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KETO Double Chocolate Cake

There is no such thing as too much chocolate in this purecane approved recipe. This keto-friendly chocolate cake with double the chocolate of a normal caked is moist, sweet, and full of chocolatey perfection. A chocolate cake you’ve been dreaming of, and it’s half the calories of your traditional cake because of our zero-calorie all-natural sweetener ingredients. Time to double down on chocolate and better for you sweets! Carpe cocoa, seize the chocolate.
By Lauren of @brightmomentco
Prep Time
PREP TIME
20 mins
Cook Time
COOK TIME
15 mins
Total Time
TOTAL TIME
35 mins
Servings
SERVINGS
6-8 servings

Ingredients

Cake Ingredients:

· 1 ½ cup fine almond flour
· ¼ cup cocoa powder
· 1 tablespoon baking powder
· ½ teaspoon salt
· ⅓ cup boiling water
· 1 tablespoon olive oil
· 3 large eggs (room temperature, whisked)
· 1 teaspoon vanilla extract

 

Frosting Ingredients:

· 1 cup unsalted butter (room temperature)
· ⅓ cup cocoa powder
· 2-3 tablespoon heavy cream
· 1 teaspoon vanilla extract
· Pinch of salt

 

Directions


  1. Preheat the oven to 350°F. Lightly grease and line two 8" cake pans or three 6" cake pans. Set pans aside.
  2. In a large mixing bowl, whisk the flour, cocoa powder, Purecane™ zero-calorie Baking Sweetener, baking powder, and salt together until well-combined. Create a well in the center. Add in the eggs, hot water, olive oil, and vanilla extract. Mix until a smooth batter but be careful not to overmix the batter. 
  3. Distribute the batter evenly into the prepared cake pans. 
  4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the cake pans for at least 10 minutes before cooling completely on a wire rack. 
  5. While the cakes cool, make the frosting by adding the room temperature butter and Purecane™ Confectioners Sweetener to a large mixing bowl. Mix on low speed for 1 minute to combine, then increase speed to medium to mix until light and fluffy, about 5 to 6 minutes. Add the heavy cream, vanilla extract, and salt. Mix for an additional 1 to 2 minutes. Adjust the frosting consistency by adding more heavy cream to thin out or adding more sweetener for a thicker texture. 
  6. Frost the cooled cake, slice, serve, and enjoy!


Made with Purecane

Did you like this sweet chocolate cake recipe? Check out some of our other reduced sugar cake recipes using all-natural, zero-calorie Purecane™! 

This festive and decadent show-stopping cake will bring not only ooh's and aah's but also sweet memories of a reduced sugar healthier version of this holiday classic: Reduced Sugar Yule Log Cake

This pink tropical cake takes you from your home kitchen to your favorite beach destination. It doesn’t get much sweeter than this!: Hawaiian Pink Guava Cake

This delightful addition of a not-so-common cake ingredient (olive oil) keeps it deliciously moist and easy to prepare. The juice and zest of lemons keeps this treat refreshing and truly a show stopper at any dinner party, shower, or brunch gathering: Lemon Olive Oil Cake


Tags: Reduced Sugar,   Chocolate,   Lemon,   Dessert,   Bridal Shower,   Party,   Event,   Dessert.

KETO Double Chocolate Cake
KETO Double Chocolate Cake

There is no such thing as too much chocolate in this purecane approved recipe. This keto-friendly chocolate cake with double the chocolate of a normal caked is moist, sweet, and full of chocolatey perfection. A chocolate cake you’ve been dreaming of, and it’s half the calories of your traditional cake because of our zero-calorie all-natural sweetener ingredients. Time to double down on chocolate and better for you sweets! Carpe cocoa, seize the chocolate.
By Lauren of @brightmomentco

Ingredients

Cake Ingredients:

· 1 ½ cup fine almond flour
· ⅓ cup Purecane™ zero-calorie Baking Sweetener
· ¼ cup cocoa powder
· 1 tablespoon baking powder
· ½ teaspoon salt
· ⅓ cup boiling water
· 1 tablespoon olive oil
· 3 large eggs (room temperature, whisked)
· 1 teaspoon vanilla extract

 

Frosting Ingredients:

· 1 cup unsalted butter (room temperature)
· 2-3 cups Purecane™ Confectioners Sweetener
· ⅓ cup cocoa powder
· 2-3 tablespoon heavy cream
· 1 teaspoon vanilla extract
· Pinch of salt

 

Directions


  1. Preheat the oven to 350°F. Lightly grease and line two 8" cake pans or three 6" cake pans. Set pans aside.
  2. In a large mixing bowl, whisk the flour, cocoa powder, Purecane™ zero-calorie Baking Sweetener, baking powder, and salt together until well-combined. Create a well in the center. Add in the eggs, hot water, olive oil, and vanilla extract. Mix until a smooth batter but be careful not to overmix the batter. 
  3. Distribute the batter evenly into the prepared cake pans. 
  4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the cake pans for at least 10 minutes before cooling completely on a wire rack. 
  5. While the cakes cool, make the frosting by adding the room temperature butter and Purecane™ Confectioners Sweetener to a large mixing bowl. Mix on low speed for 1 minute to combine, then increase speed to medium to mix until light and fluffy, about 5 to 6 minutes. Add the heavy cream, vanilla extract, and salt. Mix for an additional 1 to 2 minutes. Adjust the frosting consistency by adding more heavy cream to thin out or adding more sweetener for a thicker texture. 
  6. Frost the cooled cake, slice, serve, and enjoy!