~20–24 slices
Ingredients
Cake Batter
2½ cups finely ground almond flour
½ cup unsweetened cocoa powder
2 tsp instant coffee (optional, enhances chocolate flavor)
2 tsp baking powder (corrected)
½ tsp sea salt
1½–2 cups keto sweetener (erythritol/monk fruit blend, to taste)
½ cup unsalted butter, softened
7 oz cream cheese, softened
6–8 large eggs, room temperature (6 for denser, 8 for lighter texture)
2 oz unsweetened baking chocolate, melted
Chocolate Ganache
2 oz unsweetened baking chocolate, melted
¼ cup heavy whipping cream
2 tbsp unsalted butter
2–3 tsp powdered keto sweetener
1–2 tbsp coconut oil
Instructions
1. Prep
Preheat oven to 325°F (160°C).
Grease and line two 8×4-inch loaf pans (or one bundt pan).
2. Mix Dry Ingredients
In a bowl, combine:
Almond flour
Cocoa powder
Instant coffee
Baking powder
Salt
Set aside.
3. Cream Base
Beat butter and sweetener until light and fluffy.
Add cream cheese and mix until smooth.
4. Add Eggs
Add eggs one at a time, mixing well after each.
5. Combine
Gradually mix in dry ingredients.
Pour in melted chocolate and mix until fully combined.
6. Bake
Divide batter into pans.
Bake for 60–70 minutes, until a toothpick comes out clean.
Cool for 15 minutes, then remove and cool completely.
7. Make Ganache
Mix melted chocolate and butter.
Whisk in heavy cream धीरे धीरे (a little at a time).
Stir in sweetener and coconut oil until smooth.
8. Finish
Pour ganache over fully cooled cake.
Let set before slicing.
Keto Tips & Fixes
Sweetener matters: Use a blend (erythritol + monk fruit) to avoid cooling aftertaste.
Too dry? Add 2–3 tbsp sour cream or heavy cream to batter.
Too dense? Use 8 eggs and whip whites separately for lift.
Extra rich version: Add ½ cup sugar-free chocolate chips.
Approx. Nutrition (Per Slice)
Calories: ~180–200
Net Carbs: ~2–4g
Fat: ~18–21g
Protein: ~5–6g
