Imagine sinking your fork into a rich, decadent chocolate cake that's not only mind-blowingly delicious but also completely keto-friendly! This Keto Mocha Chocolate Cake is the ultimate dessert that proves you don't have to sacrifice flavor while maintaining a low-carb lifestyle. With the perfect balance of deep chocolate and smooth coffee notes, this cake will make you forget you're even on a diet. Get ready to experience a dessert that's so good, you'll want to make it again and again!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: Keto
Serves: 10 servings
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1 cup erythritol
- 1/2 cup brewed coffee, cooled
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it thoroughly with butter or lining it with parchment paper.
- In a large mixing bowl, sift together the almond flour, cocoa powder, erythritol, baking powder, and salt. Ensure there are no lumps in the dry ingredients.
- In a separate bowl, whisk together the cooled brewed coffee, melted butter, eggs, and vanilla extract until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring constantly to create a smooth, uniform batter. Mix until no dry streaks remain.
- Pour the batter into the prepared cake pan, using a spatula to spread it evenly and smooth the top.
- Place the cake pan in the preheated oven and bake for 30-35 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully transfer to a wire rack to cool completely.
- Optional: Once cooled, dust with additional cocoa powder or top with a keto-friendly chocolate ganache or whipped cream.
- Slice into 10 servings and enjoy your low-carb mocha chocolate cake!
Tips
- Ingredient Temperature Matters: Ensure your eggs and butter are at room temperature for a smoother, more consistent batter.
- Sifting is Key: Take the extra time to sift your dry ingredients to prevent lumps and ensure a smooth, even texture.
- Don't Overmix: Mix the batter just until the ingredients are combined to keep the cake light and tender.
- Check for Doneness Carefully: The toothpick test is crucial - a few moist crumbs are okay, but the toothpick shouldn't have wet batter.
- Cooling is Crucial: Allow the cake to cool completely before adding any toppings or cutting to maintain its structure.
- Storage Tip: Store the cake in an airtight container in the refrigerator for up to 5 days, or freeze for longer preservation.
- Customize Your Toppings: Experiment with keto-friendly whipped cream, sugar-free chocolate ganache, or a light dusting of cocoa powder for extra flair.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 9g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 120mg
