Keto Chocolate Cake (With a Caramel Drizzle)

Everyone’s favourite cake! Chocolate cake is one of the most popular cakes I would say, so why not make a low carb and keto version?

I have to say this is one of my favourites so far. It is moist, decadent and overall deeeelicious. I made a salted caramel drizzle for the top – you don’t have too but it was YUMMY.

What you’ll need:

• 1/2 cup sour cream
• 5 tbsp cocoa
• 1 cup water
• 50g softened butter
• 1/2 cup sugar substitute
• 3 eggs
• 2 cups almond flour
• 1 tsp baking powder

Drizzle

• 2 tbsp erythritol
• 1 tbsp butter
• 1 tbsp heavy cream
• (salt if wanted)

In a bowl, mix together your sour cream, cocoa and water. Set it aside.

In a separate bowl, beat your butter until smooth. Add in your sugar substitute and beat again.

Add in one egg at a time, beating the egg into the butter.

Once all your eggs are in, whisk in your almond flour and baking powder.

Pour the chocolate/water/sour cream into the batter and stir until thoroughly mixed together.

Pour into a cake pan (I used a bundt pan) and bake at 350 for 30-40 minutes or until you can put a toothpick in and it comes out clean. If you use a regular cake pan, you’ll need to keep it in a bit longer.

Let it cool before taking it out of the pan.

Heat your erythritol on medium. Once it’s a clear liquid, add in your butter. It will start bubbling up. Stir frequently and it will become a darker colour. Stir in your heavy cream and then pour on top of the cake.

Top with a little salt if desired!

Enjoy!

This makes roughly 10 pieces.

NUTRITIONAL INFORMATION (per slice)

• CALS: 220
• FAT: 19.3
• CARBS: 6.9
• FIBRE: 2.9
• PROTEIN: 7.6