This rich and moist Keto Chocolate Cake recipe is made with a combination of almond flour and coconut flour and is very easy to make. Our double-layer chocolate cake is so delicious that no one would believe it’s low carb. Preheat the oven to 350 degrees.
Beat in eggs one at a time, then almond milk, sour cream, and vanilla. Add dry ingredients. Beat in almond flour, cocoa powder, and baking powder. The batter will not be very liquid or very thick – somewhere in between. Divide batter into 2 prepared pans. Smooth the top with a spatula. Bake almond flour chocolate cake.
This keto almond flour chocolate cake has all the taste of a delicious chocolate cake but is low carb and gluten free too. If you can wait, this cake tastes better the next day. Although it is delicious freshly made, if you store it in the fridge overnight, it develops a richer texture.
In a small bowl combine the almond milk and the apple cider vinegar together, stir, and let sit for 5 minutes. Grab a large mixing bowl and a flour sifter. Sift the almond flour, coconut flour, powdered swerve, cocoa powder, salt, baking powder, and baking soda. After all the dry ingredients have been sifted, stir it all together.