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COCONUT FLOUR CHOCOL ATE CAKE –

KETO + PALEO
!

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! This coconut flour chocolate cake is an easy, healthy keto chocolate cake with chocolate
ganache and only 4 grams net carb per slice. The perfect keto chocolate birthday cake also
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dairy free to serve all your paleo friends too !

There is no surprise, this month I turned 36 years old and I had 2 birthday parties. I shared
with you my first cake recipe. A layer keto vanilla birthday cake recipe and you guys love
it. So I thought you may want to see the second keto birthday cake I made for myself. Say
hello to my coconut flour chocolate cake.

COCONUT FLOUR CHOCOL ATE CAKE – KETO + DAIRY FREE

This delicious coconut flour chocolate cake is not only an easy keto chocolate birthday cake
but it is also dairy free. Yes, I repeat eggs are NOT dairy. Dairy comes from bovine animals
and includes milk, cream and butter.

However, this keto chocolate birthday cake is made with 100 % dairy-free wholesome
ingredients keep reading.

Coconut flour – it is one of the best keto flour to use in baking. It contains lots of fiber
and consequently few net carbs.
Unsweetened cocoa powder – it add the most delicious chocolate flavor to the cake
Eggs – don’t try any egg substitute without changing ratio of flour, it won’t work. I
personally didn’t try to make the cake vegan, sorry, it is my birthday and I love my eggs
Sugar free crystal sweetener – as always use a blend of erythritol, xylitol or Monk
fruit. Don’t use pure stevia or you will need a different ratio and the cake won’t hold as
well.
well.
Canned coconut cream – you want to use full-fat unsweetened coconut cream
the best moist keto chocolate cake with coconut flour. Otherwise if you eat dairy use
heavy cream
Vanilla
Baking powder – or half the amount of baking soda
IS COCONUT FLOUR KETO ?
Yes, coconut flour is a delicious keto flour containing only 8 grams of net carbs per 1/4
cup. Also note that 1/4 cup of coconut flour contains 10 grams of fiber which is 5 times
more than all-purpose wheat flour. It means that coconut flour is highly liquid absorbent
and you must be very precise when measuring it. If you add too much the cake will be
dryer.
HOW TO SERVE YOUR PALEO COCONUT FLOUR CHOCOL ATE
CAKE ?
Therefore this is a paleo chocolate cake. I love to serve mine with a dairy free chocolate
ganache. Also, I sometimes add dollops of peanut butter just under the ganache. While
peanut butter is not paleo it is keto friendly, and honestly I can’ resist chocolate peanut
butter combo! Otherwise, a simple way to decorate your cake is to add some unsweetened
coconut on top. It will balance really well the coconut flour flavor of your chocolate cake.
CAN I FREEZE MY COCONUT FLOUR CHOCOL ATE CAKE?
Of course you wonder what to do with 12 slices of cake and you don’t want to eat cake
everyday. Well, I could but lets say it is not the best healthy choice even if low carb. So my
solution is to freeze my cake, sliced in a large airtight box. I defrost the cake slice by slice the
day before. It is the best option to enjoy cake for long without overindulging.
MORE KETO CAKE RECIPE IDEAS
If you are a cake lover and crave cakes on your keto diet, I got you covered with a range of
delicious cake recipes with less than 8 g net carb per slice.

Chocolate avocado cake – a moist keto chocolate cake using ripe avocado
Keto vanilla cake – an easy almond flour cake, dairy free too
Keto lemon pound cake – for the lemon lover, a moist bakery style loaf
I hope you enjoy my second keto birthday cake recipe, if so leave me a comment, you
know how much I love to connect with you !

XOXO Carine

recipe INSTRUCTIONS

COCONUT FLOUR CHOCOLATE CAKE - KETO +

GLUTEN FREE

an easy moist keto chocolate cake, dairy free

and gluten free with coconut flour and
chocolate ganache
 PREP TIME: COOK TIME:

15 MINS 50 MINS

12 S L I C E S

LEAVE A REVIEW PRINT THE RECIPE

INGREDIENTS
1/2 cup coconut flour (133g)

2 teaspoon baking powder or half amount of baking soda

1/2 cup unsweetened cocoa powder (60g)

4 eggs , large
1/2 cup sugar free crystal sweetener erythritol, Monk fruit, Xylitol (100g)

1 teaspoon vanilla

13.5 oz full-fat canned coconut cream , (1 can, 400 ml) or heavy cream

CHOCOL ATE GANACHE

4 oz sugar free dark chocolate chips or bars chopped in pieces (120g)

1/2 cup coconut cream or heavy cream (120ml)

OPTIONAL - TO DECORATE

2 tablespoons unsweetened cocoa powder

INSTRUCTIONS

1. Preheat oven to 170C (340F).

2. Grease a 9 inches round cake pan with coconut oil or butter. Set aside.

3. In a medium size mixing bowl, whisk together the coconut flour, baking
powder and unsweetened cocoa powder. Set aside

4. In another bowl, beat eggs with sugar free crystal sweetener of your choice. It
shouldn't take more then 30 seconds using a manual whisk. Process as if you
are making an omelette.
 5. Pour the liquid mixture onto the coconut flour/cocoa blend.

6. Whisk in vanilla and full-fat coconut cream (or heavy cream).

7. Stir until fully combined and a shiny cake batter form with no lumps.

8. Transfer the cake batter in the prepared cake pan.

9. Bake for 50 minutes, in the center of the oven. You can add a piece of foil on
top of the cake after 30 minutes of baking. This prevent the top of cake to burn
and ensure a consistent cooking inside the cake, especially if you don't have a
fan-bake mode on your oven.

10. Your cake is cooked when a skewer inserted in the middle of the cake come out
clean.

11. Cool in the cake pan for 10 minutes, then release the cake onto a cooling rack
for at least 1 hour before adding the chocolate ganache on top.

CHOCOL ATE GANACHE

1. Meanwhile prepare the chocolate ganache

2. In a medium saucepan, under medium heat, warm the sugar free dark
chocolate with coconut cream (or heavy cream) until it forms bubbles on the
side of the saucepan. Don't boil the cream and whisk constantly to avoid the
chocolate to burn. It will melt as you go creating a glossy chocolate ganache
after about 3 minutes.

3. Spread the chocolate ganache over the chocolate cake using a pipping bag or
squeeze sauce bottle. Decorate with unsweetened desiccated coconut if desired
(add about 2 tablespoons).

STORAGE

1. Store the cake in an airtight cake box in the fridge for up to 4 days.

2. Freeze the cake sliced, in individual zip bag, defrost the day before. I
recommend freezing without the frosting for better result.
Net carb per slice including the chocolate ganache : 4 grams

Ganache:
Ganache will thicken as it cool so pop the cake in the fridge if too runny and
it will thicken quickly. The ganache can be made the day before, store in the
fridge and rewarm to liquefy. You can set aside some ganache to add as an
extra on each slice you serve.
 NUTRITION FACTS
AMOUNT PER SERVING (1 SLICE WITH GANACHE)

CALORIES 166 CALORIES FROM FAT 130

% DAILY VALUE*

FAT 14.4g 22%

CARBOHYDRATES 8.1g 3%

FIBER 3.9G 16%

SUGAR 1.2G 1%

PROTEIN 5g 10%

* PERCENT DAILY VALUES ARE BASED ON A 2000 CALORIE DIET.

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