Decadent Chocolate Cake

by Keto Fitness Club December 7, 2020

You'll also find this recipe on page 105 of the WTF? Cookbook.

Rated 5 stars by 1 users

Servings

15 minutes

30-35 minutes

Keto Fitness Club

We've included the nut free version of this recipe too. Don't be sceptical about the amount of coconut flour... it's SUPER absorbent!

Ground almonds version makes 12 slices - each slice contains:

225 Calories / 2g Carbs / 6.2g Protein / 20.6g Fat

Coconut flour version makes 12 slices - each slice contains:

141 Calories / 1.5g Carbs / 4g Protein / 12.2g Fat

Macros have been based on Aldi's Cocoa Powder. other brands of cocoa powder may be higher in carbs.

70g Unsalted Butter
240ml Unsweetened Almond Milk (or nut-free alternative, e.g. cartonned coconut milk)
1 tsp Vanilla Extract
200g Ground Almonds (for nut free, replace with 50g Coconut Flour)
30g Truvia / Natvia / Pure Via Sweetener
65g Cocoa Powder
2 Large Eggs (for nut free, use 3 large eggs along with the coconut flour instead of ground almonds)
1 tsp Baking Powder
Optional: 1 tsp Hot Chilli Powder

Preheat the oven to 180°C.
Melt the butter and then add the vanilla extract, almond milk (or alternative) and whisk.
Add the remaining ingredients and whisk until smooth.
If you're adding the chilli, taste the mix and add more if needed. It quickly adds up!
Transfer the mix to a lined 8" cake tin and bake for 30-35 minutes or until the cake is just firm to touch.
Allow the cake to cool fully before adding frosting.

Mix the cream, cocoa powder and sweetener (add more or less to taste) in a bowl until fully combined - no need to whip the cream. The cocoa powder will cause this mix to thicken as you stir. If it's too thick, add more cream.
Once the cake has fully cooled, spread the frosting over the cake and cut into 12 slices.