Home chocolate Keto Death by Chocolate Cake

Keto Death by Chocolate Cake

by

Hey Keto Friends!

Keto Death by Chocolate Cake is the ultimate Keto lovers ammunition against chocolate cravings.

When I first went low carb I stuck with mug cakes because I didn’t want a big tempting treat that sat on my table and beckoned me.

But I was missing out. And eventually, denying my inner chocolate cake lover caused me to trip up and blow my macros more than once.

This gorgeous cake has three net carbs per slice and is so versatile that you can make it any way that you want. See the post for tips on how to  make tempting layers or go easy and make cupcakes. In any case…the flavor is divine.

[feast_advanced_jump_to]

The Keto Death by Chocolate Cake Ingredients:

  • 2 cups almond flour
  • ¾ cup erythritol

Use one cup if you like very sweet cake.

Since the frosting covers each piece and I made my cake in layers, ¾ of a cup of sweetener was enough for me. We recommend erythritol but you can use whatever floats your boat.

My absolute favorite for baking is this erythritol/monkfruit blend.

  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ cup butter

Make sure the butter is soft enough to blend into the batter.

If you don’t want to use butter, use any other oil that you like with a pinch of salt at a one to one ratio.

  • 1 tsp vanilla extract
  • 2 eggs room temperature

Warm your eggs up in a bowl of water to bring them to room temperature quickly. This is an important step in any kind of baking.

  • ½ cup heavy whipping cream

This is one of those ingredients that you can change up according to taste.

I happen to love the rich flavor that heavy whipping cream lends to low carb baking. But…I am a little bit sensitive to cows milk. So I use a mix of half heavy cream and half almond milk. Feel free to mix and match however you like.

The important thing here is to have the right amount of moisture.

  • ½ cup unsweetened almond milk

The Keto Death by Chocolate Cake Frosting Ingredients:

  • 8 oz cream cheese room temp
  • 1 tsp vanilla extract
  • 2 tbsp heavy whipping cream

Add this ingredient one tablespoon at a time until your frosting is the consistency that you like.

  • ½ cup butter soft
  • ⅓ cup powdered erythritol

Can I tell you a little secret? I NEVER buy powdered erythritol. I just pop it into the small cup of our blender to make my own.

  • 4 tbsp unsweetened cocoa powder

I love this frosting recipe but since I always make a couple attempts at each recipe before posting I have to share this Chocolate Whipped Cream frosting recipe as well. It’s easy and fantastic. It’s like chocolate mousse on top of your cake…OMG.

 The Instructions:

Cake~

  • Preheat the oven to 350 degrees.
  • In a large bowl, mix all of the dry ingredients for the cake until combined.

As a young baker I never did this. I just dumped everything into one bowl and mixed.

Low carb flours do not rise as much as the gluten filled flours so this step is important. If you skip it you will “wear out” the baking powder before it has a chance to help you get as much rise as possible.

  • In a smaller mixing bowl, mix all wet ingredients for the cake until combined.
  • Prepare two 8-inch round cake pans, or three six inch pans.

Generously butter the sides and use parchment paper on the bottoms to prevent sticking. Evenly pour batter into the pans.

If it is a special occasion, using the smaller pans and making three layers will look prettier. But it’s not nessesary.

  • Place the pans into the oven and bake for 20-25 minutes(ovens and pan size will cause this to vary)

Bake until it “looks” dry and a toothpick comes out clean.

  • Let cool completely before removing from the pan or it will fall apart.

Once your cake is COMPLETELY cool you can run a butter knife around the edges to make sure it doesn’t fall apart.

The Frosting ~

  • In a large mixing bowl, whip all ingredients together until fluffy with a hand mixer.
  • To assemble: place first cake on work surface and spread frosting over the top. Place second cake layer and add frosting, repeat and smooth frosting over top and the sides.

My Gram was a professional cake decorator. So the aesthetics of cakes have always been something that I enjoy.

One trick that I have never forgotten was to make sure you clean your your spatula while you are frosting a cake. If you get crumbs on your rubber spatula, they will get on and into your smooth frosting…..it’ll still taste good.

I just thought I would throw that in there n case you are making a special cake for a birthday or special occasion.

  • Add any optional toppings, berries, chocolate shavings or chocolate chips that you like.

In my experience…this cake tastes better the next day. But I also understand not being able to wait.

It has recently come to my attention that a lot of us may have been slicing cake incorrectly out whole lives and didn’t know it. Look at how the pro’s do it…

It makes so much more sense then cutting tiny, paper thin triangles.

Looking for dinner to go with your dessert?

Keto Coconut Shrimp

I cannot believe how easy it is to make these! This is a classy dish that you can serve to company or make for yourself. They look beautiful on the plate…but they wont stay there long because they are fan-freaking-tastic!

Check out this recipe

Low Carb Colorado Green Chili

Check out this recipe

As always, let me know if you have any comments or awesome variations in the comments.

We love hearing from readers (we are home business owners/bloggers and work alone most days lol. Say hi!)

Cheers and Keto on Everyone!

Brenna

📖 Recipe

Keto Death by Chocolate Cake Recipe

Brenna

This rich chocolate cake will curb those cravings and is a fantastic low carb treat to share whether you have gone Keto or not. The deep, satisfying flavor is the perfect treat.

3.78 from 18 votes
Print Recipe
Pin Recipe

Prep Time 15 mins
Cook Time 25 mins
Cooling 20 mins
Total Time 1 hr

Course Dessert
Cuisine Keto

Servings 16 slices
Calories 281 kcal

Equipment

Large Mixing Bowl
Hand Mixer
Rubber Spatula
Parchment

Ingredients

  

Cake

Frosting

Instructions

 

Cake

  • Preheat the oven to 350 degrees.
  • In a large bowl, mix all of the dry ingredients for the cake until combined.
  • In a smaller mixing bowl, mix all wet ingredients for the cake until combined.
  • Mix the wet and dry ingredients together until combined.
  • Prepare two 8-inch round cake pans, or three six inch pans. Generously butter the sides and use parchment paper on the bottoms to prevent sticking. Evenly pour batter into the pans.
  • Place the pans into the oven and bake for 20-25 minutes(ovens and pan size will cause this to vary) until it looks dry and a toothpick comes out clean.
  • Let cool completely before removing from the pan or it will fall apart.
  • Frosting
  • In a large mixing bowl, whip all ingredients together until fluffy with a hand mixer.
  • To assemble: place first cake on work surface and spread frosting over the top. Place second cake layer and add frosting, repeat and smooth frosting over top and the sides.
  • Add any optional toppings, berries, chocolate shavings or chocolate chips that you like.

Notes

Nutritional info is for chocolate cake and frosting. Any additions will change the nutrition.

Readers’ Favorite Categories:

  • Bread
  • Dessert
  • Meals

Nutrition

Serving: 1sliceCalories: 281kcalCarbohydrates: 6gProtein: 6gFat: 28gSodium: 169mgFiber: 3gNet Carbs: 3gFat Ratio per Serving: 89.68%Protein Ratio per Serving: 8.54%Carb Ratio per Serving: 4.27%

Keyword chocolate, Keto Cake
Tried this recipe?Share your creation !

The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

You may also like

Leave a Comment