Keto Classic Chocolate Cake with Chocolate Buttercream Icing

Indulge in the rich decadence of a **Keto Classic Chocolate Cake with Chocolate Buttercream Icing**, a guilt-free dessert that’s as stunning as it is satisfying. Made with **almond flour, erythritol, and unsweetened cocoa powder**, this low-carb masterpiece delivers all the moist, chocolaty goodness you crave without the sugar or gluten. The silky **chocolate buttercream frosting**, whipped to perfection with **powdered erythritol and creamy unsalted butter**, elevates every bite to pure bliss. With just **20 minutes of prep time and 30 minutes in the oven**, this easy-to-make cake is perfect for keto celebrations, special occasions, or simply treating yourself. Serve up this irresistible keto dessert and delight family and friends with its perfectly decadent flavor while staying true to your low-carb lifestyle!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 10

Ingredients

• 1.5 cups Almond flour
• 0.5 cup Unsweetened cocoa powder
• 1 cup Erythritol
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 4 large Eggs
• 0.5 cup Unsalted butter, melted
• 2 teaspoons Vanilla extract
• 0.5 cup Unsweetened almond milk
• 0.25 cup Heavy cream
• 1 cup Butter (for buttercream)
• 0.75 cup Powdered erythritol (for buttercream)
• 0.25 cup Unsweetened cocoa powder (for buttercream)
• 1 teaspoon Vanilla extract (for buttercream)
• 2 tablespoons Unsweetened almond milk (for buttercream)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2

In a medium-sized bowl, sift together the almond flour, unsweetened cocoa powder, erythritol, baking powder, and salt.

Step 3

In a large bowl, whisk together the eggs, melted butter, vanilla extract, unsweetened almond milk, and heavy cream until well combined.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing until just combined and smooth.

Step 5

Evenly distribute the batter between the prepared cake pans, smoothing the tops.

Step 6

Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Step 7

Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, invert onto a wire rack to cool completely.

Step 8

For the buttercream icing, beat the butter in a large bowl using an electric mixer on high speed until creamy.

Step 9

Gradually add the powdered erythritol and continue to beat until light and fluffy.

Step 10

Mix in the unsweetened cocoa powder, vanilla extract, and almond milk until the icing is smooth and spreadable. If needed, add additional almond milk to reach desired consistency.

Step 11

Once the cakes are completely cool, spread a layer of icing on top of one cake layer. Place the second cake layer on top and cover the top and sides with the remaining icing.

Step 12

Slice, serve, and enjoy your Keto Classic Chocolate Cake!

Nutrition Facts

Serving size	(1529.7g)

Amount per serving	% Daily Value*
Calories	4354.2

Total Fat 425.9g	0%
Saturated Fat 220.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1579.0mg	0%
Sodium 2059.5mg	0%
Total Carbohydrate 567.6g	0%
Dietary Fiber 79.8g	0%
Total Sugars 11.2g
Protein 95.6g	0%

Vitamin D 337.1IU	0%
Calcium 978.4mg	0%
Iron 33.0mg	0%
Potassium 3146.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 5.9%

Carbs: 35.0%