Incredibly moist and intensely chocolatey, this is the ultimate gluten free, paleo and keto chocolate cake. Layer it up with sugar-free buttercream frosting, or simply do it sheet pan style with ganache (or ice cream!).
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
INGREDIENTS
- 48 g almond flour
- 30 g golden flaxseed meal finely ground
- 1 teaspoon baking powder
- 70 g unsalted grass-fed butter or 4 TBS coconut oil + 1 TBS coconut cream
- 1/3-1/2 cup xylitol *or coconut sugar if paleo (we use 1/3 cup)
- 40 g cocoa powder **
- 1/4 teaspoon kosher salt
- 1/2 teaspoon espresso powder or instant coffee (optional)
- 2 eggs at room temperature***
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| Gluten Free, Paleo & Keto Chocolate Cake |
FOR THE FROSTING (NOT PALEO)
- 227 g unsalted grass-fed butter at room temperature
- 227 g cream cheese at room temperature
- 6-12 tablespoons powdered xylitol to taste
- 2-6 tablespoons cocoa powder to taste
- 1/2 teaspoon espresso powder or instant coffee (optional)
- pinch kosher salt
You can get the complete recipes here!!!
