Keto recipes: Keto Chocolate cake

Keto! It’s all the buzz now! Well I have jumped on the band wagon! I have personally lot 7kg in the last few months and I am loving it!

I am a huge sweet tooth! I love cake! Period! I can’t imagine that I actually lived on chocolate cake my entire 1st pregnancy and I felt great! However now as age creeps up and blood-work goes out of sync, we have to start taking more care! Sugar is OUT!!! Low Carbs are good! Good Fats are good! Protein is good! Thats’ how I discovered KETO! I am a cake maker by trade and love baking…so I tweaked my Chocolate cake recipe and came up with this Keto friendly version! Enjoy!

Ingredients (Serves 16-20)

1 cup Erythritol (200g)

1 cup hot water (200g)

2 tsp Vanilla extract (7g)


1 cup Coconut flour (110g)

2 cups Almond meal (200g)

120g Butter melted

50g Olive oil

¼ cup Cocoa powder (45g)

4 eggs (215g)

2½ tsp Baking powder (10g)

½ tsp Baking soda (4g)

½ cup Almond milk (or Coconut milk) (100g)

Butter cream

Unsalted Butter – 150g

2 tsp Vanilla extract (7g)

1 cup Erytritol (200g) Grind the Etol to a fine powder in a coffee grinder.

½ cup hot water (100g)

Ganache Glaze

200g dark Chocolate (70%)

100g Cream


Preheat oven to 180°C. Grease and (Coconut flour) dust 2 8 inch round cake tins and set aside.

In a small bowl, mix the Erythritol and Vanilla extract. Mix well and set aside.

Place the melted butter in the large bowl of a stand mixer. Whisk in the eggs. Add in all the other ingredients. Mix well until all the ingredients are incorporated.

Pour into the prepared cake tins. Bake in the heated oven at 180°C for 30-35 minutes or until a inserted skewer comes out clean. Once ready, de-mold the cake and set aside to cool completely.

For the Buttercream: Beat the soften butter until it turns pale. Add the Vanilla and Erytritol and beat until smooth. Sandwich both the cakes together with the butter cream and smooth some around the sides. Set aside in the fridge to harden up for about 1 hour.

For the Ganache glaze: Melt the dark chocolate in a microwavable bowl for 2 x 1 minute bursts. Add the cream and microwave again for 2 minutes until the cream is warmed and the chocolate has melted. Whisk together until you get a silky ganache.

To finish the cake, pour the Ganache over the chilled cake allowing it to drip over the sides.



Servings per package:  16

Serving size: 75.00 g
Quantity per
Quantity per
100 g










Protein 4.1 g 5.4 g
Fat, total 19.5 g 26.0 g
– saturated 8.9 g 11.9 g
Carbohydrate 1.9 g 2.5 g
– sugars 1.3 g 1.8 g
Sodium 112 mg 149 mg