Ketogenic Chocolate Cake With Cream Cheese Frosting

What do you to impress your in-laws who are on your 3-Week Ketogenic Diet program ON your wife’s (their youngest) birthday?

You make a delicious Ketogenic chocolate cake with cream cheese frosting and make everyone (including your 2 and 4 year old) happy!

Plus, I get to share a delicious ketogenic chocolate cake recipe with YOU, my readers, and those in my healthy fat loss programs, especially The 3-Week Ketogenic Diet.

To make sure your ketogenic chocolate cake comes out looking and tasting like mine, follow the directions and make sure to use high-quality ingredients.

Ketogenic Chocolate Cake With Cream Cheese Frosting

Ingredients

  • 1 1/2 cups fine almond flour like this one
  • 1/4 cup coconut flour like this one
  • 3/4 cup powered erythritol sweetener I use this one
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 Tbsp. baking powder
  • 1/2 cup cocoa powder like this one
  • 1 cup milk with 1 Tbsp. white vinegar to make buttermilk
  • 3 eggs
  • 1 stick cup butter softened

Cream Cheese Frosting

  • 8 oz. cream cheese organic
  • 1 stick butter softened
  • 2/3 cup erythritol sweetener
  • 1/2 tsp. vanilla extract

Instructions

  • Preheat oven to 350 degrees.
  • Grease a 9" baking pan with coconut oil or butter. Add 1 Tbsp. white vinegar to 1 cup of organic milk (set aside for 5 minutes).
  • Combine all dry ingredients in a stand mixer (this one is what I use) and mix for 30 seconds, until all are combined.
  • Add wet ingredients and blend for 2 minutes.
  • Spoon the batter on a greased pan and smooth out with a spatula.
  • Bake at 350 for 45-55 minutes or until a toothpick comes out clean and the cake has risen a bit. While cake is baking prepare cream cheese frosting.
  • Dust with cocoa powder (optional).

Cream Cheese Frosting

  •  In a medium bowl, cream the butter and cream cheese together with a mixer until fully combined.
  • Add the sweetener and vanilla extract and beat slowly until the sweetener is fully combined. Beat or mix until fluffy for 2-3 minutes.
  • Use immediately, or store in an airtight container in the refrigerator for about 7 days. Best used at room temperature.

Note: I will say the frosting was a little gritty, compared to normal frosting made with powered sugar. I noticed after refrigerating the cake for a few hours the frosting tasted better. My wife LOVED the frosting.

Note 2: You can use coconut milk in place of cow’s milk.

Note 3: As you can see I prettied up the cake with fruit, but this is optional.

Want More Delicious Ketogenic Recipes Like This Ketogenic Chocolate Cake Recipe?

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