Keto Chocolate Cake with Cream Cheese Frosting
Vegan keto chocolate cake layered with smooth cream cheese frosting, perfect for low-carb indulgence.
Ingredients
For the cake:
- 1 ½ cups almond flour
- ¼ cup cocoa powder unsweetened
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup coconut oil melted
- ⅓ cup erythritol or preferred keto sweetener
- ¾ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the frosting:
- 8 oz vegan cream cheese softened
- ¼ cup vegan butter softened
- ⅓ cup powdered erythritol
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix almond flour, cocoa, baking powder, and salt.
- In another bowl, whisk coconut oil, sweetener, almond milk, vanilla, and vinegar.
- Combine wet and dry ingredients until smooth.
- Pour batter into greased cake pan.
- Bake 28-30 minutes; test with a toothpick. Cool completely.
- Beat cream cheese, vegan butter, sweetener, and vanilla for frosting.
- Spread frosting evenly over cooled cake. Slice and serve.
Notes
-
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 7g
Vitamins and Minerals (Per Serving)
- Calcium: 8%
- Iron: 7%
- Magnesium: 6%
- Vitamin B6: 5%
- Vitamin E: 4%
Additional Notes & Tips to Enhance Flavor
- Use high-quality cocoa powder for richer taste.
- Chill frosting slightly for easier spreading.
- Add a pinch of espresso powder to intensify chocolate notes.