GUYS – this is the best keto chocolate cake I’ve ever had in my LIFE. It tastes just like a regular full of wheat cake!!! The peanut butter frosting is to DIE for.
For this recipe, I used black cocoa powder, which gives it the dark colour. Hershey’s has a dark cocoa powder as well as King Arthur but if you can’t find it, you can replace it with normal cocoa powder but it just won’t be as dark of a cake. In Canada you can find black cocoa in Bulk Barn.
On another note – the cocoa powder I used is not Dutch processed, meaning it has no baking powder additives. So because the cocoa is natural, it is acidic meaning it pairs well with baking SODA when cooking. If you use ALL cocoa that is Dutch-processed, best to use baking POWDER instead. If you’re confused, just check the ingredients on your cocoa.
If you like this recipe, make sure to check out some other delicious keto cake recipes like my keto Japanese cheesecake, Mississippi mudpie and strawberry shortcake.
My first book – Keto Cravings – is on sale now! Click here to go to the Amazon Page!
Keto Chocolate Cake w/ Peanut Butter Icing
A keto chocolate cake for the books. One of the best ones I've tried! Sugar, gluten and grain free!
Ingredients
CAKE:
- 1/2 cup sour cream
- 4 tbsp black cocoa
- 2 tbsp regular cocoa
- 1/4 cup water (59ml)
- 100g (1/2 cup) butter - melted
- 1/3 (75g) cup sugar substitute
- 2 eggs
- 2 cups (192g) almond flour
- 1 tsp baking soda (or powder if using Dutch processed cocoa)
- 2 tbsp vinegar
ICING:
- 8oz Cream Cheese
- 5 tbsp sugar substitute
- 1 tsp vanilla extract
- 1/2 cup(67g) peanut butter
Instructions
In a bowl, mix together your sour cream, cocoa and water. Add in your sugar substitute and melted butter.
Add in one egg at a time, whisking the egg into the mix.
Once all your eggs are in, whisk in your almond flour.
Separate the batter into two bowls equally. In a small bowl, stir together 1 tbsp of white vinegar and 1/2 tsp of baking soda. It will start to foam. Pour that into one bowl with the batter and mix in.
Take that bowl with the baking soda mixed in, and pour the batter into a lined cake pan. I used a 7-inch cake pan.
Bake at 350 for roughly 40 minutes or until the cake passes the toothpick test. Set aside and let it cool.
In the meantime, stir the remaining baking soda and vinegar together and pour it into the other bowl of batter.
Pour into a lined cake pan and bake.
For the icing, it's super easy, just use a mixer to blend together all the ingredients.
Once your cakes have cooled, you can ice them and and you're ready to go! Top with some blueberries if you'd like.
Keep in the fridge and it will last about a week. You can also freeze it.
Notes
This makes roughly 10 slices.
NUTRITIONAL INFORMATION (per slice)
- CALS: 320
- FAT: 29.1
- CARBS: 8.1
- FIBRE: 3.2
- PROTEIN: 9.6
30 comments
How much is 100 grams melted butter US? 1/2 cup?
Yes! 1/2 cup!
Is the water 1 cup or 1/4 cups?
1/4 cup! I have changed it – thanks for pointing that out!
Thank you. I am definitely trying this tonight!
Could you just make as 1 layer cake?
yes for sure! you may have to just leave it in the oven longer to cook!
Vinegar TBSP or tsp?
Tbsp
Recipe says tsp???
I will change it!
Can you use coconut flour?
Yes but I’d use maybe 1 cup and go from there!
Hershey’s Special Dark Cocoa says it’s “a blend of natural and Dutched cacao,” and is “processed with alkali.” Hershey’s regular cocoa powder is not Dutched. If using both, so some Dutched and some not, do you think it would be better to use baking soda and vinegar or baking powder?
I think just baking powder would be best! But I’m not 100% sure
Why not bake the 2 at the same time – why one and then the other?
I only had one cake pan
What sugar substitute did “you” use.
Hi Tracy, I used an erythritol/monk fruit blend that is 1:1 with sugar. Hope that helps!
Can you use a substitute for the sour cream?
Greek yogurt is the best substitute!
I just made this and am calling it a major fail. The two cakes came out flat, dry, and dense like cardboard. Thoughts about what happened?
hey! what kind of cocoa did you use and did you use baking powder or soda? Let me know cause I think that’s the issue!
The dark cocoa had alkaline in it but the regular did not, so I did half and half powder and soda with the vinegar.
Hmmmm thats probably why. I suggest just sticking to baking powder next time and omitting the soda.
Why do you have to use both dark and regular cocoa powder?
Can I just sub 6 tbsp cacao powder without any other changes?
Thanks.
Just for a bit more flavour but you can use the 6 tbsp without any additional changes!
I have organic cacao. Is that the natural cocoa you’re referring to? I’m also at 4,500” high altitude. Any adjustments that you know that would help?
Yes natural cocoa would be fine! not sure about the altitude however. Just keep an eye on it in the oven as it may need less or more time!
I just made it and it came out fantastic. As it has been made as birthday cake for my birthday I decorated it with coloured shredded coconut and it looked like rainbow. Thank you for the great receipt. On to japanese chesecake.