Chocolate Cake

½ cup   coconut flour

 5 eggs separated

 ½ cup coconut oil or grass-fed ghee, melted

 ½ cup coconut cream

2 tsp vanilla extract or 1 tsp vanilla powder

4 Tbsp granulated sweetener (or more to taste), such as birch xylitol, nonGMO erythritol, or MitoSweet

 ½ cup cacao powder

 Pinch of salt

Additional grass-fed butter, ghee, or coconut oil for greasing

 Chocolate Glaze

1 cup coconut cream

 1 Tbsp ghee or coconut oil

 1 tsp vanilla extract

1 Tbsp cacao powder

 1 Tbsp erythritol, xylitol, or MitoSweet, or roughly 10 drops of liquid stevia

 Pinch of salt


01. Preheat oven to 350 degrees. Grease an 8-inch metal cake pan with butter, ghee, or coconut oil.

02. Whisk egg whites until they develop a foamy consistency.

03. In a separate bowl, mix all remaining chocolate cake ingredients. Then slowly fold egg whites into the batter.

04. Pour batter into cake pan. Bake for 25 minutes, or until a knife inserted into the center of the cake comes out clean.

05. While keto chocolate cake cools, prepare glaze. In a saucepan on low heat, add all glaze ingredients and whisk continuously to combine.

06. Pour chocolate glaze into a glass jar and drizzle over the cake. Serve keto chocolate cake warm, or store covered on your counter or in the refrigerator (icing will harden).


Calories 321

Total Fat 30 g

Sodium 65 mg

Total Carbs 22.4 g

Dietary Fiber 5.5 g

 Total Sugars 1.9 g

 Sugar alcohols 12 g

 Net Carbs 4.9 g

Protein 6.5 g

 Potassium 158 mg

Cholesterol 106 mg

Vitamin D 10 mcg

Calcium 27 mg

Iron 2   mg

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