Keto Tuxedo Cake
Indulge in the rich, decadent elegance of a Keto Tuxedo Cake, a sugar-free masterpiece that combines layers of moist chocolate cake, creamy vanilla cheesecake filling, and velvety dark chocolate ganache. Perfect for low-carb and keto diets, this show-stopping dessert features wholesome almond flour, erythritol, and unsweetened cocoa powder to create a guilt-free yet indulgent treat. With a prep time of just 25 minutes and simple techniques like a one-bowl cake batter and a creamy ganache drizzle, this recipe is accessible for bakers of all skill levels. Ideal for celebrations or a luxurious weekend dessert, this keto-friendly tuxedo cake will impress your guests without derailing your diet goals.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Cocoa powder (unsweetened)
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Erythritol (granular sweetener)
- 4 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.25 cup Avocado oil (or melted coconut oil)
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese (softened)
- 0.5 cup Heavy whipping cream
- 0.5 cup Powdered erythritol
- 6 ounces Dark chocolate (sugar-free, chopped)
- 0.5 cup Coconut cream
Instructions
Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large mixing bowl, whisk together almond flour, cocoa powder, baking powder, salt, and erythritol.
In a separate bowl, beat the eggs, almond milk, avocado oil, and vanilla extract until smooth.
Combine the wet ingredients with the dry ingredients and mix until no lumps remain.
Divide the batter evenly between the two prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing.
To prepare the vanilla cheesecake filling, beat the cream cheese, heavy whipping cream, powdered erythritol, and vanilla extract together until fluffy and smooth.
Spread the cheesecake filling evenly on top of one cake layer and top with the second cake layer.
For the ganache, heat the coconut cream in a saucepan over medium heat until it begins to simmer. Remove from heat and pour it over the chopped dark chocolate. Stir until smooth and shiny.
Pour the ganache over the assembled cake, allowing it to drip down the sides. Smooth the top with a spatula or create decorative swirls, if desired.
Refrigerate the cake for at least 1 hour to set before slicing and serving.
Nutrition Facts
Calories |
4551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 386.3 g | 495% | |
| Saturated Fat | 165.4 g | 827% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1115 mg | 372% | |
| Sodium | 3084 mg | 134% | |
| Total Carbohydrate | 611.1 g | 222% | |
| Dietary Fiber | 99.5 g | 355% | |
| Total Sugars | 78.4 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1130 mg | 87% | |
| Iron | 46.4 mg | 258% | |
| Potassium | 3624 mg | 77% | |
*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.
