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Keto Chocolate Cake with Mascarpone
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5 from 3 votes

Keto Chocolate Cake with Mascarpone Frosting

Prep Time 20 mins
Cook Time 20 mins

Equipment

  • Food Processor (optional)
  • Mixer (only for the frosting)
Servings: 12 people
Calories: 281kcal

Ingredients

For the cake base:

  • ½ cup / 50 g coconut flour
  • 2 tbs/ 30 g flax seeds*
  • ⅓ cup / 30 g cocoa powder
  • ½ cup / 110 g xylitol
  • 2 teaspoons baking powder
  • ¼ cup/ 60 ml olive oil
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 1/ 3 cup / 60 ml greek yogurt , mixed with same quantity of water

For the frosting:

  • 8,8 oz / 250 g mascarpone
  • 1 cup / 250 g sour cream
  • ⅓ cup/ 80 g xylitol
  • 3,5 oz / 100 g dark chocolate, melted*

Instructions

Cake Bases:

  • Preheat oven to 360 degrees F/ 180 degrees C. Line two 7 inch/ 18 cm baking pans with circles of parchment paper. Grease well the pans inside.
  • In a food processor combine coconut flour, xylitol, cocoa powder and flax seeds. Process until the flax seeds are almost ground (if some whole seeds remain it is not a problem).
  • Transfer the dry ingredients to a bowl and whisk in the baking powder. Add eggs, oil and vanilla extract and whisk to combine. Gradually add the mixture of greek yogurt and water and keep whisking until the batter becomes smooth. It will not be very thick but this is fine.
  • Divide the batters into the two baking pans. Bake them for about 20 minutes or until a toothpick inserted in the centre comes out clean.
  • Let the bases cool completely before assembling the cake.

Mascarpone Frosting:

  • In a large mixing bowl beat together mascarpone, sour cream and xylitol until smooth and fluffy.
  • Melt the chocolate and let it cool a bit, whisking with a dry rubber spatula. Add a bit of the frosting to the chocolate and mix very well, to temper. Repeat the process few more times and then fold the whole chocolate mixture into the remaining frosting. Move spatula gently until the frosting becomes smooth and all the chocolate is evenly distributed within the frosting.

To assemble the cake:

  • Place one cake layer on a serving plate and cover it with about ⅓ of the frosting. Place the second layer on top. Frost the cake all around with the remaining frosting.
  • Decorate with chopped chocolate, nuts, dried chokeberry or other keto friendly fruits.

Notes

  • This cake can be made in a high carb version by substituting the xylitol with brown sugar or coconut sugar.
  • If you prefer other keto friendly sweetener like stevia, erythritol, etc. you can use them instead of xylitol. Beware that the proportions might change.
  • Instead of olive oil you can use avocado oil or coconut oil. Avoid other vegetable oils as they might not be as stable at high temperatures.
  • If you don’t have a food processor, you can use ground flax seeds instead of whole. In this case whisk together all the dry ingredients in a bowl. The quantity of the ground flax seeds should be 4 tbs or 30 grams.
  • For a keto friendly cake the dark chocolate should be with over 80% cocoa solids.
  • If you don’t own two cake pans, alternatively you can bake the whole batter in one, increasing accordingly the baking time. Cut the layer in two using a long serrated knife.

Nutrition

Calories: 281kcal | Carbohydrates: 14g | Protein: 9.4g | Fat: 23.2g | Saturated Fat: 10.6g | Fiber: 3.6g | Sugar: 1.4g
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