This coconut flour chocolate cake is an easy, healthy keto chocolate cake with a chocolate ganache and only 4 grams of net carbs per slice. The perfect keto chocolate birthday cake is also dairy-free and you can serve it to all your paleo friends too!
There are many occasions all year round for making good cakes, birthday parties, anniversaries, engagement parties, etc. I’ve shared with you recently on of my favorite cake recipe, a layer keto vanilla birthday cake and it’s already very popular. So I decided to share another recipe I like very much. Say hello to my coconut-flour chocolate cake.
Coconut flour chocolate cake a keto and dairy-free birthday cake
This delicious coconut flour chocolate cake is not only an easy keto chocolate birthday cake but it is also dairy-free.
This keto chocolate birthday cake is made with 100% dairy-free wholesome ingredients.
Coconut flour – it’s one of the best keto flours to use in baking. It contains a lot of fiber and therefore not that much net carbs.
Unsweetened cocoa powder – it gives the most delicious chocolate flavor to the cake
Eggs – don’t try any egg substitute without changing the ratio of flour, it wouldn’t work. I personally haven’t tried to make a vegan version of this cake yet.
Sugar-free crystal sweetener – as always use a blend of erythritol, xylitol or Monk fruit. Don’t use pure stevia or you’d need a different ratio and the cake wouldn’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 do 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 a 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?
This chocolate cake is not only keto-friendly but it’s also paleo. 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’s keto friendly, and honestly I can’ resist the chocolate and 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?
You might wonder what to do with 12 slices of cake if you have a small family and you don’t want to eat cake everyday. So my solution is to freeze the cake, sliced in a large airtight box. Make sure you keep the slices separate from each other to make it easier to separate them. I defrost the cake slice by slice the day before. It is the best option to enjoy cake for long without overindulging.
Once frozen, you can keep this cake for a couple of months.
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 8g of net carbs 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 prevents the top of cake from burning and ensures 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 prevent the chocolate from burning. 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 piping 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 : 4.2 gramsGanache:
Ganache will thicken as it cools so pop the cake in the fridge if too runny and it will thicken quickly. The ganache can be made the day before, stored in the fridge and rewarmed to liquefy. You can set aside some ganache to add as an extra on each slice you serve.