Keto Tuxedo Cake

Indulge guilt-free with this decadent Keto Tuxedo Cake, a low-carb masterpiece that layers rich chocolate cake, silky vanilla cheesecake filling, and a luscious sugar-free chocolate ganache. This keto-friendly dessert marries almond flour and unsweetened cocoa for a moist, gluten-free base, while a creamy blend of cream cheese and whipped cream adds luxurious texture to the filling. Topped with a glossy ganache made from sugar-free dark chocolate and coconut cream, this elegant cake is perfect for celebrating special occasions or satisfying a dessert craving on a ketogenic diet. Ready in under an hour and boasting 12 generous servings, it’s a show-stopping treat without the carbs. Optimize your dessert game with this easy, delicious, and stunning keto tuxedo cake recipe!

Nutriscore Rating: 60/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.5 cup Cocoa powder (unsweetened)
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Salt
• 1 cup Erythritol (granular sweetener)
• 4 large Eggs
• 0.5 cup Unsweetened almond milk
• 0.25 cup Avocado oil (or melted coconut oil)
• 1 teaspoon Vanilla extract
• 8 ounces Cream cheese (softened)
• 0.5 cup Heavy whipping cream
• 0.5 cup Powdered erythritol
• 6 ounces Dark chocolate (sugar-free, chopped)
• 0.5 cup Coconut cream

Directions

Step 1

Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy release.

Step 2

In a large mixing bowl, whisk together almond flour, cocoa powder, baking powder, salt, and erythritol.

Step 3

In a separate bowl, beat the eggs, almond milk, avocado oil, and vanilla extract until smooth.

Step 4

Combine the wet ingredients with the dry ingredients and mix until no lumps remain.

Step 5

Divide the batter evenly between the two prepared pans and smooth the tops.

Step 6

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing.

Step 7

To prepare the vanilla cheesecake filling, beat the cream cheese, heavy whipping cream, powdered erythritol, and vanilla extract together until fluffy and smooth.

Step 8

Spread the cheesecake filling evenly on top of one cake layer and top with the second cake layer.

Step 9

For the ganache, heat the coconut cream in a saucepan over medium heat until it begins to simmer. Remove from heat and pour it over the chopped dark chocolate. Stir until smooth and shiny.

Step 10

Pour the ganache over the assembled cake, allowing it to drip down the sides. Smooth the top with a spatula or create decorative swirls, if desired.

Step 11

Refrigerate the cake for at least 1 hour to set before slicing and serving.

Nutrition Facts

Serving size	(1650.2g)

Amount per serving	% Daily Value*
Calories	4551.1

Total Fat 386.3g	0%
Saturated Fat 165.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1115.1mg	0%
Sodium 3084.3mg	0%
Total Carbohydrate 611.1g	0%
Dietary Fiber 99.5g	0%
Total Sugars 78.4g
Protein 107.4g	0%

Vitamin D 207.9IU	0%
Calcium 1129.6mg	0%
Iron 46.4mg	0%
Potassium 3624.0mg	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: 54.7%

Protein: 6.8%

Carbs: 38.5%