I love to bake with ground walnuts. So far I have made a Keto Walnut Cake for my birthday last year and a Keto Walnut Carrot Cake. They are so moist and delicious. Walnuts also makes the best keto bread and they are my personal favorites. I have made Keto Walnut Loaf Bread and Buns and they are way lighter than those made with almond flour.

Walnuts and almonds have quite similar nutrition and carb content. But walnut is the only nut that contains the “plant version” of omega-3 fatty acids, a substance known as ALA, which reduces inflammation in the body. So that is a good enough reason to use walnuts as a low carb flour.

This Keto Walnut Chocolate Cake is super easy to make and it is so moist and delicious. The chocolate ganache adds a nice touch but you could omit it if you prefer a basic cake.

The recipe can be viewed and printed at this link;

[ Total Servings = 12 ]
Per Serving ;
Total Carb = 4.8 g
Dietary Fiber = 2.5 g
Net Carb = 2.3 g
Calories = 208
Total Fat = 20 g
Protein = 5.8 g

[ Total Servings = 12 ]
Per Serving ;
Total Carb = 3.2 g
Dietary Fiber = 1.3 g
Net Carb = 1.9 g
Calories = 93
Total Fat = 8 g
Protein = 1.3 g

1. Use a seed, bean, nut or multi grinder as it is the most effective (,, I have received feedbacks that the following works too ;
(a) Vitamix
(b) Cuisinart food processor
(c) Table top drum grater with the fine cheese drum
2. It is not necessary to roast the raw walnuts before grinding.
3. Place half the walnuts into the grinder with half of the coconut flour. The reason we grind together with coconut flour is that walnuts have a high fat content so grinding it alone can easily turn to butter. Adding the coconut flour helps to absorb the excess oil so it’s easier to grind. Pulse (DO NOT BLEND !) 3 times for a few seconds each.
4 Pour into a bowl and set aside.
5. Repeat the process with the balance of walnuts and coconut flour.
6. The texture of the ground walnuts are coarse, like meal, not flour.
7. It’s fine if there are still some chunks left as they add to the crunch.

Walnut Meal = 240 g / 2 cups ( (Note: If you use pre-ground walnut flour, then you can omit the coconut flour but the amount of liquid needs to be reduced too)
Coconut Flour = 60 g / 1/2 cup (
Baking Powder = 12 g / 3 tsp
Unsweetened Cocoa Powder = 30 g / 4 tbsp
Lakanto = 100g / 1/2 cup ( (Note: This is mildly sweet so you can increase up to 150 g according to your preferred level of sweetness. You can also use any keto friendly sweetener)
Salt = 2 g / 1/2 tsp

Eggs = 5 large (285 g)
Melted Butter = 60 ml / 1/4 cup (Note: You can also use coconut or olive oil)
Whipping Cream = 240 ml / 1 cup (Note: You can also use coconut cream, yogurt or sour cream)
Vanilla Extract = 2 tsp

1. Preheat the oven at 320F or 170C
2. In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
3. In another bowl, add all the dry ingredients and mix until well combined. Remember to sieve the cocoa powder to prevent any clumps.
4. Add the wet into the dry ingredients and whisk until well combined. The batter is thick and smooth. There will be some chunks after grinding and these are great to add crunch. You can also choose to add more chopped walnuts.
5. Pour batter into a greased pan lined with parchment paper at the bottom. In the video, I used a 7 1/2 inch pan ( with a removable bottom. You can also use an 8 inch pan or any suitable pan.
6. Shake and tap the pan gently to remove any air bubbles in the batter.
7. Bake at the middle rack for 40 to 50 minutes or until a wooden skewer comes out clean.
8. Cool the cake completely on a wire rack before frosting.

Unsweetened dark chocolate = 113 g / 4 oz (
Whipping or heavy cream = 120 ml / 1/2 cup
Allulose = 70 g / 1/3 cup ( (Note: Using allulose will prevent from crystallization when the cake is chilled)

1. Mix all ingredients in a bowl.
2. Melt the ingredients in the microwave at 30 seconds interval or you can melt over the stove with low heat.
3. Spread the chocolate ganache evenly on the top of the cake.
4. Decorate with whole strawberries
5. Sprinkle with flaky sea salt.
6. Chill the cake for 30 minutes before slicing.

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