Keto Chocolate Whipped Cream Cake

Sometimes you just want a rich slice of chocolate cake without worrying about extra sugar.

That is why I made this keto chocolate whipped cream cake, and it quickly became one of my favorite treats to make for special occasions.

It is completely low carb and keto friendly, so you can enjoy a real bakery style dessert while staying on track with your goals.

The cake layers turn out soft and tender, and the chocolate mascarpone cream gives it a light texture that is never overly sweet.

It looks beautiful on a plate, but the steps are very straightforward and easy to follow in your own kitchen.

Why You’ll Love This Recipe

Deep Chocolate Flavor – Brewed coffee and espresso powder make the rich cocoa taste twice as intense without adding any sugar.

Ultra Moist Crumb – Sour cream and melted butter keep these low carb sponge layers completely soft, tender, and never dry.

Stable Cream Frosting – Mascarpone cheese holds the whipped cream firm, so your beautiful keto cake never melts or deflates.

Cloud-Like Texture – You get the dreamiest balance between a tender baked sponge and a light, melt-in-your-mouth mousse frosting.

Recipe Ingredients

For the Chocolate Cake

• 2 cups Superfine Blanched Almond Flour
• 1/2 cup Unsweetened Cocoa Powder
• 1/4 cup Coconut Flour
• 1 cup Granulated Erythritol Monk Fruit Sweetener
• 1 tbsp Baking Powder
• 1 tsp Instant Espresso Powder
• 1/2 tsp Salt
• 1/2 cup Unsalted Butter, Melted
• 4 large Eggs, Room Temperature
• 1/2 cup Full-Fat Sour Cream
• 1/2 cup Warm Brewed Coffee
• 2 tsp Vanilla Extract

For the Chocolate Whipped Cream

• 8 oz Mascarpone Cheese, Cold
• 2 cups Heavy Whipping Cream, Cold
• 3/4 cup Powdered Erythritol Monk Fruit Sweetener
• 1/3 cup Unsweetened Cocoa Powder, Sifted
• 1 tsp Vanilla Extract
• 1 pinch Salt

For the Topping

• 1 oz Sugar-Free Dark Chocolate, Grated

How To Make

Step 1

Preheat the oven to 325°F (165°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2

In a large bowl, whisk together the almond flour, cocoa powder, coconut flour, granulated sweetener, baking powder, espresso powder and salt until there are no lumps of cocoa.

Step 3

Add the melted butter, eggs, sour cream, warm coffee and vanilla extract. Mix until the batter is smooth and glossy, then let it rest for 5 minutes so the coconut flour can absorb some of the liquid.

Step 4

Divide the batter evenly between the pans and smooth the tops. Bake for 24-28 minutes, until the centers spring back and a toothpick comes out with just a few moist crumbs.

Cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely.

Step 5

For the chocolate whipped cream, add the cold mascarpone, cold heavy cream, powdered sweetener, sifted cocoa powder, vanilla extract and salt to a large bowl. Beat on low for 30 seconds to blend in the cocoa, then on medium-high for 2-3 minutes until thick, stiff peaks form.

Step 6

Place one cake layer on a serving plate and spread with about one third of the chocolate cream. Add the second layer and cover the top and sides with the remaining cream, making big swirls on top.

Step 7

Sprinkle the grated chocolate over the top of the cake. Chill for at least 2 hours before slicing so the cream firms up and the cake turns extra moist.

Tips

Rest the Batter Before Baking

You’ll get the best results if you give the mixed batter a full five minutes on the counter before pouring it into your pans.

Coconut flour takes a few minutes to soak up liquids like a sponge. Letting it sit ensures your batter reaches the right thickness so the layers bake evenly.

Keep the Mascarpone Completely Cold

From my experience, mascarpone can separate and turn grainy if it gets even slightly warm while mixing.

Take both the mascarpone and heavy cream straight from the fridge right before you whip them. Keeping them ice cold gives you that thick, stable frosting that holds its shape.

Always Sift the Cocoa Powder

I recommend running the cocoa powder through a fine mesh strainer before adding it to your frosting.

Cocoa loves to form tiny dry clumps that an electric mixer cannot break up in whipped cream. Sifting it first ensures your frosting stays silky and free of bitter dry spots.

More Recipes

• Keto Chocolate Peanut Butter Mousse Cake
• Keto Chocolate Swiss Roll
• Keto Death by Chocolate Trifle
• Keto Tres Leches Cake
• Keto Triple Chocolate Cake

Frequently Asked Questions

Will the cake taste like coffee, and can I leave it out?

The cake will not taste like coffee at all because it only deepens the rich chocolate flavor.

If you need to skip it, replace the brewed coffee with warm water or unsweetened almond milk, and leave out the espresso powder.