Death By Chocolate Cake (Keto, Low-Carb, Gluten Free)
Death By Chocolate Cake
This cake is for chocolate lovers 😈. It is rich and delicious and a little bit goes a long ways.
The cake is just 3.9g net carbs per serving and the frosting is 0.8g net carbs; totaling 4.7g net carbs in it's completeness. Yum!
Makes 8 servings.
Ingredients:
Dry Ingredients:
1 cups blanched finely ground almond flour
1 tbsp coconut sugar
1.5 scoops (240mg) stevia powder (from stevia scoop)
1/4 cup unsweetened cocoa powder
1 tsp espresso powder
1/2 tsp baking powder
Wet Ingredients:
1/4 cup butter, softened
1/2 tsp vanilla extract
1 egg, room temperature
1/2 cup heavy cream, room temperature
1/4 cup (90g) Lily's Dark Chocolate Chips
coconut oil or preferred oil to prep cake pan
Frosting
1/8 cup (45g) Lily's Dark Chocolate Chips
4 oz. softened cream cheese
1/4 cup softened butter
2 scoops (360mg) stevia powder
1/2 tsp vanilla
1/2 tsp espresso powder
2 tbsp. heavy whipping cream
1 1/2 tbsp. cocoa powder
Cake Directions:
- Preheat oven to 350° F (175° C) and rub coconut oil on cake pan.
- Mix dry ingredients until well combined and no lumps remain.
- Beat together wet ingredients in separate bowl.
- Add wet ingredients to dry and beat together well.
- Stir in chopped chocolate chips.
- Transfer to cake pan and bake for 25-30 minutes (time is for a 6-inch cake pan).
- Let cool on counter, then transfer to fridge overnight to help firm cake.
Frosting Directions:
- Combine all ingredients and whip until well combined.
- Spread on cooled cake.
10/10 would eat again!
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