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low carb chocolate cake recipe
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Easy Mocha Keto Chocolate Cake

Delicious, moist, fudgy and easy mocha Keto Chocolate Cake - this flourless low carb recipe uses almond flour and coconut flour. Diabetic-friendly too.
Course Breakfast, brunch, Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 0 minutes
Baking time 40 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 387kcal

Equipment

  • 8-inch round cake pan
  • A cake mixer OR a bowl and a whisk)

Ingredients

CAKE

  • 3 large eggs
  • 1 cup swerve granulated sweetner
  • 1 teaspoon pure vanilla extract
  • cup coconut oil
  • cup sour cream
  • 1 cup almond flour approx. 96 g
  • 1 tablespoon coconut flour approx. 15 g
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon expresso powder
  • tablespoon baking powder
  • pinch of salt

DARK CHOCOLATE FROSTING OR GANACHE

  • 1 cup heavy cream
  • 1 cup sugar free dark chocolate chips

COFFEE (MOCHA) WHIPPED CREAM

  • 1 teaspoon instant espresso powder
  • 1 cup cold heavy cream
  • 2 tablespoon swerve confectioner’s sweetner
  • ½ teaspoon  pure vanilla extract

Instructions

CAKE

  • Pre-heat oven to 350 degrees F.
  • Spray an 8-inch round cake pan with cooking spray and line the bottom with parchment paper.
  • In a large bowl, whisk together eggs, sweetener, and vanilla until thickened. 
  • Whisk in vegetable oil, followed by sour cream, mixing well after each addition. 
  • Sift in almond flour, coconut flour, cocoa powder, espresso powder, baking powder and salt. Gently fold until well incorporated.
  • Smooth batter into prepared pan then bake at 350 degrees F for 40-50 minutes or until a toothpick inserted at the centre comes out clean.
  • Allow it to cool in a pan for 15minutes before transferring to a wire rack to cool completely.

DARK CHOCOLATE GANACHE

  • Heat heavy cream in a pan until hot but not boiling.
  • Place the dark chocolate chips in a bowl and pour over the hot heavy cream.
  • Spread the chocolate ganache on top of the cooled cake. Serve with the coffee (mocha) whipped cream below.

COFFEE (MOCHA) WHIPPED CREAM - OPTIONAL

  • Combine sweetener, espresso powder, vanilla and heavy cream in a bowl. Whisk with a hand mixer until peaks form.
  • Serve with the cake and enjoy!

Video

Notes

Storage: You can slice the cake and store it in the fridge or freezer. Do this before topping with the deep chocolate ganache.
 
 

Nutrition

Calories: 387kcal | Carbohydrates: 27.6g | Protein: 6.4g | Fat: 34.1g | Saturated Fat: 20g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.1g | Trans Fat: 0g | Cholesterol: 119.8mg | Potassium: 97.4mg | Fiber: 21.5g | Sugar: 5.1g