Everyone’s 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:
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.
NUTRITIONAL INFORMATION (per slice)