World's Best Keto Chocolate Cake


Step 1Preheat oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Line the base and sides of a 20 cm/ 8" springform pan with non-stick baking paper.

Step 2Roughly chop or break the chocolate. Melt the dark chocolate and butter cut into pieces in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat.
Note: See recipe tips for dark chocolate or sugar-free chocolate options.

Step 3Once completely melted, remove from the heat and set aside to cool down. The chocolate should not be hot when adding to the cake batter.

Step 4In another bowl, sift the almond flour, cacao powder and baking powder (you can omit baking powder for a dense, fudgier cake). Mix to combine. (Using a sieve will help remove any clumps.)

Step 5Crack the eggs a third bowl and add the sweetener and vanilla. Using a hand mixer or a stand mixer, process until smooth and frothy. Reduce the speed and slowly drizzle in the cooled melted chocolate.

Step 6Keep mixing until smooth. Add the mixed dry ingredients.

Step 7Keep mixing on low until smooth and well combined.

Step 8Pour into the prepared tin and loosely cover with foil. Bake 40 to 50 minutes or until firm to touch on top and a wooden skewer inserted in the cake comes out clean.

Step 9Remove the foil and allow the cake to cool completely in the tin and then refrigerate.

Step 10To make the ganache, heat up the cream until hot (do not boil) and set aside. Optionally, you can add 1 to 4 tablespoons of powdered low-carb sweetener such as Allulose or Erythritol for a sweeter ganache frosting.

Step 11Add the dark chocolate broken into pieces and let it melt undisturbed for about 5 minutes. After 5 minutes, whisk until smooth and glossy. Do not over-mix or it may split. Set aside to cool down slightly before frosting the cake.

Step 12Remove the chilled cake from the fridge. Spread the ganache on with a knife.

Step 13This cake will last for up to a week in the fridge. For longer storage, freeze for up to 3 months (slice and separate each slice with a piece of parchment.)