It’s easy to head off a nutritional cliff on the holidays (am I the only one?  You, too?), but it doesn’t have to happen.  This grain-free keto chocolate cake has layers of creamy sweetness to satisfy the sweetest sweet tooth, it has fiber and healthy fats, and it’s rich and decadent enough that even a small piece feels like a true splurge.

If you don’t eat dairy, you can absolutely substitute dairy-free cream cheese in this recipe.  I love Kite Hill’s cream cheese alternatives and Violife’s “Just Like Cream Cheese.”  If you’re strictly keto, be sure to check the carb count in your cream cheese substitute.

Having grown up in a family where chocolate was love, and where baking dessert was the utmost expression of culinary affection ( 🙂 ), it’s fun for me to re-make classic desserts but with a healthier perspective.  While chocolate cake isn’t exactly a salad, this version of it is much more enjoyable knowing it’s better for you!

Do you have a favorite chocolate dessert?  A favorite layer cake that must be made for holidays and family celebrations?

5 from 1 vote

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Keto Chocolate Cake

This grain-free dark chocolate cake is like a bittersweet chocolate dream.  Bake in tiny layer pans for a beautiful presentation.

Author: Angela Sackett | Everyday Welcome

Ingredients

• 1 ½ cups almond flour
• ⅓ cup coconut flour
• 1 tablespoon flax meal
• ½ cup cocoa
• ⅓ cup baking stevia
• 2 teaspoons espresso powder or instant coffee optional
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon fine sea salt
• ½ cup 1 stick salted butter, at room temperature
• 2 eggs at room temperature
• 1 cup unsweetened almond milk

For frosting:

• ½ cup (1 stick) salted butter, room temperature
• 8 ounces cream cheese room temperature
• 1 teaspoon espresso powder
• ¼ cup cocoa
• ½ cup baking stevia
• 6 drops liquid stevia
• 2 teaspoons vanilla extract
• One pinch of salt

Directions

1. Preheat oven to 350 degrees. 

*Prepare an 8” round cake pan by spraying and dusting with cocoa.

1. Whisk together almond flour, coconut flour, flax, cocoa, stevia, espresso, baking powder and soda, and sea salt. 
2. In a large stand mixer or mixing bowl with electric mixer, beat together eggs and butter until thoroughly combined. 
3. Reduce speed to low and gradually add dry ingredients, mixing until combined. 
4. Continue mixing and add almond milk, starting with ¼ cup and adding ¼ cup at a time until mixture is thick frosting-like consistency. 
5. Carefully spread into prepared pan and bake at 350 degrees for 15-20 minutes, or until a tester inserted into the center comes out clean. 
6. Meanwhile, combine all frosting ingredients in a large bowl with electric mixer. 
7. Allow cake to completely cool and frost.

Recipe Notes

Note: It’s very important to let cake cool completely or even chill in refrigerator before frosting.  It will be very fragile.