Devil's Food Cake

Close up shot of a fork digging into a piece of keto chocolate cake with vanilla frosting

Devil's Food Cake - Keto and Sugar-Free

You can't go wrong with a classic like Devil's Food Cake, especially when it's low carb. Tender, rich keto chocolate cake with a fluffy sugar free vanilla frosting.

Course Dessert

Cuisine American

Keyword devil's food cake recipe, keto chocolate layer cake

Prep Time 35

Cook Time 30

Total Time 1 5

Servings servings

Calories 297kcal

Ingredients

2 cups almond flour (use sunflower seed flour for nut-free)
2/3 cup Dutch process cocoa powder
1/3 cup unflavored whey protein powder
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1/2 cup Swerve Brown
1/2 cup Swerve Granular
3 large eggs, room temperature
1 1/2 tsp vanilla extract
1/2 cup freshly brewed coffee, cooled
1/3 cup sour cream
1 tbsp apple cider vinegar

Vanilla Frosting

1/2 cup butter, softened
3 ounces cream cheese, softened (very soft)
3/4 cup powdered Swerve Sweetener
1 tsp vanilla extract
1 cup heavy whipping cream divided

US Customary - Metric

Instructions

Cake

Preheat the oven to 350F and grease 2 8-inch round cake pans. Line the bottoms with parchment and grease the parchment.
In a medium bowl, whisk together the almond flour, cocoa powder, protein powder, baking powder, baking soda, and salt.
In a large bowl, beat the butter with the sweeteners until well combined and fluffy. Beat in the eggs one at a time, scraping down the bowl and beaters as needed. Beat in the vanilla extract.
Beat in the almond flour mixture, then beat in the coffee, sour cream, and apple cider vinegar until well combined.
Divide the mixture evenly between the cake pans and spread to the edges. Bake 25 to 30 minutes, until the cakes have risen and the tops are firm to the touch.
Remove and let cool completely in the pan. Then run a sharp knife around the edges to loosen and flip the cakes out.

Vanilla Frosting

In a large bowl, beat the butter and cream cheese together until very smooth. Beat in the sweetener until well combined, then beat in the vanilla. Beat in 1/4 cup of the cream until smooth.
In another bowl, beat the remaining 3/4 cup whipping cream until it holds stiff peaks. Carefully fold the whipped cream into the butter mixture until well combined.

To Assemble

Place one layer of cake on a platter and spread with about 1/3 of the frosting, all the way to the edges. Top with the second layer of cake and spread the top with about 1/3 of the frosting.
Spread the remaining frosting over the sides. Refrigerate 30 minutes to help firm up the frosting.
Sprinkle the top with cocoa powder and shaved dark chocolate, if desired.

Nutrition