Keto and Low Carb Chocolate Cream Cake

Keto and Low Carb Chocolate Cream Cake

This chocolate cream cake is a delicious dessert that is keto and low carb friendly. It has a moist and fluffy chocolate cake base, topped with a creamy and nutty peanut butter frosting. It is decorated with sugar-free chocolate chips and caramel sauce for extra indulgence.


For the cake:

  • 3 eggs
  • 1 cup of erythritol (or another keto sweetener of your choice)
  • 1 cup of unsweetened almond milk
  • 1/2 cup of melted coconut oil
  • 3 tablespoons of unsweetened cocoa powder
  • 1 teaspoon of baking powder
  • 1 1/2 cups of almond flour
  • 1 teaspoon of vanilla extract

For the cream:

• 2 packets of sugar-free whipped cream powder (such as Dream Whip) • 1/2 cup of cold water • 3 tablespoons of natural peanut butter • 1/4 cup of sugar-free condensed milk (you can use store-bought or make your own with heavy cream, butter, and erythritol) • 1/3 cup of powdered milk • Sugar-free chocolate chips and caramel sauce for decoration (you can use store-bought or make your own with cocoa butter, erythritol, vanilla extract, and sunflower lecithin for the chocolate chips, and butter, heavy cream, erythritol, and vanilla extract for the caramel sauce) Instructions: 1. Preheat your oven to 180°C/356°F and grease a 9×13 inch baking pan. 2. In a large bowl, whisk the eggs with the erythritol until light and fluffy. Add the almond milk, coconut oil, cocoa powder, baking powder, almond flour, and vanilla extract and mix well until smooth and combined. 3. Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. 4. Let the cake cool completely in the pan on a wire rack.

  1. In a medium bowl, whisk the whipped cream powder with the water until stiff peaks form. Add the peanut butter, condensed milk, and powdered milk and whisk until well incorporated.
  2. Spread the cream over the cooled cake and sprinkle with chocolate chips and drizzle with caramel sauce if desired.
  3. Refrigerate the cake for at least 2 hours or overnight to let the flavors meld.
  4. Enjoy your keto and low carb chocolate cream cake!

Nutrition information per serving (based on 16 servings):

Calories: 287
Fat: 25 g
Carbohydrates: 9 g (4 g net carbs)
Fiber: 5 g
Protein: 9 g


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