Keto Chocolate Celebration Cake
All you Chocoholics are gonna love this keto dessert! 😋
This chocolate on chocolate keto chocolate cake (with coffee added) is my go-to “celebration cake”. All of you who are living the keto life need a few go-to low carb recipes that everyone will love – whether they’re keto or not.
So whether it’s a birthday, an anniversary, or any special occasion, this cake is a real winner and a guaranteed crowd-pleaser. It’s so easy to make and is quite festive when finished with chocolate ganache and fresh raspberries. So if you love fudgy chocolate cake with even more luscious chocolate on top, this cake’s for you!
Collin actually made this cake recently to test it out. She loved how rich and chocolatey it was… and said it reminded her of a fudge brownie. She also took it to the next level by frosting it with Lina’s keto buttercream frosting. She also thought it tasted even better the next day.
A few tips for making the best keto chocolate cake:
- The texture of a cake made with almond flour will always be different than a cake made with all-purpose flour. Since almond flour is very finely ground blanched almonds, it has much more fat than wheat flour… but way fewer carbs!
- Room-temperature eggs tend to mix better with the batter and help the cake rise. If you don’t have time to allow the eggs to come to room temperature, place them in a bowl of lukewarm (not hot) water for a few minutes.
- A cake made with almond flour is quite dense, folding in whipped egg whites adds air to the batter and lightens the cake.
- If using a springform pan, consider adding foil or a flat baking sheet under your pan to avoid any messes made by the melting butter.
Keto Chocolate Celebration Cake
yield: 16 SERVINGS
prep time: 15 MINUTES
cook time: 40 MINUTES
total time: 55 MINUTES
This dark, rich, and fudgy chocolate cake topped with chocolate ganache and fresh raspberries is delicious and oh so keto!
- 1 1/2 cups no sugar added dark chocolate chips
- 1 cup (2 sticks) unsalted butter, plus 2 teaspoons more to grease the pan
- 5 large eggs at room temperature, separated
- 1/2 cup Swerve granular sweetener
- 1 1/2 cups finely ground almond flour
- 2 teaspoons espresso powder dissolved in 1 tablespoon water or 1½ tablespoons very strong coffee (optional, but worth it)
Chocolate Ganache Frosting:
- ¼ cup sugar-free dark chocolate chips
- 1 tablespoon unsalted butter
Just in time for the holidays!
I am absolutely adding this keto chocolate cake to my holiday dessert menu! It’s so rich and creamy that you’ll feel like you are cheating by eating one of your holiday favorites, but never fear, this dessert is oh so keto.
Try it and let me know what you think.
My Hip sidekick Jenna gave this recipe a try and here’s what she thought:
This cake was so easy to make! I appreciate that the espresso is optional but it is so worth it, I thought that was a super fun secret ingredient that really made the flavor so rich and tasty! I’d suggest playing around with the amount of sweetener you add to find your “sweet spot” flavor-wise. Maybe start with a smaller amount then keep adding to the mix as you prefer.”