Absolutely! Here’s a Keto Chocolate Blackout Cake — rich, fudgy, ultra-chocolatey, and completely low-carb. 🍫🎂
🍫 Keto Chocolate Blackout Cake
Ingredients (Serves 8–10)
For the Cake:
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1½ cups almond flour
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½ cup unsweetened cocoa powder
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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4 large eggs, room temperature
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½ cup erythritol or monk fruit sweetener
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½ cup unsalted butter, melted (or coconut oil)
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1 tsp vanilla extract
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½ cup unsweetened almond milk
For the Frosting:
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½ cup unsalted butter, softened
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½ cup cream cheese, softened
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¼ cup unsweetened cocoa powder
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½ cup powdered erythritol or monk fruit
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1 tsp vanilla extract
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Optional: ¼ cup sugar-free chocolate chips, melted and folded in
Instructions
1️⃣ Preheat Oven
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Preheat oven to 350°F (175°C).
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Grease an 8-inch round cake pan and line with parchment paper.
2️⃣ Make the Cake
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In a medium bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, and salt.
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In another bowl, beat eggs, sweetener, melted butter, vanilla, and almond milk until smooth.
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Gradually fold dry ingredients into wet until just combined.
3️⃣ Bake
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Pour batter into prepared pan.
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Bake for 25–30 minutes, or until a toothpick comes out clean.
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Let cool completely before frosting.
4️⃣ Make the Frosting
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Beat butter and cream cheese until creamy.
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Add cocoa powder, powdered sweetener, and vanilla. Beat until smooth.
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Optional: fold in melted sugar-free chocolate chips for extra richness.
5️⃣ Assemble the Cake
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Frost the cooled cake evenly with chocolate frosting.
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Optional: sprinkle with unsweetened cocoa powder or sugar-free chocolate shavings on top.
Tips for Perfect Keto Chocolate Blackout Cake
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Use room-temperature eggs for a lighter texture.
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Make sure almond flour is finely ground for a smooth cake.
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Do not overbake — almond flour cakes can dry out quickly.
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For a layered cake, double the frosting recipe and split cake batter into two 6-inch pans.
I can also give a fudgy, ultra-decadent keto chocolate blackout cake version with chocolate ganache drizzle — it’s like a low-carb bakery treat.