This low carb chocolate cake was adapted from a recipe created by a fellow “Keto Instagram Sister” of mine, @ketokween.la
I doubled the recipe and added a few ingredients to make it mine but this wouldn’t have been possible without her! I also added this dark chocolate peppermint ganache to give it a holiday twist. Thanks for the inspiration, Mel! Follow her for some mouthwatering low carb/keto recipes!
Keto Chocolate Cake with Dark Chocolate Peppermint Ganache
A decadent chocolate cake with a cool peppermint ganache poured over, making it perfect for the holidays.
Ingredients
Cake
- 2 cups blanched almond flour
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cups unsalted butter, softened
- 1/2 cup granulated sweetener
- 4 eggs
- 1 1/2 cups sour cream
- 1 1/2 tbsp vanilla extract
- 2 tsp blackstrap mollases (optional, does contain sugar)
Peppermint Chocolate Ganache
- 1/2 cup heavy whipping cream
- 4 oz ChocZero Dark Chocolate (code: KINDKETOMAMA saves you 10%)
- 1/2 tsp pure peppermint extract
- small pinch of Himalayan salt
Directions
Cake
- Preheat oven to 375 degrees and generously grease a bundt cake pan with nonstick cooking spray.
- Combine almond flour, coconut flour, cocoa, baking powder and baking soda in a large bowl and whisk until combined.
- In a separate bowl with a hand mixer or with a stand mixer on medium speed, beat together the eggs, butter, sour cream, sweetener, mollases and vanilla.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients. Stop a couple of times and scrape the sides of the bowl with a rubber spatula.
- Dump mixture evenly into greased bundt pan and even it out with with a spatula.
- Bake for 50 minutes on middle rack or until a wooden toothpick inserted near the middle comes out clean.
- Remove from oven and allow to cook for 15 minutes in pan, before carefully flipping it onto a wire rack.
- Let cake cool completely before adding ganache.
Ganache
- Coarsely chop the chocolate using a serrated knife and set aside in a medium glass bowl.
- Bring heavy whipping cream just to a boil over medium high heat.
- Pour over chocolate, add salt, and peppermint extract.
- Let sit for 10 minutes, do not stir yet!
- With a wire whisk stir until smooth and shiny to break up any pieces and emulsify cream and chocolate.
- Scrape sides of dish with a rubber spatula to incorporate all of the chocolate that has settled in the bottom.
- Pour the ganache over the cooled cake and refrigerate for 30 minutes before serving.
[nutrition-label id=745]
*Carb count excludes sugar alcohols and/or sweeteners. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but please feel free to make your own calculations.
Kind Keto Mama 
I attempted to make the cake as per the instructions, but I might have messed up a step. The texture of the cake came out to be grainy. Any advice is appreciated.
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Hi Robert, I’m sorry to hear that. The crumb is a bit different becuase there’s no gluten but grainy it shouldn’t be. What almond flour did you use? Was it blanched?
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What are the nutrition numbers on this cake? Sounds too good to be true
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Hi Carole! I have added the nutrition label especially for you! It’s directly under the recipe. I know it sounds to good to be true but believe it!
🙂
However, please feel free to make your own calculations using your ingredients as everything can vary depending on the brand.
PS I will be adding nutrition labels to all of my recipes slowly but surely. 🙂
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Hi there! I’m really sorry that you had a bad experience. Swerve is a lot less sweet than the Lakanto sweetener that I used and recommended. It would probably require at least a third more to measure up as far as sweetness goes. I will make a note of this in the recipe so that this doesn’t happen to anyone else. As far as the glossiness of the ganache it may have failed because the temperature was too high, which could cause the fat in the chocolate to separate. It’s hard to say for sure without looking at it.
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Hi Darlene.. I’m going to attempt to make this for my sons birthday.. I have Ethrytitol (sp?) can I use that instead of the Lakanto sweetener?
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Hi Rosie! Happy Birthday to him!
Yes you can! But I would definitely use 3/4 cup erythritol, since Lakanto contains monkfruit and is more concentrated than other sweeteners.
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THIS LOOKS DELICIOUS! 😍 Definitely trying this!
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I’m gonna make this for valentines! Is this one the doubled or to get a large bundt do I need to double it?
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This is the doubled recipe! You can make a full bunts cake with this one.
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I just put mine in the oven and, shucks, I didn’t see that note you were going to make in the recipe about the sweetener. I used swerve and it would have been really nice to know it needed more. I was kind of wondering because most recipes on the internet will specify which sweetener to use.
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Hi Sheri! I didn’t add the note because I made the recipe with straight erythritol and didn’t notice much of a difference. Plus with the ganache I feel like it’s very sweet.
If you click on the links in the recipe it will take you to an Amazon link that will show you the specific brand that I use.
I hope you enjoy the cake! Happy Easter!
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Haven’t tasted it yet, but I used the original recipe cause I didn’t need so much product. The cake looked great and moments later it flattened out. I bake my cakes in my Instapot. So that might be a reason though I’ve never had an issue with other cakes. Even Cheese Cakes. I will try again.
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Hi there! When you say you used the original recipe, what do you mean exactly?
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Hi there! When you say you made the original recipe, what do you mean exactly?
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