Keto Death By Chocolate Cake ( With Nutritional Information)

KETO DEATH BY CHOCOLATE CAKE!

Some of my favorite food now, and have always been, chocolate, chocolate…and more chocolate.

If you have as big of a sweet tooth as I do, you’re probably in the same boat. The good news for us is delicious chocolate is easier to come by than you might think on a keto diet. Of course we’re not talking Hershey’s Bars, or some of the other brands that are loaded with sugar…as low carb dieting becomes more and more popular, the options have been exploding.

KETO DEATH BY CHOCOLATE CAKE

This cake is the chocolatiest creation I’ve baked up so far. It’s rich, moist, and wonderfully decadent. Best of all, it’s simple, and the ingredients won’t have you running all over town to find.

Although I made mine into a 3 layer cake of 6-inch rounds, feel free to do whatever works best for you! This recipe would also make awesome cupcakes, and it might be easier to control portions with cupcakes too!

Speaking of portions…I calculated one serving as 1/16 of the cake I baked. While that might seem small, keep in mind the cake has three layers and for a sometimes treat the piece you end up with is pretty reasonable. Again, feel free to play with the recipe, the size, and the frosting amounts in order to find what works best for you and best fits your macros.

KETO DEATH BY CHOCOLATE CAKE NUTRITION

Here’s a breakdown of the nutrition for this cake. Again, it’s based on 1/16th of the cake per serving. On Keto, I don’t eat the large portions that I used to, but if 1/16th of the cake doesn’t seem reasonable for you, feel free to switch things up. Cupcakes are a great way to do that!

Per serving:

Calories: 252 Calories
Total Carbs (including erythritol): 22.4g
Fiber: 2.4g
Erythritol: 15g
Net Carbs: 5g
Protein: 5.9g
Fat: 22.7g

And here’s a chart showing the breakdown based on the ingredients I used.

Ingredients	Calories	Total Carbs (g)	Fiber (g)	Sugar Alcohols (g)	Net Carbs (g)	Protein (g)	Fat (g)
Total Per Serving (/16)	251.6	22.4	2.4	15.0	5.0	5.9	22.7
Total	4026	358.8	39	240	79.8	94.2	363
2 tbsp heavy whipping cream	100	1	0	0	1	0.6	11
3 tbsp unsweetened cocoa powder	60	9	6	0	3	3	1.5
1 tsp vanilla	12	0.5	0	0	0.5	0	0
1/3 cup powdered erythritol	0	48	0	48	0	0	0
½ cup butter, softened	800	0	0	0	0	0	88
8 oz cream cheese, softened	776	9.6	0	0	9.6	13.6	80
1 cup unsweetened almond milk	30	1	1	0	0	1	2.5
2 eggs	156	1.2	0	0	1.2	12	10
1 tsp vanilla extract	12	0.5	0	0	0.5	0	0
1/2 cup butter, softened	800	0	0	0	0	0	88
1 tsp baking powder	0	0	0	0	0	0	0
1/2 cup unsweetened cocoa powder	80	24	8	0	16	8	2
1 cup granular erythritol	0	192	0	192	0	0	0
2 cups blanched finely ground almond flour	1200	72	24	0	48	56	80

And here’s how I made it!

YIELD: 16 SERVINGS

KETO DEATH BY CHOCOLATE CAKE

This Keto Death by Chocolate Cake is for the ULTIMATE chocolate lover! It's the perfect low carb sweet treat to satisfy your cravings!

PREP TIME15 minutes

COOK TIME25 minutes

ADDITIONAL TIME10 minutes

TOTAL TIME50 minutes

INGREDIENTS

CAKE

• 2 cups blanched finely ground almond flour
• 1 cup granular erythritol, or preferred sweetener
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 cup butter, softened
• 1 tsp vanilla extract
• 2 eggs
• 1 cup unsweetened almond milk

FROSTING

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1/3 cup powdered erythritol
• 1 tsp vanilla extract
• 3 tbsp unsweetened cocoa powder
• 2 tbsp heavy whipping cream

OPTIONAL

• Lily's Chocolate Chips (for drizzling and sprinkling around edges)

INSTRUCTIONS

CAKE

1. Preheat the oven to 350 degrees.
2. In a large bowl, mix the almond flour, erythritol, cocoa powder, and baking powder until fully combined. Mix in the butter and vanilla. Crack open the eggs into the bowl and stir until completely combined, then stir in the almond milk.
3. Prepare three 6-inch round cake pans (or work in batches if needed) Generously butter or use pan spray to prevent sticking. Then evenly pour batter between three pans.
4. Place the pans into the oven and bake for 20-25 minutes(ovens vary) until it springs back when you touch and a toothpick comes out clean.
5. Let cool completely before removing from the pan or it may (will) fall apart. I find letting it cool to room temp for a few hours then keeping in the fridge overnight yields the best results.

FROSTING

1. In a large bowl, whip all ingredients together until fluffy, 3-5 minutes.
2. To assemble: place first cake on work surface and spread ⅓ of frosting over top. Place second cake layer and add frosting, repeat and smooth frosting over top.
3. Add any optional toppings/drizzles as desired.

NOTE: THIS RECIPE WAS TAKEN FROM THIS BOOK.