This low-carb cake is for all chocolate lovers! It's easy to prepare, made from real food ingredients, and suitable for the ketogenic diet. It was created by Tina Turbin, the mastermind behind PaleOmazing.com, just in time for Valentine's Day!
I absolutely adore chocolate, and if I can eat a chocolate dessert that doesn’t result in my blood sugar crashing and is still delicious to eat, then I’m sold. This is why my keto chocolate cake is so absolutely rewarding and I offer a delicious chocolate frosting recipe below as well. It’s 100% paleo and keto friendly and it doesn’t skimp one bit on flavor or texture. For those of you with New Year’s resolutions to improve your diet or lose weight you can feel good about having a hefty slice of this cake, OK? And who am I? I am Tina Turbin of PaleOmazing.com and I love recipe developing!
Let me share a little history about this recipe. It’s actually a popular keto recipe that was handed down to me from my mom many years ago from her days of living in Puerto Rico. She created this recipe and then supplied it to various restaurants for several years – they loved it! I made some slight tweaks to adapt it for my low-carb and healthy-fat needs, and of course no flavor loss was at the top of my list of needs as well. I hope you enjoy the aroma, the deep, creamy and varied flavors. Be sure and share this with your family and friends. Many more recipes of mine can be found on my site.
The original recipe was made with date sugar. Thanks to Blondies Paleo Journey who made my cake with erythritol alteration!
Nutritional values (per slice):
|of which Saturated||20||grams|
|Magnesium||59||mg (15% RDA)|
|Potassium||332||mg (17% EMR)|
Macronutrient ratio: Calories from net carbs (8%), protein (7%), fat (85%). Nutrition facts are calculated from 12 slices.
Ingredients (makes 10-14 slices):
- 5 ounces bittersweet or semi-sweet chocolate (142 g) - nutrition facts counted with 85% dark chocolate
- 3 ounces unsweetened chocolate (85 g)
- ½ cup (1 stick) unsalted butter, softened (113 g/ 4 oz) OR virgin coconut oil (this alternative wasn't tested)
- 5 large eggs, separated, at room temperature
- ⅓ cup Erythritol and ⅓ cup powdered stevia or just use ⅔ cup Erythritol, OR ⅔ cup date or maple sugar ground super fine, or use organic cane sugar (not suitable for keto)
- 1 ½ tsp vanilla extract
- Optional: 1 ½ tbsp instant coffee
- Pinch of salt
- Preheat oven to 350 F/ 175 C degrees. Butter sides and bottom of a 10-inch spring form pan, or multiple mini spring formed pans. Line the bottom(s) with a round cut-out of parchment or wax paper, then butter the paper. Set aside.
- For the cake, melt the chocolates and butter together in a saucepan set over low heat, stirring to blend well. Add sugar and stir until sugar is JUST melted/blended. Set aside to cool (must get cool).
- Beat the egg whites with the salt until stiff. Gently fold the chocolate mixture into the yolks. Fold in one third of the egg whites (no more). Fold in remaining whites until no streaks of white remain.
- Pour batter into the prepared pan and bake large pan in the center of the oven for 35–45 minutes, or until a cake tester inserted in the center comes out clean. Keep an eye on the mini ones and place them in the oven two at a time or spaced well in a large oven rack. The cake will rise a great during baking and reduce in cooling, creating a dense rich cake.
- Cool cake in pan for at least 10 minutes, and then remove sides of the pan. Invert the cake onto a rack and remove the bottom, but do not remove the parchment.
- Let cake cool completely; it will fall (reduce in height) considerably. Remove parchment before frosting.
- Mix all frosting ingredients.
Note: Add 1 tablespoon coconut sugar or maple sugar for those with a sweet tooth. For a NO CARBOHYDRATE sweetener option: simply add 2-4 drops stevia glycerine and see if that does it for you. Add 1 drop at a time to taste!
- Serve with fresh berries or complement it with a side of my coconut whipped cream. Enjoy!