Our keto-friendly chocolate cake is decadent and moist and served with a rich chocolate ganache, added bonus is that it is so easy to make! No one will ever guess that it's gluten and sugar-free either.
We use Lakanto monkfruit sweetener for our keto/sugar-free baking at Sip Kitchen but if you don’t have Lakanto you can substitute it with another sugar-free sweetener. ⠀
This recipe uses almond meal and ground flax seeds instead of flour which is great since lots of supermarkets seem to be running low at the moment due to COVID-19.
This recipe also works for muffins/cupcakes and makes ~6-8 cupcakes. Just cut the cooking time down to 15-20 mins. ⠀
If you give this recipe a go tag us in a pic, we’d love to see them! Instagram: @sipkitchen Facebook: www.facebook.com/SipKitchen/
Sugar-Free and Keto-Friendly Chocolate Cake
GF | RSF | SF
(makes 1x20cm cake)
- 140g unsalted butter
- 100g powdered Lakanto* (or other sugar-free sugar replacement)
- 80g Dutch cocoa
- 1 tbsp ground coffee beans (espresso grind)
- 10ml vanilla essence
- 1/2 tsp pink sea salt
- 4 eggs
- 100g almond meal
- 60g freshly ground flaxseed (very finely ground)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 10ml apple cider vinegar
Sugar-free Chocolate Ganache
- 50g cacao butter
- 50g 90% Lindt dark chocolate
- 200ml liquid deodorised coconut oil
- 30g powdered Lakanto* (or other sugar-free sugar replacement)
- 1C cacao powder
- 50ml coconut cream
- 1 tsp vanilla essence
- Fresh raspberries
*Lakanto is an all natural GMO-free monk fruit and erythritol sweetener. Put in grinder and grind until fine.
- Preheat the oven to 175°C.
- Lightly grease and line a 20cm round cake tin. Set aside.
- Soften the butter in a heatproof bowl set over a pot of barely simmering water (don't let bowl touch water).
- Remove from heat and add Lakanto, Dutch cocoa, ground coffee beans, vanilla essence and pink salt and stir until combined.
- Set aside to cool.
- While you’re waiting for the chocolate mixture to cool prepare your dry mix. Combine the almond meal, freshly ground flaxseed, baking powder and baking soda in a small bowl and whisk until combined.
- Once the chocolate mixture has cooled, add eggs one at a time, mixing well between each addition.
- Add the dry mixture to the wet mixture and stir until combined.
- Stir in the apple cider vinegar (this helps activate the raising agents).
- Pour the batter into the prepared cake tin and bake until a toothpick inserted into the centre of the cake comes out clean - around 25-30 minutes depending on the oven.
- Leave the cake to cool in the tin for 10 mins and then invert onto a cooling rack to cool completely (another 20 minutes approximately).
To make the chocolate frosting
- Melt the cacao butter, Lindt dark chocolate and coconut oil together in a heatproof bowl set over a pot of barely simmering water (don't let bowl touch water).
- Remove from the heat and whisk in the remaining ingredients until smooth.
- Let cool to room temperature.
- To assemble the cake:
- Cut the cake in half to create two layers.
- Spread half of the icing over the top of one of the halves, leaving a 1 cm gap to the edge.
- Place the other half of the cake on top of the lower layer and press down gently.
- Spread the remaining icing over the top of the cake.
- Garnish with raspberries.