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Gluten Free KETO Chocolate Cake

Makes: A very thing 8x8 cake - it's best to double the recipe & stack it for a normal 8x8 cake
4 from 1 vote
Course: Dessert
Author: Jen Eicher
Servings: 6
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Print Recipe

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 8x8 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