Keto Rich Dark Chocolate Cake
This decadent chocolate cake combines 90% dark chocolate with almond flour for an intensely rich and moist dessert. The double-chocolate experience comes from melted dark chocolate in the batter plus a glossy ganache topping made with heavy cream. Using low-carb sweeteners like erythritol or allulose keeps the sugar content minimal while maintaining sweetness. The almond flour base creates a tender, dense crumb that's naturally gluten-free. Perfect for special occasions or when you want an indulgent chocolate fix, this cake develops even better flavor after chilling overnight. The ganache can be adjusted for sweetness preference, and the cake stores beautifully for up to a week refrigerated.
Ingredients
- 2 bars 90% dark chocolate, roughly chopped
- 1 stick unsalted butter, cut into pieces
- 1 cup almond flour, sifted
- ¼ cup raw cacao powder or Dutch process cocoa powder, siftedraw cacao powder1:1
either works well
- 1 tsp gluten-free baking powder, sifted(optional)
- 6 large eggs, at room temperature
- ¾ cup granulated low-carb sweetener such as Allulose or Erythritol
- 1 tsp sugar-free vanilla extract
- ½ cup heavy whipping cream or coconut cream
- 1 bar 90% dark chocolate, broken into pieces
- 1 to 4 tablespoons powdered low-carb sweetener such as Allulose or Erythritol, for ganache(optional)
Instructions
- 1
Preheat oven to 300°F fan assisted or 350°F conventional
- 2
Line springform pan with parchment paper
- 3
Roughly chop chocolate and melt with butter in double boiler over medium heat
- 4
Remove from heat and cool completely
- 5
Sift almond flour, cacao powder and baking powder in separate bowl
- 6
Crack eggs into third bowl and add sweetener and vanilla
- 7
Beat eggs mixture until smooth and frothy
- 8
Slowly drizzle in cooled melted chocolate while mixing
- 9
Add dry ingredients and mix on low until smooth
- 10
Pour into prepared tin and cover loosely with foil
- 11
Bake 40 to 50 minutes until firm and skewer comes out clean
- 12
Remove foil and cool completely in tin then refrigerate
- 13
Heat cream until hot without boiling
- 14
Add broken chocolate pieces and let sit undisturbed for 5 minutes
- 15
Whisk ganache until smooth and glossy
- 16
Cool ganache slightly then spread on chilled cake
Tips
You can omit baking powder for a denser, fudgier texture if preferred.
Use a sieve when mixing dry ingredients to remove any clumps for smoother batter.
Don't over-mix the ganache or it may split - whisk just until smooth and glossy.
Good to Know
Refrigerate up to 1 week covered, or freeze sliced portions up to 3 months
Cake can be made 1-2 days ahead and stored covered in refrigerator
Serve chilled or at room temperature, cut with sharp knife
Common Mistakes
Don't add hot chocolate to eggs or they will scramble
Don't over-mix ganache or it will split and become grainy
Substitutions
Dairy-Free Swaps
General Alternatives
either works well
if you prefer sweeter
FAQ
Can I make this without a springform pan?
Yes, use a regular 8-inch round pan lined with parchment. The cake may be slightly harder to remove but will taste the same.
What if I don't have low-carb sweetener?
You can substitute regular granulated sugar using the same amount, though this will increase the carb content significantly.
How do I know when the ganache is ready?
The ganache should be smooth, glossy, and coat the back of a spoon. If it's too thick, add a tablespoon of warm cream.