Low Carb Classic Chocolate Cake with Chocolate Buttercream Icing
Indulge guilt-free with this Low Carb Classic Chocolate Cake with Chocolate Buttercream Icing—a decadent dessert that combines rich cocoa flavor with a velvety, sugar-free frosting. Perfect for those following a low-carb or keto lifestyle, this recipe swaps traditional flour and sugar for almond flour and erythritol, creating a moist, tender cake that's both delicious and diet-friendly. The chocolate buttercream icing, made with unsweetened cocoa powder and powdered erythritol, is luxuriously creamy yet wholesome. Ready in under an hour, this crowd-pleasing dessert is perfect for any special occasion or as a simple treat to satisfy your chocolate cravings. Whether you’re entertaining guests or treating yourself, this low-carb chocolate cake is sure to impress!
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Recipe Information
Ingredients
- 0.75 cup unsweetened cocoa powder
- 1.5 cups almond flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup butter, unsalted and softened
- 1 cup granulated erythritol
- 4 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup unsweetened almond milk
- 0.75 cup butter, unsalted and softened (for icing)
- 1 cup powdered erythritol
- 0.5 cup unsweetened cocoa powder (for icing)
- 1 teaspoon vanilla extract (for icing)
- 2 tablespoons unsweetened almond milk (for icing)
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 bowl, sift together the cocoa powder, almond flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, cream the softened butter and granulated erythritol until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the almond milk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
For the icing, beat the softened butter in a medium bowl until creamy. Gradually add the powdered erythritol and cocoa powder, mixing until combined.
Add the vanilla extract and almond milk to the icing mixture. Continue to beat until smooth and fluffy. If the icing is too thick, add a little more almond milk.
Once the cakes are completely cool, spread a layer of chocolate buttercream icing on top of one of the cakes. Place the second cake on top, and cover the top and sides with the remaining icing.
Slice and serve the cake, enjoying every indulgent, low-carb bite.
Nutrition Facts
Calories |
4025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.5 g | 480% | |
| Saturated Fat | 187.2 g | 936% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1390 mg | 463% | |
| Sodium | 2077 mg | 90% | |
| Total Carbohydrate | 655.7 g | 238% | |
| Dietary Fiber | 127.5 g | 455% | |
| Total Sugars | 13.5 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 1109 mg | 85% | |
| Iron | 49.8 mg | 277% | |
| Potassium | 4943 mg | 105% | |
*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.
