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–+ servings

Keto Chocolate Whipped Cream Cake

Enjoy a rich and decadent treat for any special occasion. This delicious cake is low carb and keto friendly.
Keto Chocolate Whipped Cream Cake
Prep Time 25 minutes
Cook Time 26 minutes
Total Time 51 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 493 kcal
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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

Equipment

  • 8-inch round cake pans
  • electric hand mixer
  • parchment paper

Instructions
 

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

Nutrition

Serving: 1servingCalories: 493kcalCarbohydrates: 12gProtein: 10gFat: 45g
Keyword chocolate cake, keto cake, keto dessert, low carb
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