Keto & Paleo Chocolate Cake

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4 from 58 votes

Keto & Paleo Chocolate Cake

1 hour

Ingredients

  • 5 ounces semisweet chocolate (or bittersweet, 142 g - nutrition facts counted with 85% dark chocolate)
  • 3 ounces unsweetened chocolate (or bittersweet, 142 g - nutrition facts counted with 85% dark chocolate)
  • 1/2 cup unsalted butter
  • 113 grams virgin coconut oil
  • 5 large eggs (or bittersweet, 142 g - nutrition facts counted with 85% dark chocolate)
  • 1/3 cup erythritol
  • 1/3 cup stevia
  • 2/3 cup date sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 tablespoons instant coffee
  • 1 pinch salt
  • 1/2 cup chocolate (or bittersweet, 142 g - nutrition facts counted with 85% dark chocolate)
  • 7 tablespoons coconut oil (or bittersweet, 142 g - nutrition facts counted with 85% dark chocolate)
  • 3 tablespoons lucuma powder (or bittersweet, 142 g - nutrition facts counted with 85% dark chocolate)
  • maple sugar
  • coconut cream

Instructions

  • Preheat oven to 175 °C/ 350 °F degrees.
  • Butter sides and bottom of a 10-inch spring form pan, or multiple mini spring formed pans.
  • Line the bottom(s) with a round cut-out of parchment or wax paper, then butter the paper.
  • Set aside.
  •  For the cake, melt the chocolates and butter together in a saucepan set over low heat, stirring to blend well.
  • Add sugar and stir until sugar is JUST melted/blended.
  • Set aside to cool (must get cool).
  •  Beat the egg whites with the salt until stiff.
  • Gently fold the chocolate mixture into the yolks.
  • Fold in one third of the egg whites (no more).
  • Fold in remaining whites until no streaks of white remain.
  •  Pour batter into the prepared pan and bake large pan in the center of the oven for 3545 minutes, or until a cake tester inserted in the center comes out clean.
  • Keep an eye on the mini ones and place them in the oven two at a time or spaced well in a large oven rack.
  • The cake will rise a great during baking and reduce in cooling, creating a dense rich cake.
  •  Cool cake in pan for at least 10 minutes, and then remove sides of the pan.
  • Invert the cake onto a rack and remove the bottom, but do not remove the parchment.
  • Let cake cool completely; it will fall (reduce in height) considerably.
  • Remove parchment before frosting.
  • Mix all frosting ingredients.
  • Note: Add 1 tablespoon coconut sugar or maple sugar for those with a sweet tooth.
  • For a NO CARBOHYDRATE sweetener option: simply add 2-4 drops stevia glycerine and see if that does it for you.
  • Add 1 drop at a time to taste! Serve with fresh berries or complement it with a side of my coconut whipped cream.
  • Enjoy!

Originally posted 2019-02-20 17:30:07.

Article Categories:
Cuisine

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