Keto Chocolate Fudge Cake
Indulge in the rich decadence of this Keto Chocolate Fudge Cake, a guilt-free dessert designed to satisfy your chocolate cravings without derailing your diet! Made with almond flour, unsweetened cocoa powder, and sugar-free dark chocolate chips, this low-carb masterpiece is packed with intense chocolate flavor and boasts a perfectly moist texture, thanks to ingredients like sour cream and heavy cream. Sweetened with erythritol, this keto-friendly treat is delightfully satisfying without the sugar spike. Ready in just 45 minutes, this 10-serving dessert is an elegant yet simple option for celebrating special occasions or enjoying a wholesome treat any day of the week. Whether you're following a ketogenic lifestyle or simply looking for healthier dessert options, this cake will impress your taste buds while keeping carbs in check—rich, fudgy, and absolutely irresistible!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Erythritol sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 whole Large eggs
- 0.5 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Full-fat sour cream
- 0.25 cup Heavy cream
- 0.5 cup Dark chocolate chips (sugar-free)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan. You can also line the bottom with parchment paper for easier removal.
In a medium-sized mixing bowl, whisk together the almond flour, unsweetened cocoa powder, erythritol sweetener, baking powder, and salt, ensuring there are no clumps.
In a separate large mixing bowl, beat the eggs with an electric mixer until they are light and frothy, about 1-2 minutes.
Gradually add the melted butter and vanilla extract to the eggs while continuing to beat. Mix until well combined.
Stir in the full-fat sour cream and heavy cream into the wet ingredients until the mixture is smooth and creamy.
Add the dry ingredients to the wet ingredients and gently fold them together until just combined. Be careful not to overmix.
Fold in the sugar-free dark chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached.
Allow the cake to cool in the pan for about 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely before serving.
Once cool, slice and enjoy your keto chocolate fudge cake. Store any leftovers in the refrigerator.
Nutrition Facts
Calories |
2992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.7 g | 334% | |
| Saturated Fat | 127.7 g | 638% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1122 mg | 374% | |
| Sodium | 1408 mg | 61% | |
| Total Carbohydrate | 346.6 g | 126% | |
| Dietary Fiber | 85.1 g | 304% | |
| Total Sugars | 10.4 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 686 mg | 53% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 2920 mg | 62% | |
*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.
