I wanted to make a classic chocolate cake that you would be happy to serve to guests. They may know it’s sugar free and gluten free, but maybe they don’t mind because it’s so delicious? I know one thing is for sure, my picky teenager took one bite of this keto chocolate cake, looked at me delighted, then took another bite. That is a win in my book
Ingredients
Chocolate Cake
2 ½ cups almond flour, (note 1)
1 ½ cups sugar free granulated sweetener, (note 2)
1 teaspoon baking soda
1 teaspoon kosher salt
½ cup oil, (note 3)
½ cup unsweetened cocoa powder, (note 4)
½ cup full fat sour cream, (note 5)
4 large eggs, beaten
1 tablespoon vanilla extract
Milk Chocolate Buttercream
1 cup unsalted butter, softened to room temperature
3 ½ cups sugar free powdered sweetener, (note 2)
¾ cup unsweetened cocoa powder, sifted to remove any clumps
½ teaspoon kosher salt
½ cup full fat sour cream
2 teaspoons vanilla extract
2-4 tablespoons heavy cream, room temperature, (or unsweetened almond milk)
Equipment
2 9 inch (22cm) metal round cake pans a springform pan will also work
Instructions
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