Easy Low Carb Chocolate Cake
This Easy Keto Chocolate Cake is so quick and simple to make in only 15 minutes of prep time! It's considerably more healthy than anything store-bought. Plus, the recipe is made with coconut flour and therefore gluten-free and low-carb.
Servings: 12
Calories: 148kcal
Equipment
- 8 x 8-inch baking dish
Ingredients
- 6 eggs
- ½ cup coconut milk
- ½ cup butter or coconut oil for dairy-free
- ½ cup coconut flour
- ½ cup cacao powder
- ¼ cup Keto sugar substitute
- 2 ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ salt
Instructions
- Preheat the oven to 350 °F (176 C). Melt the butter in the oven as it warms.
- Whisk the eggs in a small bowl. Add the milk and butter to the eggs, stir to combine. Set aside.6 eggs, ½ cup coconut milk, ½ cup butter
- In a second bowl, mix all the dry ingredients together. Add the dry mixture to the egg bowl and stir until ingredients are evenly incorporated.½ cup coconut flour, ½ cup cacao powder, ¼ cup Keto sugar substitute, 2 ½ teaspoon baking powder, 1 teaspoon vanilla extract, ¼ salt
- Pour batter into a greased 8 by 8-inch glass baking dish. Bake for 50 minutes, until the center is set and a knife comes out clean after testing the middle.
- Remove the cake from the oven and cool. Frost if desired, once cool.
Notes
Serve plain or frosted. My Maple Buttercream Frosting is a family favorite! Cream cheese frosting and Whipped Ricotta Frosting also pair well. I used the Maple Buttercream recipe here but added 1/2 cup of melted cacao paste (or baker's chocolate) to it for a chocolate finish.
Nutrition
Calories: 148kcal | Carbohydrates: 6g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Sodium: 112mg | Fiber: 3g | Net Carbohydrates: 3g
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