Keto Chocolate Cake with Brown “Sugar” Cream Cheese Frosting
Published Feb 29, 2020
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My birthday is in March. On the 7th to be exact. I decided that starting January 2nd this year I would refrain from grains, sugar, and alcohol until my birthday.
I’ll be honest, there have been a couple slip ups. I forgot about the no alcohol part and had a couple glasses of sangria at a party. But instead of giving up like would have done in the past, I just accepted that I blew it and got right back on my program. What would have been a total failure was just a blip in the road. I suppose getting older has its advantages.
Ever since January 2nd I have been dreaming of celebrating my birthday with a huge slice of gluten free cake and a glass of champagne. But then I got to thinking – why should I all of a sudden just start eating grains and sugar again when my body really seems to like this program?
So, I have started testing out grain and sugar free cakes. I recently started eating Keto as well so this one is a Keto cake. It is incredibly indulgent thanks to the butter, cream cheese, and sour cream and sweet thanks to the brown “sugar” from Swerve. I love the way the brown sugar flavor goes with the chocolate.
This one is definitely a contender! And just for the record, I’m still planning on that glass of champagne!
Keto Chocolate Cake with Brown “Sugar” Cream Cheese Frosting
Ingredients
For the Cake:
- Gluten free non-stick cooking spray
- 3 cups blanched and finely ground almond flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon instant espresso or coffee
- 1 tablespoon baking powder
- ½ teaspoon kosher or fine sea salt
- 6 large eggs
- 2/3 cup sour cream
- 2/3 cup Swerve Brown
- 1 tablespoon pure vanilla extract
For the Frosting:
- 8 ounces cream cheese, , at room temperature
- 4 tablespoons unsalted butter, , at room temperature
- ¾ cup Swerve Brown
- 1 ½ cups Swerve Confectioners
- 1 teaspoon kosher or fine sea salt*
- 1 tablespoon pure vanilla extract
- 1-4 tablespoons heavy cream
Instructions
For the Cake:
- Spay two 8-inch cake pans with cooking spray. Preheat oven to 325 degrees.
- In a large mixing bowl, whisk together the almond flour, cocoa powder, espresso, baking powder, and salt.
- In another bowl whisk together the eggs, sour cream, Swerve Brown, and vanilla. Add the wet ingredients to the dry ingredients and mix well. Por the batter into the prepared pans and bake for 20-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 20 minutes then remove to a cooling rack to finish cooling.
For the Frosting:
- In a mixer, preferably fitted with the paddle attachment, beat the cream cheese and butter together until very smooth. Add the Swerve Brown, Swerve Confectioners and salt and beat until fully combined and smooth. Beat in the vanilla then the cream, 1 tablespoon at a time until the frosting reaches the desired consistency.
- To assemble, put one layer of the cake on a cake stand or plate. Top with a layer of frosting. Add the other cake layer and frost.
- Serve or cover and refrigerate.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made a half recipe of the cake (frosting would have been too high in carbs for me) and it was really good. A tiny bit dry, but only in comparison to a regular ‘flour’ cake. This is the best GF cake I’ve had.