A gluten-free, low-carb cake with an espresso-cream cheese frosting is delicious and decadent, as well as keto friendly. Bake in small layer cake pans for this pretty layered presentation.

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray and dust with cocoa.

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  • Whisk almond flour, coconut flour, stevia blend, flaxseed meal, espresso powder, baking powder, baking soda, and salt together in a bowl.

  • Beat together eggs and butter using a large stand mixer or electric hand mixer and mixing bowl until thoroughly combined. Reduce speed to low and gradually add the almond flour mixture. Continue mixing and add 1/4 cup almond milk at a time until mixture is thick and frosting-like in consistency. Carefully spread batter into the prepared pan.

  • Bake in the preheated oven.

  • Meanwhile for the frosting, combine cream cheese, butter, stevia blend, cocoa, vanilla extract, espresso powder, liquid stevia, and salt in a large bowl using an electric mixer.

  • Remove cake from the oven when a tester inserted into the center comes out clean, 15 to 20 minutes. Allow cake to cool completely, about 1 hour.

  • Frost cake.

Nutrition Facts

519 calories; protein 10.7g 21% DV; carbohydrates 27.6g 9% DV; fat 47.5g 73% DV; cholesterol 138.7mg 46% DV; sodium 578.7mg 23% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/23/2020
This is a pretty good recipe, but it's missing a key ingredient. There is no cocoa powder in the batter! How can it be a chocolate cake without cocoa powder in the batter? So I put some in, and it turned out pretty well. I have 9" pans instead of 8" so I increased the batter to 10 servings (25% increase in volume). I added 1/3 cup of cocoa powder (could stand 1/2 cup) and 1/4 cup of oil to make up for the extra butter. Otherwise I followed the recipe pretty closely. (Oh, I didn't have espresso powder, so I powdered some regular coffee in a grinder and used that.) The cake took about 30-35 minutes to cook, presumably because it was larger. I made the original amount of frosting, which was plenty even for my larger cake. The frosted cake is light, very rich, and has good flavor. Read More

Most helpful critical review

Rating: 1 stars
04/15/2019
I was very disappointed with this Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
04/15/2019
I was very disappointed with this Read More
Rating: 4 stars
06/23/2020
This is a pretty good recipe, but it's missing a key ingredient. There is no cocoa powder in the batter! How can it be a chocolate cake without cocoa powder in the batter? So I put some in, and it turned out pretty well. I have 9" pans instead of 8" so I increased the batter to 10 servings (25% increase in volume). I added 1/3 cup of cocoa powder (could stand 1/2 cup) and 1/4 cup of oil to make up for the extra butter. Otherwise I followed the recipe pretty closely. (Oh, I didn't have espresso powder, so I powdered some regular coffee in a grinder and used that.) The cake took about 30-35 minutes to cook, presumably because it was larger. I made the original amount of frosting, which was plenty even for my larger cake. The frosted cake is light, very rich, and has good flavor. Read More
Rating: 3 stars
03/18/2019
It was very moist but I had to bake it considerably longer than indicated in an 8 inch square ceramic dish. Read More
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