This delicious keto chocolate cake only uses one bowl, has the perfect cake texture, and the whipped cream icing is perfectly sweet. This combo will squash any chocolate cake craving! A super easy ketogenic dessert recipe.
Printable recipe: https://jenniferbanz.com/keto-chocolate-cake
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 9 Calories: 358kcal
3/4 Cup Coconut flour
3/4 Cup Granular Sweetener
1/2 Cup Cocoa powder
2 teaspoons Baking powder
2/3 Cup Heavy Whipping Cream
1/2 Cup Melted Butter
Whipped Cream Icing
1 Cup Heavy Whipping Cream
1/4 Cup Granular Sweetener
1 teaspoon Vanilla extract
1/3 Cup Sifted Cocoa Powder
Pre-heat the oven to 350F. Grease an 8×8 cake pan.
Add all of the cake ingredients to a marge bowl and mix well with a stand mixer or electric mixer. Pour the batter into the cake pan and bake for 25 minutes or until the center springs back when touched.
Remove from the oven and let cool completely before icing.
For the Icing
Whip the whipping cream to stiff peaks with an electric mixer or stand mixer. Add in the swerve, vanilla, and cocoa powder. Continue mixing until just combined.
Frost the cake with the icing and serve. Store any leftovers in the refrigerator.
Nutrition per serving: 358 calories / 33g fat / 8g protein / 11g carbs / 6g fiber