|November 10, 2020

Keto Chocolate Cake With Chocolate Glaze

Name: Keto Chocolate Cake With Chocolate Glaze
Yield: Serves 8
Ingredients: 1/2 cup coconut flour; 5 eggs, separated; 1/2 cup coconut oil or grass-fed ghee, melted; 1/2 cup coconut cream; 2 teaspoons vanilla extract, or 1 teaspoon vanilla powder; 4 tablespoons granulated sweetener (or more to taste), such as birch xylitol, non-GMO erythritol, or low-glycemic sugar substitute; 1/2 cup cacao powder; Pinch of salt; Additional grass-fed butter, ghee, or coconut oil for greasing

By Bulletproof Staff

Keto chocolate cake recipe & content provided by Sheridan Austin

This keto chocolate cake proves that sinful-tasting desserts don’t have to make you feel foggy and fatigued. With a perfect crumb and a silky chocolate glaze, this keto- and paleo-friendly cake is free from grains, sugar, and milk — but still delivers perfect fudgy flavor in every bite.

There’s nothing like finishing a meal with a rich, moist piece of cake. However, conventional cakes usually use flour and sugar, or frostings with mystery additives and oils that taste bad and make you feel even worse. This homemade keto chocolate cake uses ingredients that go easier on your gut and keep inflammation at bay — so you won’t have to feel guilty going back for a second (or third) piece.

When you prepare keto chocolate cake, it is best served warm with the chocolate glaze drizzled on top. However, it tastes just as good cold, or garnished with extras like organic strawberries or shredded unsweetened coconut.

Print Recipe

Keto Chocolate Cake With Chocolate Glaze

https://www.bulletproof.com/recipes/keto-recipes/keto-chocolate-cake-recipe-2g4m/

Start to Finish: 40 minutes

Ingredients:

1/2 cup coconut flour
5 eggs, separated
1/2 cup coconut oil or grass-fed ghee, melted
1/2 cup coconut cream
2 teaspoons vanilla extract, or 1 teaspoon vanilla powder
4 tablespoons granulated sweetener (or more to taste), such as birch xylitol, non-GMO erythritol, or low-glycemic sugar substitute
1/2 cup cacao powder
Pinch of salt
Additional grass-fed butter, ghee, or coconut oil for greasing

Chocolate Glaze Ingredients:

1 cup coconut cream (from a BPA-free can of full-fat coconut milk)
1 tablespoon ghee or coconut oil
1 teaspoon vanilla extract
1 tablespoon cacao powder
1 tablespoon erythritol, xylitol, or MitoSweet, or roughly 10 drops of liquid stevia
Pinch of salt

Instructions:

Preheat oven to 350 degrees. Grease an 8-inch metal cake pan with butter, ghee, or coconut oil.
Whisk egg whites until they develop a foamy consistency.
In a separate bowl, mix all remaining chocolate cake ingredients. Then slowly fold egg whites into the batter.
Pour batter into cake pan. Bake for 25 minutes, or until a knife inserted into the center of the cake comes out clean.
While keto chocolate cake cools, prepare glaze. In a saucepan on low heat, add all glaze ingredients and whisk continuously to combine.
Pour chocolate glaze into a glass jar and drizzle over the cake. Serve keto chocolate cake warm, or store covered on your counter or in the refrigerator (icing will harden).

Makes: Serves 8

Nutritional Information (Per Serving):

Calories: 321
Fat: 30g
Salt: 65mg
Carbs: 22.4g
Fiber: 5.5g
Sugar: 1.9g
Sugar alcohols: 12g
Net Carbs: 4.9g
Protein: 6.5g
Potassium: 158mg
Cholesterol: 106mg
Vitamin D: 10mcg
Calcium: 27mg
Iron: 2mg

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