So my husband’s birthday was last week and he’s been really sticking to his keto diet lately. I decided I wanted to spoil him and make his birthday as keto as I possibly could. So I made keto deep dish pizza (that will be a different post) and also a keto-ish birthday cake. It’s -ish because really, chocolate has carbs even when it’s unsweetened. So I found a keto chocolate cake recipe from Headbangers Kitchen on YouTube (the guy makes a lot of great recipes, so definitely check out his channel) and also a low carb peanut butter butter cream frosting from Sugar Free Mom. Then I decorated it with some Atkins peanut butter cups just for kicks and grins.
I couldn’t find my 8″ spring form so I had to go with the 9″ which made for a flatter cake for sure, but it was still super tasty according to my husband. Next time I might even try for a smaller form that the 8″ so I can slice it and layer some peanut butter frosting between the layers.
Nutritional information is for the cake and frosting without the peanut butter cups. I also used unsweetened baker’s chocolate and just sweetened it with Sucralose to help keep additional carbs down. And really, the carbs on 1 slice are ok for an indulgence once in a while.
Keto Chocolate Cake
Ingredients
- 200 g dark chocolate (85% or higher)
- 100 g butter, cubed
- 100 ml Cream
- 4 eggs, separated
- 4 tbsp Truvia or equivalent no-carb sweetener (I used a pinch of Sucralose)
Preparation
- Butter an 8″ cake tin. Break the chocolate into even pieces.
- Add the butter and microwave in short bursts till the chocolate is melted. You can also do this over a double boiler.
- Add the cream and sweetener and mix thoroughly.
- Add the egg yolks, one at a time, mixing until just combined.
- Whisk the egg whites separately with a pinch of salt just until stiff peaks form (careful, do not over beat).
- Fold the egg whites into the chocolate mixture in thirds gently until no white streaks remain.
- Bake at 325 F for about 45 minutes or until the rest of the cake is set but the center just jiggles. Bring to room temperature then chill for at least 4 hours before serving. This also freezes really well.
Sugar Free Peanut Butter Butter Cream Frosting
Ingredients
- 1/2 cup sugar free organic peanut butter
- 1/2 cup powdered Swerve sweetener
- 1 stick butter, softened
Instructions
- Blend ingredients in a stand mixer until smooth.
- Does not need refrigeration if you are using right away. If you do refrigerate you will need to bring it room temperature for a few hours on the counter or microwave it to soften it and be able to spread easily on a cake.
Nutritional information for 1 slice (Serves 8)
| Calories | 504.53 |
| Total Fat | 49.24 g |
| Total Carbohydrates | 12.20 g |
| Dietary Fiber | 0 g |
| Protein | 9 g |