HOW TO MAKE KETO CHOCOLATE BUTTER CAKE – SOFT, MOIST & DELICIOUS !


If you have tried my Keto Butter Cake (see link here – https://youtu.be/bheUQOtnomM ), you’ll know how soft and moist it is. This is an extension of the butter cake recipe as requested by some of you. So if you love chocolate, this buttery chocolate flavor is for you.

This basic keto chocolate butter cake is so easy to make and it is soft, moist and delicious. You can always take it to the next level by adding chocolate ganache or buttercream. In the video, I used almond flour but I have also provided the option for coconut flour. The chocolate butter cake is so good with a cup of coffee or tea.

This recipe can be viewed and printed at this link;

https://docs.google.com/document/d/1Easu0NufYAgzsMcG53LUo8f9DuF4lIYypZzZBSfmUdM/edit?usp=sharing

ALMOND FLOUR
[ Total Servings = 15 ]
Per serving ;
Total Carb = 4.7 g
Dietary Fiber = 2.3 g
Net Carb = 2.4 g
Calories = 247
Total Fat = 24.1 g
Protein = 5 g

COCONUT FLOUR
[ Total Servings = 15 ]
Per serving ;
Total Carb = 2.3 g
Dietary Fiber = 1.2 g
Net Carb = 1.1 g
Calories = 171
Total Fat = 17.9 g
Protein = 2.3 g

INGREDIENTS
DRY INGREDIENTS
Almond Flour = 300 g / 2 1/2 cups [ OR Coconut Flour = 90 g / 3/4 cup. Note that in the video, I used almond flour. The coconut flour version will be slightly smaller in portion so it may cook a little faster ]
Baking Powder = 10 g / 2 1/2 tsp
Unsweetened Cocoa Powder = 40 g / 1/3 cup
Salt = 1/2 tsp

Salted Butter (Softened) = 300 g / 1 1/3 cup
Allulose = 120 g / 0.6 cup (This amount is mildly sweet so you can adjust accordingly. You can also use other keto friendly sweetener)
Eggs = 4 large
Vanilla Extract = 2 tsp

DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, add all the dry ingredients and mix until well combined. Set aside.
3. In a separate bowl, beat the butter and sweetener at medium to high speed until light and fluffy. Scrape the sides intermittently.
4. Add the eggs one at a time and whisk to combine.
5. Add the vanilla extract and whisk to combine.
6. Add the dry ingredients gradually and whisk to combine. Then use a spatula to mix thoroughly. The batter should be smooth and thick.
7. Scoop the batter into an 8 1/2 x 4 1/2″ loaf pan greased and lined with parchment paper. You can also use a 9 x 5″ loaf pan which will actually cook faster as the batter will be lower in height. Spread evenly.
8. Bake for 50 to 60 mins or until cooked. Cover with foil midway to prevent over browning.
9. Cool completely on a wire rack before cutting.
10. After baking, you may find that the cake appears oily from the butter but it is normal and that is what makes the cake moist. Just use a paper towel to absorb any excess oil from the bottom of the cake. Once you chill the cake, the oil is not so noticeable and it remains moist.
11. The cake can be kept at room temperature for a few days if you have a cool and dry climate otherwise, it is better to refrigerate earlier. The cake can be eaten chilled and it actually taste good.
12. The cake can be refrigerated up to a week and frozen for months.

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