Description
"Moist Chocolate Cake" delivers deep cocoa flavor and a tender, fudge-like crumb in a keto-friendly package. Coconut flour, cocoa powder, whipping cream, and coconut oil create rich texture without heaviness, while vanilla smooths out the flavor. It’s easy to make, stays moist in the fridge, and tastes even better the next day. With 4.5g net carbs per serving, this indulgent cake fits any low-sugar plan—great for special occasions or simply when chocolate is calling.
Ingredients
Cake:
1/2 cup Coconut Flour
1/2 cup Unsweetened Cocoa Powder
4 Eggs
1/2 cup Whipping Cream
1/3 cup Erythritol
1/4 cup Coconut Oil, melted
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Himalayan Salt
1 Teaspoon Vanilla Extract
Filling:
1/2 cup Whipping Cream
1/2 cup Unsweetened Cocoa Powder
1/4 cup Erythritol, powdered
5 Drops Stevia
1 Tablespoon Butter
1/4 cup Water (optional)
How To Make
Cake:
Preheat the oven: Set it to 180°C (355°F). Line a 6-inch round pan with parchment on the bottom.
Mix the dry ingredients: In a large bowl, stir together coconut flour, cocoa powder, baking powder, baking soda, salt, and erythritol.
Add the wet ingredients: Add melted coconut oil, eggs, vanilla, and whipping cream. Mix until a smooth batter forms.
Bake the cake: Pour into the pan and bake for 35–40 minutes, or until a toothpick comes out clean. Let it cool completely before filling.
Filling:
Make the base: In a saucepan over low-medium heat, combine whipping cream, cocoa powder, erythritol, and stevia. Stir until it just starts to boil.
Finish the filling: Add a splash of water if needed to thin. Let it boil for 2 minutes, then reduce heat and stir in the butter until smooth. Strain if needed to remove any lumps.
Assemble the cake: Slice the cooled cake into two layers. Spread half the filling over the bottom, add the top, and pour the rest over, letting it gently run down the sides.
Ingredients
Cake:
1/2 cup Coconut Flour
1/2 cup Unsweetened Cocoa Powder
4 Eggs
1/2 cup Whipping Cream
1/3 cup Erythritol
1/4 cup Coconut Oil, melted
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Himalayan Salt
1 Teaspoon Vanilla Extract
Filling:
1/2 cup Whipping Cream
1/2 cup Unsweetened Cocoa Powder
1/4 cup Erythritol, powdered
5 Drops Stevia
1 Tablespoon Butter
1/4 cup Water (optional)
How To Make
Cake:
Preheat the oven: Set it to 180°C (355°F). Line a 6-inch round pan with parchment on the bottom.
Mix the dry ingredients: In a large bowl, stir together coconut flour, cocoa powder, baking powder, baking soda, salt, and erythritol.
Add the wet ingredients: Add melted coconut oil, eggs, vanilla, and whipping cream. Mix until a smooth batter forms.
Bake the cake: Pour into the pan and bake for 35–40 minutes, or until a toothpick comes out clean. Let it cool completely before filling.
Filling:
Make the base: In a saucepan over low-medium heat, combine whipping cream, cocoa powder, erythritol, and stevia. Stir until it just starts to boil.
Finish the filling: Add a splash of water if needed to thin. Let it boil for 2 minutes, then reduce heat and stir in the butter until smooth. Strain if needed to remove any lumps.
Assemble the cake: Slice the cooled cake into two layers. Spread half the filling over the bottom, add the top, and pour the rest over, letting it gently run down the sides.
Moist Chocolate Cake
Nutrition List (per serving)
Total Fat: 19.5g | Carbs: 9.5g | Added Sugar: 0g | Fiber: 5g | Protein: 6g | Net Carbs: 4.5g
Grade
2–5g Net Carbs
Preparation Time
70 Minutes
Servings
10 Servings