Keto Chocolate Cake

Is it possible to leave a world behind and still find pleasure with healthiness? Try this keto chocolate cake recipe and enjoy a healthy life!

As I most recently have some time, I had been looking on the web yesterday. In search of fresh, challenging thoughts, inspiring recipes that I have never tried before, to surprise my loved ones with. Hunting for quite some time yet couldn’t come across too many interesting stuff. Right before I thought to give up on it, I stumbled on this tempting and simple treat simply by accident over Suncakemom. It looked so fabulous on its pic, that required quick actions.

It absolutely was not difficult to imagine the way it is made, its taste and just how much my husband is going to want it. Actually, it is rather simple to delight the man when it comes to puddings. Yes, I am a blessed one. Or perhaps he is.Anyhow, I went to the webpage and then used the step-by-step instuctions that had been coupled with superb photos of the method. It just makes life less difficult. I can suppose it is a bit of a hassle to take photographs down the middle of cooking in the kitchen because you typically have sticky hands thus i pretty appreciate the hard work she devote for making this post .

That being said I’m empowered presenting my very own recipe similarly. Appreciate your the idea.

I had been tweaking the main mixture to make it for the taste of my loved ones. Need to mention it was an incredible outcome. They enjoyed the flavour, the consistency and enjoyed getting a sweet such as this in the midst of a hectic week. They quite simply requested even more, a lot more. Hence the next occasion I am not going to make the same mistake. I’m going to double the amount .

There are more Keto Chocolate Cake Recipe at SunCakeMom


Separate eggs.

Beat egg whites until peaks form.

Add yolks into the egg whites one by one whilst keep beating it.

Mix in the sweetener, baking powder and the almond flour.

Don’t forget the cocoa powder otherwise it won’t be chocolate cake at all.

Lay baking tray with parchment paper and pour in the batter.

Put it in the oven for about 45 minutes or until toothpick comes out clean. Let it cool.


Measure cream cheese, butter, sweetener and vanilla into a bowl. When making the old school cream, obviously skip adding the cream cheese.

Beat everything together until nice and creamy then add the cocoa powder.

Mix in the cocoa powder slowly otherwise it will be everywhere in the kitchen.


Slice up the cooled off cake. It should have a somewhat moist appearance due to the large amount of batter in the smallish baking form. For drier cake bake the layers separately.

Divide the cream into 3 parts and spread one part of the cream on top of the bottom layer. Use the most uneven layer for the bottom part.

Use the smoothest layer for the top. Sometimes this means to use the bottom of the cake on top.

Spread another third of the cream on top.

Divide the last third into two and spread one half on the side of the cake.

Decorate the top with the last part of the cream. Keep it in the fridge until served.

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