The Ultimate Moist Keto Chocolate Cake Recipe
This keto chocolate cake is a sugar-free dessert made with almond flour and natural sweeteners. This low-carb cake delivers rich chocolate flavor and a wonderfully moist crumb without the guilt.
Equipment
- 1 20 cm or 8-inch springform pan
Ingredients
- 150 g almond flour
- 60 g granulated erythritol
- 30 g unsweetened cocoa powder
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 80 ml whole milk
- 60 ml espresso coffee at room temperature
- 2 teaspoon vanilla extract
- 80 g keto chocolate chips or extra dark chocolate (80-90%)
- Sugar-free whipped cream for decoration optional
Instructions
- Begin by preheating your oven to 180 °C (356 °F).
- In a large mixing bowl, combine the almond flour, erythritol, cocoa powder, and baking powder. Whisk these dry ingredients together until well blended.
- In a separate bowl, beat the eggs, then add the whole milk, espresso, and vanilla extract. Mix the wet ingredients thoroughly.
- Gradually pour the wet mixture into the dry ingredients, stirring continuously to create a smooth batter. For the best low-carb chocolate cake, ensure there are no lumps.
- Gently fold in the dark chocolate chips, reserving a handful for later.
- Grease a 20 cm (8-inch) round cake pan and pour in the batter. Sprinkle the remaining chocolate chips on top.
- Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. The key to achieving a moist keto chocolate cake is to avoid overbaking.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Once completely cooled, top with sugar-free whipped cream for an extra indulgent touch.