Chocolate cake (Almond flour)


3/4 cup Salted butter (softened)

1 1/2 cups Besti Monk Fruit Allulose Blend

6 large Eggs (at room temperature)

3/4 cup Unsweetened almond milk

3/4 cup Sour cream

1/2 tbsp Vanilla extract

1 cup Dutch processed cocoa powder

3 cups Wholesome Yum Blanched Almond Flour

1 tbsp Baking powder

3 1/2 cups Keto Chocolate Frosting (adjust amount to 28 servings)


Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.

In a large bowl, beat together the allulose and butter with a hand mixer, until fluffy.

Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.

Beat in the almond flour, cocoa powder, and baking powder, until the batter is smooth.

Divide dough among 2 pans, smooth the top with a spatula. Bake for 25-35 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release.

Make the keto chocolate frosting according to the instructions here. Before you begin, adjust the amount on the recipe card to 28 servings – this will make the 3 1/2 cups you need for this cake.

Place one layer of cake onto a cake stand or platter. Using an icing spatula, frost the top with 3/4 cup (96g) frosting. Place the second layer on top and frost the top with another 3/4 cup (96g) frosting. Finally, frost the sides with 1 1/2 cups (192g) frosting.