Keto Chocolate Cake
yield: 16 SERVINGS
prep time: 15 MINUTES
cook time: 45 MINUTES
total time: 60 MINUTES
Rich, chocolatey cake that tastes like grandma used to make – but just 3 net carbs per slice!
Ingredients
- 2 cups granular Swerve sweetener
- 3/4 cup almond flour
- 1 cup coconut flour
- 3/4 cup cocoa powder (I used Ghirardelli)
- 1.5 teaspoons baking soda
- 1.5 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup heavy whipping cream mixed with 1/2 cup water
- 3 large eggs
- 1/4 cup melted butter
- 1 tablespoon vanilla extract
- 1 cup very hot water (I used water heated in the Keurig machine)
Directions
1
Preheat oven to 350 degrees. Grease a bundt cake pan.
2
Mix all dry ingredients in a large bowl.
3
Add the butter, cream/water blend, eggs, and vanilla. Use an electric mixer on low to blend for two minutes or whisk manually for five minutes.
4
Add the very hot water and use the mixer again for one minute.
5
Pour the batter into the greased bundt pan and place into a pre-heated oven. Bake for 45-50 minutes, until a knife inserted into the cake comes out mostly clean. The texture may be a little stickier than a traditional cake. Let cool completely.
6
Store in the refrigerator for up to a week. I personally think it tastes better the next day. Enjoy!
Nutrition Information
Yield: 16, Serving Size: 1 slice
Amount Per Serving:
138 Calories | 9g Fat | 9.5g Total Carbs | 4g Fiber | 2.5g Sugar Alcohol | 3g Protein | 3g Net Carbs