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This Chocolate chip Chocolate Cake Keto Recipe is a sweet treat! It’s topped with buttercream frosting and is teenager approved!
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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 60 minutes |
| Servings |
Slice
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Ingredients
Chocolate Cake
- 3/4 Cup Swerve
- 3 large Eggs
- 1 tsp Vanilla Extract
- 1 scoop chocolate protein powder optional
- 1 tbsp MCT Oil optional
- 1 shot nespresso or coffee powder (optional)
- 4 oz Cream Cheese
- 1 cup Almond Milk
- 1/2 cup lily's chocolate chips
- 1/2 cup Cacao Powder
- 1/4 cup flaxseed meal optional
- 1/2 cup Butter
- 1 cup Coconut Flour
- 1 Cup Bob's Almond Flour
- 1 dash pink himalayan salt
- 2 tsp Baking Powder
Creamy Frosting
- 8 oz Cream Cheese Softened
- 3/4 cup Swerve
- 1/2 cup Swerve Confectioners Sweetener
- 1/2 cup Cacao Powder
- 1 tsp Instant Coffee
- 3/4 cups Heavy Cream
- 1 scoop Quest Protein Powder Vanilla Milkshake optional (or chocolate)
- 1 tsp Vanilla Extract
Ingredients
Chocolate Cake
Creamy Frosting
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Rate this recipe!
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Instructions
- Heat Oven to 325
- In a Large Bowl, mix dry ingredients: Swerve, Protein Powder, Cacao Powder, Flaxseed, Coconut Flour, Almond Flour, Salt, Baking Powder
- Add in eggs and blend well
- Pour in vanilla extract, softened butter, MCT Oil (optional), Cream Cheese (Softened), and Almond Milk
- Mix all ingredients with mixer until well combined.
- Grease an 8" round spring pan or square silicone pan with coconut oil or coconut oil spray
- Pour mixture into the pan. Top with Chocolate Chip Cookies.
- Bake for 30 minutes
Frosting
- In a large bowl, blend all of the ingredients for the frosting including softened butter and softened cream cheese. Mix until ingredients are combined and whipped. Chill in the fridge while Cake Bakes.
- Once the cake is cool, frost with buttercream frosting and enjoy!
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