Keto Classic Chocolate Cake with Chocolate Buttercream Icing
Indulge guilt-free with this Keto Classic Chocolate Cake with Chocolate Buttercream Icing—an irresistible treat for chocolate lovers on a low-carb lifestyle! This decadent dessert combines rich almond flour, unsweetened cocoa powder, and erythritol to create a moist, fluffy cake with all the chocolatey goodness you crave, minus the sugar. Topped with a creamy, velvety chocolate buttercream frosting made with powdered erythritol and unsweetened cocoa, this cake is a celebration of flavor that fits perfectly into your keto diet. Ideal for birthdays, celebrations, or whenever you need a luxurious dessert, this keto-friendly chocolate cake is easy to prepare and guaranteed to impress your taste buds. Keto, low-carb, and sugar-free—this recipe makes indulgence deliciously healthy!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Unsweetened cocoa powder
- 1 cup Erythritol
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 0.5 cup Unsalted butter, melted
- 2 teaspoons Vanilla extract
- 0.5 cup Unsweetened almond milk
- 0.25 cup Heavy cream
- 1 cup Butter (for buttercream)
- 0.75 cup Powdered erythritol (for buttercream)
- 0.25 cup Unsweetened cocoa powder (for buttercream)
- 1 teaspoon Vanilla extract (for buttercream)
- 2 tablespoons Unsweetened almond milk (for buttercream)
Instructions
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
In a medium-sized bowl, sift together the almond flour, unsweetened cocoa powder, erythritol, baking powder, and salt.
In a large bowl, whisk together the eggs, melted butter, vanilla extract, unsweetened almond milk, and heavy cream until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and smooth.
Evenly distribute the batter between the prepared cake pans, smoothing the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, invert onto a wire rack to cool completely.
For the buttercream icing, beat the butter in a large bowl using an electric mixer on high speed until creamy.
Gradually add the powdered erythritol and continue to beat until light and fluffy.
Mix in the unsweetened cocoa powder, vanilla extract, and almond milk until the icing is smooth and spreadable. If needed, add additional almond milk to reach desired consistency.
Once the cakes are completely cool, spread a layer of icing on top of one cake layer. Place the second cake layer on top and cover the top and sides with the remaining icing.
Slice, serve, and enjoy your Keto Classic Chocolate Cake!
Nutrition Facts
Calories |
4354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 425.9 g | 546% | |
| Saturated Fat | 220.1 g | 1100% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1579 mg | 526% | |
| Sodium | 2060 mg | 90% | |
| Total Carbohydrate | 567.6 g | 206% | |
| Dietary Fiber | 79.8 g | 285% | |
| Total Sugars | 11.2 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 978 mg | 75% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 3146 mg | 67% | |
*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.
