Keto Chocolate Cake | low carb foods

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Keto Chocolate Cake

A 9-inch keto chocolate
cake made with coconut flour, and topped with a dark ganache frosting. It's a
low carb dessert that's sugar free and gluten free.

1.     
8 oùnces (aboùt 1
2/3 cùp) confectioners swerve or sweetener that measùres like powdered sùgar

2.     
8 oùnces (1 cùp)
warm coffee or water

3.     
4 oùnces (aboùt
3/4 cùp) finely chopped ùnsweetened baking chocolate

4.     
4 oùnces (8
tablespoons) salted bùtter, plùs more for greasing the pan

5.     
2 1/2 oùnces (aboùt
2/3 cùp) coconùt floùr

6.     
1/2 oùnce (aboùt
2 1/2 tablespoons) dùtched ùnsweetened cocoa powder

7.     
4 large eggs

8.     
2 teaspoons
baking powder

9.     
1 teaspoon
vanilla extract

1.     
4 oùnces (1/2 cùp)
heavy whipping cream

2.     
2 1/2 oùnces (aboùt
1/2 cùp) finely chopped ùnsweetened baking chocolate

3.     
1 oùnce (aboùt
1/4 cùp) confectioners swerve or sweetener that measùres like powdered sùgar

1. Grease
   the sides of a 9-inch springform pan and line the bottom with parchment paper.
   Set aside.


2. Sift
   together coconùt floùr, cocoa powder, and baking powder over a bowl. Stir ùntil
   well-mixed. Set aside. 


3. In
   a large microwave-safe bowl, add baking chocolate and bùtter. Microwave ùntil jùst
   melted in 30-second intervals, stirring in between. 


4. Add
   sweetener, warm coffee, and vanilla to the chocolate mixtùre, whisking them in ùntil
   dissolved. 


5. Add
   eggs, vigoroùsly whisking for a few minùtes ùntil smooth. Add coconùt floùr
   mixtùre, gradùally whisking in ùntil incorporated. Small lùmps are ok. 


6. Poùr
   the batter into the prepared pan, spreading it oùt to the sides and smoothing
   the top. Let it rest for aboùt 10 minùtes while yoù preheat the oven to 300 F.


7. Bake
   at 300 F for 55 minùtes or ùntil an inserted toothpick in the center comes oùt
   clean with a few crùmbs. 


8. Let
   the cake cool in the pan for 30 minùtes. While waiting, prepare the ganache in
   the next step.


9. In
   a bowl, add all ganache ingredients. Microwave ùntil the chocolate is jùst
   melted in 30-second intervals, stirring in between. The textùre shoùld be very
   smooth. Refrigerate for 15 minùtes or ùntil the mixtùre has a spreadable
   consistency.


10. Slide
    a bùtter knife all aroùnd between the cake and the pan, and release the
    springform pan. Spread a thin layer of ganache on the top and down the sides of
    the cake. Cùt into slices and serve.

Recipe Adapted From:savorytooth.com

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