This is a yummy chocolate layered cake that you can eat without any guilt!
It’s super moist and has a creamy mascarpone filling topped with more luscious, chocolatey ganache.
It’s not very difficult to make and you might want to think about doubling the recipe to make more than one as everyone is going to be asking for seconds!
You can garnish with low-carb berries if you like although there is enough flavor to satisfy anyone’s sweet tooth!
KETO CHOCOLATE LAYER CAKE
Category
Keto Recipes
Persons
16
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Notes
Net Carbs 8g
Ingredients
- For the cake layers:
- 1 2/3 cups almond flour
- 1/3 cup coconut flour
- 1/4 tsp salt
- 2 tsp baking powder
- 1/3 tsp baking soda
- 1/3 cup cocoa powder
- 1 tsp Xanthan gum
- 5 eggs
- 1/2 cup powdered erythritol
- 1 tsp coffee extract
- 1/3 cup coconut oil or melted butter
- 3/4 cup almond or coconut milk
- 1 tsp white vinegar or lemon juice
- 1 tsp vanilla
- For the chocolate mascarpone cake filling:
- 6 oz mascarpone
- 1/3 cup powdered erythritol
- 2 oz melted chocolate
- 1 tbsp cocoa powder
- 1 cup heavy cream
- For the chocolate ganache:
- 2 oz sugar-free chocolate
- 1/4 cup heavy whipping cream
Instructions
- For the cake layers:
- Preheat oven to 350 F.
- Grease two 6-inch round cake pans with butter and set aside.
- In a bowl combine coconut flour, almond flour, baking soda, baking powder, xanthan gum, salt and cocoa powder.
- Combine milk with vinegar or lemon juice.
- In separate bowl, add powdered erythritol to eggs and beat with electric mixer for 4 to 5 minutes on medium-high speed.
- Add in vanilla extract, coffee extract and coconut oil.
- Add in half of dry ingredients to the egg mixture and mix. Add half of the milk mixture to combine.
- Repeat by adding the remaining liquids and dry ingredient and mix until just combined.
- Add batter to the two pans and smooth over the tops.
- Bake for 25-30 minutes or until toothpick inserted comes out clean.
- Allow the cakes to cool inside pans for about 10 minutes. Transfer to wire rack to cool down completely.
- Cut the cakes in half horizontally using a serrated knife.
- Whipped chocolate mascarpone cream:
- Melt the chocolate and let it cool for 5 minutes.
- Add the mascarpone, cocoa powder and sweetener to a bowl and mix with a spatula.
- Then mix with an electric mixer on medium speed and slowly add heavy cream.
- Mix until the cream has been incorporated and mixture thickens. If you mix too long on high speed, this can cause the mascarpone to separate and release liquid.
- Add in the melted chocolate slowly and mix on low speed until combined.
- Assemble the cake by layering cake and filling.
- To make the ganache:
- Add chocolate to a mixing bowl.
- Heat the heavy cream to a boil and pour over the chocolate and mix until smooth.
- Pour ganache over the top of the cake and smooth with a spatula. Top with berries.
Nutrition Facts
KETO CHOCOLATE LAYER CAKE
Serves: 16
| Amount Per Serving: | ||
|---|---|---|
| Calories | 298.76 kcal | |
| % Daily Value* | ||
| Total Fat 27.19 g | 41.8% | |
| Saturated Fat 14.85 g | 74.3% | |
| Trans Fat 0.01 g | ||
| Cholesterol 87.16 mg | 29.1% | |
| Sodium 184.16 mg | 7.7% | |
| Total Carbohydrate 10.99 g | 3.7% | |
| Dietary Fiber 3.4 g | 13.6% | |
| Sugars 5.41 g | ||
| Protein 6.62 g | ||
| Vitamin A 15.2 % | Vitamin C 0.24 % | |
| Calcium 8.75 % | Iron 7.5 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
LeanKeto.com