The Hungry Elephant

Everyones favourite cake! Chocolate cake is one of the most popular cakes I would say, so why not make a low carb and keto version?

I have to say this is one of my favourites so far. It is moist, decadent and overall deeeelicious. I made a salted caramel drizzle for the top – you don’t have too but it was YUMMY.

What you’ll need:

  • 1/2 cup sour cream
  • 5 tbsp cocoa
  • 1 cup water
  • 50g softened butter
  • 1/2 cup sugar substitute
  • 3 eggs
  • 2 cups almond flour
  • 1 tsp baking powder


  • 2 tbsp erythritol
  • 1 tbsp butter
  • 1 tbsp heavy cream
  • (salt if wanted)

In a bowl, mix together your sour cream, cocoa and water. Set it aside.

In a separate bowl, beat your butter until smooth. Add in your sugar substitute and beat again.

Add in one egg at a time, beating the egg into the butter.

Once all your eggs are in, whisk in your almond flour and baking powder.

Pour the chocolate/water/sour cream into the batter and stir until thoroughly mixed together.

Pour into a cake pan (I used a bundt pan) and bake at 350 for 30-40 minutes or until you can put a toothpick in and it comes out clean. If you use a regular cake pan, you’ll need to keep it in a bit longer.

Let it cool before taking it out of the pan.

Heat your erythritol on medium. Once it’s a clear liquid, add in your butter. It will start bubbling up. Stir frequently and it will become a darker colour. Stir in your heavy cream and then pour on top of the cake.

Top with a little salt if desired!


This makes roughly 10 pieces.


  • CALS: 220
  • FAT: 19.3
  • CARBS: 6.9
  • FIBRE: 2.9
  • PROTEIN: 7.6


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