Sugar Free Keto Chocolate Cake Recipe


pan keto

Need a sugar free birthday cake for someone who is on keto or diabetic? Or do you simply LOVE chocolate cake? This chocolate ganache layer cake is the perfect celebration cake for chocolate lovers. The amazing thing is that you make the cake in a BLENDER – there’s only 10 minutes prep!

this super fluffy and moist low carb chocolate layer cake tastes as delicious as it looks. With its luscious ganache frosting it makes the perfect keto friendly sugar free birthday cake recipe. You won’t believe how easy it is!

Substitutions for this sugar free birthday cake

A bowl of oranges on a table

I always get questions about how to substitute ingredients, because of intolerances or simply dislikes. Here we go!

Can I use just almond flour?

You can replace the coconut flour with an additional 1 ¼ cup or 125g of almond flour (use only 1 cup if your almond flour is super fine).

Can I just use coconut flour?

No. This is not the ideal recipe to experiment with this because of the amount and cost of ingredients.

As a rule of thumb, I would use ⅓ the amount of coconut flour stated for almond flour – about 80 grams / a scant ⅔ cup. But I think you would also need to add about 2 additional eggs to achieve the same fluffiness.

Other sugar free sweetener options

Yes! I used a powdered erythritol / monk fruit sweetener mix. But allulose or xylitol will work equally well.

Powdered sweetener does work best, because it will give a smoother texture. If you only have granulated sweetener, simply blend it first in the food processor to powder it.

How to make this cake dairy free

It’s easy to create a dairy free version of this diabetic birthday cake. Just replace the butter with coconut oil and the yoghurt with coconut yoghurt. The ganache works equally well if you replace the heavy cream with coconut cream.

Ingredients

Chocolate Sponge

  • 7 large eggs
  • ⅓ cup / 84g Greek yoghurt
  • 2 tsp vanilla extract
  • ⅔ cup / 170g almond milk
  • 3.5 oz / 100g butter melted
  • ⅓ cup / 45g coconut flour
  • 2.5 cups / 250g almond flour
  • 1 cup / 90g cacao powder
  • 1 ¼ cup / 200g powdered sweetener (So Nourished)
  • 3 tsp baking powder
  • 2 tsp bicarbonate of soda
  • ⅓ tsp salt

Chocolate Ganache

  • 1 cup plus 2 tbsp / 200g sugar free chocolate chips or 85 – 90% dark chocolate roughly chopped
  • 1 cup/ 240ml heavy cream

Instructions

Chocolate Sponge

  • Preheat the oven to 180C / 350 Fahrenheit. Generously grease two 21 x 4 cm round non-stick baking tins with butter.
  • Add all ingredients to blender, starting with the wet, and blend until smooth. You may need to scrape the sides a couple of times and blitz again.
  • Spoon the mix into your greased baking tins and bake for about 35 minutes or until you can insert and remove a skewer without any crumbs sticking. Do not over bake as it will firm up as it cools.
  • Allow to fully cool.

Ganache

  • Place the cream in a pan on med/ low and heat until hot, just as it starts to simmer. Do not boil. Turn off the heat.
  • Chop the chocolate quite fine. Add to the hot cream. Do not stir. Let the mixture sit for 5 minutes. Stirring will cool down the mix too quickly and may result in splitting.
  • Stir with a spatula until melted. If your ganache splits, don’t panic, just put in a food processor and blend until smooth and it will right itself. Allow to cool for a couple of minutes so not boiling but still easily spreadable.

Assembly

  • Spread the ganache on the top of both cakes. Allow to set and then stack the cakes one on top of the other.
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