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.
One of our go-to breakfasts (and one of our most requested recipes) is our chia breakfast pots!
Chia pots are a great way to start the day as they’re high in protein, omega threes, fibre, antioxidants, magnesium and calcium, helping you feel satiated and ready to take on the day. As an added bonus a batch of chia mix will last in the fridge for 3-5 days so you can make a batch at the start of the week and have breakfast sorted for days!
This is a beautiful chewy, nutty, chocolate cookie with the added benefits of tahini! Tahini is a paste made with toasted, ground sesame seeds. The tahini gives the cookie a rich nutty taste and is high in vitamins and minerals, antioxidants, anti-inflammatories and monounsaturated fatty acids (“good” fats).Read More