Gluten Free KETO Chocolate Cake
This is a really good gluten free cake – the texture isn’t grainy or chewy.
Gluten Free KETO Chocolate Cake
Makes: A very thing 8×8 cake – it's best to double the recipe & stack it for a normal 8×8 cake
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Ingredients
Cake:
- 4 large eggs
- ½ cup butter (melted & slightly cooled)
- ½ cup Lakanto Classic Sugar
- 1 tsp vanilla
- 1 cup almond flour
- ½ cup unsweetened baking cocoa powder
- ½ tsp salt
- ½ tsp baking soda
Frosting:
- 8 oz cream cheese (softened)
- 2 Tbsp butter (melted & slightly cooled)
- ½ cup unsweetened baking cocoa powder (more or less depending on how chocolatey you want it)
- 1 tsp vanilla
- ½ cup Lakanto Classic Powdered Sugar (use more if needed)
- ¼ tsp salt
Instructions:
Cake:
- Preheat the oven to 325°. Generously grease an 8×8 baking dish or line with parchment paper and spray with non-stick spray.
- In a bowl, whisk together the eggs, the melted & cooled butter, sugar, and vanilla.
- In another bowl, whisk together the almond flour, cocoa powder, salt, and baking soda.
- Gradually whisk the dry ingredients into the wet ingredients. (This is a thick batter.)
- Pour the cake batter into the prepared pan and smooth out the top with a spatula.
- Bake until the center is set and a toothpick comes out clean – 20-25 minutes. Do not overbake.
Frosting:
- In a medium bowl, whip all the frosting ingredients together until smooth and fluffy. Adjust the ingredients to taste.
- When the cake is cool, frost and serve.
Diet: Gluten Free, KETO
This cake was really good. It was a little dry, but I think it was just overbaked. It didn’t have a funny texture like most gluten free breads have.