Say hello to your new best friend! This KetoChocolate Cake is not only super simple to make, it’s so light and fluffy you’ll be hard pressed to think it’s not made with flour. Not only does it use minimal steps, there’s no need to whip the egg yolks and white separately, so less washing up! Bonus, right guys?
Preheat the oven to 356F / 180C / 160 fan. Generously grease 20 x 7 cm round loose bottomed non-stick baking tin with butter.
Mix all the dry ingredients together in a bowl (sweetener, coconut flour, cacao, almond flour, baking powder, bicarb of soda and salt).
3 tbsp coconut flour, 1/2 cup cacao, 1.5 cups almond flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, Good pinch salt, 2/3 cup Erythritol (SoNourished)
In a clean mixing bowl, using and electric whisk the eggs for 3 minutes until pale and fluffy. NOTE: please ensuer you mix for this amount of time as it’s vital for the lightness of the cake.
4 large eggs
Add the yoghurt, vanilla and butter and mix to combine. Add dry to wet and mix and whisk with your electric whisk, adding the sparkling water a little at a time until a nice thick batter forms.
1/4 cup greek yoghurt, 1 tsp vanilla extract, 60 g butter, 1/3 cup sparkling water
Spoon the Keto Chocolate Cake batter into your greased baking tin and bake for about 45 - 50 minutes. Loosely cover the cake with a sheet of tin foil (don’t seal the edges to the tin) after about 30 minutes or until you can insert and remove a skewer without any crumbs sticking. Adding the tin foil will stop the top burning. Do not over bake as it will firm up as it cools. It should have a little softness in the centre.
Allow to cool in the pan for 10 minutes then transfer to a wire rack to fully cool and firm up.
FROSTING
Add the heavy cream to a mixing bowl. Whisk using an electric whisk until thick but still fluid. It should not be stiff peaks or will be too thick to spread.
2/3 cup heavy cream
Add the rest of the frosting ingredients and combine with a spatula. Adjust the sweetness to taste.
1/4 cup cacao, 1/4 cup Powdered Erythritol (SoNourished), 1/2 tsp vanilla extract, 3/4 cup cream cheese
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Nutrition Facts
Keto Chocolate Cake
Amount Per Serving (1 Slice)
Calories 260Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 11g69%
Sodium 284mg12%
Potassium 234mg7%
Carbohydrates 8g3%
Fiber 4g17%
Protein 8g16%
Net Carbs 4g
* Percent Daily Values are based on a 2000 calorie keto diet.
Ensure all the ingredients are at room temperature.
This will stop things from splitting.
Use unsweetened sparkling water
This will make your batter super light and fluffy without needing to whisk the whites and egg yolks separately.
Make sure you whip the eggs for 3 minutes
This will add maximum air and ensure they are super fluffy which all contributes to the softness of this amazing Super Simple Keto Chocolate Cake
Combine the batter just so
Don’t over whip to prevent a dense cake.
Don’t leave the cake before baking
Once the batter is added to the tin, bake straight away. Rising agents in the batter start to work straight away and the lightness will diminish if the mix is left on the side without baking.
Don’t overbake.
Insert a skewer in the centre and it should come out pretty clean but to press will still be slightly soft. This cake will firm up once cool so try not to overcook it.Once removed from the oven, allow to cool slightly then remove from the tin sides and place on a wire rack to fully cool and firm up. If you leave it in the tin for an hour it will cook more from the heat of the tin.
Whip the cream for the frosting just under stiff.
You want it slightly fluid or it will be too hard to spread.