How to Make Keto Pumpkin Pie

In addition to the ingredients listed above, you will also need an electric mixer, a few mixing bowls, and a 9-inch pie pan. And above all else, you need a pie shield. You don’t have to purchase one; you can simply cut a hole in a square of foil. This is essential to prevent the crust from overbaking.

Make the Crust and Chill

If you’ve made a pie crust from scratch, this really isn’t that different. The basic ingredients are the same, flour, salt, and butter. There are just a few minor tweaks required to make this low-carb, gluten-free pie crust taste as close to a traditional crust as possible.

• Stir the almond flour, salt, butter, and cream cheese in a food processor or mixer and mix until it resembles coarse crumbs.
• Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
• Roll the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)

Pre-bake the Crust

• When ready to use the dough, preheat the oven to 350 degrees F.
• Grease a 9-inch pie pan and press the dough into the prepared pan (you can roll the dough, but it is sticky, and I find it easier to press the dough into the pan).
• Place a sheet of parchment paper over the pie crust and add pie weights or dried beans. Blind bake the pie crust for 7 minutes, then remove it from the oven.
• Remove the weights and parchment paper set aside, and poke a few holes in the crust with a fork. Bake the crust for an additional 5-6 minutes.

Make Pumpkin Filling

• While the crust is baking, make the pumpkin pie filling: in a mixing bowl, add the pumpkin, sweetener, pumpkin pie spice, salt, vanilla extract, and eggs. Use an electric mixer to beat the pumpkin until creamy and smooth.
• Once the pumpkin is smooth, add the heavy cream and xanthan gum or cornstarch and cream with an electric mixer.

Fill and Bake

• Pour the pumpkin mixture into the parbaked pie crust and ADD A PIE SHIELD.
• Bake the pie for 40-50 minutes until the center is almost set; it is okay if it wiggles slightly. It will continue to set as it cools.
• Allow the pie to cool to room temperature, uncovered, and chill for one hour before serving. Garnish the pie with whipped cream, additional spices, or roasted pecans if desired.

If you like this keto dessert, you’ll love these sugar-free recipes!

• Pumpkin Cheesecake Bars – Can’t decide between cheesecake and pumpkin pie? With this recipe, you don’t have to! This combines the best of both worlds and tastes AMAZING.
• Keto Butter Pecan Cheesecake – A classic, vanilla cheesecake topped with roasted pecans and sugar-free caramel sauce… Yes, please! This is SO delicious and easy to make ahead of time.
• Keto French Silk Pie – You’ll never believe this only has 5 net carbs per slice! This tall, impressive pie is a must for special occasions and big holiday celebrations.
• Low-Carb Brownie Pie – This is an easy, quick dessert that tastes like a classic. It’s great for picky eaters, and nobody would guess it’s sugar-free!
• Cranberry Cheesecake Bars – The creamy filling is topped with the best pecan crumble! Each bar is just 5 net carbs, making it the perfect holiday dessert for potlucks.

Yield: 8

Keto Pumpkin Pie

Print

You will absolutely love this rich Keto Pumpkin Pie! This classic Thanksgiving dessert recipe is made sugar-free for a low-carb dish that's keto- and diabetic-friendly!

Prep Time 20 minutes

Cook Time 1 hour

Additional Time 2 hours

Total Time 3 hours 20 minutes

Ingredients

Pie Crust

• 1 1/2 cups almond flour
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1 ounce cream cheese
• 1 teaspoon apple cider vinegar
• 1 egg

Pumpkin Filling

• 15 ounces canned pure pumpkin
• 3 large eggs
• 1 cup brown sugar monkfruit
• 1/2 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 3/4 cup heavy cream
• 1/8 teaspoon xanthan gum or 1 tablespoon cornstarch (see notes below)

Instructions

1. Combine almond flour, salt, butter, and cream cheese in a food processor or mixer and mix until it resembles coarse crumbs.
2. Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
3. Roll the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)
4. When ready to use the dough, preheat the oven to 350 degrees F. Grease a 9-inch pie pan and press the dough into the prepared pan (you can roll the dough, but it is sticky, and I find it easier to press the dough into the pan). Place a sheet of parchment paper over the pie crust and add pie weights or dried beans.
5. Blind bake the pie crust for 7 minutes, then remove it from the oven, set the weights and parchment paper aside, and poke a few holes in the crust with a fork.
6. Bake the crust for an additional 5-6 minutes.
7. While the crust is baking, make the pumpkin pie filling: in a mixing bowl, add the pumpkin, sweetener, pumpkin pie spice, salt, vanilla extract, and eggs. Use an electric mixer to beat the pumpkin until creamy and smooth.
8. Once the pumpkin is smooth, add the heavy cream and xanthan gum or cornstarch and cream with an electric mixer.
9. Pour the filling into the parbaked pie crust and ADD A PIE SHIELD. Bake the pie for 40-50 minutes until the center is almost set; it is okay if it wiggles slightly. It will continue to set as it cools.
10. Allow the pie to cool to room temperature, uncovered, and chill for one hour before serving.
11. Garnish the pie with whipped cream, additional spices, or roasted pecans if desired.

Notes

• Xanthan gum and cornstarch are thickeners; these help the custard filling to set properly. Those on strict keto usually prefer xanthan gum, while cornstarch is cheaper and easier to find. If using cornstarch, add an additional 0.87 carbs to each serving.
• You MUST USE A PIE SHIELD; the crust browns quickly and easily. If you do not have a pie shield, simply cut a circle in a piece of foil and place it over the pie, this ensures the crust is shielded from direct heat and is not overcooked.

Recommended Products

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• 
  Emile Henry Made In France HR Modern Classics Pie Dish, 9", White

Nutrition Information:

Yield:

8

Serving Size:

1 slice
Amount Per Serving: Calories: 266Total Fat: 17gCholesterol: 124mgSodium: 277mgCarbohydrates: 6gNet Carbohydrates: 4.7gFiber: 1.3gSugar: 1.9gProtein: 7g

Recipe FAQ

The post Keto Pumpkin Pie appeared first on The Best Keto Recipes.

This easy pumpkin mousse recipe is perfect for the holidays! There’s nothing better than a light, creamy mousse for an impressive dessert — Our Keto Chocolate Mousse is a beloved favorite for a reason! But the work involved often means I don’t have time or energy to make it for our parties. This time we made a shortcut–We’re adding cream cheese into the mix to create an easier mousse that still delivers that velvety texture!

This deliciously creamy pumpkin mousse is made low-carb and keto-friendly with brown sugar monk fruit sweetener, but you’re welcome to use your preferred alternative sweetener. This makes it a great diabetic-friendly dish to bring to Thanksgiving! Each jar has under 4 net carbs, so it won’t cause major sugar spikes and is great for the keto diet. This recipe is easy to make ahead of time, so whip up a batch a couple days ahead of the holidays and have them chill in the fridge. You can focus on guests and the main entree, knowing your amazing pumpkin dessert is just waiting for you to dig in!

How to Make Keto Pumpkin Mousse

This simple shortcut mousse recipe comes together easily without a ton of work! Here’s a step-by-step guide to making these cups of fluffy, delicious pumpkin mousse.

Whip cream

In a mixing bowl, whip the heavy cream until soft peaks are forming. This should take about 2-3 minutes if you’re using an electric mixer, but it will likely take longer if you’re whisking by hand.

Whip cream cheese

In another mixing bowl, whip the softened cream cheese until light and fluffy. Add in the pumpkin puree, sweetener, pumpkin pie spice, and vanilla extract. Whip until all ingredients seem well incorporated.

Combine

Fold the whipped heavy cream into the pumpkin cream cheese mixture. Be very gentle when doing this–If you work too vigorously, you can pop all those great air bubbles you just worked to create! Just slowly, carefully fold the whipped cream in until there are no white streaks visible.

Chill

Transfer the pumpkin mousse to individual containers, cover, and chill in the fridge for at least two hours. For the “prettiest” look, I found that putting the mousse in a ziplock bag, cutting the corner, then piping it into jars was the most successful.

How to Serve Pumpkin Mousse

We love this easy mousse recipe topped with crushed keto cookies (store-bought or homemade), some homemade whipped cream, and a little cinnamon or extra pumpkin pie spice. If you want to be super extra, consider adding some keto caramel sauce! It should be served chilled, so keep it in the fridge until ready to serve.

How to store keto mousse

This recipe is best kept in an airtight recipe in the fridge up to 3 days. I prefer to store mine in a ziplock bag, then when I’m ready to serve, I can just cut one corner off and squeeze it into cups. This method looks a bit cleaner and nicer than just spooning it into jars.

Pumpkin Mousse FAQs

Yield: 4 servings

Pumpkin Mousse

Print

This easy Pumpkin Mousse is a great no-bake dessert for holidays! Under 4 net carbs per serving, this easy fall recipe is low-carb and keto-friendly, too!

Prep Time 15 minutes

Chill Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

• 1 cup heavy cream
• 8 oz cream cheese, softened to room temperature
• ¾ cup pumpkin puree
• ¾ cup brown sugar monkfruit
• 1 ½ tsp pumpkin pie spice 
• 1 tsp vanilla extract
• Optional: top with whipped cream and/or crushed keto cookies

Instructions

1. In a mixing bowl, whip the heavy cream until soft peaks form (about 2-3 minutes). 
2. In a separate mixing bowl, whip the cream cheese until light and fluffy. Add the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract, and whip until combined. 
3. Fold in the whipped heavy cream. 
4. Transfer the pumpkin mousse to individual containers, cover, and refrigerate for at least 2 hours. Serve with whipped cream and graham cracker crumbs!

Notes

This is a shortcut mousse recipe that has a nice fluffy texture without being too dense or falling. 

This pumpkin mousse keeps in the fridge for up to 3 days and doesn’t lose its texture! 

You can easily double or triple this recipe to make more servings for a crowd! 

I like to transfer the mousse to a ziplock bag, cut the tip off, and then pipe it into containers. I found it looked nicer than just spooning it in. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

4

Serving Size:

1/4 of recipe
Amount Per Serving: Calories: 324Total Fat: 31.3gCholesterol: 94.6mgSodium: 233.6mgCarbohydrates: 5.1gNet Carbohydrates: 3.7gFiber: 1.4gSugar: 2.6gProtein: 5.4g

The post Easy Pumpkin Mousse Recipe appeared first on The Best Keto Recipes.

Easy Homemade Keto Brownies

Brownies are a perfect dessert. Who doesn’t love a big square of rich, gooey, chocolatey goodness? We have tinkering with keto brownie recipes for years. This is my best keto brownie recipe yet! They taste fantastic and are incredibly easy to make with less than 15 minutes of prep time!

The secret ingredient in this recipe is pumpkin puree. The puree helps keep the brownies soft and moist and adds a little extra flavor. Don’t worry, the brownies don’t taste like pumpkin, they’re just extra rich and extra moist. They also have lots of butter to keep the brownies from drying out. And you know that a little extra butter helps the flavor of the treats, too. Plus, as far as brownies go, these are quite healthy and have only 3 net carbs!

Why You’ll Love These Decadent Brownies

I make these keto brownies all the time. Trust me: you’ll be hooked too! Here’s why.

• Super easy. This is such an easy recipe to make. It only takes 45 minutes from start to finish (only 15 minutes of prep time). You only need one bowl and one cake pan, so there’s minimal cleanup. You can throw these brownies together anytime you’re craving them.
• Incredibly moist. My biggest problem with most keto brownie recipes is that they’re really dry. For that matter, a lot of non-keto brownie recipes are really dry, too! But these brownies are really moist, thanks to pumpkin puree and a large amount of butter. They’re soft and gooey, just as brownies should be.
• Relatively healthy. I’ll stop short of saying that these brownies are healthy, because, well … they’re brownies! But relative to the kind that most people make, or that you’d buy at a bakery, these keto brownies are very healthy. Each serving has just 3 grams of net carbs.

Ingredients Needed

Here’s everything you’ll need to make these soft and rich brownies. Check out the recipe card at the bottom of the page to see the exact amounts for each of the ingredients. 

• Butter – You want to use unsalted butter for this recipe.
• Cocoa powder – Make sure your cocoa powder is unsweetened.
• Eggs
• Pumpkin puree – Be sure to use unsweetened and unflavored pumpkin puree, and not pumpkin pie mix.
• Monkfruit sweetener 
• Vanilla extract – Always use 100% pure vanilla extract.
• Almond flour – Fine-ground flour will give you the best texture for the brownies. 
• Baking soda
• Fine sea salt
• Dark chocolate baking chips – Make sure to use no-sugar-added chocolate chips. I use Lily’s. 

How to Make Keto Brownies

Here’s how to make these 45-minute brownies. They’re so easy! First, preheat your oven to 325F, then line an 8×8-inch baking pan with parchment paper and lightly grease it. 

Melt Butter and Add Cocoa Powder

First, put the butter in a large bowl, and melt it in the microwave. When the butter is completely melted add the cocoa powder to the bowl and whisk to combine. This will create a rich, thick chocolate sauce that is the base for our brownies. This ensures the brownies are fudgy instead of cakelike.

Add the Eggs and Puree

Add the eggs and whisk until everything is well combined and the batter has loosened. Then put the pumpkin puree in the bowl, along with the vanilla extract and monkfruit sweetener. Whisk until everything is well combined. 

Finish the Batter

Add the almond flour, baking soda, salt, and some of the chocolate chips to the bowl. Then mix until the ingredients are thoroughly combined. Pour the brownie batter into the prepared pan, then add the rest of the chocolate chips on top.

Bake

Put the brownies in the oven and bake until the brownies are set but still a little bit tacky. A toothpick or paring knife inserted into the center of the brownies should come out clean. This should take about 30 minutes.

Cool

Let the brownies completely cool prior to cutting (allows brownies to have cleaner edges and maintain their form). Then they are ready to serve.  

Tips and Tricks

These are a few tricks that I like to use to make the best keto brownies.

• Use room-temperature eggs. I always use room-temperature eggs when I’m baking. Eggs that are still cold from the fridge won’t mix as well with other ingredients, and that will impact the texture of your brownies. Pull the eggs out of your fridge at least 30 minutes before making this recipe to have the smoothest brownies possible.
• Cool fully. It’s so tempting to dig into the brownies the second they come out of the oven. They smell so good that it takes a lot of willpower to leave them alone. But try to do exactly that. If you cut into the brownies while they’re still hot, they won’t hold their shape well, and they’ll also dry out more quickly. Let them cool and firm up before cutting or eating them.
• Keep them from drying out. One of the best things about this recipe is that the brownies are moist, which isn’t always the case with keto-friendly desserts. However, these brownies are prone to drying out after you bake them. To keep this from happening, cover the brownies with aluminum foil as soon as they’re fully cooled. Also, avoid cutting the brownies until you’re ready to serve them. 

What to Serve Them With

I love to eat these brownies in the afternoon as a little midday treat. When I do that, I usually also have a glass of one of my favorite coffee drinks. Here are a few coffees that go so well with these keto brownies.

• Keto Pumpkin Spice Latte
• Keto Gingerbread Latte
• Keto Bourbon Caramel Latte
• Vanilla Bourbon Iced Latte
• Keto Peppermint Mocha Frappuccino 

How to Store Leftover Brownies

Leftover brownies will last at room temperature for 3-5 days. Just make sure to store them in an airtight container or bag, or wrapped in aluminum foil. For best results, keep the keto brownies out of direct sunlight. 

Can This Recipe Be Frozen?

You can absolutely freeze these brownies. Let them cool completely, then double-wrap them in airtight bags. Store in the freezer for up to 3 months. 

More Easy Keto Chocolate Desserts to Make

Looking for more easy and delicious chocolate treats to make? I’ve got you covered. Here are some of my favorite keto chocolate recipes. 

• Chocolate Cookies
• Peanut Butter Chocolate Fat Bombs
• Chocolate Cake
• Chocolate Pie Bars
• Triple Chocolate Cheesecake Bars
• Chocolate Mousse
• Salted Dark Chocolate Cheesecake

Yield: 16 brownies

Keto Brownies

Print

These keto brownies are moist, decadent, and loaded with chocolate. They only take 45 minutes to make, and have just 3 grams of net carbs per serving.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 8 tablespoons unsalted butter
• 3/4 cup unsweetened cocoa powder (I use Hershey's)
• 4 large eggs, at room temperature
• 1/4 cup canned pumpkin puree
• 3/4 cup monkfruit ssweetener
• 1 teaspoon pure vanilla extract
• 1/3 cup finely ground almond flour, spooned and leveled
• 1/4 teaspoon baking soda
• 1/8 teaspoon fine sea salt
• 3 tablespoons dark chocolate baking chips, divided (I use Lily's)

Instructions

1. Preheat the oven to 325F, and line an 8x8-inch pan with parchment paper. Grease the pan.
2. In a large bowl, melt the butter in the microwave in 20-second intervals until fully melted.
3. Whisk in the cocoa powder, then whisk in the eggs until the batter has loosened.
4. Add the pumpkin puree, monkfruit sweetener, and vanilla extract, and whisk until combined.
5. Add the almond flour, baking soda, salt, and 2 tablespoons of the chocolate chips. Whisk until a smooth brownie batter forms.
6. Pour the batter into the prepared pan and sprinkle with the remaining tablespoon of chocolate chips.
7. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. The brownies should still look a little bit tack, but should be set and not jiggly.
8. Allow to cool for 30 minutes before cutting into.

Notes

• Cover the brownies in aluminum foil as soon as they've cooled, to keep them from drying out.
• Store in an airtight bag or container at room temperature for 3-5 days, or in the fridge for 1 week.
• To freeze, double bag and store in the freezer for up to 3 months.

Nutrition Information:

Yield:

16

Serving Size:

1 square
Amount Per Serving: Calories: 105Total Fat: 8.6gCholesterol: 61.8mgSodium: 60.1mgCarbohydrates: 14.3gNet Carbohydrates: 3gFiber: 2.3gSugar: 0.5gSugar Alcohols: 9gProtein: 3g

The post Keto Brownies appeared first on The Best Keto Recipes.

Easy to Make Gluten-Free Chocolate Cake

Chocolate cake is one of the greatest foods ever. Unfortunately, it’s not a dessert that is usually very good for a keto diet. But this keto chocolate cake changes everything you thought you knew about chocolate cakes. It’s just as rich, decadent, and chocolatey as any cake you’ve ever had. And It’s incredibly moist, thanks to my secret ingredient: pumpkin puree. Yet despite having a flawless texture and mouth-watering taste, this cake is 100% gluten-free and keto-friendly. 

The cake is the star of the show, but the frosting is amazing too. It’s so simple, with only 2 ingredients. I make it all the time to put on different types of cakes and cupcakes, so it’s definitely a recipe you’ll get a lot of use out of. 

Did I mention how quick it is to make this keto chocolate cake? It only takes about 45 minutes! So whether you want a midweek sweet treat or you need to bake something for a birthday party, you’ve got to give this cake a try. 

Why You’ll Love This Easy Keto Cake

This is one of the best chocolate cakes I’ve ever had. Here’s why I know that you’ll love it. 

• Quick and easy. This cake tastes fancy, but it doesn’t take much work at all. It’s an easy recipe to follow, and you only need 45 minutes to make it. It’s a fool-proof recipe that comes out perfect every single time.
• Amazing texture. The best part about this keto chocolate cake is the texture. The cake itself, which has lots of pumpkin puree, eggs, and butter, is amazingly moist and soft. It really melts in your mouth. The frosting, which is made out of coconut cream and chocolate chips, is incredibly smooth, silky, and creamy. Put them together and you have a cake with an irresistible texture. 
• Big batch. One of these cakes will serve about 15 people. But it’s really easy to double or even triple the recipe. As long as you have enough baking pans, it doesn’t even take any additional time to make a larger batch of chocolate cake. If you’re baking for a birthday or any other kind of party, this is a great recipe to use. 

Ingredients Needed

Here are all the ingredients you’ll need when making this luscious keto cake. Scroll to the recipe card at the bottom of the page to see the exact amounts for each of the ingredients. 

For the Cake: 

• Melted butter – Make sure to use unsalted butter for this recipe.
• Almond flour
• Cocoa powder
• Baking soda
• Baking powder
• Salt
• Granulated monk fruit sweetener – This is my favorite sweetener for this cake, but you can use other types of keto-friendly sweeteners.
• Eggs
• Canned pumpkin puree – Be sure to use unseasoned pumpkin puree and not canned pumpkin pie filling.
• Vanilla extract – Always use 100% pure extract.

For the Frosting:

• Coconut cream – It’s totally fine if the coconut cream has separated and is part-liquid, part-solid.
• Stevia-sweetened dark chocolate baking chips – My go-to brand for chocolate chips is Lily’s. 

How to Make Keto Chocolate Cake

Here’s how to make this mouth-watering 45-minute chocolate cake. 

• Prep. Preheat your oven to 350F and grease a 9×13-inch cake pan with cooking spray. You can also line the pan with parchment paper if you prefer. 
• Mix the dry ingredients. Add the almond flour, cocoa powder, baking powder, baking soda, monk fruit sweetener, and salt to a bowl. Whisk until the ingredients are combined. 

• Make a well. Use your hand or the back of a spoon to make a well in the center of the dry ingredients. 
• Add the wet ingredients. Put the melted butter, pumpkin puree, eggs, and vanilla in the well, and fold until all of the ingredients are mixed together.

• Put the batter in the cake pan. Pour the cake batter into the prepared pan. If the batter is uneven, grease your hands and press down until it forms an even layer. 
• Bake. Put the cake in the center rack of the oven and bake it until a toothpick inserted in the center of the cake comes out clean. This should take 23-25 minutes. 

• Cool. Remove the cake from the oven and let it cool on a wire rack. 
• Mix the frosting ingredients. Add the chocolate chips and coconut cream to a microwave-safe bowl, and stir to combine.
• Make the frosting. Microwave the frosting for 15 seconds, then whisk it. Repeat this process until the chocolate chips and coconut cream are both melted, and the frosting is smooth. It should be the consistency of thick soup.

• Chill. You can frost the cake immediately, but it’s best to cover the frosting and place it in the fridge for 2-3 hours, whisking every 30-60 minutes. After a few hours, the frosting should be thick and fluffy. 
• Assemble. Spread the frosting over the cake, and you’re ready to decorate and eat! 

Tips and Tricks

Here are some tricks for making the best possible keto chocolate cake.

• Room-temp eggs. I always use room-temperature eggs when baking. When eggs are at room temperature, they mix better with other ingredients, and the cake ends up having a much smoother and softer texture.
• Don’t overmix. Be careful not to overmix the ingredients when making the cake batter. Once you add the wet ingredients, fold them in carefully with a spatula or spoon. Don’t mix them vigorously or for too long, otherwise, the cake will end up very dense.
• Make the frosting ahead of time. I always aim to make this chocolate frosting at least 3 hours in advance, and often longer than that. Giving the frosting lots of time to chill in the fridge allows it to get smoother, lighter, and fluffier. You can even make this frosting a few days in advance to save yourself some time and hassle. 
• Cool fully. Make sure that your cake is completely cooled before you frost or decorate it. If the chocolate cake is even a little bit warm, it will melt the frosting. 

What to Serve it With

My favorite way to eat this cake is as an afternoon treat while having a coffee drink … sometimes an alcoholic one! Here’s what I usually drink with keto chocolate cake. 

• Keto Pumpkin Spice Latte
• Vanilla Bourbon Iced Latte
• Keto Gingerbread Latte
• Keto Bourbon Caramel Latte

How to Store Leftovers

This gluten-free chocolate cake will last in the fridge for 3 days as long as you store it in an airtight container or cover it with plastic wrap. If you haven’t frosted the cake, it will last on the counter for 3 days, or in the fridge for 5 days. The frosting will last in the fridge for 1 week. 

Can I Freeze This Recipe?

You can definitely freeze this cake recipe. I like to wrap the cake in plastic wrap, and then store it in an airtight container or bag. That helps prevent freezer burn. Frozen chocolate cake can last in the freezer for 4 months. 

More Keto Desserts to Make

Don’t let anyone tell you that you can’t have decadent desserts while on a keto diet! Here are some of my favorite keto dessert recipes.

• Classic Keto Whoopie Pies
• Keto Blueberry Lemon Cheesecake Bars
• Keto Chocolate Mousse
• No Bake Peanut Butter Bars
• Triple Chocolate Cheesecake Bars
• Keto Skillet Cookie

Yield: 15 servings

Keto Chocolate Cake

Print

This keto chocolate cake is so moist and soft, but super decadent. It has a creamy frosting, is easy to make, and is gluten-free.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

For the Cake:

• 4 tablespoons unsalted butter, melted and slightly cooled
• 3 cups almond flour, spooned and leveled
• 1/2 cup cocoa powder, spooned and leveled
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulate monk fruit sweetener
• 4 large eggs, at room temperature
• 1/2 cup canned pure pumpkin puree
• 1 tablespoon pure vanilla extract

For the Frosting:

• 1 can (13.5 ounces or 1 3/4 cup) unsweetened coconut cream, including the liquid
• 1 cup stevia-sweetened dark chocolate baking chips

Instructions

1. Preheat the oven to 350F and grease a 9x13-inch cake pan with cooking spray, or line it with parchment paper. Set aside.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, baking powder, salt, and monk fruit sweetener.
3. Make a well in the center of the dry ingredients and add the melted butter, eggs, pumpkin puree, and vanilla. Fold the ingredients in until a super thick batter forms.
4. Scrape the batter into the prepared baking pan. Grease your hands with cooking spray or oil and press the batter into an even layer in the pan.
5. Bake in the center rack of the oven for 23-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Place the cake on a wire cooling rack to cool completely.
7. In a large, microwave-safe bowl, add the chocolate chips and coconut cream. Mix together.
8. Microwave for 15-second intervals, whisking in between until the chocolate and cream are melted and form a smooth, somewhat thick and soupy mixture.
9. Place the bowl in the fridge and let it sit for 2-3 hours, whisking every 30-50 minutes until the frosting is thickened and a spreadable, fluffy consistency.
10. Spread the frosting over the cake and decorate, then serve.

Notes

• Cover the cake or place it in an airtight container and store it in the fridge for 3 days.
• Unfrosted cake can be stored at room temperature for 3 days, or in the fridge for 5 days.
• The frosting can be stored in the fridge for 1 week.
• To freeze the cake, wrap it in plastic wrap then store it in an airtight container in the freezer for up to 4 months.
• To melt the butter easily, place it in a microwave safe bowl and cook in 15-second intervals, stirring in between cooks.

Nutrition Information:

Yield:

15

Serving Size:

1 slice
Amount Per Serving: Calories: 275Total Fat: 12gCholesterol: 57.7mgSodium: 146.2mgCarbohydrates: 23.2gNet Carbohydrates: 4.77gFiber: 5.9gSugar: 1.6gSugar Alcohols: 15.2gProtein: 6.6g

The post Keto Chocolate Cake appeared first on The Best Keto Recipes.