Double Chocolate Layer Cake / Keto / Low Carb / Sugar Free / Gluten Free

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DOUBLE CHOCOLATE LAYER CAKE – Keto, Low Carb, Sugar Free, Gluten Free

Someone asked me for the recipe for the double chocolate layer cake of my Facebook page‘s cover photo, and I realized that I had made the cake that time only, way before I started making recipe videos. So, I decided to make a video quickly!

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This is not the strawberry season and I had only eight frozen strawberries in my freezer. Three of them were kind of big, while the others were pretty small. That is why the size of strawberries in the video and pictures on this page varies :p

I used two 6-inch round cake pans, but if you don’t have two round cake pans of the same size, simply adjust the ingredients, use a larger pan and cut the cake in half horizontally. I didn’t really want to cut the cake in half horizontally because that would end up in disaster! 😛

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Double Chocolate Layer Cake / Keto / Low Carb / Sugar Free / Gluten Free

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 514 kcal
Author Miyuki

Ingredients

Cake

  • 1 cup Almond Flour (110 g)
  • 1 tbsp Coconut Flour
  • 1.5 tbsp Stevia Powder (or 1/2 cup Sweetener of Choice) (Adjust)
  • 1 tsp Baking Soda
  • Pinch of Salt
  • 3.5 oz Coconut Oil or Butter (100 g)
  • 1/3 cup Water (80 cc)
  • 1 oz Unsweetened Cocoa Powder (28 g)
  • 2 Eggs
  • 1 tsp Vanilla Extract

Chocolate Ganache Frosting

  • 3/4 cup Heavy Cream (180 cc)
  • 3 oz Unsweetened Baking Chocolate
  • 1.5 tsp Liquid Stevia (or 1/3 cup Confectioner’s Sweetener) (Adjust)
  • 1 tsp Vanilla Extract

Instructions

Cake

  1. Preheat the oven to 180 C / 350 F.
  2. Heat the coconut oil, water and cocoa powder in a saucepan over low heat. Stir well until well combined. Remove from the heat.
  3. In a large bowl, mix together the almond flour, coconut flour, sweetener, baking soda and salt.

  4. Add the chocolate mixture to the dry ingredients. Stir well until combined.
  5. Add the eggs and vanilla and stir well.
  6. Divide the batter into two equal parts. Pour into two different 6-inch round cake pans lined with parchment paper (or silicone pans). (* If you don’t have two round pans of the same size, just use a bigger pan. Then, cut the cake in half horizontally.)

  7. Bake for about 30 minutes.

  8. Let the cakes cool in the pans for about 15 minutes. Then remove from the pans and let cool completely.

Chocolate Ganache Frosting

  1. Heat the heavy cream in a saucepan over low heat. Bring to a simmer and turn off the heat.
  2. Add the unsweetened chocolate, sweetener and vanilla. Stir until melted and smooth.

Assembly

  1. Spread about 1/3 of the ganache evenly over one cake layer. Top with the other cake layer.

  2. Spread the remaining ganache evenly over top and sides of the cake.
  3. Chill at least 30 minutes.

Recipe Notes

Per Serving:

Calories 514 kcal, Protein 9.8 g, Total Fat 51.0 g, Total Carbohydrate 12.8 g, Dietary Fiber 6.1 g, Sugar 2.7 g

I always use Stevia Powder for baking, so even though I provide the amount of other sweetener equivalent to Stevia in each recipe, that might end up in a different texture than mine.

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