Keto Chocolate Cake with Milk Chocolate Buttercream 🍫
A rich, moist keto chocolate cake perfectly paired with a luscious sugar-free milk chocolate buttercream, making for a delightful low-carb dessert.
Equipment
- 9-inch round cake pans
- Parchment paper circles
- Large mixing bowl
- Microwave-safe liquid measuring cup
- Wire Rack
- Stand Mixer
- Electric Mixer
- Offset Spatula
Ingredients
Cake Layers
- 2.5 cups finely ground almond flour
- 1.5 cups sugar-free granulated sweetener
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 0.5 cup oil like canola or olive oil for a moist cake
- 0.5 cup unsweetened cocoa powder
- 0.5 cup full-fat sour cream
- 4 large eggs gently beaten
- 1 tablespoon vanilla extract
Milk Chocolate Buttercream
- 1 cup unsalted butter softened to room temperature
- 3.5 cups sugar-free powdered sweetener
- 0.75 cup unsweetened cocoa powder sifted (to avoid lumps)
- 0.5 teaspoon kosher salt
- 0.5 cup full-fat sour cream
- 2 teaspoons vanilla extract
- 2-4 tablespoons heavy cream at room temperature (or unsweetened almond milk)
Instructions
- Make the 2 Cake Layers:
- Get Ready: Preheat your oven to 325°F (150°C). Lightly spray two 9-inch round cake pans with cooking spray, then line just the bottoms with parchment paper circles for easy release.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, granulated sweetener, baking soda, and salt until there are no clumps. Set this aside.
- Bloom the Cocoa: In a microwave-safe liquid measuring cup, heat the oil for about 45 seconds. Stir in the cocoa powder until it's fully blended. This quick step helps to enhance the rich chocolate flavor!
- Combine Everything: Pour the warm cocoa-oil mixture into your dry ingredients. Now, add the sour cream, beaten eggs, and vanilla extract. Stir well until everything is perfectly combined and the batter is smooth.
- Bake Evenly: Divide the batter equally between your two prepared cake pans. Bake in the center of the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. It's best to pull them out a little early to ensure a super moist cake!
- Cool Completely: Transfer the cakes to a wire rack and let them cool entirely in their pans before attempting to remove them. This is crucial for easy handling and preventing breakage.
- Make the Luscious Buttercream:
- Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), beat the softened butter on medium speed until it's light and creamy, about 2 minutes.
- Add Frosting Ingredients: Gradually add the powdered sweetener, sifted cocoa powder, salt, sour cream, and vanilla. Start beating on low speed for 30 seconds to avoid a powdery mess, then increase to high speed and beat for about 1 minute more until fluffy.
- Adjust Consistency: If your frosting seems a bit too thick, slowly add 2-4 tablespoons of room temperature heavy cream (or unsweetened almond milk) and beat for another 10-20 seconds until it reaches a perfectly smooth and spreadable consistency. Remember, using room temperature cream helps maintain a great texture!
- Assemble Your Delightful Layer Cake:
- First Layer: Gently remove one cooled cake layer from its pan. Place it bottom-side up on your serving plate (this creates a nice flat top!). Peel off and discard the parchment paper. Spread a generous ½-inch layer of your milk chocolate buttercream over the top.
- Second Layer and Finish: Carefully place the second cake layer on top, aligning it evenly. Spread the remaining frosting all over the top and sides of the cake. An offset spatula makes it easy to create lovely swirls!
- Enjoy and Store: Slice and enjoy your delicious keto chocolate cake! Store any leftover cake in an airtight container in the refrigerator for up to 5 days to keep it fresh and tasty.
Notes
Store any leftover cake in an airtight container in the refrigerator for up to 5 days to keep it fresh and tasty.
Nutrition Information (per serving):
- Calories: 449
- Total Carbs: 10g
- Net Carbs: 4g
- Fats: 42g
- Protein: 8g
