Keto Chocolate Cake with Milk Chocolate Buttercream
I wanted to make a classic chocolate cake that you would be happy to serve to guests. They may know it's sugar free and gluten free, but maybe they don't mind because it's so delicious? I know one thing is for sure, my picky teenager took one bite of this keto chocolate cake, looked at me delighted, then took another bite. That is a win in my book. 4g net carbs per slice
Servings: 12
Calories: 449
Equipment
- 2 9 inch (22cm) metal round cake pans a springform pan will also work
Ingredients
Chocolate Cake
- 2 ½ cups almond flour (see my favorite on Amazon) (note 1)
- 1 ½ cups sugar free granulated sweetener (see my favorite on Amazon) (note 2)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup oil (note 3)
- ½ cup unsweetened cocoa powder (note 4)
- ½ cup full fat sour cream (note 5)
- 4 large eggs, beaten
- 1 tablespoon vanilla extract
Milk Chocolate Buttercream
- 1 cup unsalted butter, softened to room temperature
- 3 ½ cups sugar free powdered sweetener (note 2)
- ¾ cup unsweetened cocoa powder, sifted to remove any clumps
- ½ teaspoon kosher salt
- ½ cup full fat sour cream
- 2 teaspoons vanilla extract
- 2-4 tablespoons heavy cream, room temperature (or unsweetened almond milk)
Instructions
Make the 2 cake layers:
- Preheat the oven to 325F (150C) and spray 2 round cake pans with cooking spray. Line the bottoms of each pan with a round of parchment paper, avoiding the sides. Note: scroll past the recipe for photos to reference while making the cake.
- In a large mixing bowl, whisk together the almond flour, sweetener, baking soda, and salt. Be sure there are no remaining clumps of dry ingredients. Set aside.
- Measure out the oil in a microwave safe liquid measuring cup and microwave on high for 45 seconds. Stir in the cocoa powder until fully incorporated. Note: this helps bloom the cocoa powder for the best chocolate flavor.
- Stir the oil and cocoa mixture into the almond flour mixture. Now add in the remaining wet ingredients: sour cream, beaten eggs, and vanilla. Stir well until fully incorporated. Be sure to scrape the sides and bottom of the bowl.
- Pour the batter evenly into the two cake pans. You may want to weight each pan on a kitchen scale to be sure the same amount of batter is in each one. Bake in the center of the preheated oven for 15-18 minutes, until a toothpick comes out with a few crumbs. It's best to err on the side of caution and pull the cakes sooner than later.
- Remove the cakes from the oven to a cooling rack and cool the cakes completely before removing from the pans. Note: the center may sink a little after cooling. This is due to the use of moist ingredients to counteract the dryness of the cocoa powder. Cooking longer will alleviate this, but then you are left with a dry cake.
Make the buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, beat the butter on medium speed until creamy, about 2 minutes.
- Add in the powdered sweetener, sifted cocoa powder, salt, sour cream, and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for about 1 minute more. If frosting seems too thick, add in the heavy cream and beat for a 10-20 seconds longer. The heavy cream needs to be room temperature. Cold cream will affect the texture of your icing.
Assemble the layer cake:
- Remove one of the cakes from the pan and place on a cake plate with the bottom of the cake facing up. Remove the sheet of parchment paper from the bottom and discard. Cover with a ½ inch layer of frosting. Repeat with the second layer, placing it evenly on top of the frosted cake. Spread remaining frosting all over the tops and sides. I always use an offset spatula when frosting cakes.
- Cover leftover cake in an airtight container and store in the refrigerator for up to 5 days. I like using this cake carrier for storing and transporting.
Notes
- Almond flour: For the best results, look for an almond flour that is finely ground. Avoid almond meal. Also, coconut flour has not been tested in this recipe but if I were to test it, I would use ¾ cup.
- Granulated sweetener: I have linked to the one I use in the recipe card which is a monk fruit sweetener and erythritol blend. You could also use the powdered version that is needed for the frosting if you do not want to buy 2 different keto sweeteners.
- Oil: You can use melted butter or coconut oil in place of the oil, but when you refrigerate your cake, the butter or coconut oil will solidify and cause the cake to become dry. I use canola oil or olive oil for a moist cake.
- Cocoa powder: I use Hershey's cocoa powder because that's what I always have on hand. For a richer dark chocolate cake and/or frosting, use a dutch process cocoa powder.
- Sour cream: I chose sour cream for this recipe over my usual Greek Yogurt to give the cake some added richness. Greek Yogurt will also work.
- Chocolate chips: for an even richer chocolate cake, you can add sugar-free chocolate chips to the top of the cake as decoration. I would not recommend adding them to the cake batter as they may sink to the bottom.
- Other frosting options: try my cream cheese frosting or use a sweetened whipped cream for a light option.
Nutrition
Calories: 449 | Carbohydrates: 10g | Protein: 8g | Fat: 42g | Fiber: 6g