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Keto Chocolate Cake

Rated as 2 out of 5 Stars

"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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1 h 45 m servings 519
Original recipe yields 8 servings


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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray and dust with cocoa.
  2. Whisk almond flour, coconut flour, stevia blend, flaxseed meal, espresso powder, baking powder, baking soda, and salt together in a bowl.
  3. 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.
  4. Bake in the preheated oven.
  5. 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.
  6. 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.
  7. Frost cake.

Nutrition Facts

Per Serving: 519 calories; 47.5 27.6 10.7 139 579 Full nutrition

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I was very disappointed with this

It was very moist but I had to bake it considerably longer than indicated in an 8 inch square ceramic dish.