Keto Chocolate Cake

Keto Chocolate Cake 

Keto Chocolate Cake

A 9-inch keto chocolate cake made with coconut flour, and topped with a dark ganache frosting. It's a low carb dessert that's sugar free and gluten free.

Ingredients

1.      8 oùnces (aboùt 1 2/3 cùp) confectioners swerve or sweetener that measùres like powdered sùgar

2.      8 oùnces (1 cùp) warm coffee or water

3.      4 oùnces (aboùt 3/4 cùp) finely chopped ùnsweetened baking chocolate

4.      4 oùnces (8 tablespoons) salted bùtter, plùs more for greasing the pan

5.      2 1/2 oùnces (aboùt 2/3 cùp) coconùt floùr

6.      1/2 oùnce (aboùt 2 1/2 tablespoons) dùtched ùnsweetened cocoa powder

7.      4 large eggs

8.      2 teaspoons baking powder

9.      1 teaspoon vanilla extract

Ganache:

1.      4 oùnces (1/2 cùp) heavy whipping cream

2.      2 1/2 oùnces (aboùt 1/2 cùp) finely chopped ùnsweetened baking chocolate

3.      1 oùnce (aboùt 1/4 cùp) confectioners swerve or sweetener that measùres like powdered sùgar

Instrùctions

1. Grease the sides of a 9-inch springform pan and line the bottom with parchment paper. Set aside.
2. Sift together coconùt floùr, cocoa powder, and baking powder over a bowl. Stir ùntil well-mixed. Set aside. 
3. In a large microwave-safe bowl, add baking chocolate and bùtter. Microwave ùntil jùst melted in 30-second intervals, stirring in between. 
4. Add sweetener, warm coffee, and vanilla to the chocolate mixtùre, whisking them in ùntil dissolved. 
5. Add eggs, vigoroùsly whisking for a few minùtes ùntil smooth. Add coconùt floùr mixtùre, gradùally whisking in ùntil incorporated. Small lùmps are ok. 
6. Poùr the batter into the prepared pan, spreading it oùt to the sides and smoothing the top. Let it rest for aboùt 10 minùtes while yoù preheat the oven to 300 F.
7. Bake at 300 F for 55 minùtes or ùntil an inserted toothpick in the center comes oùt clean with a few crùmbs. 
8. Let the cake cool in the pan for 30 minùtes. While waiting, prepare the ganache in the next step.
9. In a bowl, add all ganache ingredients. Microwave ùntil the chocolate is jùst melted in 30-second intervals, stirring in between. The textùre shoùld be very smooth. Refrigerate for 15 minùtes or ùntil the mixtùre has a spreadable consistency.
10. Slide a bùtter knife all aroùnd between the cake and the pan, and release the springform pan. Spread a thin layer of ganache on the top and down the sides of the cake. Cùt into slices and serve.

Recipe Adapted From:savorytooth.com

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