Hey chocolate fans – are you ready for a tasty keto chocolate cake?
You won’t want to pass up this low carb recipe for the best keto chocolate cake.
An easy and simple low carb keto recipe that everyone will love.
This chocolate cake takes it up a notch as it is a double chocolate cake – Yes, double – cocoa powder and chocolate chip cake.
This is so moist and delicious and taste like it just came out of the bakery.
This makes a great keto dessert, sweet treat or keto snack.
A truly amazing keto low carb cake recipe that will have you in and out of the kitchen in no time at all.
A favorite gluten free, sugar free cake that is truly delicious.
For an extra special treat you can drizzle with peanut butter for a peanut butter chocolate cake.
Peanut butter makes an excellent frosting of this cake recipe.
Make this for family and friends and they will be coming back for more.
This also make a great keto birthday cake too!
So are you ready to learn how to make keto cake?
Follow the step by step instructions for the best keto chocolate cake!
How To Make Keto Chocolate Cake
Preheat the oven to 350 degrees.
In a small mixing bowl, combine the melted butter and the brown sugar substitute. Stir until the sugar substitute is dissolved, and allow to cool.
In a large mixing bowl, combine the almond flour, hazelnut flour, baking soda, baking powder, vanilla extract, cocoa powder, and the cooled butter mixture.
Beat on high for 2 minutes until well combined.
Beat the eggs into the batter until thoroughly mixed.
Fold in all but 1-2 tbsp of the chocolate chips to the batter mixture.
Smooth the batter into an even layer in a well greased pan.
Sprinkle the remaining chocolate chips on the top of the cake.
Bake the cake for 40 minutes or until a knife comes out clean when inserted into the center of the cake.
Enjoy
Please remember to SHARE on Facebook and PIN IT📌
📌 FOLLOW ME ON PINTEREST BY CLICKING HERE
Keto Double Chocolate Cake
Ingredients
- 1 c Almond flour
- ½ c Hazelnut flour
- 4 tbsp Melted butter
- ½ c Swerve brown sugar substitute
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ c Unsweetened cocoa powder
- 1 tsp Vanilla extract
- 2 Eggs beaten
- 65 grams Lily’s Chocolate baking chips
Instructions
- Preheat the oven to 350 degrees.
- In a small mixing bowl, combine the melted butter and the brown sugar substitute. Stir until the sugar substitute is dissolved, and allow to cool.
- In a large mixing bowl, combine the almond flour, hazelnut flour, baking soda, baking powder, vanilla extract, cocoa powder, and the cooled butter mixture.
- Beat on high for 2 minutes until well combined.
- Beat the eggs into the batter until thoroughly mixed.
- Fold in all but 1-2 tbsp of the chocolate chips to the batter mixture.
- Smooth the batter into an even layer in a well greased pan.
- Sprinkle the remaining chocolate chips on the top of the cake.
- Bake the cake for 40 minutes or until a knife comes out clean when inserted into the center of the cake.
Recipe Notes
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6
Net Carbs: 6 net carbs per serving
Leave a Reply