Folks listen up! Just because you’re living a low carb or keto lifestyle doesn’t mean you can’t have your cake AND EAT IT TOO. This is one mighty fine keto chocolate cake recipe you’re going to want to work into your macros right away!
It’s no lie that living a low carb or keto lifestyle can be tricky to start and old favourite desserts can fall by the wayside. However, there’s plenty of awesome recipes available using alternative ingredients to keep within your dietary requirements. This low carb keto chocolate cake is a delicious example.
Moist with lashings of buttercream-like chocolate frosting, this dessert from Lakanto ambassador Luke Hines, is definitely a drool-worthy winner for any celebration!
Low Carb Keto Chocolate Cake Recipe
- 300g (3 cups) almond meal
- 125g (1 cup) arrowroot or tapioca flour
- 3 tablespoons coconut flour
- 2 cups Lakanto Baking Blend
- 185g (1½ cups) cacao powder
- 2 tsp gluten-free baking powder
- 1 tsp sea salt
- 4 Flax Eggs
- 125ml (½ cup) melted coconut oil, cooled, plus extra for greasing
- 375ml (1½ cups) coconut milk
- 250ml (1 cup) filtered water
- 1 tbsp apple cider vinegar
- 1 tsp vanilla bean paste or powder
- 4 cups Lakanto Icing Powder
- 125g (1 cup) cacao powder
- 250ml (1 cup) coconut oil
- 250ml (1 cup) tinned coconut milk
- 1 tsp vanilla bean paste or powder
To decorate (optional)
- Fresh raspberries
- freeze-dried raspberries
- shards of low carb keto chocolate
1. Preheat the oven to 180°C. Grease the bases and sides of three 20cm springform cake tins with coconut oil. Line the sides and bottoms of the tins with baking paper.
2. Add the dry ingredients to a large bowl and mix well to combine. In a separate bowl, whisk together the wet ingredients. Add the wet ingredient mixture to the dry ingredients and whisk well for 1-2 minutes to create your lovely cake batter.
3. Using a spoon, evenly distribute the batter among the three prepared tins. Transfer them to the oven and bake for 30-35 minutes, or until a skewer inserted in the centre of each sponge comes out clean. Remove from the oven and leave them to cool slightly in the tins before turning out onto wire racks to cool completely.
4. For the chocolate frosting, add all ingredients to a stand mixer and mix together on low speed for 30 seconds. Once the ingredients have started to combine, slowly increase the speed to high and blend for a further minute. Check your consistency at this point and tweak as desired, adding a little more milk to thin it out or more Lakanto icing powder if you prefer it a little thicker.
5. Once the cakes have completely cooled, assemble the chocolate cake by stacking the sponges one on top of the other, adding a quarter (or so) of the frosting between each layer. Slather the remaining frosting over the top of the cake and decorate with fresh and freeze-dried raspberries and shards of chocolate, if desired. ENJOY!
Be responsibly sweet with Lakanto!
Lakanto is bringing the GOODS to low carb and keto bakers with their amazing Baking Blend and Sugar-Free Icing Powder, making baking a breeze. Be sure to check out Lakanto’s Maple Flavoured Syrup also, a 100% naturally sweet syrup. Perfect for baking or almond meal pancakes, it has only 24 calories per 30mL serve and only two net carbs, while adding a delicious sweetness to baking and dessert dishes.
Lakanto’s Maple Flavoured Syrup, acts just like any other wet sugar when cooked, meaning it can be used as a 1:1 replacement in baking to replace sugar, malt syrups or honey. With a like-for-like sweetness profile (but without the sugar!) it’s the perfect alternative to use as a topping or ingredient to make all your favourite slices and snacks. AMAZING! And you can shop them all direct from Lakanto TODAY.