Swiss Chocolate Cake (Keto-Friendly)
A rich, decadent chocolate layer cake that’s perfectly keto-adapted while maintaining that classic Swiss chocolate intensity.
Key Info:
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Servings: 10-12 slices
- Calories: 285 per slice
- Fat: 26g
- Protein: 8g
- Carbs: 4g (net)
- Difficulty: Moderate
- Dietary: Keto, Low-Carb, Gluten-Free
Equipment Needed:
- 2 9-inch round cake pans
- Electric mixer or hand whisk
- Large mixing bowl
- Medium mixing bowl
- Sifter
- Measuring cups/spoons
- Cooling rack
- Parchment paper
Alternative: Single springform pan (split cake horizontally)
Ingredients:
Dry Ingredients:
- 2 cups almond flour (200g)
- 3/4 cup Dutch-process cocoa powder (75g)
- 1.5 cups erythritol (300g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
Wet Ingredients:
- 4 large eggs (room temperature)
- 1.5 cups heavy cream (360ml)
- 1/2 cup unsalted butter, melted (115g)
- 4 oz unsweetened baking chocolate, melted (115g)
- 1 Tbsp vanilla extract
Method:
- Preheat oven to 325°F (163°C)
- Line cake pans with parchment paper and grease sides
- Sift together all dry ingredients in large bowl
- Beat eggs until doubled in volume (about 3-4 minutes)
- Slowly incorporate melted (but cooled) butter and chocolate into eggs
- Add vanilla extract
- Alternate adding dry mixture and cream to wet ingredients in three portions
- Pour batter evenly between pans
- Bake for 20-25 minutes until toothpick comes out clean
- Cool in pans for 10 minutes before removing
Crucial Tips:
- All ingredients must be room temperature
- Don’t overmix once flour is added
- Chocolate must be cooled before adding to eggs
- Watch carefully after 20 minutes – keto cakes can dry quickly
Storage:
- Room temperature: 1 day
- Refrigerated: 5 days
- Frozen: 2 months
Common Mistakes:
- Using hot melted chocolate (scrambles eggs)
- Overbaking (causes dryness)
- Not sifting dry ingredients (leads to lumps)
- Opening oven door too early (causes sinking)
Variations:
- Cupcakes: Reduce bake time to 15-18 minutes
- Dairy-free: Use coconut cream and oil instead of dairy
- Single layer: Halve recipe
- Add 1 tsp espresso powder for deeper chocolate flavor
This recipe delivers a moist, rich chocolate cake that truly rivals traditional Swiss chocolate cake – without the carbs!
