Keto Chocolate Cake with Cream Cheese Frosting: Our Keto Almond Baking Flour, infused with almond oil and MCT oil, gives this decadent chocolate cake gets its moist texture. To really satisfy your sweet tooth, try with easy keto dessert with our rich cream cheese frosting. Keto, Gluten-Free, Peanut-Free, Paleo, Vegetarian.
Preheat the oven to 350 degrees.
>In a large mixing bowl, combine Noosh Keto Almond Baking Flour, powdered sweetener, cocoa powder, and baking powder until well incorporated. Add in butter, vanilla, eggs, and preferred milk. Mix until smooth and creamy, like the consistency of pancake batter.
Line a 10” cake pan with parchment paper and generously butter to prevent sticking. (If making a layered cake, line with parchment paper and butter two 6” cake pans.) Distribute the batter evenly into the pan(s) and smooth the top with a rubber spatula.
Place the pan(s) into the oven and bake for 22-25 minutes, or until the center is firm (not jiggly) and a toothpick comes out clean.
Let the pan(s) cool completely on a wire rack. To remove the cake from the pan, place a plate or tray on top and carefully flip it over. Cake will be dense and crumbly, so handle with care as you transfer it to different surfaces. Cool in the fridge overnight for best stacking results.
As the cake is cooling, add all the frosting ingredients into a large mixing bowl. Whip all ingredients together until fluffy. Allow the frosting to come to room temperature so it’s soft and spreadable, like almond butter.
Spread ⅓ of frosting over top of the cake to create a smooth layer. Add the rest over the top, smooth until desired thickness.