This Keto Chocolate Cake is rich in flavor and has a soft and fluffy texture from the swiss meringue cream cheese buttercream. I hop you'll enjoy making it and eating it.
Chocolate Cake
Ingredients:
2 Cups Almond Flour, Sifted (224 grams)
1/3 Cup Coconut Flour (42 grams)
1 tsp Baking Powder (5 grams)
1 tsp Baking Soda (5 grams)
1/8 tsp Salt (1 gram)
2/3 Cup Cocoa Powder (70 grams)
3/4 Cups Granular Swerve (160 grams)
4 Large Eggs (90100 grams)
½ Cup +3 Tbsp. Unsweetened Almond Milk (160 grams)
½ Tbsp. White Vinegar (8 grams)
2/3 Cup Coconut Oil, Melted (130 grams)
1 tsp Vanilla Extract (5 grams)
½ Cup Keto SemiSweet Chocolate Chips (100 grams)
Preparation:
Preheat oven to 350 F (177 C) and line 3X6’’ pans with coconut oil and baking powder on the sides and parchment paper on the bottom.
Prepare the “buttermilk” by adding ½ Tbsp. Vinegar to ½ Cup+3 Tbsp. Unsweetened Almond milk. Mix and set aside. In a medium size bowl, mix 2 Cups Almond Flour, 1/3 Cup Coconut Flour, 1 tsp Baking Powder, 1 tsp Baking Soda, 1/8 tsp Salt. Sift 2/3 cups Cocoa Powder over and mix everything well together. Pour the almond milk “buttermilk” into another medium bowl. Add 4 large egg whites, ¾ Cup Granulated Swerve, 2/3 Cups Melted Coconut Oil and 1 tsp Vanilla. Mix everything though and add to the dry ingredients. Mix everything until well combined and then incorporate ½ Cup Chocolate chips with a spatula.
Divide between the pans and bake at 350 (177 ) for 30 minutes. Leave the cakes in the pans to cool down for 5 minutes and then immediately wrap with plastic wrap to prevent the cakes from drying out.
Swiss Meringue Cream Cheese Chocolate Buttercream
Ingredients:
3 Large egg whites (90100 grams)
1 Cup Granular Swerve (200 grams)
1 Cup Unsalted Butter (227 grams)
1 2/3 Cups Cream Cheese (400 grams)
½ Cup Semisweet Chocolate Chips (100 grams)
6 Tbsp. Cocoa Powder (44 grams)
68 Tbsp. Boiling Water (30 40 grams)
1 tsp Vanilla Extract (5 grams)
Preparation:
Whisk the 3 egg whites and 1 Cup Swerve over Bain Marie, until the egg whites reach 160 F (71C), which should take about 15 minutes. As soon as the egg whites reach the correct temperature, transfer the mixture into the mixer bow and whisk on high, until the bowl becomes cool to the touch, around 10 minutes. Now slowly add 1 Cup of unsalted Butter at room temperature and continue whisking for another 5 10 minutes. Now add ½ Cup of melted chocolate chips, followed by 6 Tbsp. Cocoa powder mixed with 68 tbsp. boiling water. Add 1 tsp vanilla, mix, and then transfer the buttercream into another bowl. Clean the mixer bowl and now add 1 2/3 Cups room temperature cream cheese and whisk on high for 5 minutes, until the cream cheese becomes light and fluffy. Now slowly incorporate the chocolate buttercream into the whipped cream cheese, 1 spoonful at a time. Mix everything well.
Macros per 1 serving (without buttercream)
6 g Net Carbs
17 Total Carbs
10 g Fiber
31 g Fat
10 g Protein
348 Cl
Macros per 1 serving (with Buttercream)
11 g Net Carbs
28 Total Carbs
15 g Fiber
66 g Fat
15 g Protein
700 Cl

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