Keto Mocha Chocolate Cake

Keto Mocha Chocolate Cake


This Keto Mocha Chocolate Cake is an absolute dream! It’s fudgy, decadent, and only 3g net carbs per slice!

Keto Mocha Chocolate Cake in a cast iron skillet

This Keto Mocha Chocolate Cake recipe is sponsored by our friends at Bob’s Red Mill. Thank you for supporting the brands that make CIK and our mission possible!

Who loves chocolate raise a hand 🖐  Obviously all of us if we had to guess! This Keto Mocha Chocolate Cake will cure even the most gnarly of chocolate cravings, one slice at a time. It’s part brownie, part torte, part, well, heaven. It’s fudgy and goes perfectly with a steaming cup of joe. Here’s how to make your own:

Ingredients in Keto Mocha Chocolate Cake

  • sugar-free chocolate chips – we like semi-sweet
  • unsalted butter
  • cacao powder
  • Bob’s Red Mill Almond Flour – the best flour for making a super fudgy cake, it’s moist and tender, exactly what we’re going for in a cake!
  • powdered keto-friendly sweetener
  • granulated keto-friendly sweetener
  • ground coffee (or espresso powder)
  • sea salt
  • coconut milk (or milk of choice)
  • vanilla extract (try bourbon vanilla, yum!)
  • eggs

Keto Mocha Chocolate Cake in a cast iron skillet

How to make Keto Mocha Chocolate Cake

    • Preheat your oven to 350 degrees Fahrenheit. Place your cast iron skillet in the oven for 15 minutes to heat up.
    • Roughly chop your chocolate and place into a microwave-safe bowl. Microwave in 20-second increments. Stir the chocolate each time it is microwaved until the chocolate starts to melt. When the chocolate is partially melted, mix in half of the butter in chunks and microwave for an additional 15-20 seconds. Stir until the butter is melted and mixed into the chocolate, then add in the remaining chunks of butter and stir until smooth.
    • Use a sifter to sift in the cacao powder to prevent lumps. Stir in the almond flour, sweeteners, coffee, and salt, then slowly mix in the coconut milk and vanilla extract.
    • Separate the eggs. Whisk the egg yolks into the batter and place the egg whites in a clean and dry bowl. Use a clean whisk to whisk the egg whites until they become frothy. Continue whisking until soft peaks form.
    • Working quickly, use a spatula to carefully fold the egg whites into the cake batter until just combined.
    • Remove the cast-iron skillet from the oven and add the last tablespoon of butter. Swirl it around the bottom and sides of the pan until the butter is melted. Pour the cake batter into the pan and smooth the top using a spatula.
    • Place the pan in the middle or top rack of the oven and bake the cake for 20-22 minutes. Allow the cake to cool slightly before slicing and serving. Top with sifted powdered sweetener or cacao powder if desired.

Keto Mocha Chocolate Cake in a cast iron skillet
Keto Mocha Chocolate Cake in a cast iron skillet

How many servings is in this low-carb cake? How many net carbs?

8 or 12, your choice! This cake is rich so we find that 12 servings are perfect and make it lower in net carbs (3g per serving) but you do you, we won’t judge!

Keto Mocha Chocolate Cake in a cast iron skillet

Keto Mocha Chocolate Cake in a cast iron skillet

Print

Keto Mocha Chocolate Cake

This Keto Mocha Chocolate Cake is an absolute dream! It's fudgy, decadent, and only 3g net carbs per slice!
Course Dessert
Cuisine American
Keyword keto cake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 184kcal

Ingredients

  • 6 ounces sugar-free semi-sweet chocolate chips
  • ½ cup unsalted butter cut into chunks + 1 tablespoon for greasing pan
  • 5 tablespoon cacao powder
  • ½ cup + 2 tablespoons Bob’s Red Mill Almond Flour
  • ½ cup powdered keto-friendly sweetener
  • ¼ cup granulated keto-friendly sweetener
  • ½ tablespoon finely ground coffee
  • ¼ teaspoon salt
  • 3 tablespoons full-fat coconut milk or milk of choice
  • ½ tablespoon vanilla extract
  • 5 large eggs room temperature
  • Powdered keto-friendly sweetener or cacao powder for dusting

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Place your cast iron skillet in the oven for 15 minutes to heat up.
  • Roughly chop your chocolate and place into a microwave-safe bowl. Microwave in 20-second increments. Stir the chocolate each time it is microwaved until the chocolate starts to melt. When the chocolate is partially melted, mix in half of the butter in chunks and microwave for an additional 15-20 seconds. Stir until the butter is melted and mixed into the chocolate, then add in the remaining chunks of butter and stir until smooth.
  • Use a sifter to sift in the cacao powder to prevent lumps. Stir in the almond flour, sweeteners, coffee, and salt, then slowly mix in the coconut milk and vanilla extract.
  • Separate the eggs. Whisk the egg yolks into the batter and place the egg whites in a clean and dry bowl. Use a clean whisk to whisk the egg whites until they become frothy. Continue whisking until soft peaks form.
  • Working quickly, use a spatula to carefully fold the egg whites into the cake batter until just combined.
  • Remove the cast-iron skillet from the oven and add the last tablespoon of butter. Swirl it around the bottom and sides of the pan until the butter is melted. Pour the cake batter into the pan and smooth the top using a spatula.
  • Place the pan in the middle or top rack of the oven and bake the cake for 20-22 minutes. Allow the cake to cool slightly before slicing and serving. Top with sifted powdered sweetener or cacao powder if desired.

Notes

– Use room temperature eggs to help the egg whites foam and stiffen up quickly. Make sure you crack the egg whites into a clean and dry glass or metal bowl. Any moisture introduced will affect the eggs from whipping properly.

– If you use a keto, sugar-alcohol sweetened chocolate in lieu of a very dark chocolate, you may want to adjust the sweetener slightly. Taste the batter prior to adding the eggs and adjust sweetener to fit your taste.

Nutrition

Calories: 184kcal | Carbohydrates: 8g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 76mg | Potassium: 65mg | Fiber: 5g | Sugar: 1g | Vitamin A: 335IU | Calcium: 25mg | Iron: 1mg

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