For those embracing a ketogenic lifestyle, finding satisfying desserts can sometimes feel like a challenge. However, with the right ingredients and techniques, you can indulge in delicious treats without derailing your dietary goals. This article explores various keto-friendly coconut flour chocolate cake recipes, from single-serving mug cakes to layered masterpieces, offering options for different preferences and occasions.
Keto Coconut Flour Chocolate Mug Cake
Craving a quick and easy chocolate fix? A keto coconut flour chocolate mug cake is the perfect solution. This single-serving dessert can be prepared in minutes, making it ideal for those moments when you need a sweet treat without the fuss.
Ingredients and Preparation
Many people who follow a keto diet are looking for a mug cake recipe that doesn’t use almond flour, and this recipe is perfect for them!
To ensure a smooth and well-mixed cake, it's recommended to mix the ingredients in a separate bowl before adding them to the mug. This prevents any pockets of dry cake mix in the final product.
Ingredients:
- Coconut flour
- Unsweetened cocoa powder
- Swerve confectioners (or regular powdered erythritol)
- Baking powder
- Large eggs
- Melted butter (or melted coconut oil)
- Almond milk
Instructions:
- In a bowl, mix together the coconut flour, unsweetened cocoa powder, Swerve confectioners, and baking powder.
- Add the two large eggs, melted butter, and almond milk to the dry ingredients. Mix together.
- Add the cake batter to a greased coffee mug. You'll need one that holds at least 12 ounces.
- Cook the mug in the microwave for about 2 minutes. Cooking time may vary with your microwave.
This recipe makes a total of 2 servings of Coconut Flour Chocolate Keto Mug Cake.
Read also: Easy Low-Carb Cheese Crackers
Low Carb Chocolate Coconut Cake with Frosting
For a more elaborate dessert, consider a low-carb chocolate coconut cake topped with a sweet and gooey frosting of coconut, pecans, and chocolate chips. This cake is not only delicious but also dairy-free, making it suitable for those with dairy sensitivities.
Cake Ingredients
- Blanched Almond Flour
- Besti Coconut Flour - Arrowhead Mills or Bob's Red Mill also work
- Natural, Unsweetened Cocoa Powder
- Baking Powder
- Baking Soda
- Sea Salt
- Monk Fruit/Allulose Sweetener
- Butter
- Brewed Coffee - or additional non-dairy milk
- Unsweetened, Non-Dairy Milk
- Apple Cider Vinegar
Frosting Ingredients
A keto chocolate cream cheese frosting can be used. For the sweetener we used allulose as it comes already powdered. The coffee in this cream cheese frosting brings out the chocolate taste but can be omitted.
Baking Instructions
- Preheat oven to 350 degrees and line the bottom of two 8 inch baking pans with parchment paper and grease the edges. Set aside.
- Set the non-dairy milk out to come to room temperature and place the eggs in a bowl of warm water. Set aside.
- In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and sea salt.
- In a medium-sized pot, add the butter and sweetener. Heat over low heat until the butter is melted and the sweetener is mostly dissolved. Then, stir in the non-dairy milk, apple cider vinegar, brewed coffee, and vanilla.
- Stir the wet ingredients into the dry. Then add the eggs one at a time, mixing after each one until completely incorporated.
- Evenly divide the batter between the two cake pans.
- Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Since all ovens are different, however, check after 35 minutes to ensure that it's not baking faster and doesn't dry out!
- Cool in pan 10 minutes, then invert them onto a cooling rack (removing the parchment paper) to cool completely. Then, wrap tightly in plastic wrap and cool in the fridge for at least one hour up to overnight.
- Frost as desired.
Tips for Success
- Use Room Temperature Ingredients: Cold ingredients can prevent the flours from mixing correctly and interfere with how the cake rises.
- Choose the Right Coconut Flour: Not all brands of coconut flour are the same; some are much more absorbent than others. Bob's Red Mill, Besti, or Arrowhead Mills are recommended.
- Don't Skip Parchment Paper: Line the pans with parchment paper to prevent the cake from sticking.
- Cool and Refrigerate Before Frosting: Layered cakes are best frosted after they've been refrigerated to ensure the perfect texture and crumb.
- Refrigerate After Frosting: Place the cake in the fridge for 30 minutes to 1 hour after frosting to allow the cake and frosting to re-set.
Keto Mini Coconut Flour Chocolate Cake
This moist and tasty coconut flour chocolate cake is filled and topped with a keto chocolate cream cheese frosting. A keto mini cake for two people if you don't want to bake a large 8 inch cake for just yourself. A low carb and gluten-free, grain-free, nut-free, sugar-free chocolate cake you can share or enjoy for yourself.
Making the Coconut Flour Cake
Pre-heat oven to 180C/350F degrees. Line two 4-inch springform cake tins with parchment paper. In a large mixing bowl, whisk the butter with the allulose or other low carb sweetener until creamy. Add the eggs and continue to whisk. Add the coconut flour, cocoa, coconut milk milk, salt and baking powder and mix well. Spoon the mixture evenly between the two tins. Bake for 20 - 25 minutes until the sponge is firm to the touch. Remove from the oven and allow to cool in the baking tins for 5 minutes. Remove the coconut flour sponge cakes from the tin and set aside to completely cool.
Making the Chocolate Cream Cheese Frosting
In a medium bowl add the softened cream cheese and butter and whisk until smooth. Add the low carb sweetener, cream, cocoa powder and coffee and continue to whisk until the mixture is smooth and thick.
Read also: Keto Calorie Counting: A Detailed Guide
Assembling the Cake
Place one of the cake sponges on a serving plate. Spoon and spread out a few tablespoons of the chocolate buttercream evenly. Place the other cake sponge on top of the buttercream and slather more of the chocolate buttercream on top.
Understanding the Ingredients
Coconut Flour
Coconut flour is a staple in keto baking due to its low carb content and unique properties. It's highly absorbent, so recipes using coconut flour typically require more liquid than those using other flours. Not all brands of coconut flour are the same, so it's essential to use a brand that you trust for consistent results.
Sweeteners
Keto-friendly sweeteners are crucial for creating delicious desserts without raising blood sugar levels. Some popular options include:
- Monk Fruit/Allulose Blend: This combination provides a balanced sweetness without any aftertaste and contributes to a soft crumb.
- Xylitol: Another excellent sweetener with zero aftertaste, but be cautious if you have pets, as it is toxic to dogs.
- Erythritol: A common sugar alcohol that works well in keto recipes.
Cocoa Powder
For chocolate cakes, using a natural, unsweetened cocoa powder is essential. Natural cocoa powder is acidic and reacts with baking soda, which is important for leavening. Dutch-processed cocoa powder, which is neutral, will not produce the same results.
Tips and Tricks for Keto Baking
- Use a Kitchen Scale: For accurate measurements, especially with coconut flour, a kitchen scale is invaluable.
- Don't Overmix: Overmixing can lead to a tough cake. Mix until the ingredients are just combined.
- Adjust Sweetness to Taste: Keto sweeteners can vary in sweetness, so adjust the amount to suit your preferences.
- Experiment with Flavors: Add extracts, spices, or nuts to customize your cake and create unique flavor combinations.
- Storage: Store keto coconut flour chocolate cake in the refrigerator to maintain its moisture and freshness.
Read also: Magnesium Supplements for Keto