It’s a one-layer cake you bake in a square baking dish, and it’s delightfully easy to make! This keto chocolate cake was inspired by my favorite childhood dessert - chocolate sheet cake with frosting. Making it is easy! It’s a simple one-layer cake you mix in one bowl. If you don’t use frosting, it’s appropriate as a snack or breakfast cake. With frosting, it’s rich and indulgent - the perfect chocolaty dessert. It makes a good birthday cake if you don’t want to bother with making a layered keto birthday cake.
Ingredients
Instructions
Recipe Card
Eggs: I use large eggs in most of my recipes, this one included. Unsalted butter: Or you can use salted butter and omit the salt. Sweetener: I use stevia glycerite. You can use a granulated sweetener instead. Vanilla extract: It’s best to use pure vanilla extract. Almond flour: I use blanched, finely ground almond flour. Cocoa powder: Use unsweetened natural cocoa powder (not Dutch-processed). Its natural acidity helps activate the baking soda, ensuring the cake is fluffy. Kosher salt: I use Diamond Crystal Kosher Salt. Baking soda: You can use 2 teaspoons of baking powder (gluten-free if needed) instead of ½ teaspoon of baking soda. For the frosting: Unsalted butter, heavy cream, cocoa powder, vanilla extract, and stevia.
You start by mixing the frosting. You can use a hand whisk or a handheld electric whisk. Set the frosting aside. To make the cake, whisk the eggs, melted butter, stevia, and vanilla. I simply use a hand whisk. Gradually add almond flour and cocoa powder and whisk them in. Then mix in the salt and baking soda. Cut the cake into nine squares and serve. Remember to remove the leftovers from the fridge about an hour before enjoying them. Chocolate always tastes better at room temperature, and the same is true for frosting.
