This coconut flour chocolate cake is an easy, healthy keto chocolate cake with chocolate ganache and only 4 grams net carb per slice. The perfect keto chocolate birthday cake also dairy free to serve all your paleo friends too !
There is no surprise, this month I turned 36 years old and I had 2 birthday parties. I shared with you my first cake recipe. A layer keto vanilla birthday cake recipe and you guys love it. So I thought you may want to see the second keto birthday cake I made for myself. Say hello to my coconut flour chocolate cake.
Coconut flour chocolate cake – keto + dairy free
This delicious coconut flour chocolate cake is not only an easy keto chocolate birthday cake but it is also dairy free. Yes, I repeat eggs are NOT dairy. Dairy comes from bovine animals and includes milk, cream and butter.
However, this keto chocolate birthday cake is made with 100 % dairy-free wholesome ingredients keep reading.
Coconut flour – it is one of the best keto flour to use in baking. It contains lots of fiber and consequently few net carbs.
Unsweetened cocoa powder – it add the most delicious chocolate flavor to the cake
Eggs – don’t try any egg substitute without changing ratio of flour, it won’t work. I personally didn’t try to make the cake vegan, sorry, it is my birthday and I love my eggs
Sugar free crystal sweetener – as always use a blend of erythritol, xylitol or Monk fruit. Don’t use pure stevia or you will need a different ratio and the cake won’t hold as well.
Canned coconut cream – you want to use full-fat unsweetened coconut cream to get the best moist keto chocolate cake with coconut flour. Otherwise if you eat dairy use heavy cream
Baking powder – or half the amount of baking soda
Is coconut flour keto ?
Yes, coconut flour is a delicious keto flour containing only 8 grams of net carbs per 1/4 cup. Also note that 1/4 cup of coconut flour contains 10 grams of fiber which is 5 times more than all-purpose wheat flour. It means that coconut flour is highly liquid absorbent and you must be very precise when measuring it. If you add too much the cake will be dryer.
How to serve your paleo coconut flour chocolate cake ?
Therefore this is a paleo chocolate cake. I love to serve mine with a dairy free chocolate ganache. Also, I sometimes add dollops of peanut butter just under the ganache. While peanut butter is not paleo it is keto friendly, and honestly I can’ resist chocolate peanut butter combo! Otherwise, a simple way to decorate your cake is to add some unsweetened coconut on top. It will balance really well the coconut flour flavor of your chocolate cake.
Can I freeze my coconut flour chocolate cake?
Of course you wonder what to do with 12 slices of cake and you don’t want to eat cake everyday. Well, I could but lets say it is not the best healthy choice even if low carb. So my solution is to freeze my cake, sliced in a large airtight box. I defrost the cake slice by slice the day before. It is the best option to enjoy cake for long without overindulging.
More keto cake recipe ideas
If you are a cake lover and crave cakes on your keto diet, I got you covered with a range of delicious cake recipes with less than 8 g net carb per slice.
In a medium size mixing bowl, whisk together the coconut flour, baking powder and unsweetened cocoa powder. Set aside
In another bowl, beat eggs with sugar free crystal sweetener of your choice. It shouldn't take more then 30 seconds using a manual whisk. Process as if you are making an omelette.
Pour the liquid mixture onto the coconut flour/cocoa blend.
Whisk in vanilla and full-fat coconut cream (or heavy cream).
Stir until fully combined and a shiny cake batter form with no lumps.
Transfer the cake batter in the prepared cake pan.
Bake for 50 minutes, in the center of the oven. You can add a piece of foil on top of the cake after 30 minutes of baking. This prevent the top of cake to burn and ensure a consistent cooking inside the cake, especially if you don't have a fan-bake mode on your oven.
Your cake is cooked when a skewer inserted in the middle of the cake come out clean.
Cool in the cake pan for 10 minutes, then release the cake onto a cooling rack for at least 1 hour before adding the chocolate ganache on top.
Meanwhile prepare the chocolate ganache
In a medium saucepan, under medium heat, warm the sugar free dark chocolate with coconut cream (or heavy cream) until it forms bubbles on the side of the saucepan. Don't boil the cream and whisk constantly to avoid the chocolate to burn. It will melt as you go creating a glossy chocolate ganache after about 3 minutes.
Spread the chocolate ganache over the chocolate cake using a pipping bag or squeeze sauce bottle. Decorate with unsweetened desiccated coconut if desired (add about 2 tablespoons).
Store the cake in an airtight cake box in the fridge for up to 4 days.
Freeze the cake sliced, in individual zip bag, defrost the day before. I recommend freezing without the frosting for better result.
Net carb per slice including the chocolate ganache : 4 gramsGanache:
Ganache will thicken as it cool so pop the cake in the fridge if too runny and it will thicken quickly. The ganache can be made the day before, store in the fridge and rewarm to liquefy. You can set aside some ganache to add as an extra on each slice you serve.
Coconut flour chocolate cake - keto + gluten free
Amount Per Serving (1 slice with ganache)
Calories 166Calories from Fat 130
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.