Happiness is baked goods, especially when it’s Keto Devil’s Food Cake! It’s perfectly chocolaty and you’d never know it’s keto-friendly!
This sinfully delicious cake is made with rich cocoa powder, almond flour, whey protein, and espresso powder. The best part…it’s keto-friendly!
Keto Chocolate Cake
I love birthdays … and honestly, what’s not to love? I get to celebrate the ones I love AND bake something special.
This year my son asked me for a chocolate cake with chocolate icing. Needless to say, this request can be tricky for a keto-household…but not impossible!
Truthfully, I wanted something slightly different than my chocolate layer cake. Although delicious, I wanted this cake to be special for him.
After a lot of thought, planning, and recipe testing, we now have a keto chocolate cake that is everything a kid (or adult) could ever want!
Keto Devil’s Food Cake Ingredients
Wet Ingredients: 1/2 cup butter, 3 large eggs, 1 1/2 tsp vanilla extract, 1/2 cup brewed coffee, cooled, 1/3 cup sour cream, and 1 tbsp apple cider vinegar.
Dry Ingredients: 3-6 tbsp Powdered Monk Fruit and 3 oz unsweetened chocolate, chopped
Wet Ingredients: ¾ cup heavy whipping cream and ½ tsp vanilla extract
*for a detailed list of ingredients, see the recipe card below.
How to Make Keto Devil’s Food Cake
To Make the Cake:
Preheat the oven. Preheat your oven to 350F and grease or line your bundt pan with parchment paper.
Whisk together dry ingredients. In a medium bowl, whisk together your almond flour, cocoa powder, protein powder, espresso powder, baking powder, baking soda, and salt.
Cream butter and sugar. Then, in a large bowl, beat the butter with the Lakanto Golden until well combined and fluffy.
Beats eggs and vanilla. Once combined, it is time for wet ingredients! Beat in the eggs one at a time, then beat in the vanilla extract.
Add in the dry ingredients. Once the eggs and vanilla are incorporated, add in your dry ingredients and combine slowly along with the coffee, sour cream, and apple cider vinegar until well combined.
Pour the cake batter. When you are happy with your batter, pour into the greased or parchment-lined bundt pan and bake for 40-50 minutes or until a clean tooth pick comes out.
Remove and let cool. Once your cake is done baking, remove it from the oven and let cool completely in the pan. After the cake it done cooling, gently flip the cake out onto a platter. You may need to go around the edges with a knife first to ensure nothing is sticking.
Pro-Tip: I recommend using parchment paper on a bundt pan. Without it, I can never seem to greese it enough and ruin or break a bundt cake 100% of the time without parchment paper.
To Make the Chocolate Glaze:
Heat the cream and sweetener. To make the perfect glaze, bring the cream and sweetener just to a simmer over medium heat, then remove from heat.
Add the chocolate. Once you have removed the pan from the heat, add the chocolate and vanilla extract, then let sit for 5 minutes before whisking until smooth.
Cool the glaze. Once you have a smooth glaze, let it cool another 5 -10 minutes, then slowly drizzle over the cake.
Let the icing sit. After you have drizzled the icing over the cake, let it set for set up for at least 20 minutes before slicing and serving.
Why is it Called Devil’s Food Cake
Did you know Devil’s Food Cake actually dates back to the 1800’s!
Back in the day, the term “deviled” was used to describe something dark, rich, and chocolaty.
The dessert became popular in the 1900s when the recipe was published in an American cookbook that quickly made its way across the US.
Devil’s Food Cake vs. Red Velvet Cake
Both cakes are deliciously chocolatey, but the main difference is how the cakes are made.
Traditional Devil’s Food Cake calls for Dutch cocoa powder whereas Red Velvet calls for a more natural cocoa powder.
When it comes to the batter, there are also a differences. Devil’s Food Cake is made using coffee, sour cream, and boiling water. Red Velvet is made using buttermilk and vinegar.
Helpful Kitchen Tools
There are a few tools I consider to be a “must” when making this recipe:
Bundt Pan: Although you can make this recipe in a regular rectangular cake pan, the bundt pan elevates the presentation and makes glazing incredibly easy!
Sterilite Ultra Seal 8.1 Quart Bowl: This bowl is probably my favorite bowl in the house and truthfully, I use it for more than just a bowl. If you are looking to store your cake or need an easy cake platter, just flip the bowl upside down and use the bowl and your dome!
For the Cake:
- 2 cups almond flour
- 2/3 cup cocoa powder
- 1/3 cup chocolate whey protein powder
- 2 tsp espresso powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1 cup Lakanto Golden
- 3 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 1/2 cup brewed coffee, cooled
- 1/3 cup sour cream
- 1 tbsp apple cider vinegar
For the Chocolate Glaze:
- ¾ cup heavy whipping cream
- 3-6 tbsp Powdered Monk Fruit
- 3 oz unsweetened chocolate, chopped
- ½ tsp vanilla extract
For the Cake:
- Preheat the oven to 350F and grease or line your bundt pan with parchment paper.
- In a medium bowl, whisk together the almond flour, cocoa powder, protein powder, espresso powder, baking powder, baking soda, and salt.
- In a large bowl, beat the butter with the Lakanto Golden until well combined and fluffy.
- Beat in the eggs one at a time, then beat in the vanilla extract.
- Beat in the dry ingredients, then beat in the coffee, sour cream, and apple cider vinegar until well combined.
- Pour the cake batter into the parchment-lined bundt pan. Bake 40-50 minutes until a clean toothpick comes out.
- Remove and let cool completely in the pan. Then gently flip the cake out onto a platter. You may need to go around the edges with a knife first to ensure nothing is sticking.
For the Chocolate Glaze:
- Bring the cream and sweetener just to a simmer over medium heat, then remove from heat.
- Add the chocolate and vanilla extract, then let sit for 5 minutes before whisking until smooth.
- Allow the glaze to cool another 5 -10 minutes, then slowly drizzle over the cake.
- Let the icing set up for at least 20 minutes before slicing and serving.
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Nutrition Information:Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 256Total Fat: 22gCarbohydrates: 9gNet Carbohydrates: 5gFiber: 4gProtein: 8g