Keto Chocolate Biscuit Cake
Indulge guilt-free with this decadent Keto Chocolate Biscuit Cake, a low-carb twist on a classic dessert that's perfect for satisfying your sweet tooth on a ketogenic diet. Made with nutrient-rich almond and coconut flours, this cake boasts a delicate crumb infused with unsweetened cocoa powder for a rich, chocolatey base. Sweetened with erythritol or your preferred keto sweetener, it keeps your sugar intake minimal while maintaining a luscious flavor. Topped with a smooth, velvety sugar-free chocolate ganache, this dessert is as visually stunning as it is delicious. Ready in under an hour and requiring just a bit of chilling time, this irresistible treat is ideal for any occasion, from a casual snack to an elegant dinner party. Serve chilled and enjoy a slice of creamy, chocolatey heaven while staying keto-friendly!
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Ingredients
- 120 grams Almond flour
- 30 grams Coconut flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 120 milliliters Unsweetened almond milk
- 50 grams Erythritol or preferred keto sweetener
- 1 teaspoon Vanilla extract
- 50 grams Butter
- 100 grams Sugar-free dark chocolate chips
- 120 milliliters Heavy cream
Directions
Step 1
Preheat your oven to 175°C (350°F) and line an 8-inch round cake tin with parchment paper.
Step 2
In a medium bowl, mix together almond flour, coconut flour, cocoa powder, baking powder, and salt.
Step 3
In a separate bowl, whisk the eggs until frothy. Add in the almond milk, erythritol, and vanilla extract, mixing until well combined.
Step 4
Gradually incorporate the dry ingredients into the wet mixture, stirring until a smooth batter forms.
Step 5
Pour the batter into the prepared cake tin and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 6
Allow the cake to cool completely in the pan before transferring to a wire rack.
Step 7
In a small saucepan, melt butter and dark chocolate chips over low heat, stirring occasionally, until smooth.
Step 8
Remove from heat and stir in the heavy cream until the mixture is well combined and glossy.
Step 9
Once the cake has cooled, pour the chocolate ganache over the top, spreading evenly with a spatula.
Step 10
Chill the cake in the refrigerator for at least 2 hours to set before serving.
Step 11
Slice and enjoy your Keto Chocolate Biscuit Cake.
Nutrition Facts
| Serving size | (734.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2296.4 |
| Total Fat 193.9g | 0% |
| Saturated Fat 80.7g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 609.5mg | 0% |
| Sodium 1587.2mg | 0% |
| Total Carbohydrate 169.7g | 0% |
| Dietary Fiber 55.2g | 0% |
| Total Sugars 8.5g | |
| Protein 57.5g | 0% |
| Vitamin D 134.6IU | 0% |
| Calcium 580.3mg | 0% |
| Iron 19.5mg | 0% |
| Potassium 1371.1mg | 0% |
Source of Calories