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
Preheat the oven: Preheat your oven to 180°C (355°F). Prepare a 6-inch round baking pan by lining the bottom with parchment paper.
Mix the dry ingredients: In a large bowl, combine the coconut flour, baking soda, baking powder, salt, erythritol, and cocoa powder. Stir well.
Add the wet ingredients: Pour in the melted coconut oil, eggs, vanilla extract, and whipping cream. Mix until fully incorporated.
Bake: Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
Cool the cake: Once baked, remove the cake from the oven and let it cool.
Prepare the filling: In a saucepan, combine the whipping cream, cocoa powder, erythritol, and stevia. Stir over low-medium heat until the mixture begins to boil.
Add butter and water: Add water if necessary to achieve a liquid consistency. Boil for 2 minutes, then lower the heat and add the butter. Stir until the butter is fully melted and incorporated.
Strain the filling: Strain the filling to avoid lumps and set it aside.
Assemble the cake: Once the cake has cooled, slice it into two layers. Spread half of the filling over the bottom layer, then place the top layer on. Pour the remaining filling over the entire cake, letting it drip 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
Preheat the oven: Preheat your oven to 180°C (355°F). Prepare a 6-inch round baking pan by lining the bottom with parchment paper.
Mix the dry ingredients: In a large bowl, combine the coconut flour, baking soda, baking powder, salt, erythritol, and cocoa powder. Stir well.
Add the wet ingredients: Pour in the melted coconut oil, eggs, vanilla extract, and whipping cream. Mix until fully incorporated.
Bake: Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
Cool the cake: Once baked, remove the cake from the oven and let it cool.
Prepare the filling: In a saucepan, combine the whipping cream, cocoa powder, erythritol, and stevia. Stir over low-medium heat until the mixture begins to boil.
Add butter and water: Add water if necessary to achieve a liquid consistency. Boil for 2 minutes, then lower the heat and add the butter. Stir until the butter is fully melted and incorporated.
Strain the filling: Strain the filling to avoid lumps and set it aside.
Assemble the cake: Once the cake has cooled, slice it into two layers. Spread half of the filling over the bottom layer, then place the top layer on. Pour the remaining filling over the entire cake, letting it drip 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