Think of relishing on a wonderful chocolate flavored rich dessert all the while on your ketogenic diet. It is therefore not a shocker that this chocolate cake is a delight to those who want a dessert without unnecessary carbs. It contains no sugar and gluten while being rich in vitamins and useful fats; it’s, therefore, a worthy name for a guilt-free treat.
Why This Keto Chocolate Cake Stands Out
For you or a family member who is on a keto diet, you can attest to the fact that it is almost herculean to prepare meals that are attractive to the eyes and at the same time conform to theketogenic diet. There are many other desserts which are equally loaded with concealed sugars; carbohydrates are thus an issue in nearly all desserts. Luckily, with this particular recipe of the Keto Chocolate Cake, one does not have to forsake the taste of the cake, and texture of the frosting, outside layer. Here’s why this recipe is a game-changer:This is how this recipe turns the game on its head:
- Perfectly Keto: Particularly, this cake has been developed to suit the keto dietary plan since it employs the fat source as the bulk of the recipe while enriching the carbohydrate contents as little as possible.
- Nutritious and Delicious: It is not about making it ‘keto’ only but to make a dessert that is rich, moist and does the job perfectly.
- Simple and Quick: This is a very basic children’s recipe, anyone, including those who have never baked anything in their living will be able to make this cake.
The Essence of a Keto Dessert
Now, it is high time to reveal all the characteristics that obviously point to the fact that the given cake can be attributed to the keto everyone. The food can be categorized as ketogenic as it has high fat, moderate protein and very low carbohydrates. Hence the desirable state is to get the body tissues rely on fatty acids and not glucose thus achieving a ketogenic state. Here’s how this cake fits into that framework:Here is how this cake can be located within that framework:
Here’s how this cake fits into that framework:
- Almond Flour: No, there is no usual flour; instead, almond flour is used; Plethora of this has low carb composition and high protein as well as good fats.
- Swerve Sweetener: A sugar substitute free from carbohydrates that gives the sweet taste of sugar without the calories.
- Cocoa Powder: They bring the rich flavo uof chocolate without addition of sugar.
- Coconut Flour: Helps gives structure to the cake and retains the moistness or reduces on the wetness of the cake.
- Avocado Oil: This healthy fat source is what makes the cake moist and with a great taste.
Ingredients
For the preparation of this low carb delight, you will need the following ingredients most of which I am sure you still have at home.:
- Almond Flour: 2 cups (200g)
- Swerve Sweetener: 1 cup
- Cocoa Powder: 2/3 cup, sifted (60g)
- Coconut Flour: 1/4 cup (25g)
- Baking Powder: 2 teaspoons
- Salt: 3/4 teaspoon
- Baking Soda: 1 teaspoon
- Large Eggs: 4, at room temperature
- Avocado Oil: 1/2 cup (canola or grapeseed oil can also be used)
- Vanilla Extract: 2 teaspoons
- Boiling Water: 1/2 cup
- Keto Chocolate Frosting: 1 batch
How to Make
Preheat and Prepare
Also, you should begin by preparing your oven to the appropriate temperature by heating it to 350 degrees Fahrenheit. This helps you to be certain that your oven is hot when your batter is also ready, this enhances even browning. In the meantime, let’s get ready for the baking process snd grease two 8 inch round cake pans. Place the bottoms onto the lines and cover with parchment paper, and grease the sides with a little oil. This is useful for easy removal of these cakes once they have been baked to the required hardness.
Mixing the Dry Ingredients
In a large bowl mix the almond flour, Swerve sweetener, sifted cocoa powder, coconut flour, baking powder, salt and baking soda. It is also important to use a whisk to mix these ingredients since the cocoa powder has lumps and to incorporate the sweetener and leavening agents.
Incorporating the Wet Ingredients
Hence, mix in the eggs, avocado oil and vanilla extract into the dry substances. Mix these vigorously until you get a homogenous, non-lumpy batter. The eggs should be on the counter for awhile so that they can easily be incorporated into your batter as they will add structure and leavening to your cake.
Adding the Boiling Water
As the last gesture toward the preparation of the batter, hot water is added to it. As might sound strange, the use of hot water causes cocoa to bloom making them more chocolaty and the bread tender and moist. Fold the batter into the water, and whisk vigorously until the water is mixed well and the batter is uniform.
Baking the Cake
Pour half of the batter into each of two prepared cake pans. I used a spatula to make some forms flat to create even layers on the cake. Put the pans into the preheated oven and bake for approximate half an hour or until the toothpick inserted in the middle of the cakes is clean. This suggests that cakes are well baked.
Cooling and Frosting
After baking allow the cakes entirely cool in the respective tins. This step is usually important; Care should be exercised when pulling out the cakes still hot because they will crumble. After baking the cakes cool them and then frost them with another batch of this keto chocolate frosting. This frosting is thick, and smooth, and it goes well with the soft moist chocolate cake.
Expert Tips
- Parchment Paper is Essential: But please do not leave out the parchment paper for greasing of the pans. This helps in making sure that once the cakes are done, they will easily be removed from the pans without having to stick especially when the cakes are still hot.
- Weigh Your Ingredients: To be on the safe side go for the measuring equipment especially when using almond and coconut flours. This serve the important purpose of ensuring accuracy and consistency in the work done.
- Patience is Key: Let the cakes to cool for sometime before frosting them. This is in order to avoid the frosting from melting and so that the cake can be cut into neat portions.
Keto Chocolate Cake
Quick and Easy Keto Chocolate Cake Recipe
Ingredients
- 2 Cups Almond Flour (200g)
- 1 Cup Swerve Sweetener
- 2/3 Cup Cocoa Powder, sifted (60g)
- 1/4 Cup Coconut Flour (25g)
- 2 tsp Baking Powder
- 3/4 tsp Salt
- 1 tsp Baking Soda
- 4 Large Eggs, at room temperature
- 1/2 Cup Avocado Oil (canola or grapeseed oil would work too)
- 2 tsp Vanilla Extract
- 1/2 Cup Boiling Water
- 1 Batch Keto Chocolate Frosting
Directions
- First, lower heat your oven to 350 For Fahrenheit. On two 8-inch cake pans, fit parchment paper at the bottom and coat the sides of the parchment with oil.
- Now in a big bowl, mix almond flour, Swerve sweetener, cocoa powder, coconut flour, baking powder, salt as well as baking soda.
- Stir in the eggs one at a time, and then the avocado oil and vanilla extract. Whisk until combined.
- Add the boiling water and with a whisk stir well to get a homogeneous mixture.
- The batter should be equally divided between the two prepared pans and baked for about 30 minutes or once a tooth pick inserted in the middle comes out clean.
- Allow them to cool in the pans right , completely.
- When done, frost with keto chocolate frosting, let cool to prevent frost bite, slice and serve.
Nutrition Facts
- Calories:120kcal
- Carbohydrates:12g
- Protein:3.7g
- Fat:10.6g
- Cholesterol:31mg
- Sodium:178mg