This delicious keto chocolate cake uses just one bowl, has the perfect cake texture, and the whipped cream frosting is perfectly sweet. This combo will crush any craving for chocolate cake!
Preparation:
Cook:
Level: Easy
Serves: 9
Ingredients
- ¾ cups Coconut Flour
- ¾ cups Swerve sweetener
- ½ cups Cocoa powder
- 2 teaspoons baking powder
- 6 Eggs
- ⅔ cups Heavy whipped cream
- ½ cups Melted butter
- FOR THE WHIPPED CREAM ICE CREAM:
- 1 cup Heavy whipped cream
- ¼ cups Swerve sweetener
- 1 teaspoon Vanilla extract
- ⅓ cups Sifted Cocoa Powder
Preparation
Preheat the oven to 350ºF. Grease an 8×8 cake pan.
Add all of the cake ingredients to a rimmed bowl and mix well with a stand mixer or electric mixer. Pour the batter into the cake pan and bake for 25 minutes or until the center springs back when touched.
Remove from oven and let cool completely before frosting.
For the frosting:
Whip the whipping cream into stiff peaks with an electric mixer or stand mixer. Add the swerve, vanilla and cocoa powder. Continue mixing until just combined.
Frost the cake with the icing and serve. Store leftovers in the fridge.
Nutrition per serving: 358 calories, 33g fat, 8g protein, 11g carbs, 6g fiber
