is now my go-to cake for home and entertaining. I make it in a big pyrex dish and it feeds a crowd! Thank you so much for the great recipe

I made this cake for church potluck with your chocolate buttercream frosting for the people who couldn’t have sugar or gluten. It was a big hit! Every crumb was eaten. Even people who can have sugar and gluten were eating it! It’s getting to where everyone is eating the keto desserts I take, whether they are diabetic or not! Your recipes are amazing. Terrific idea to do a keto mayo cake! So moist. Thank you!

https://www.youtube.com/watch?v=D77rx4MZ-wg

The only Keto Chocolate Cake Recipe you will ever need! It’s moist and rich, with deep chocolate flavor. And you can make it totally dairy free too.

It's one of my most popular keto cakes, and with good reason. Mayonnaise provides incredible moisture and tenderness. Don't knock it until you've tried it! 

🖨️ Printable Keto Chocolate Cake Recipe:: https://alldayidreamaboutfood.com/keto-chocolate-cake/
===================================

► HELPFUL RESOURCES
Guide to Keto Sweeteners: https://alldayidreamaboutfood.com/best-keto-sweeteners/
How to Bake with Almond Flour: https://alldayidreamaboutfood.com/low-carb-basics-baking-with-almond-flour/

► PRODUCTS USED:
Swerve Sweetener: https://amzn.to/3rtHzGF
Almond flour: https://amzn.to/34gYGDT
Cocoa powder: https://amzn.to/3H7MmUZ
Vanilla extract: https://amzn.to/3gs1CPM

► COOKBOOKS:
The Ultimate Guide to Keto Baking: https://amzn.to/2n0XQWf
Easy Keto Desserts: https://amzn.to/2NEocFg
Easy Dairy-Free Keto Desserts: https://alldayidreamaboutfood.ck.page/products/easy-dairy-free-keto-desserts

Disclaimer: product links may include affiliate links.
==================================

► TIMESTAMPS:
0:00 Intro
0:20 The Ultimate Guide to Keto Baking
0:40 Prepare the cake pans
1:18 Whisk the dry ingredients 
1:53 Stir in the wet ingredients
2:25 Divide between the cake pans and bake
2:52 Cake layers are done
3:23 Make the keto chocolate frosting
5:35 Remove the cake from the pans
5:58 Frosting the cake
7:19 Finished keto chocolate cake!

#ketochocolatecake #ketodesserts #ketobaking

KETO CHOCOLATE CAKE | super moist with a secret ingredient!

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

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!

Top 7 keto chocolate cake recipes from across the web

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

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Top 7 keto chocolate cake recipes from across the web

The most viewed keto chocolate cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Texas Sheet Cake

Keto Chocolate Cake

Best Chocolate Keto Mug Cake

Best Ever Keto Chocolate Cake (Suga...

Keto Chocolate Blackout Cake Recipe

Keto Chocolate Cake

Keto Chocolate Yogurt Cake | The Be...

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