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    Recipes » Keto Dessert Recipes » Keto Chocolate Cake with Whipped Cream Icing

    Published: Aug 31, 2018 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    Keto Chocolate Cake with Whipped Cream Icing

    This delicious keto chocolate cake only uses one bowl, has the perfect cake texture, and the whipped cream icing is perfectly sweet. This combo will squash any chocolate cake craving! A super easy ketogenic dessert recipe.  Scroll past the recipe card for my tips and tricks on this recipe plus a video on how to make it!

    Keto Chocolate Cake with Whipped Cream Icing

    This delicious keto chocolate cake only uses one bowl, has the perfect cake texture, and the whipped cream icing is perfectly sweet. This combo will squash any chocolate cake craving!
    4.84 from 24 votes
    PRINT RECIPE PIN RECIPE
    Course: Dessert
    Cuisine: American
    Keyword: chocolate keto dessert, gluten free, recipe for keto chocolate cake
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 9
    Calories: 358kcal
    Author: Jennifer Banz

    INGREDIENTS

    • ¾ Cup Coconut flour (Click here to see the brand I like best on Amazon)
    • ¾ Cup Granular Sweetener (Click here to see my favorite on Amazon)
    • ½ Cup Cocoa powder
    • 2 teaspoons Baking powder
    • 6 Eggs
    • ⅔ Cup Heavy Whipping Cream
    • ½ Cup Melted Butter

    Whipped Cream Icing

    • 1 Cup Heavy Whipping Cream
    • ¼ Cup Granular Sweetener (Click here to see my favorite on Amazon)
    • 1 teaspoon Vanilla extract
    • ⅓ Cup Sifted Cocoa Powder
    US Customary - Metric

    INSTRUCTIONS

    • Pre-heat the oven to 350F.  Grease an 8x8 cake pan.
    • Add all of the cake ingredients to a marge bowl and mix well with a stand mixer or electric mixer.  Pour the batter into the cake pan and bake for 25 minutes or until the center springs back when touched.
    • Remove from the oven and let cool completely before icing.

    For the Icing

    • Whip the whipping cream to stiff peaks with an electric mixer or stand mixer. Add in the swerve, vanilla, and cocoa powder.  Continue mixing until just combined.
    • Frost the cake with the icing and serve.  Store any leftovers in the refrigerator.  

    WATCH HOW TO MAKE IT

    JENNIFER'S TIPS

    Nutrition per serving: 358 calories / 33g fat / 8g protein / 11g carbs / 6g fiber

    NUTRITION

    Calories: 358kcal

    In my opinion, dessert must involve chocolate and it must be easy to make.  This Keto Chocolate Cake fits the bill!  It only uses 1 bowl, it’s perfectly chocolatey, and my family loves it!

    Some other amazing keto chocolate dessert recipes you will find on my site are:

    • Keto Mug Cake
    • Chocolate Bark with Bacon and Almonds
    • Keto Chocolate Chip Cookies
    • Sugar Free Chocolate Pie
    • Keto Brownies

    HOW TO MAKE KETO CHOCOLATE CAKE

    This recipe couldn’t be any easier.  You literally dump everything into a bowl, mix and bake.

    How would it feel to start losing with keto?

    Join my FREE 7 day keto challenge!

    The ingredients in this keto chocolate cake are coconut flour, cocoa powder, heavy cream, eggs, sweetener, baking powder, butter, and salt.

    I mixed all of the ingredients well with an electric mixer.

    I then poured the batter into a well greased 8×8 pan.

    I baked it at 350F for 25 minutes.

    The cake was perfectly moist!  I let it completely cool in the pan before I iced it.

    The icing consisted of whipping cream that I whipped to stiff peaks, then I added sifted cocoa powder, sweetener, and a little vanilla.

    This is the perfect chocolate cake for anytime that craving hits.

    WATCH HOW TO MAKE THIS KETO CHOCOLATE CAKE ON MY COOKING SHOW

     

     

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      Recipe Reviews




    1. Terri says

      March 31, 2022 at 12:37 pm

      In your video you used powder sweetener and on your recipe it says granular. Just FYI.

      Reply
    2. Bb says

      February 23, 2022 at 10:34 am

      Looks delicious

      Reply
    3. amy j blake says

      October 15, 2021 at 1:50 pm

      5 stars
      Love your recipes! keep them coming ! lol ! looking like your loosin great job !

      Reply
    4. Maria says

      September 15, 2021 at 3:15 pm

      5 stars
      This is a cake that a friend cooked for my birthday. Ever since, this is my go to chocolate cake. It’s delicious, moist and it can be the base for many different chocolaty foods.

      Reply
    5. Colleen Ladd says

      June 21, 2021 at 7:58 pm

      This is a delicious cake!! I loved that the cocoa masks any aftertaste from the coconut flour and monkfruit. I made this for my son’s girlfriend’s birthday because they were both doing keto at the time, and we all really liked it! Thanks so much for sharing this recipe and making her birthday cake a win!

      Reply
    6. Amanda Lampkin says

      April 30, 2021 at 9:46 am

      This is lovely, two thinks I will do nex time is more cocoa powder in the sponge and grease it properly, but still edible and I usd butter icing just a verbatim layer with dark chocolate buttons on the top, just one on each slice. So easy to do…

      Reply
    7. Linda says

      March 15, 2021 at 10:17 am

      4 stars
      I made it and winged it using my best judgement and it turned out good! I used granular sugar sub for the batter and powdered sub for the icing. I whipped up all the ingredients together for the icing instead of whipping the cream, then adding the rest of the ingredients. I put a little of the vanilla extract in the batter and used a metal 8″ square baking pan – it took 50 minutes to cook the middle and that was perfect. Then I froze the slices for future use and just thawed out a piece last night and it was just as good. I printed it out the recipe and made my revisions on my copy. Thanks for sharing the recipe.

      Reply
    8. Linda says

      March 13, 2021 at 3:34 pm

      5 stars
      I read your recipe and also your video and I have a couple of questions that I hope you don’t mind answering: Both the batter and the icing say: granular sugar but it looks like in the video you are using powdered in the icing. Does it matter? Also, you recommend Lakanko sugar but in the instructions, you say Swerve in the icing directions- does it matter Lakanto or Swerve? In the video, you mix the sugar, cocoa, vanilla with the heavy whipping cream, then mix but in your webpage instructions, you say to whip the cream first, then add the rest. Also, I am wondering if you use vanilla in the cake batter because it’s not listed and someone commented on it and you said you did – but your video doesn’t show it. Does it mater?

      Reply
    9. Priscilla Aime says

      December 25, 2020 at 5:47 pm

      5 stars
      These are absolutely addicting. I love them. They are super moist and delicious. They dont need frosting at all. Thanks for this fantastic recipe!!!

      Reply
    10. Tara says

      November 17, 2020 at 10:04 am

      Hi there just wondering how many nets carbs a piece is this cake with icing.

      Reply
      • jenniferbanz says

        November 17, 2020 at 11:12 am

        5 net carbs

        Reply
    11. Monica says

      October 23, 2020 at 3:21 pm

      do you know if leftover slices store well in the freezer?

      Reply
      • jenniferbanz says

        October 26, 2020 at 10:42 am

        They should. I would freeze them flat on a pan first, then wrap them in plastic wrap, followed by putting them in a freezer container.

        Reply
    12. setareh salehi says

      October 11, 2020 at 6:18 pm

      Hi Jennifer,

      Thank you for this recipe! It’s currently in the oven baking and I can’t wait to taste it ? the only concern I have is that my cake batter was runny and not thick like yours. Do you have any insight into the why?

      Reply
    13. Amanda Le Roux says

      August 13, 2020 at 8:37 pm

      My ten year old daughter made this cake for me. The simple ingredients and easy instructions were awesome. We did need to bake the cake for 42 minutes. It was moist and delicious. The icing was incredible-and not too sweet.

      Reply
    14. Sue Ventura says

      June 18, 2020 at 3:18 pm

      Do you use sugar free cocoa powder for the cake and icing? Thanks for you help.

      Reply
      • jenniferbanz says

        June 22, 2020 at 10:59 am

        Yes

        Reply
    15. Sharon Goins says

      May 22, 2020 at 8:36 pm

      5 stars
      I have tried numerous Keto chocolate cake recipes and this is the best!

      Reply
    16. Grace says

      May 11, 2020 at 3:47 pm

      Hi. How many carbs per serving with and without the icing. Thx!

      Reply
      • Bessy says

        November 06, 2020 at 7:59 pm

        260 calories

        Reply
    17. Aida morales says

      April 23, 2020 at 1:20 pm

      Could it be only like three eggs, I always find that there is too many eggs in recepies

      Reply
    18. JoAnn Agnello says

      April 05, 2020 at 8:22 am

      Love this recipe, but calls for 6 Eggs…and right now…can’t afford to use…Can I use something else to replace some of the Eggs?

      Reply
      • jenniferbanz says

        April 05, 2020 at 9:31 am

        The only thing that might work is a chia egg

        Reply
    19. Nancy L. says

      March 10, 2020 at 2:04 pm

      What brand of collagen do you use for keto coffee?

      Reply
      • jenniferbanz says

        March 12, 2020 at 4:53 pm

        I’ve been using Further Foods lately and love it!

        Reply
    20. Kim says

      January 09, 2020 at 7:51 pm

      Can butter cream frosting be keto
      If so, how would you make it?

      Reply
      • jenniferbanz says

        January 13, 2020 at 2:18 pm

        I have a recipe for it here: https://jenniferbanz.com/keto-buttercream-frosting-chocolate-or-vanilla

        Reply
    21. Dana Lazzareschi says

      November 14, 2019 at 2:11 pm

      5 stars
      I made this cake with a different icing because I wanted it all dark chocolate and it turned out great! I had read the comments about cooking the cake up to 45 minutes, but cooked it 30 and think it probably would have been fine at 25 like the recipe says. So, it was a bit dry, but the icing definitely relieved that. I used this recipe for the frosting: https://spinachtiger.com/low-carb-chocolate-buttercream-frosting-keto-friendly/ though I made it even darker chocolate by using 1/2 cup of Special Dark Cocoa instead of part regular and part special dark. The whole cake was very dark chocolate (don’t eat it late at night or you won’t sleep well =) but plenty sweet with the amounts of confectioners Swerve in the recipes. Thanks. This is a keeper =)!!!!

      Reply
    22. Jae says

      September 03, 2019 at 12:18 pm

      I am a big ” Sweet Freak” , main reason I have always fallen off the diet wagon. Well not this time! I made your chocolate cake so I would have something to munch when the sweet bug hit, well I am going to have to make more than one, because although I’m the only one in my family that’s on “Keto”, everyone liked it so much it all went in one day! My daughter took a slice to work and called to ask me for recipe because after tasting it the girls at work would not believe it was “Keto” THANK YOU!

      Reply
    23. Annette says

      July 13, 2019 at 8:48 pm

      2 stars
      Mine came out dry. I used almond flour at almost 3 cups. Should I cut back on the almond flour? also I used a generic sweetener like swerve which has worked good on the icing and other things but the cake didn’t taste sweet but actually a little salty. Maybe I should use a little more of the sweetener? I have used the almond flour for the cheese biscuits and I am finding that the almond flour seems very dense. I wonder if the coconut flour would be better for these types of things?

      Reply
      • jenniferbanz says

        July 15, 2019 at 11:45 am

        I’m sorry yours didn’t work out but you totally changed the recipe. Almond flour at 3 cups is way too much…probably why your cake wasn’t sweet as well.

        Reply
      • Marcy E. Black says

        November 21, 2019 at 6:32 pm

        Hi Annette,
        If you want to use almond flour, you should try out Jennifer’s Chocolate Cupcakes which calls for 2 1/2 cups of almond flour. They’re just as yummy 🙂
        https://jenniferbanz.com/keto-chocolate-cupcakes#wprm-recipe-container-7299

        Reply
    24. Hsama says

      July 03, 2019 at 8:45 pm

      Hi. Looks awesome! Thanks for sharing. How many servings per recipe? (Or what size is each sluce)? So I get my cab/calorie count right.

      Reply
      • jenniferbanz says

        July 05, 2019 at 1:00 pm

        Each serving would be 1/9th of the cake. They would be about 3 inches square if you use a 9×9 cake pan

        Reply
      • Deb says

        November 30, 2019 at 5:37 am

        Is this cake 358 calories per serving or the whole cake ?!

        Reply
        • jenniferbanz says

          November 30, 2019 at 5:07 pm

          per serving

    25. Alyisa says

      April 24, 2019 at 12:21 pm

      I absolutely love this recipe and will make it over and over. I read the other reviewers and some of them said they had to bake it a bit longer than what the recipe says to do, I baked mine for 35 minutes. My guess that is probably just a difference in ovens. I took mine out when I put a toothpick and just got a little bit of goo. I watched the video and Jennifer states that you will not be able to do the toothpick test, so I was expecting it to be a little gooey. I think that the cake takes just like any other cake. The frosting, it isn’t quite as sweet as regular frosting, but that works just great for me, I don’t love super sweet frosting and typically eat my cake without frosting. Over all a score!

      Reply
    26. Alyisa says

      April 22, 2019 at 9:02 am

      Do you use powder or granulated sugar on the cake mix portion?

      Reply
      • jenniferbanz says

        April 24, 2019 at 5:51 pm

        either one works. I have used both

        Reply
    27. Susanne says

      April 21, 2019 at 3:23 pm

      Hi Jennifer,
      I just made this cake using 3/4 cup of almond flour instead of the coconut flour and it came out of the oven a beautiful creation. Smells divine! Looks even better!
      I’m sure it will taste good too.
      Thank you very much for this recipe, so easy and fun to make!
      Susanne

      Reply
      • jenniferbanz says

        April 24, 2019 at 5:53 pm

        That is good to know, thank you!

        Reply
      • danielle says

        July 11, 2019 at 10:11 pm

        You substituted the exact amount of Almond flour for coconut?

        Reply
    28. Aliza Ruiz says

      March 23, 2019 at 6:48 pm

      I don’t have an 8×8 pan, but do have shallow round glass pans. Could I split the batter in the 2 pans for a double layer kind of cake? Or would that not work?

      Reply
      • jenniferbanz says

        March 26, 2019 at 1:59 pm

        Should work just fine but the cook time would be less

        Reply
    29. Cynster says

      March 17, 2019 at 7:56 pm

      Half flour, half sweetener seemed a bit excessive, so only did 5.5Tbsp. It came out on the dry side, not sure what could be added to give it some moisture.

      Reply
    30. Aliza says

      March 16, 2019 at 8:03 pm

      Hello, I only have Stevia in the granulated form. Will that still work?

      Reply
      • jenniferbanz says

        March 18, 2019 at 10:03 am

        It should work if it is a 1 for 1 substitute for sugar

        Reply
    31. Heather says

      March 10, 2019 at 3:31 pm

      Came out too dry 🙁

      Reply
    32. Vanessa says

      March 08, 2019 at 8:04 pm

      Did you use confectioners or granulated??

      Reply
      • jenniferbanz says

        March 10, 2019 at 11:00 am

        I use confectioners

        Reply
        • Camey says

          August 07, 2019 at 11:13 am

          Do you use confectioners for the cake and frosting? Would the measurements be the same interchangeably between the granular and confectioner’s?

        • jenniferbanz says

          August 11, 2019 at 7:24 pm

          I have used the confectioners for the cake and it turned out great

      • Marcy E. Black says

        November 20, 2019 at 4:54 pm

        I love this cake! FYI-> You can take regular sugar aka Swerve aka Eythritol and turn it into confectioners sugar, + it’s less expensive. All you do is measure out the regular sugar substitute, put it in a coffee or spice grinder and then grind it into a powder form like confectioners sugar. I like Swerve, BUT if you enjoy trying out different recipes that call for a sugar substitute it’s a LOT cheaper to purchase a 5Lb. bag of Erythritol and grind if needed.

        Reply
    33. Glory says

      March 04, 2019 at 3:46 pm

      Hi Jennifer!
      I want to make this for my friend birthday. She’s in Keto and she’s craving for chocolate. I used to make cake balls for her. But now with the Keto it’s not allowed. Do you think I can make them with this recipe? There’s a substitute for the sweetener? And can I make it the day before and the frosting the same day? Thanks!

      Reply
      • jenniferbanz says

        March 05, 2019 at 1:17 pm

        I think this would work for cake balls. I don’t think the frosting would work though because cake balls use frosting to bind the cake together. You may want to find a recipe for keto buttercream.

        Reply
    34. DD says

      March 03, 2019 at 9:29 am

      Can XL eggs be used in this recipe and all your recipes?

      Reply
      • jenniferbanz says

        March 03, 2019 at 1:49 pm

        That should work fine

        Reply
      • Julia says

        April 23, 2020 at 12:49 pm

        Am I reading it right there is 5 net carbs? And is that minus sugar alcohol?

        Reply
        • jenniferbanz says

          April 24, 2020 at 12:43 pm

          Yes, that is minus the sugar alcohols

    35. Julie Naylor says

      February 06, 2019 at 12:29 pm

      The most easiest, tasty and satisfying chocolate cake ever!! Using a fan oven, I cooked the cake at said temperature for 27 minutes (previously for 25 and slightly underdone in centre). Perfect! For the cream filling I used less cream and had a firmer texture….so quick and easy to make.

      Reply
      • Ernesto says

        February 28, 2019 at 5:55 pm

        This was the most easiest, the most delicious cake I’ve ever made. Thank you

        Reply
    36. Dana says

      February 05, 2019 at 10:05 am

      5 stars
      I’ve made this DELICIOUS cake & served it receiving rave reviews! ?
      I’d like to make this recipe for mini-cupcakes. My question/s: how many do you think it could make?
      Also, at what temperature & for how long to bake?
      Thanks so much!

      Reply
      • jenniferbanz says

        February 05, 2019 at 4:30 pm

        It would probably make at least 24 mini muffins. I would do the same temperature and check them after 10 minutes

        Reply
        • S. says

          October 17, 2019 at 2:34 am

          Just tried your mug cake recipe and it was very good. Looking to try this out next ! For baking, which oven mode did you use ? The fan or top/bottom heat mode ?

    37. Sara says

      February 02, 2019 at 1:50 pm

      5 stars
      Made this today! So delicious. It took about 45 mins to cook. How long does it keep in the fridge?

      Reply
      • jenniferbanz says

        February 03, 2019 at 11:32 am

        A week if it lasts that long!

        Reply
      • Dana says

        February 05, 2019 at 9:52 am

        5 stars
        Same for me. After checking it at 25, then kept checking about every 5 mins. It took about 45 to finally finish up. Nev, it was fab! Guests requested recipe! ?

        Reply
        • jenniferbanz says

          February 05, 2019 at 4:30 pm

          Thanks for letting me know, Dana. I will do some further testing on the recipe cook time.

    38. Keri Jahnke says

      February 01, 2019 at 1:47 pm

      So I made the cake it came out good, but the icing I followed exact recipe it was just liquid, I don’t understand it nd I made the cake for a surprise for my hubs since it is his bday

      Reply
      • jenniferbanz says

        February 02, 2019 at 9:54 am

        If the icing was just liquid then you didn’t whip the cream or you over whipped it and made butter.

        Reply
    39. Tarsha says

      January 24, 2019 at 5:25 pm

      Can I use Xylitol or Stevia instead of Swerve?

      Reply
      • jenniferbanz says

        January 25, 2019 at 12:20 pm

        Xylitol would be the best and you would use the same amount as the instructions

        Reply
    40. Natalie says

      January 23, 2019 at 11:00 am

      5 stars
      I just made this. I cut the recipe in half and used confectioners Lakanto because it’s what I had. It made 10 short cupcakes. I could have filled the tins more and had less cupcakes, but I preferred to have more. They are very good! I ran out of heavy cream for the frosting and instead whipped up a Keto Chocolate cream cheese frosting. Thanks!

      Reply
    41. Pat says

      January 18, 2019 at 5:18 pm

      I followed this exactly. After 25 minutes everything but the outer inch or so was still liquid. Put it back in for another 10 minutes. Still, the entire middle jiggles like jello & is still liquid judging by a toothpick test. Going for another 10 minutes. What happened?

      Reply
      • jenniferbanz says

        January 19, 2019 at 11:20 am

        I am not sure, Pat. Did you substitute any of the ingredients?

        Reply
        • MK says

          January 28, 2019 at 6:02 am

          Same thing happened to me — 25 minutes, raw in middle; only able to take out after 45 minutes total. I haven’t tasted it yet, but hopefully it’s good. And I followed the recipe to a T.

    42. Amanda says

      January 13, 2019 at 3:10 pm

      Can I use a different sweetener then swerve? I have erythritol, monk fruit or stevia?

      Reply
      • jenniferbanz says

        January 13, 2019 at 8:15 pm

        Yes, erythritol or monk fruit would be comparable to the Swerve.

        Reply
      • Gabriel Rios says

        January 14, 2019 at 9:05 pm

        5 stars
        Made the cake tonight! It was so moist and good! I also made the frosting, everything came out perfect! Thank you for the recipe!

        Reply
        • jenniferbanz says

          January 14, 2019 at 9:35 pm

          So happy to hear that!

    43. Natalie says

      January 07, 2019 at 5:26 pm

      5 stars
      Hi Jennifer! I see you noted that the amount will differ when using almond flour. How much should I use? Thank you!

      Reply
      • jenniferbanz says

        January 08, 2019 at 6:44 pm

        I’m guessing it would be at least 3 cups. You want the batter to have the same consistency, so I would start with 2 cups and then keep adding until it is the consistency like the video. Coconut flour is very absorbent. That’s why it uses so little.

        Reply
    44. MELANIE STEPHEN says

      January 06, 2019 at 4:55 am

      5 stars
      May I ask the baking time for 6″ if I only use half of the ingredients?
      Thanks!

      Reply
      • jenniferbanz says

        January 07, 2019 at 3:06 pm

        I would check it after 10 minutes

        Reply
    45. Chrissy says

      December 29, 2018 at 1:08 pm

      Just made this. Is it 5 net carbs per slice? I also used cocoa powder with 0 carbs does that lessen the net carbs?

      Reply
      • jenniferbanz says

        December 29, 2018 at 3:56 pm

        Yes, 5 net carbs. I’m not sure which brand of cocoa powder you are using, but all of the ones I have seen are 16 carbs and 11g fiber for 1/3 cup.

        Reply
        • Vickie S says

          April 22, 2019 at 8:35 pm

          My cocoa powders are all 1-2 net carbs so I guess mine is even fewer carbs overall. Also wanted to comment on timing. At 30 mins, was still jiggling in the middle. 45 is more likely the time for many of us. I used a small convection oven.

    46. Rayna says

      December 15, 2018 at 3:20 am

      Can you use truvia instead of swerve? Never head of swerve nor have i seen it in any Canadian stores…

      Reply
      • jenniferbanz says

        December 17, 2018 at 4:56 pm

        You can but you might need to add less. It looks like Trivia is not a 1 for 1 substitute for sugar.

        Reply
      • Julie says

        December 19, 2018 at 11:13 am

        Superstore and Save On in BC carry it.

        Reply
    47. Vanessa hoffmann says

      December 07, 2018 at 1:54 pm

      Just made this cake for my moms birthday and it turned out amazing!!! Im not on a keto diet (my mom is) but i enjoyed this more than a regular chocolate cake!! Awesome recipe

      Reply
    48. Sierra says

      November 28, 2018 at 9:23 pm

      Has anyone tried making these as cupcakes? If so how many does it make(I’m guessing 9)? And what temperature and bake time?

      Reply
      • Sharon says

        December 23, 2018 at 4:42 pm

        5 stars
        I made these as cupcakes, it made 18.

        Reply
        • jenniferbanz says

          December 26, 2018 at 4:37 pm

          Awesome!

    49. Marilyn says

      November 26, 2018 at 9:22 pm

      5 stars
      Just wanted to let you know that I made this for my husband’s birthday. We loved it. I did have to bake it for almost 45 minutes though as it wasn’t anywhere near done after 25. Loved the fact the cake was all made in one bowl. Awesome!

      Reply
    50. Christine says

      November 08, 2018 at 10:07 pm

      5 stars
      I noticed in the video that vanilla was added to the batter but in the written recipe, the vanilla is not included in the batter. How is I think actually made?

      Reply
      • jenniferbanz says

        November 10, 2018 at 1:50 pm

        Thank you for bringing that to my attention! That was an error on my part and I will get it added to the recipe. It’s 1 teaspoon of vanilla.

        Reply
    51. Candace Brown says

      November 07, 2018 at 4:20 pm

      5 stars
      Hi, my husband’s birthday is tomorrow and I would love to make this for him since hes on the keto kick. I only have swerve confectioner’s, and splinda sweetener. Would either one of these work for the sweetener? Thanks.

      Reply
      • jenniferbanz says

        November 08, 2018 at 7:54 pm

        Swerve confectioners should work fine

        Reply
    52. Vanessa says

      November 05, 2018 at 12:56 pm

      Thanks for sharing! What is special about swerve sweetener?

      Reply
      • jenniferbanz says

        November 05, 2018 at 2:47 pm

        I like the taste better than other zero calorie sweeteners

        Reply
    53. Lina says

      November 04, 2018 at 9:02 am

      Do you know the measurements in grams and ml?

      Reply
      • jenniferbanz says

        November 04, 2018 at 9:04 am

        No, sorry

        Reply
    54. Brindel says

      October 14, 2018 at 11:35 pm

      5 stars
      You have 11g carbs listed and 6g fiber. My question is: Is the carb listing 11g net carbs or will the net carbs be 5g? Thanks so much for the wonderful recipe! ?

      Reply
      • jenniferbanz says

        October 15, 2018 at 7:07 am

        The net carbs with be 5g

        Reply
    55. Pam Richardson says

      October 14, 2018 at 9:55 pm

      Did you have a dessert that has pudding and whipped topping ? It would be a refrigerated dessert.

      Reply
      • jenniferbanz says

        October 15, 2018 at 7:08 am

        I don’t! I will have to make that soon

        Reply
    56. PATRICIA says

      October 14, 2018 at 5:07 pm

      5 stars
      can I use Almond flour?

      Reply
      • jenniferbanz says

        October 15, 2018 at 7:08 am

        You can but you will need to use more to get the right texture.

        Reply
    57. Jerrilynn Halferty says

      September 05, 2018 at 8:14 pm

      5 stars
      How many serving?
      Thank you!

      Reply
      • jenniferbanz says

        September 06, 2018 at 9:10 am

        nine servings

        Reply
    58. Sandra Shaffer says

      September 01, 2018 at 5:13 pm

      5 stars
      One bowl cake that’s low carb? Sign me up! Perfect size and chocolate is my absolute favorite. Love the frosting too!

      Reply
      • jenniferbanz says

        September 02, 2018 at 12:03 pm

        It’s so easy!

        Reply
    59. Brandi says

      September 01, 2018 at 4:09 pm

      5 stars
      Gorgeous photography. I am amazed how easy it was to make this cake, and it was delicious!

      Reply
      • jenniferbanz says

        September 02, 2018 at 12:03 pm

        Thank you Brandi!

        Reply

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    Hey there, I'm Jennifer! I’m the voice, author, and creator behind Low Carb with Jennifer and Live Life Keto. 

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