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Layered Keto Chocolate Cake

Not many people attempt to layer cakes these days. This layered keto chocolate cake recipe will help you master this lost art and give you a beautiful showpiece for your next celebration.

Layer Cake Tips and Tricks

Yes, there are more steps to this recipe. And I wouldn’t attempt it on a day that I was pressed for time.

But the extra love you put into this fancy chocolate cake pays off in the end.

To begin, you’ll need two 9-inch cake pans. If you don’t have two, going to the store to stock up is going to be your first task.

Line the pans with parchment paper to prevent the cake from sticking. Be generous – you want the paper to line the sides of the pan.

Pull out all the ingredients you’re using early in the process since you want everything to be at room temperature. Coconut oil is the exception here; you’ll need to melt that down in the microwave to work with it.

Once baked, make sure the tops and bottoms of the cakes are relatively flat. If your cake got round on top in the oven, wait until it is completely cool to cut the dome off with a long serrated knife.

Frosting the Cake

Don’t frost the cake prematurely. It can be difficult when you’re eager to eat it, but going too fast at this stage could result in a melty mess.

If you’re using a cake stand, put a bit of frosting down first before you park the first layer of cake. This will help anchor it and prevent it from sliding around while you’re working on it.

I like to frost from the center of the cake to the edges. Put a generous amount in the middle, then use a spatula to gently work it out to the perimeter of the cake.

More Keto Desserts

You know how if you have one amazing dessert it makes you think of other delicious things you want to try? This chocolate layer cake made my mind wander to other post-meal delights too.

I don’t want you thinking that dessert is off the table on keto, or that your options are limited.

You simply have to make adjustments that will bring sugary carbohydrate-laden baked goods back down into an acceptable range for keto consumption.

Check out these keto desserts for more sweet treats and excellent recipes you can make to satisfy any crowd!

Layered Keto Chocolate Cake

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• Author: Louise Hendon
• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 50 minutes
• Yield: 16 slices 1x
• Category: Dessert
• Cuisine: American

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Description

This rich cake will make you forget you’re eating Keto layer after layer.

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Ingredients

For the Cake Layers:

• 3 cups (360 g) almond flour
• 1/3 cup (32 g) pure whey protein powder
• 1 and 1/2 teaspoons (3 g) baking powder
• 1/2 cup (48 g) unsweetened cacao powder
• 1 teaspoon (2 g) baking soda
• Pinch of salt
• 1 cup (360 ml) of coconut oil, softened (or use ghee)
• 3 large eggs
• 1 Tablespoon (15 ml) vanilla extract
• Stevia/erythritol to taste
• 3/4 cup (180 ml) coconut milk

For the Chocolate Coconut Ganache Filling:

• 1/2 cup coconut cream
• 3.5 oz (100 g) 100% dark chocolate, melted
• 1 teaspoon (5 ml) vanilla extract
• Stevia/erythritol to taste

For the Chocolate Frosting:

• 3.5 oz (100 g) 100% dark chocolate, melted
• 1/3 cup (80 ml) coconut oil, melted
• 1 teaspoon (5 ml) vanilla extract
• Stevia/erythritol to taste
• Extra dark chocolate, shaved (for decoration)

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Instructions

1. Preheat oven to 300 F (150 C).
2. In a large mixing bowl, whisk together the ingredients for the cake layers.
3. Line 2 9-inch cake pans with parchment paper (make sure to line both the base and sides of the pan).
4. Divide the cake batter between the 2 pans and bake in preheated oven for 30 minutes.
5. Check the cake is done by inserting a cocktail stick and making sure it comes out clean.
6. Meanwhile, mix together the ingredients for the chocolate filling and place in fridge to thicken.
7. Then in a separate bowl, whisk together the ingredients for the chocolate frosting and refrigerate for around 1 hour for it to thicken.
8. When the cake layers are baked, let them cool for at least 30 minutes so they’re not too hot.
9. If the tops of the cakes are not flat, then you can gently cut off the top of one of them to make it flatter.
10. Spread the chocolate filling on one of the cakes and place the other cake on top to form the top layer.
11. Stir the chocolate frosting gently with a fork to make it form a frosting consistency (if it’s too hard, then let it melt a bit at room temperature, or if it’s too liquidy, place it back in the fridge for a bit).
12. Spread the frosting on the cake and add any additional decorations you want.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs:  4 g

Nutrition

• Calories: 394
• Sugar: 1 g
• Fat: 36 g
• Carbohydrates: 7 g
• Fiber: 3 g
• Protein: 7 g