Keto Chocolate Layer Cake
Keto Chocolate Layer Cake
Ingredients
Cake:
- 2 ¼ cups almond flour
- ¾ cup of cocoa powder
- ⅔ cup granulated monk fruit sweetener
- 6 ounces full-fat Greek yogurt room temperature
- ½ cup butter softened 5 large eggs
- ⅔ cup full-fat coconut milk
- 1 tablespoon instant coffee
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon arrowroot powder
- 1 cup vanilla whey protein powder
- ½ teaspoon salt
Sour cream frosting:
- ¾ cup unsweetened cocoa powder
- 3 cups granulated Swerve
- 2 teaspoons vanilla extract
- ¾ cup salted butter
- ¾ cup sour cream
- 3 tablespoons arrowroot powder
Instructions
- Preheat oven to 325°Line 2 8-inch cake pans with parchment paper and greases the parchment paper lightly.
- Whisk together almond flour, cocoa powder, protein powder, monk fruit sweetener, instant coffee, baking powder, baking soda, arrowroot powder, and salt.
- In another bowl, beat together Greek yogurt and butter. Slowly add the eggs until well combined.
- Add almond flour mixture to egg mixture spoonfuls at a time, mixing well.
- Mix in coconut milk.
- Divide batter between prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in center of the cakes comes out clean. Let cool in the pans 10 minutes, and then turn out onto wire racks to cool completely.
- Once cool, use a large serrated knife and cut each layer in half horizontally to create 4 layers total.
- Beat the frosting ingredients with an electric mixer until smooth.
- Place one layer of cake on serving platter and top with ½ to ¾ cup frosting, using a spatula to spread the frosting evenly. Repeat with remaining layers until all 4 layers are stacked. Smooth the remaining frosting over the top and sides of the cake.
- Chill in the refrigerator for at least an hour before slicing.
Nutrition
Calories: 178kcalCarbohydrates: 12gProtein: 5gFat: 16gFiber: 3g
Tried this recipe?Let us know how it was!