Keto Chocolate Cake
Jumat, 20 September 2019
INGREDIENTS
FOR THE CAKE
Cooking spray
1 1/2 c. almond flour
2/3 c. unsweetened cocoa
powder
3/4 c. coconut flour
1/4 c. flaxseed meal
2 tsp. baking powder
2 tsp. baking soda
1 tsp. kosher salt
1/2 c. (1 stick) butter,
softened
3/4 c. keto friendly
granulated sugar (such as Swerve)
4 large eggs
1 tsp. pure vanilla
extract
1 c. almond milk
1/3 c. strong brewed
coffee
FOR THE BUTTERCREAM
2 (8-oz.) blocks of cream
cheese, softened
1/2 c. (1 stick) butter,
softened
3/4 c. keto friendly
powdered sugar (such as Swerve)
1/2 c. unsweetened cocoa
powder
1/2 c. coconut flour
1/4 tsp. instant coffee
powder
3/4 c. heavy cream
Pinch kosher salt
DIRECTIONS
1. Preheat oven to 350° and line two 8” pans with parchment and grease with
cooking spray. In a large bowl, whisk together almond flour, cocoa powder,
coconut flour, flaxseed meal, baking powder, baking soda, and salt.
2. In another large bowl, using a hand mixer, beat butter and Swerve together
until light and fluffy. Add eggs, one at at time, then add vanilla. Add dry
ingredients and mix until just combined then stir in milk and coffee.
3. Divide batter between prepared pans and bake until a toothpick inserted into
the middle comes out clean, 28 minutes. Let cool completely.
4. Make frosting: In a large bowl, with a hand mixer, beat cream cheese and
butter together until smooth. Add Swerve, cocoa powder, coconut flour, and
instant coffee and beat until no lumps remain. Add cream and a pinch of salt
and beat until combined.
5. Place one cake layer on serving platter or cake stand then spread a thick
layer of buttercream on top. Repeat with remaining layers then frost sides of
cake.
6. Keep refrigerated until ready to serve.
source :www.delish.com