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A bourbony spin on my chocolate cake recipe!! Super delicious!

Ideal cake pan size – 9 inches.

What you’ll need:


  • 1/2 cup (120g) sour cream
  • 1/2 cup (118ml) bourbon
  • 1/4 cup (50g) butter – melted
  • 3 eggs – beated
  • 2 cups (200g) almond flour
  • 1 tsp baking powder
  • 3 tbsp dark cocoa powder (can be replaced with regular cocoa powder)
  • 2 tbsp regular cocoa powder
  • 1/2 cup (100g) sugar substitute (I used erythritol)


  • 2 keto, sugar free, chocolate bars (approx 150g total)
  • 4 tbsp bourbon

My first cookbook ‘Keto Cravings’ is on sale on Amazon now!

In a mixing bowl, whisk together all your cake ingredients. Once mixed thoroughly, pour into a 9-inch cake pan lined with parchment paper.

Bake at 350°F/175°C for 30 minutes or until a toothpick comes out clean when poked.

Set aside and let cool.

Place your chocolate & bourbon into a pot and melt using a double boiler. (alternatively, you could melt chocolate and bourbon together in the microwave)

Once the chocolate becomes smooth and shiny, pour on top of the cake and spread with a spatula or spoon.


This makes roughly 12 slices.

Nutritional Information Per Piece:

CALS: 268
FAT: 21.3
CARBS: 6.7
FIBRE: 3.2

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