Description
This delicious keto chocolate cake only uses one bowl, has the perfect cake texture, and the whipped cream icing is perfectly sweet. This combo will squash any chocolate cake craving!
Ingredients
- ¾ cups Coconut Flour
- ¾ cups Swerve Sweetner
- ½ cups Cocoa Powder
- 2 teaspoons Baking Powder
- 6 Eggs
- ⅔ cups Heavy Whipping Cream
- ½ cups Butter, Melted
- FOR THE WHIPPED CREAM ICING:
- 1 cup Heavy Whipping Cream
- ¼ cups Swerve Sweetner
- 1 teaspoon Vanilla Extract
- ⅓ cups Sifted Cocoa Powder
Preparation
Preheat oven to 350ºF. Grease an 8×8 cake pan.
Add all of the cake ingredients to a marge bowl and mix well with a stand mixer or electric mixer. Pour the batter into the cake pan and bake for 25 minutes or until the center springs back when touched.
Remove from oven and let cool completely before icing.
For the icing:
Whip whipping cream to stiff peaks with an electric mixer or stand mixer. Add swerve, vanilla, and cocoa powder. Continue mixing until just combined.
Frost the cake with the icing and serve. Store any leftovers in the refrigerator.
Nutrition per serving: 358 calories, 33g fat, 8g protein, 11g carbs, 6g fiber
