Here’a another addition to my basic cake album – Keto Chocolate Cake ! It’s super easy and quick to whip up like most of my other cake recipes. However, when it comes to cocoa powder, the ratio of liquid needs to be increased otherwise, the cake becomes dry.

As some of you have requested for dairy free version of keto cakes, I have decided to show you a dairy free version here. I have replaced the whipping cream with unsweetened pea milk (you can use unsweetened almond milk or any other nut milk too) but I have to reduce the amount a bit due to the difference in consistency. And I have to increase the fat a bit hence, the increase in coconut oil. If you have no problem with dairy, then you can follow the wet ingredients for dairy version.

As I have used coconut flour for this recipe, I have provided the option for almond flour as usual.

This Keto Chocolate Cake is soft, moist, flavorful and delicious. It becomes even more moist on the following day. I called this a basic cake as it does not have any frosting which is really how I like it. But you could certainly dress it up with chocolate ganache or buttercream.

The recipe can be viewed and printed at this link;

[ Total Servings = 8 ]
Per Serving ;
Total Carb = 2.8 g
Dietary Fiber = 1.3 g
Net Carb = 1.5 g
Calories = 178
Total Fat = 17.9 g
Protein = 3.5 g

[ Total Servings = 8 ]
Per Serving ;
Total Carb = 6.5 g
Dietary Fiber = 3.1 g
Net Carb = 3.4 g
Calories = 294
Total Fat = 27.3 g
Protein = 7.7 g

Coconut flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups)
Baking Powder = 8 g / 2 tsp
Unsweetened Cocoa Powder = 20 g / 2 3/4 tbsp
Lakanto = 80 g / 6 1/3 tbsp (OR any keto friendly sweetener.)
Salt = 2 g / 1/2 tsp

Unsweetened Pea Milk = 180 ml / 3/4 cup (You can also use any other keto friendly dairy free milk)
Eggs = 4 large whole eggs
Coconut oil = 120 ml / 1/2 cup (You can also use olive oil)
Vanilla extract = 10 ml / 2 tsp

Whipping Cream = 200 ml / 1 cup
Eggs = 4 large whole eggs
Coconut oil = 80 ml / 5.7 tbsp (You can also use olive oil or melted butter)
Vanilla extract = 10 ml / 2 tsp

1. Preheat the oven to 325 F or 170 C.
2. In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
3. In another bowl, sieve the flour, cocoa powder and baking powder. Add the sweetener, salt and mix until well combined.
4. Add the wet ingredients into the dry ingredients and whisk until the batter is thick and smooth.
5. Pour the batter into a greased pan lined with parchment paper at the bottom. In the video, I used a 6 inch or 15 cm round pan with a removable bottom. You can also use a spring form pan or any suitable pan. This cake is quite small so you can easily increase the recipe.
6. Bake at the middle rack for 40 to 50 mins or until a wooden skewer comes out clean. For the almond flour version, you may need to bake it longer as it has slightly more volume.
7. Cool completely on a wire rack.
8. Dust with powdered sweetener (optional).
9. The cake can be kept at room temperature for a few days provided you have a cool climate. Otherwise, it’s best to refrigerate earlier up to 1 week.

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