This almond flour chocolate cake is the best easy keto chocolate cake for birthday party ! You will love its moist texture and sweet chocolate almond butter frosting !
I have got a passion for chocolate cake and I can’t lie about that. I believe keto chocolate cake are what makes keto diet easier, having a slice of chocolate cake with such few carbs keep this lifestyle easy. You love the chocolate avocado cake and the coconut flour chocolate cake so say hi to the new addition, an easy almond flour chocolate cake.
What’s an almond flour chocolate cake ?
An almond flour chocolate cake is an easy gluten free chocolate cake made of 9 simple keto ingredients meaning it is a diabetic friendly chocolate cake too!
The basic ingredients to make this easy moist chocolate cake are:
- Almond flour – make sure you are using fine blanched almond flour. Almond meal is thicker and dry out cakes recipes
- Unsweetened cocoa powder – brings the lovely chocolate flavor to the cake without the sugar and carbs
- Sugar free crystal sweetener – feel free to choose your favorite from erythritol, Monk fruit or xylitol. Another non keto healthy option is coconut sugar if you are on paleo diet
- Eggs – this recipe doesn’t work with an egg replacement
- Unsweetened almond milk or unsweetened coconut milk if desired
- Baking powder or use half amount of baking soda
- Vanilla essence or vanilla stevia drops
How to make a moist chocolate cake ?
The key to create a moist chocolate is to bake the cake at low temperature, 160 C( 325F) is the best and on conventional mode. Also, I always recommend to check the baking very often during the last 10 minutes. You should remove the cake from the oven when a pick inserted in the center of the cake comes out clean but slightly moist and wet. This means that some moisture is still in the center to ensure the best texture. Finally. always beat all the liquid ingredients on high speed with an electric mixer before incorporating into the dry ingredients. Therefore, the cake is less dense and fluffier.
Chocolate almond butter frosting
This is the best part of this almond flour chocolate cake. You will love the combination of the creamy chocolate almond butter cream and moist keto chocolate cake. Of course, you can replace almond butter by peanut butter if desired but it will raise the carbs slightly ! Read more about my chocolate almond butter frosting recipe here.
How to make ahead a chocolate birthday cake ?
If you want to create a 2 layer keto chocolate cake as you see on my pictures, you will have to bake this recipe twice. Also, make sure you bake both cakes one at a time in your oven. Of course, you can bake the layers 24 – 48 hours before assembling your cake. In order to keep your layer moist you can store them in a cake box or on a plate in the fridge wrapped with a piece of wrap.
How to assemble the keto chocolate cake?
First, make sure the cake layers are cold, at room temperature. This means you will have to cool them for at least 3 hours or overnight before adding any frosting. Then, I recommend using a turning table. Place the first cake layer on the turning table, had 1/3 of the frosting in the middle of the cake and using a spatula spread the frosting, from the middle to the side, while you turn the table at the same time. Next, add the second cake layer and 1/3 of the frosting. Proceed as before to spread the frosting all over the cake. Obviously lots of frosting is going to spread on the side and that is ok. Spread the rest of the frosting on the side and keep turning the table while applying a medium pressure with your spatula on the side of the cake.
Can I store chocolate cake ?
Yes, you can store a chocolate cake in the fridge for up to 4 days. Always make sure the cake is in an airtight container or cake box to keep it moist and fresh.
Don’t forget to share a picture of your cake with me on Instagram if you give this a try! I love to look at your creations.
xoxo Carine
Keto chocolate cake
Ingredients
Liquid ingredients
- 4 large eggs at room temperature
- 1/4 cup melted coconut oil or melted butter, not hot, lukewarm or room temperature
- 1/3 cup unsweetened almond milk - at room temperature
- 1 teaspoon vanilla extract
Dry ingredients
- 1 1/4 cup almond flour
- 1/2 cup sugar free crystal sweetener - erythritol or monk fruit stevia blend
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
Chocolate almond butter frosting
- 1 cup butter or dairy free butter, soft, out of the fridge for 3 hours at least
- 1 cup almond butter
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon chocolate stevia drops - adjust regarding taste
- 1/4 cup unsweetened almond milk at room temperature, not cold!
Instructions
- Preheat oven at 160C (325F). Grease a 9 inches round cake pan with coconut oil or butter. Set aside.
- In a large mixing bowl, using an electric beater, beat eggs, melted coconut oil (or butter), unsweetened almond milk and vanilla together for 45 seconds on medium/high speed or until fluffy and small bubbles forms on the top. Set aside.
- In another bowl, stir together the almond flour, unsweetened cocoa powder, sugar free crystal sweetener and and baking powder.
- Pour the egg mixture onto the dry ingredients and use a manual whisk to gently combine the ingredients together and form the chocolate cake batter.
- Transfer the cake batter into the prepared round cake pan and place the pan in the center rack of your oven.
- Bake for 40- 45 minutes or until the center is set and a skewer inserted in the middle come out clean but still wet and moist. If it comes out with crumbs on the skewer keep baking but it is great to keep the center slightly moist for the best melt-in-your mouth cake texture.
- Cool the cake in the pan for 5 minutes then transfer on a cooling rack and wait until it reach room temperature before frosting.
- Repeat the same recipe to create a second cake layer if desired. Make sure you clean, dry and grease the cake pan again before adding the second cake batter in it.
Chocolate almond butter frosting
- Make the frosting just before frosting the cake to keep it soft and easy to spread. In a large mixing bowl, beat the soft butter along with almond butter, until creamy and smooth.
- Beat in the stevia drops, unsweetened cocoa powder and almond milk until fluffy and sweet. If your frosting is too dry, this can happen if your almond butter was a bit old/less oily, you can adjust the texture of the frosting by adding 1-4 tablespoon of almond milk at room temperature. Add 1 tablespoon at a time, beat and stop adding when it reach your favorite keto frosting texture. The more you add the fluffier and creamier it will be. Taste sweeteness and adust stevia drops regarding taste!
How to assemble a layer cake ?
- Make sure both cake layers are cold before frosting your cake or the frosting will melt. I recommend you wait at least 3 hours after the cake has been baked or place cake 1 hour in the fridge for best result.
- Place one cake layer on a plate, add 1/3 of the fresh frosting in the middle of the cake layer. Spread the frosting from the center to the edge using a flat tool or spatule. Add the second cake layer on top, add 1/3 of the frosting ontop the cake layer and reapat as before. Use the left frosting to spread on the sides of the cake.
Storage
- You can store your cake in a cake box or airtight container in the fridge for up to 4 days.
- Net carbs for one slice, one cake layer, no frosting: 3.2 g
- Nutrition panel for one slice, two cake layer , with frosting: Calories: 280 kcal, Fat: 22.4 g, Protein: 7.2g, Carbs : 8.3 g, Fibers: 3.7 g, Net carbs: 4.6 g,
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What did you use as a chocolate drizzle?
Any chocolate with more than 85% cocoa are keto friendly. I like to use either lindt 90% or sugar free chocolate sweetened with stevia from Lilys sweet chocolate. Enoy the recipe. XOXO Carine.