What’s better than a freshly baked chocolate cake? How about a keto-friendly chocolate cake? This decadent chocolate cake can serve up to twelve people, but let’s be honest—it is so good you will have to really love someone in order to share!

Ingredients:

For the cake:

•   1 1/2 cups of almond flour

•   2/3 cup of unsweetened cocoa powder

•   3/4 cup of coconut flour

•   1/4 cup of flaxseed meal

•   2 tsp of baking powder

•   2 tsp of baking soda

•   1 tsp of kosher salt

•   1/2 cup (1 stick) of butter, softened

•   3/4 cup of keto-friendly granulated sugar (ex: Swerve)

•   4 large eggs

•   1 tsp of pure vanilla extract

•   1 cup of almond milk

•   1/3 cup of strongly brewed coffee

For the buttercream:

•   16 oz of cream cheese, softened

•   1/2 cup (1 stick) of butter, softened

•   3/4 cup keto-friendly powdered sugar (ex: Swerve)

•   1/2 cup of unsweetened cocoa powder

•   1/2 cup of coconut flour

•   1/4 tsp of instant coffee powder

•   3/4 cup of heavy cream

•   a pinch of kosher salt

 

Directions:

1.      Preheat the oven to 350° and line two 8” pans with parchment paper and grease with cooking spray. Set the pans aside for now and in a large bowl, whisk together the almond flour, cocoa powder, coconut flour, flaxseed meal, baking powder, baking soda, and salt. 

2.      In another large bowl, use a hand mixer to beat the butter and granulated together until the mixture is light and fluffy. Add the eggs one at at time before adding the vanilla. Next, add the dry ingredients and mix everything until just combined. Lastly, stir in the milk and coffee. 

3.      Divide the batter between the two prepared pans and bake until a toothpick inserted into the middle comes out clean, approximately 28 minutes. Let cool completely. 

4.      While the cakes are cooling, begin preparing the buttercream frosting. In a large bowl, use a hand mixer to beat the cream cheese and butter together until smooth. Add the powdered sugar, cocoa powder, coconut flour, and instant coffee and beat until no lumps remain. Finally, add the cream and a pinch of salt and beat until combined. 

5.      When your cakes are cooled and ready to decorate, place one cake on a serving platter or cake stand and spread a thick layer of buttercream on the top. Gently place the next layer on top and frost the top and sides.

6.      Keep the cake refrigerated until you are ready to serve, and enjoy!