How do I know when a cake is fully baked?

Test to see if the cake is fully baked by pricking it with a toothpick. If it comes out clean, you’re good to go!

How do I make icing a cake easier?

To make frosting a cake easy, simply freeze your cakes. This hardens the outside of the cake and inhibits crumbs from forming.

Why did my cake not rise?

If you do not properly beat the egg whites, the cake will not rise as well. Also, if you fold the egg yolk mixture too aggressively, the egg whites will not hold their shape and will not allow the cake to rise.

Why should eggs be at room temperature?

Room temperature eggs whip up quicker and lighter when they are at room temperature.

The BEST Keto Chocolate Cake Recipe

Ingredients

Units Scale

1 cup unsweetened cocoa powder
1/2 cup almond flour
1/4 cup leftover coffee, cold
1/4 cup chocolate whey protein powder (I used Isopure Chocolate Whey Protein Powder)
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp xantham gum (optional)
1/2 tsp salt
4 large eggs, separated
1 cup sugar substitute (use more if you like your keto desserts on the sweeter side!)
1/3 cup sour cream
1/3 cup olive oil
1 tsp vanilla

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees F. making sure that the rack is in the middle of the oven. Generously grease 2-8-inch round cake pans (see note).
In a large mixing bowl, place the egg whites and whip until stiff peaks form. Set the bowl to the side.
In a separate bowl, beat together the egg yolks, sweetener, sour cream, olive oil, leftover coffee and vanilla. Add in the cocoa powder, almond flour, whey protein powder, baking soda, baking powder and xantham gum. Stir to incorporate all the ingredients ( the mixture will be VERY thick!).
Take 1/3 of the stiff egg whites and quickly stir it into the thick chocolate cake mix to help to thin the cake mix. Next, take the slightly thinned out cake mix and carefully fold it into the remaining egg whites until no white streaks remain.
Divide the batter evenly between the two cake pans.
Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean. If you are using only allulose as your sweetener, you may need to loosely cover the cakes with aluminum foil after 15 minutes as allulose has a tendency to brown faster than other sweeteners.
Remove the cake pans from the oven and place them on a cooling rack for about 5 minutes. Run a knife along the edges of the cake pan and invert the cakes to remove them from the pan. Allow the cakes to fully cool before storing.

Notes

nutritional information is for 12 slices without icing or frosting

Author: Cat
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American, Fall, Holidays, Spring, Summer
Diet: Gluten Free

Nutrition

Serving Size: 1 slice
Calories: 150
Sugar: 0.7
Fat: 11
Carbohydrates: 7.6
Fiber: 2.5
Protein: 6.3