Do you have a sweet tooth? Do you constantly fight sugar cravings?
Good news: Even though you follow a low carb diet, you can still enjoy some of your favorite treats. And while these desserts shouldn’t make up the base of your calories by any means, there’s no reason you can’t indulge on special occasions.
This delicious chocolate cake with vanilla buttercream serves a group of six, perfect for a small celebration. One mouthwatering slice contains:
- 61 grams of fat
- 10 grams of protein
- 5 grams of net carbs
No, that’s not a typo — you’re about to dip your fork in chocolate cake smothered in buttercream, all for a fourth of the net carbs you’d get from a single apple[*].
How is that possible?
The secret to this cake recipe is stevia — a zero carb, zero calorie sweetener that’s over 200 times sweeter than regular table sugar. Combined with almond flour, coconut cream and vanilla protein powder, this is a protein-packed, low sugar dessert you don’t need to feel guilty about.
How to Make a Keto Chocolate Cake
Most low carb dessert recipes call for three swaps in ingredients:
- A gluten-free or alternative flour
- A zero carb sweetener
- A source of fat
You’ll learn about each of these ingredients in depth below.
Select a Low Carb, Gluten-Free Flour
When following a low carb recipe, particularly for a dessert, you will always swap out white or wheat flour for a low carb alternative. Typically, this is coconut flour or almond meal flour.
In this cake recipe, you’ll use almond flour, which has several health benefits, including:
- It’s gluten-free
- It’s one of the lowest carb flour alternatives
- It’s abundant in several key vitamins and minerals, including vitamin E, calcium, potassium, iron, magnesium and manganese[*].
Almond flour is also a suitable swap for those diagnosed with diabetes. The consumption of almonds has been shown to help reduce blood sugar and insulin levels[*].
Add a Dose of Healthy Fats
Most keto baked goods call for a healthy fat, and this cake calls for coconut cream, which can help lower blood pressure, boost your energy and prevent a blood sugar spike.
Sweeten With a Low Carb Sweetener
All keto, low carb desserts usually have a zero carb sweetener, such as powdered monk fruit and stevia. This chocolate cake calls for stevia, which you’ll learn about below.
What Is Stevia?
Stevia is an extract of the herb Stevia rebaudiana. Native to South America, the stevia plant has been used for around 200 years to sweeten food and beverages. It’s exponentially sweeter than regular white sugar but doesn’t raise blood glucose levels. Since it’s so sweet, you only need trace amounts (rather than the 1–2 cups of sugar most desserts call for) to bake a treat.
Why Use Stevia?
Stevia has been shown to:
- Prevent blood sugar and insulin spikes after a meal[*]
- Reduce oxidative stress, as it contains compounds apigenin and quercetin, which can help reduce free radicals[*]
You can find stevia in many forms — typically drops or powders. Powdered stevia is your best choice.
Double-check the ingredients to make sure it’s not combined maltodextrin, dextrose, cane sugar or artificial sweeteners, all of which can raise your blood sugar levels.
What Makes It So Sweet?
Stevia contains sweet-tasting compounds called steviol glycosides. There are 11 major steviol glycosides, each one up to 250–300 times sweeter than sucrose. A single stevia leaf can contain one steviol glycoside or several, which makes it incredibly sweet[*].
Now that you know the basics of a perfect keto cake, let’s talk frosting.
How to Make Low Carb Buttercream Frosting With MCT Powder
Buttercream is typically made by whipping powdered sugar and butter, but that doesn’t mean you have to kiss it goodbye on keto.
What Are MCTs?
MCT stands for medium chain triglycerides, a form of saturated fatty acids. Unlike long-chain fatty acids, MCTs don’t need digestive enzymes to be broken down for energy, so they’re not stored as fat and are used as energy instead. Inside your body, MCTs boost blood ketones, so it’s an excellent fat for ketoers.
In addition, MCTs help:
- Improve mental clarity
- Boost digestive health
- Support hormonal health and metabolic functioning
- Prevent against heart disease and diabetes
MCTs can be eaten through whole foods such as coconut, or you can get MCTs through supplements. However, in whole foods MCTs are mixed with other long-chain fatty acids, so you get smaller doses and don’t get the quick energy boost.
Perfect Keto MCT Oil Powder in Vanilla only contains MCTs extracted from organic coconuts and, in this recipe, it takes the place of vanilla extract for an incredible keto baking hack.
Don’t Skip Out on the Next Celebration
For your next celebration, bake this moist, delicious chocolate cake that will keep your carb count low and cravings at bay.
Thanks to the limited ingredients, limited carbs and health benefits, this is the perfect cake to make next time you host a birthday, engagement party or another special occasion. Cheers!
Chocolate Keto Birthday Cake with Vanilla Buttercream
This delicious keto birthday cake recipe is low carb and jam-packed with all the healthy fats you could imagine!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6
- Category: Dessert
- Cuisine: French
- 4 ounces Stevia sweetened dark chocolate, chopped
- 1/2 cup coconut cream
- 2 large eggs
- 30 drops liquid stevia
- 2 tablespoons cacao powder
- 1/2 cup almond flour
- 2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 pound of Kerry gold butter (1 block), softened.
- 3 scoops Perfect Keto Vanilla Collagen MCT or MCT powder
- Chocolate Chips or Cacao nibs
- Pre-heat oven to 350F.
- In a large microwave, safe bowl microwave the chopped up chocolate for 30-40 seconds until soft. Whisk until smooth then mix in the coconut cream and whisk until completely smooth.
- If it thickens too much, microwave it for 10 seconds. Then continue to whisk until glassy and smooth. Once it has cooled, mix the eggs and stevia in until fully combined then set aside.
- Mix all of the dry ingredients in a separate bowl then fold them into the wet mix.
- Transfer the batter to a greased loaf pan. Bake for 25-30 minutes.
- Let the cake cool before unpaning. Cut the loaf in the middle evenly, you’re going to stack them.
- Whip the butter and Vanilla MCT powder until smooth. Add 2 tablespoons to one square, smooth it out and then stack the two cake squares. Apply one thin coat of butter cream, this is the crumb coat- then set it in the freezer fo the butter to harden, about 20 minutes.
- Remove from the freezer and finish applying the buttercream with a spatula. Garnish with chocolate chips! Done!
- Calories: 623
- Fat: 61g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 10g
Keywords: chocolate keto birthday cake