Keto Chocolate Biscuit Cake
Indulge in the decadence of this Keto Chocolate Biscuit Cake, a low-carb twist on a classic dessert that's rich, moist, and utterly satisfying. Made with almond and coconut flours, this cake is naturally gluten-free and perfectly tailored for ketogenic diets. The bold flavors of unsweetened cocoa powder and sugar-free dark chocolate take center stage, complemented by a creamy, velvety ganache made with heavy cream. Sweetened with erythritol and accented by a hint of vanilla, this guilt-free treat comes together in just 45 minutes of prep and bake time. Whether you're craving a luxurious dessert or a show-stopping centerpiece for your next gathering, this keto-friendly creation promises to satisfy chocolate lovers without compromising your carbs. Serve it chilled for a delectable slice of chocolate heaven!
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Recipe Information
Ingredients
- 120 grams Almond flour
- 30 grams Coconut flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 120 milliliters Unsweetened almond milk
- 50 grams Erythritol or preferred keto sweetener
- 1 teaspoon Vanilla extract
- 50 grams Butter
- 100 grams Sugar-free dark chocolate chips
- 120 milliliters Heavy cream
Instructions
Preheat your oven to 175°C (350°F) and line an 8-inch round cake tin with parchment paper.
In a medium bowl, mix together almond flour, coconut flour, cocoa powder, baking powder, and salt.
In a separate bowl, whisk the eggs until frothy. Add in the almond milk, erythritol, and vanilla extract, mixing until well combined.
Gradually incorporate the dry ingredients into the wet mixture, stirring until a smooth batter forms.
Pour the batter into the prepared cake tin and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before transferring to a wire rack.
In a small saucepan, melt butter and dark chocolate chips over low heat, stirring occasionally, until smooth.
Remove from heat and stir in the heavy cream until the mixture is well combined and glossy.
Once the cake has cooled, pour the chocolate ganache over the top, spreading evenly with a spatula.
Chill the cake in the refrigerator for at least 2 hours to set before serving.
Slice and enjoy your Keto Chocolate Biscuit Cake.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 1.0 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 263 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
