We didn’t name this the Best Keto Chocolate Cake for nothing! Our Keto Chocolate Cake is rich, dense, moist, and sweet. It is the perfect cake to satisfy any sweet tooth and would be fabulous paired with a Keto coffee for an ultra-satisfying
Preheat the oven to 350 F (180 C). Prepare an 8” cake pan with nonstick cooking spray (preferably avocado oil). Then line the pan with a parchment paper round. To make a parchment paper round, form a square with the parchment paper and trim off any excess. Then fold the square in half into a triangle. Fold the triangle in half two more times. Place the point of the triangle into the center of the baking pan and trim the excess where the end reaches the outside of the cake pan. Open the triangle to form the circle.
Combine the dry ingredients, including the almond flour, sweetener, cocoa powder, baking powder, and salt. Whisk together well. Make sure the mixing bowl is large enough to add the liquid ingredients next.
Add in the liquid ingredients, including melted butter (could also substitute for coconut oil), vanilla extract, and eggs. Begin to whisk the mixture together. There will not be enough liquid for all the dry ingredients. The goal here is to distribute the eggs as much as possible, as the next step includes hot coffee. Mixing the eggs in some will prevent them from cooking in the hot coffee.
Pour the hot coffee into the mixture. Whisk very well to incorporate it into the batter. Pour the batter into the prepared cake pan. Level the cake with an offset spatula.
Bake for 23-25 minutes until the center of the cake is puffed. There may be some mild cracking on the top of the cake, which is ok. Allow the cake to cool completely before removing it from the pan.
In the meantime, begin to make the frosting by combining one stick of butter, 1 cup of sweetener, ¼ cup of cocoa powder, vanilla extract, and 2 tablespoons of almond milk in the bowl of a stand mixer fitted with a paddle attachment. Beat the mixture on low at first to incorporate. Then, increase the speed to medium-high, beating the mixture for 8-10 minutes. Beat the frosting for the entire length of time as this incorporates air into the frosting for the lightest frosting possible! Make sure to scrape down the sides several times. Immediately place the frosting into a piping bag fitted with a star tip (Wilton # 823).
Run a knife around the edges of the cake. Invert it onto a plate. Then place a plate on top of the cake and flip it again, so the top side is up. Pipe swirls around the edge of the cake. Then top with sugar-free sprinkles if desired.