March 22, 2020

Quarantine Keto Cake - Chocolate Crunch Cake - sugar free and low carb

The last couple days of self-isolation have been rough!  What started out last week as 'hey I get to stay home!' turned into 'I have to stay home'.  And it got cloudy.  And rainy. And cold. 

Today I decided a cake would be made.

Now, during the last two weeks, strict keto and low carb has gone out the window.  Seriously... don't care.  We had out of town guests and I have some leftover regular foods like spaghetti, hamburger buns and pizzas left here and yes, we absolutely are using them!  Anything in the house during a pandemic is fair game.  :)

Today, to help me feel more normal, I decided I would bake a cake.  Because my pantry is stocked with sugar free sweeteners, almond flour and other low carb products, that's the kind of cake I made, obviously.  I do have some flour and sugar somewhere in the house, but it's packed away in "Christmas Baking" boxes in storage in a guest room closet.  I will probably break the flour out soon for homemade bread... but we aren't there yet.  We still have plenty of other options yet.

And with that long rambling intro....  the cake! 


 It's called Epic Chocolate Crunch Cake and it's from the low carb cookbook: Keto For Life.

2 c erythritol, granulated
1 3/4 c unsweetened vanilla almond milk
1 c butter, melted but not hot
6 eggs
2 oz. unsweetened Baker's chocolate, melted
2 t vanilla
3 c almond flour - good quality, fine, blanched
2/3 c coconut flour
2/3 c cocoa powder
4 t baking powder
1/2 t xanthan gum
1/8 t salt
2/3 c cocoa nibs ground with 1/4 c erythritol

- frosting

Preheat oven to 350.  Grease and line with parchment, 2 - 9" round baking pans.  Place the sweetener, almond milk, butter, eggs, melted chocolate and vanilla into a blender and blend smooth.  Place the rest of the dry ingredients into a bowl and blend.  Add the liquid to the dry and mix.  Divide to the two pans and bake 35-50 minutes until they are done in the center.

Remove from the pans and let cool completely.

Pulse the cocoa nibs and sweetener for about 30 seconds in a small food processor.  Using your favorite sugarfree frosting, put a layer on top of one cake, sprinkle with most of the cocoa nibs and then top with the second layer.  If you have enough frosting, frost the whole cake, or just frost the top layer as I did in the photo if you are using less frosting or just one small batch.  Sprinkle with the cocoa nib/erythritol mixture.  Store in the refrigerator or the freezer.

The book says this is about 20 g carbs per slice (1/12)  with 13 g fiber to deduct. 

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