Ingredients:

  • 2 cups (224 g) Finely Ground Almond Flour
  • ¾ cup (75 g) Dutch Processed Cocoa Powder (Unsweetened)
  • 1 ¼ cups (250 g) Granulated Keto Sweetener
  • 1 ½ teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • ½ cup (113 g) Unsalted Butter (Melted and Cooled slightly)
  • 3 Large Eggs (Room temperature)
  • ½ cup (120 ml) Full-Fat Sour Cream or Greek Yoghurt (Room temperature)
  • 1 tablespoon Vanilla Extract
  • ¾ cup (180 ml) Hot Water or Brewed Coffee
  • 8 tablespoons (½ cup, 113 g) Unsalted Butter (Softened, for frosting)
  • 4 oz (113 g) Full Fat Cream Cheese (Softened, for frosting)
  • ⅓ cup (35 g) Cocoa Powder (Sifted, for frosting)
  • 2 cups (200 g) Powdered Keto Sweetener (for frosting)
  • 1 teaspoon Vanilla Extract (for frosting)
  • 1-2 tablespoons Heavy Cream (If needed for texture)

Instructions:

  1. Preheat the oven to 175°C (350°F). Grease and line the bottoms of two 8-inch cake pans with parchment paper rounds.
  2. In a large bowl, whisk together the almond flour, cocoa powder, granulated sweetener, baking powder, baking soda, and salt. Ensure no clumps remain.
  3. In a separate bowl, whisk the melted butter, room-temperature eggs, sour cream, and vanilla until smooth and combined.
  4. Gradually add the wet mixture to the dry mixture, mixing on low speed until just barely combined. The batter will be thick.
  5. Slowly pour the hot water or hot coffee into the batter while mixing on low speed until smooth and glossy. Stop mixing immediately once combined.
  6. Divide the batter evenly between the two prepared cake pans. Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean.
  7. Let the cakes cool in the pans for 15 minutes before carefully inverting them onto a wire cooling rack. Allow them to cool completely (at least 45 minutes) before frosting.
  8. To make the frosting: In a stand mixer, beat the softened butter and cream cheese together on medium speed until perfectly smooth and fluffy (2-3 minutes).
  9. Gradually add the sifted powdered keto sweetener, cocoa powder, and vanilla extract. Start on low speed, then increase to medium-high and beat until creamy and voluminous (3-5 minutes).
  10. If the frosting is too stiff, add 1 to 2 tablespoons of heavy cream until the desired spreading consistency is reached.
  11. Assemble the cake: Place one cooled cake layer onto your serving plate, spread about ⅓ of the frosting over the top, and place the second layer on top.
  12. Apply a very thin layer of frosting (crumb coat) over the entire cake and chill for 15 minutes. Apply the remaining frosting to the top and sides before serving.