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Get It NowHow I Made This Keto Chocolate Cake So Decadent
I first served this keto chocolate cake for my daughter’s 5th birthday, except I used my keto peanut butter mousse as the frosting. While that tasted great and was a big hit, I re-tested it more recently with keto chocolate frosting, and liked it even more. But honestly, it’s the almond flour chocolate cake itself and not the frosting that makes it such a winner. Here’s why:
- Rich, chocolaty, and super moist – This cake is ultra decadent, moist, and sweet, with a deep chocolate flavor and silky chocolate frosting. I think it’s plenty of cocoa powder combined with Besti and sour cream that makes it so rich. I recommend this one if you’re a big chocolate fan, otherwise it might be too intense and you might prefer my vanilla keto cake instead.
- Easy to make – The batter comes together in one bowl, without any special equipment. You can make the frosting while it bakes, or prep it in advance.
- Low carb and gluten free – It’s hard to believe this is a grain free, sugar free chocolate cake, because it doesn’t taste like it! You’d never guess it has just 4.6 grams net carbs per slice.
If you need a perfect low carb dessert recipe for a birthday or other celebration, this keto chocolate cake is perfect. Grab a bag of Besti and make it with me!
“This really was the best keto chocolate cake (and I have tried a lot!!) It was moist, tender crumb, chocolatey and easier to make than I thought it would be. Making this again for sure!”
-Claire
Ingredients & Substitutions
Here I explain the best ingredients for my keto chocolate cake recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – This one is super fine for the best texture. (I use it for keto brownies and almond flour cake, too!) Many other brands are more coarse and can make your cake grainy. I don’t recommend using coconut flour, as it’s too dry. You may be able to use sunflower seed meal as a 1:1 replacement for the almond flour, but the color, texture, and flavor of the cake will be somewhat different.
- Besti Monk Fruit Allulose Blend – This is the key to an ultra moist almond flour chocolate cake! For those of you that complained your result was dry, the sweetener was likely the reason. Besti locks in moisture and leaves the cake moist, while other sugar substitutes such as erythritol and most other brands of monk fruit or stevia will leave it dry. If you still want to substitute, use the sweetener conversion calculator to find out the right amount.
- Cocoa Powder – I recommend Dutch processed cocoa powder like this, which is less bitter than other types and has no added sugar.
- Butter – Make sure it’s at room temperature, so that it creams nicely. I used grass-fed salted butter for convenience, but you could also use unsalted and add 3/8 teaspoon of salt to the batter. If you want your keto chocolate cake dairy-free, replace the butter with coconut oil (same amount). For that version, I prefer butter-flavored coconut oil to get that buttery flavor.
- Eggs – If you need an egg-free option, you can try an egg substitute.
- Unsweetened Almond Milk – You can substitute other types of keto milk here if you like.
- Sour Cream – Adds richness and moisture. If you need a dairy free option, replace the sour cream with 3/4 cup full-fat coconut cream + 1 1/2 tablespoons lemon juice or apple cider vinegar.
- Baking Powder – I like this non-GMO brand. Make sure it’s fresh, and don’t confuse it with baking soda, which is not the same and will leave an aftertaste when combined with these ingredients.
- Vanilla Extract – This one is my favorite.
- Frosting – I like to frost my keto chocolate cake with my sugar-free chocolate frosting, though you could also use keto cream cheese frosting or keto buttercream frosting. With any of these, I highly recommend using Besti Powdered Monk Fruit Allulose Blend, because it dissolves completely and doesn’t leave a gritty texture.
How To Make Almond Flour Chocolate Cake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cream the butter and Besti. In a large mixing bowl, use a a hand mixer (I have this one and love the built-in storage for the attachments) to beat together the butter and Besti, until fluffy.
- Add the wet ingredients. Beat in the eggs, one at a time, then almond milk, sour cream, and vanilla.
- Add the dry ingredients. Beat in the almond flour, cocoa powder, and baking powder, until smooth.
- Transfer. Divide the batter among two springform pans or cake pans lined with parchment paper. (I made a 2 layer cake, but you could use 3 pans instead for a 3 layer cake, and just reduce the baking time.)
- Bake. The cake layers are done when an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the edges and flip to release.
- Make the frosting. I recommend my keto chocolate frosting recipe here, but mentioned other options in the ingredients section above.
- Frost the cake. Place one layer of keto chocolate cake onto a cake stand or platter. Frost the top with frosting. Place the second layer on top and frost the top. Finally, frost the sides. See my tips below for more frosting tips. Feel free to decorate your almond flour chocolate cake with more frosting (not my strong suit!), sugar-free sprinkles, or fresh berries like I did!
My Recipe Tips
- Use room temperature ingredients. Cold butter won’t cream properly, and cold eggs will solidify the butter. If I forget to set out the butter, I fill a stainless steel bowl with boiling water. After a few minutes, empty, dry, and place upside down over the butter on a plate to soften fast. If I forget to let the eggs come to room temp, I place them in a bowl of warm water.
- Rotate and swap the locations of the pans halfway through baking. This helps the cake layers bake more evenly, since different sides of most ovens tend to run hotter than others. At least that’s the case with mine!
- Double the frosting amount if you want to decorate the top. For a two-tier keto chocolate cake, I use 3/4 cup of frosting between layers, 1 1/4 cups on top, and 1 1/2 cups for the sides — about 3 1/2 cups total. You’ll need more if you want extra for decorations. I skipped this and topped my cake with berries instead.
- I recommend an icing spatula and cake stand to help apply the frosting more easily. The spatula reduces sticking and I find the shape easier to work with than a regular one. The cake stand helps because I rotate it as I frost.
- I recommend cutting the cake into narrow slices. It’s very rich and decadent, so you need less than you might think to be satisfied.
Keto Chocolate Cake
My BEST keto chocolate cake! This almond flour chocolate cake is ultra rich, moist, and chocolaty, but so easy to make in one bowl.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
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In a large bowl, beat together the allulose and butter with a hand mixer, until fluffy.
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Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
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Beat in the almond flour, cocoa powder, and baking powder, until the batter is smooth.
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Divide the batter among the prepared pans, and smooth the top with a spatula. Bake the almond flour chocolate cake layers for 25-35 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely, then run a knife along the edges and flip to release.
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Make the keto chocolate frosting 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.
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Place one layer of keto chocolate 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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 narrow slice, or 1/24 cake (it’s VERY rich!)
- Tips: Check out my recipe tips above to help you get the best texture, make decorating easier, and more.
- Storage: Keep this keto chocolate cake in the fridge for up to 3-4 days. You can serve it cold, but I prefer to let it come to room temperature, as the frosting texture is better that way.
- Freeze: This cake keeps well in the freezer for 3-4 months. You can freeze cake layers separately (wrap well), or freeze the whole frosted cake (freeze solid first, then wrap).
- Thaw: You can do this in the fridge overnight (8+ hours) or at room temp which is a little faster. Leave the plastic on for unfrosted cake, otherwise unwrap if it’s frosted because the wrapping will stick to the frosting once it thaws.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Try More Of My Recipes
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Keto Almond Flour Chocolate Cake
More Keto Chocolate Cake Recipes
If you like this decadent cake, you’ll probably like some of my other keto chocolate cake recipes:
For other flavors beyond chocolate, try my classic keto cheesecake, French almond flour cake, or Mexican-inspired keto tres leches.
121 Comments
Amy M.
1Super moist and delicious! I have stopped using my own mixture of monkfruit and allulose as a sweetener when the recipe calls for Besti Monkfruit Allulose Blend. I now have it on subscribe and save for any wholesomeyum recipes.
I made these today using my heart silicone pan. I then sliced them in half and filled them with SF Cherry jam and some of the frosting. Yummy Blackforest heart cakes! (see Instagram post)
Deborah
1I made this last night for my husband’s birthday – it was beyond delicious! I was wondering if it could be baked in a bundt pan?
Jass
0Hi would it work with a low carb flour instead of almond?
Maya | Wholesome Yum
0Hi Jass, What kind of flour are you referring to? Almond flour is low carb.
Maya | Wholesome Yum
0I’m glad you liked it, Deborah! I haven’t tried making this one in a bundt pan. It would probably work, but not sure what changes might be needed to the cook time, temperature, or total amount of batter. I do have a keto chocolate bundt cake recipe if you want to try one that has been tested already.
Claire
1Your title says it all! This really was the best keto chocolate cake (and I have tried a lot!!) It was moist, tender crumb, chocolatey and easier to make than I thought it would be. Making this again for sure!
jlightfritz
1This is my go to chocolate cake recipe! The only change I make – I add espresso powder to enhance the flavor of the chocolate ❤️
Wendy Miller
1I wanted to make a keto birthday cake for my daughter who is diabetic and thought it best to try one out before her birthday, just to make sure it worked out. It was AMAZING! My other daughters said that you couldn’t tell it was keto as it tasted like an excellent non-keto bakery cake. So now it will be a regular item for this chocaholic. Problem is that it tastes so good I still feel guilty eating it! I’l just have to get over that.
Sarah
0Has anyone ever made this with regular flour instead of almond flour? Thanks! It looks great but my father likes regular flour.
Maya | Wholesome Yum
0Hi Sarah, No, I haven’t done that for this recipe. If you need a keto cake, white flour would not be keto friendly.
Sarah
0I made this cake for my brother's birthday. He requested a very chocolatey, low-carb cake. This recipe was nearly perfect. Nice texture and flavor. Next time, though, I would add a little more Besti to the batter and the frosting. Still, it was a nice cake for the occasion.
Maya | Wholesome Yum
0Thank you for the feedback, Sarah! Yes, feel free to add some extra Besti next time if you prefer it sweeter. Happy birthday to your brother!
Holli
0Hi Maya, is this your favorite chocolate cake recipe? Can I substitute Hershey’s dark cocoa instead of dutch processed cocoa? Will it make much difference? Thank you for your recipes and videos!
Maya | Wholesome Yum
0Hi Holly, Yes, I love this one, as well as my other healthy chocolate cake and flourless chocolate cake. You can substitute dark cocoa, it’ll just taste more intense. Please let me know how it turns out!
Priya
0Hi Maya, could I use heavy cream instead of almond milk? If so, do I need to dilute the heavy cream?
Maya | Wholesome Yum
0Hi Priya, Yes, you can, and yes, I would recommend diluting it. Make sure the diluted amount you use is the same volume as the almond milk you’re replacing. Please let me know how it turns out!
NancyP
0Our Christmas dinner dessert, this chocolate cake was amazing. I am not a talented baker so this was a revelation! I did not have dutch processed cocoa powder, used unsweetened cocoa powder, and to adjust for this change I added two extra tablespoons of sweetener, 1 tsp of espresso powder, an extra 1/8tsp of salt, and an extra 1/4 tsp of baking soda. Otherwise, no change. I did use a chocolate cream cheese frosting. To lower the net carb I added 1 additional tablespoon of butter, and 1 tablespoon of ground psyllium husk, and replaced the almond milk with heavy cream. The adjustments resulted in about slightly over 1 net carb per 1/12 of the cake (9 inch pans with time adjusted down for larger pans, by 5 minutes.) It worked, … lovely texture, deep but not bitter flavor, … an indulgence without increased carbs, and now my go too chocolate cake. Yesterday I made your Almond Cake for a family birthday, no changes to the recipe on the first run, and it too was delicious and a keeper. May tweak next time to see if I can lower the net carbs. Thank you for your excellent keto collection of reliably wonderful recipes!!!
Maya | Wholesome Yum
0I’m so glad you liked both the chocolate cake and almond cake, Nancy! Thank you for sharing your variation. Hope you and your family had a wonderful holiday season, and a happy family birthday celebration!
Michelle
0Works for cupcakes, right? Same temperature and bake time change?
Maya | Wholesome Yum
0Hi Michelle, You probably could, yes. The baking time would be different, though. You can also just make my sugar free chocolate cupcakes!
Michelle
0They turned out great as cupcakes even without the frosting, very moist. I did not keep tabs on the baking time, just cooked until they firmed up. 👍
Your sugar free cupcakes are nice, thank you.
Bob
0Question but first info. As a new keto baker we have had trouble using chocolate. Recent attempts at frostings (not yours) using both Hershey’s cocoa powder and Ghiradelli’s Dutched turned out very intense and bitter to the point of throwing them away. We’ve found solutions to our frosting issues, but I guess I am a bit gun shy on trying a keto chocolate cake. We have always been happy with regular boxed chocolate cake mixes in the past, but maybe we just don’t like a strong chocolate taste?
My question is: Should I approach this recipe with the thought of reducing the cocoa content by say 25-50% or am I worrying about something that would not apply to a cake mix?
Maya | Wholesome Yum
0Hi Bob, It’s hard for me to predict your specific preferences, and it’s been a long time since I’ve had a box mix, but I would describe this keto chocolate cake as very chocolaty but not bitter. I definitely wouldn’t decrease the cocoa by so much as 25-50%, but you could try 10-20% if you want a more mild chocolate flavor. (You might need to add a little extra almond flour to keep the right batter consistency.) For most readers it has been the right amount of chocolaty as written. Please let me know how it goes and what you think if you try my recipe!
Janet
0I made this cake for myself for Mother’s Day. While I did like it, I thought it was a little drier than I expected. But I think that is due to the fact that I am new to using almond flour. In the future may add a little water, or unsweetened applesauce to see if that makes it moister.
Maya | Wholesome Yum
0I’m glad you liked it, Janet! It doesn’t turn out dry for me. Did you by chance use a different sweetener? Other than that, another possible reason it could be dry is baking it for a bit too long.
Cathy Stevenson
0The recipe indicates that the cake can be stored for 3 or 4 days in the refrigerator but is best room temperature. So does the cake have to be refrigerated? And does it only last 3-4 days? Thank you.
Wholesome Yum D
0Hi Cathy, Yes, the cake can be stored for 3-4 days in the refrigerator, I don’t recommend keeping longer than 4 days.
Lynn
0Hi there, I’m hoping for some help… I’m making this cake today for my husband’s birthday. I used all the ingredients /brands listed and followed all of the directions. Perhaps the eggs weren’t all the way to room temperature but very close. The sweetener is not dissolving so the batter is gritty. I’m hoping to fix this before I put it in the oven. Or is the batter supposed to be that way? I’m using a KitchenAid stand mixer and it’s been going for maybe 8 to 10 minutes. Any suggestions?
Wholesome Yum D
0Hi Lynn, This is normal just like real sugar, the sweetener won’t fully dissolved until the cake is baked.
Carolyn
0Made the keto chocolate cake with almond flour to mirror a store bakery made (non-keto) cake for those at a surprise party that are opting for keto/sugar-free. I followed the recipe but doubled for a two layer 8″ square cake. I used all allulose not the monk fruit/allulose blend. Filled and frosted with the Wholesome Yum buttercream frosting. Added a filing of sugar free strawberry preserves. Very moist and well received. Keto baked goods often dry but the sour cream was the key. I also keep a stash of unfrosted cupcakes in the freezer as a periodic treat for my husband.
September
0Hello, I tried making this recipe and it didn’t turn out at all for me. The flavor and texture were awful. Tried to follow the directions to a T. Any ideas where I went wrong?
Wholesome Yum D
0Hi September, Sorry this recipe didn’t meet your expectations. Did you use the recommend ingredients?
isabel
0Hi! Is it possible to just use ordinary wheat flour as well? I am just trying to make a cake with allulose, and found your recipe this way. I don’t have almond flour. Thank you!
Wholesome Yum D
0Hi Isabel, I have never tried using wheat flour in this recipe.
Su
0I don’t have the Besti mixture and need to make the cake. What substitute can I use?
Maya | Wholesome Yum
0Hi Su, You can try a different sugar substitute, but the cake will be more dry. For next time, you can get Besti here.
mealiffe
0Hello! The butter/monk fruit allulose combo in the mixer looks broken/grainy…. is this normal? Butter was room temp! I went ahead and added the eggs, almond milk and sour cream but its totally odd texture. Used Kerry Gold butter (1/2 c salted / 1/4c unsalted because that’s what I had on hand) and the recommended Besti Monk Fruit allulose blend.
If anyone can answer quickly, much appreciated! In the process of making this now for our 26th anniversary!!
Wholesome Yum D
0Hi, Did you use Besti Monk Fruit Allulose Blend?
mealiffe
0Yes, I did.
Wholesome Yum D
0Hi, I’m not sure why this would have happened. Maybe the butter was too soft.
Debbie Roberson
0Just ate my first slice of this cake! It is very, very good. I’ll be slicing the whole cake and freezing for future desserts.
Gina
0Made this for a birthday celebration and everyone was blown away at how delicious it was!
Gina
0So glad to come across this sugar-free cake and frosting! My husband is diabetic and our best friends are keto. Now I have the perfect thing to make for birthday celebrations.
Nicole
0I was so excited to find a great recipe to make for my keto friends! I hate it when they can’t enjoy dessert with us, and this was the ultimate chocolate fix. Thanks for sharing!
Sue
0Can I make this cake with frosting the day before or does this need to be made on the day?
Wholesome Yum D
0Hi Sue, You can make this cake the day before.
C Knapp
0Just made this chocolate cake a couple days ago. Very good.
Sandra
0Hello: Could I add orange extract to this, and how much should I use? Plan on baking this in a 9″ X 13″ in a non-stick pan w/o parchment paper. Will this work? Thank you for your answer ahead of time.
Maya | Wholesome Yum
0Hi Sandra, Yes, you can add orange extract. I haven’t tested this to confirm an amount, but you could try a teaspoon. You can bake it in a 9×13 pan, but I would still line it with parchment paper to be safe. The baking time may vary compared to the pans I used, so you may need to check on it.
Kim
0I made this last week, just a single layer, and frosted it. I can thoroughly recommend the recipe, it’s lovely.
Rose
0I loved this keto chocolate cake using almond flour gave it a great texture. I’ll keep this recipe for future.
Sory
0Can I bake this cake in one pan and then cut it in half?
Wholesome Yum D
0Hi Sory, If you want to bake the cake in one pan I suggest a 9×13″ to have enough room for all the batter. Baking time will be longer, be sure to keep an eye on your oven and do the toothpick test before removing.
Francy Moll
0This is the best KETO cake I have made. It looked and actually tasted like cake. My only issue is, it was dry, but I may have overcooked it. Friends liked it too. Thanks for another great recipe.
Sherry S
0I can never find how many it serves
Wholesome Yum M
0Hi Sherry, This recipe serves 24. You can find this number at the top of the recipe card. Enjoy!
Tantry
01 3/4 cup allulose is it not too sweet? I prefer a lil bit of bitter-like chocolate taste over sweet. Can I sub the sour cream?
Wholesome Yum M
0Hi Tantry, This recipe is sweet, but keep in mind that allulose is not as sweet as sugar, so the recipe calls for slightly more to match the sweetness level. You can sub the sour cream with 11 tablespoons full-fat coconut cream + 1 tablespoon lemon juice + 1/2 teaspoon apple cider vinegar. Enjoy!
Christine
0I am not understanding the recipie for the frosting?
Wholesome Yum M
0Hi Christine, The chocolate frosting recipe as written doesn’t quite make enough to cover the whole cake. It makes 20 servings as written. Change the servings to 28 in the recipe card (there is a small block you can edit just above the actual recipe with ingredients and amounts) and it will make enough frosting to cover the whole cake. I hope this helps!
Claudia
0Hi!! Looks amazing.. could I use regular sugar if I wanted ? How much? Thank you!
Wholesome Yum M
0Hi Claudia, Yes, decrease the amount to 1 cup and you will get the same level of sweetness for your cake. Enjoy.
Janie Whitten
0Best cake I have ever made..and the icing! Wow!
Elizabeth Hess
0I made this for my hubby for Valentine’s Day. I made it exactly as the instructions stated. The only difference was I used two 8″ cake pans that were 2″ high. I lined the cake pans with parchment paper which made it easy to release from the pans. It was everything Maya said, very rich and delicious. A small slice is all you need. I topped ours with a few sliced strawberries for decoration. Highly recommend for a decadent dessert.
S.
0I just made this cake and had issue with it…first, as I was making it; the allulose & butter mixture mixed well. But, it began to clump in pieces as soon as I mixed in the eggs & it would not mix uniformaly thereafter! I followed through with the recipe anyway (as written) & baked it. To my surprise, it had no sweetness at all! Texture was good, but no sweeteness detected- just a completely bitter-tasting cake! I believe this is due to the allulose issues noted at the start. I would like to try it again, as I was pleased with the texture. Please tell me an alternative way to uniformaly incorperate the allulose? Should I desolve it in the almond milk? Or should I try mixing it with the dry ingredients first? The Allulose I have is more like a powdered sugar texture..it is manufatured by “Splenda”.
Wholesome Yum M
0I am sorry this happened to you. It sounds like your ingredients were not at room temperature when you incorporated them. Unfortunately, this can cause clumping in the batter. I have not personally used the brand of allulose you used. I recommend using Wholesome Yum Allulose for my recipes. It dissolves well and does not leave any aftertaste or bitterness.
Jt
0Hi, I adjusted this recipe to 8 servings instead of 24, and would like to bake the cake in a loaf pan…may I know to what tempuature I should bake it & for how long?
Wholesome Yum M
0Hi JT, The oven temp will remain the same, but the bake time will decrease. I would start checking for doneness about halfway through the time listed in the recipe card.
Kathy Franco
0great recipe and I tweaked it a little.. I added more sweetner to my taste and folded in beaten egg whites.. it’s looking good in the oven
Dee
0My son is on a low carb diet and he loves chocolate so I thought I’d try this recipe as it sounded delicious. I had to make 3 adjustments to the recipe. I also did not make the frosting. The sweetener I used is Swerve. I also had use Bobs Red Mill Egg Replacer in addition to the 2 eggs I had and I baked the cake in a 13 x 9 pan, not 2 round pans. The pan set me up for failure as the edges burnt before the center was set. That coupled with the grainy texture of only using Almond Flour, made this cake inedible. I may try it again using 1/2 Coconut Flour & !/2 Almond Flour, baking in 2 round pans and increasing the vanilla extract, sugar, try baking chocolate or add more cocoa to punch up the chocolate flavor.
Wholesome Yum M
0Hi Dee, I’m sorry this recipe didn’t turn out as expected. You did make a few changes, which likely didn’t help the outcome. The texture for this recipe should not be grainy. Please be sure to use “fine” or “superfine” ground almond flour for the best textural results. Also, I don’t recommend remaking this with half coconut flour and half almond flours. It would greatly change the ratios and leave you with a very dry, crumbly cake.
Vicky Green
0i noticed you used 2 nine inch spring foam pans. Can regular 9 inch cake pans be okay
Wholesome Yum M
0Hi Vicky, Yes, cake pans will work too. Just be sure to layer the bottom with parchment paper and grease the sides well.
Vikki
0My entire family loved this cake! Now they request that I make it for all our special occasions. Thank you for this gem!
Twayna Thomas
0Love all of your recipes. How do I change this to a cupcake recipe?
Wholesome Yum M
0Hi Twayna, I actually have a chocolate cupcake recipe! This one is made especially for baking in smaller portions like cupcakes, so it’s great!
Solène
0Hi can I change the sour cream with coconut cream ?
Wholesome Yum M
0Hi Solene, Yes! Replace the 3/4 cup sour cream with 11 tablespoons full-fat coconut cream + 1 tablespoon lemon juice + 1/2 teaspoon apple cider vinegar.
Kat
0Hi, Can I sub the almond milk for regular milk or cream?
Wholesome Yum M
0Hi Kat, Coconut milk or cream will work great in this recipe. Regular milk may work, but the recipe won’t be keto or low carb at that point.
Marilyn Othon
0Hello! Thank you for all your wonderful recipes! Can you switch the almond milk for coconut milk?
Wholesome Yum M
0Hi Marilyn, Yes, that will work. I recommend using carton coconut milk over canned for this recipe.
anita
0Hi, this cake is by far the best keto cake I’ve ever made and I make a lot!
My question is is the nutrition info for the cake WITH the icing?
Wholesome Yum M
0Hi Anita, I’m so thrilled you love the cake recipe! Yes, the nutrition facts include the frosting. Enjoy!
Ahmed
0I’ve limited options where I’m from… can I use Tropicana Slim sweetener and how much should I use?
Wholesome Yum M
0Hi Ahmed, I am not familiar with this sweetener. Please check with the manufacturer to see if this brand is suitable for baking.
Allie
0Doors the nutrition information include the frosting used?
Wholesome Yum M
0Hi Allie, Yes the nutrition includes the frosting. Enjoy!
Joe
0I’m kind of a newbie at baking so this might be a silly question but I was wondering about adding cream cheese to the frosting, your thoughts?
Wholesome Yum M
0Hi Joe, Sure! You can replace some of the butter with cream cheese per your tastes.