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4.63 from 40 votes

Keto Gluten Free Chocolate Cake

This Keto gluten free chocolate cake recipe is soft, moist, light and just delicious. This cake uses coconut flour-perfect for those who can't use almond flour.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Desserts
Cuisine: American
Servings: 6
Calories: 194kcal
Author: Urvashi Pitre

Equipment

Ingredients

For the Keto Gluten Free Chocolate Cake:

For the Keto Chocolate Ganache:

Instructions

For the Keto Gluten Free Chocolate Cake:

  • Preheat the Breville Smart Oven Air or your regular oven to 350F degrees.
  • Grease a silicone flower cupcake mold or a 6-cup muffin pan and set aside.
  • In a large mixing bowl, melt the butter in the microwave for 30-60 seconds
  • Remove and stir in the Truvia into the butter.
  • Add in eggs, heavy whipping cream, and vanilla extract and beat with a mixer.
  • Stop the mixer and add in all the dry ingredients into the bowl.
  • Mix again until the batter is well-mixed and relatively smooth.
  • Coconut flours vary in absorbency. If the batter is thicker than regular cake batter, add in a little more heavy whipping cream and mix.
  • Pour the batter into the silicone flower cupcake mold pan (or 6-cup muffin pan) or a 7" round baking pan. Bake for 20 minutes until the tops spring back lightly when touched and a toothpick inserted emerges clean. If you're using a Breville Smart Oven Air convection oven, or air fryer, check after 10 minutes.
  • Allow to cool

For the Keto Chocolate Ganache:

  • Place the chocolate chips in a bowl and set aside.
  • Heat the heavy cream and butter in a microwave safe bowl for 1 minute.
  • Pour the heated cream on to the chocolate chips and let it sit for a few minutes. Stir from time to time until the chocolate has melted and you have a smooth mixture.
  • At this point, you can use hot as a pourable glaze, or you can set it aside to cool for a while.
  • To make a frosting allow the ganache to cool for 20-30 minutes and then using a stand mixer, whip the frosting until it is light and fluffy. You can use this as a filling between layers of cake, and/or as a frosting on top.

Video

Notes

  • You can use a cupcake mold, or a 7" baking pan for these, depending on if you want cupcakes, or a whole cake.
  • Chocolate ganache is optional, as this cake recipe tastes great without it too. HOWEVER, that ganache is what dreams are made of, so I'd recommend adding it!

Nutrition

Calories: 194kcal | Carbohydrates: 5g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 129mg | Sodium: 214mg | Potassium: 138mg | Fiber: 2g | Sugar: 1g | Vitamin A: 644IU | Calcium: 58mg | Iron: 1mg