American · dessert
Keto Chocolate Layer Cake with Chocolate Frosting
Video by All Day I Dream About Food on YouTube · Open on YouTube
- Keto (3.4 g net carbs a serve)
- Vegetarian
- Gluten-free ingredients
Contains: Egg, Milk, Tree nuts. Check labels on stock, sauces and spice mixes.
The layers are almond flour, cocoa and eggs sweetened with Swerve, and the frosting is unsweetened chocolate and coconut: about 3.5 g net carbs a slice and no added sugar.
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Ingredients 18
Method
Tap a time to watch that step in the video.
- Heat the oven to 175°C (350°F). Grease two 20 cm (8-inch) round cake pans, line the bases with baking paper and grease the paper too. 0:41
- In a large bowl whisk the almond flour, Swerve, cocoa, baking powder, espresso powder and salt. 1:20
- Stir in the mayonnaise, eggs, water and vanilla until combined (there is no other oil). 1:56
- Divide the batter between the pans, smooth the tops and bake 20–25 minutes, until just firm with a little bounce. 2:25
- Let the layers cool in their pans for about 20 minutes, then cool completely. 2:53
- For the frosting, melt the chocolate with 1 tbsp of the coconut oil in 30-second microwave bursts, stirring between, and let it cool. 3:24
- Beat the rest of the coconut oil (soft, not firm) with the dairy-free cream cheese until smooth, beat in the powdered Swerve and vanilla, then the melted chocolate. Thin with coconut milk a few spoonfuls at a time. 3:50
- Run a knife around the pans and turn the layers out. Spread a third of the frosting on one layer, top with the second, frost the top and sides, then chill 20–30 minutes to firm up. 5:35
Tip. Grease the pans with oil instead of butter and the whole cake is dairy-free. Use refined coconut oil if you don't want a coconut taste. The cook adds sugar-free sprinkles. Keep it in the fridge.
The method is a summary in our words — the video shows every step.
One portion, 1 slice (1/16 cake), gives you 1 of 16
Where the energy comes from one serve
- Net carbs 4%
- Protein 6%
- Fat 90%
Fits keto: 3.4 g net carbs a serve, with 90% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Omega-3 High61%
1 g a serve, mostly from avocado oil mayonnaise (99%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin E High25%
3.8 mg a serve, mostly from ground almond flour (85%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin K Source19%
23 µg a serve, mostly from avocado oil mayonnaise (98%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Magnesium Source16%
68 mg a serve, mostly from ground almond flour (49%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Iron Source11%
2.1 mg a serve, mostly from unsweetened chocolate (30%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Zinc Source11%
1.2 mg a serve, mostly from ground almond flour (33%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Show the other 9
Selenium9%
5.2 µg a serve, mostly from eggs (56%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin B126%
0.1 µg a serve, mostly from eggs (71%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Potassium5%
230 mg a serve, mostly from ground almond flour (40%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Calcium4%
50 mg a serve, mostly from ground almond flour (68%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Folate4%
15 µg a serve, mostly from ground almond flour (37%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin A2%
20 µg a serve, mostly from eggs (69%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin B62%
0 mg a serve, mostly from ground almond flour (45%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin D1%
0.3 µg a serve, mostly from eggs (82%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin C0%
0.2 mg a serve, mostly from dairy-free cream cheese (80%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by All Day I Dream About Food; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.