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Keto Chocolate Mayonnaise Cake - The Ultimate Low-Carb Dessert

Keto Chocolate Mayonnaise Cake – The Ultimate Low-Carb Dessert

  • Author: Isabella Baute
  • Total Time: 45
  • Yield: 12 servings 1x
  • Diet: Gluten Free

Description

This Keto Chocolate Mayonnaise Cake is a rich, moist, and decadent dessert perfect for those following a low-carb or gluten-free diet. Made with almond flour and sweetened with Swerve, it’s an indulgent treat without the guilt. The mayonnaise adds incredible moistness, making it a popular choice for keto gatherings.

Ingredients

Scale
  • 2 cups almond flour
  • 3/4 cup Swerve Sweetener (or preferred keto sweetener)
  • 2/3 cup cocoa powder (unsweetened)
  • 1 tbsp baking powder
  • 1 tsp espresso powder (optional)
  • 1/2 tsp salt
  • 1 cup mayonnaise (full-fat, no sugar added)
  • 3 large eggs (room temperature)
  • 1/3 cup water
  • 1 tsp vanilla extract
  • 2 ounces unsweetened chocolate, chopped
  • 3/4 cup plus 1 tbsp coconut oil, divided
  • 4 ounces dairy-free cream cheese, softened
  • 1 cup powdered Swerve Sweetener
  • 1 tsp vanilla extract
  • 1/3 to 1/2 cup full-fat coconut milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and grease the sides.
  2. In a large mixing bowl, combine almond flour, Swerve sweetener, cocoa powder, baking powder, espresso powder, and salt. Whisk thoroughly.
  3. In a separate bowl, whisk together mayonnaise, eggs, water, and vanilla extract.
  4. Gradually add wet ingredients to dry ingredients, stirring gently until just combined. Avoid overmixing.
  5. Divide batter evenly between prepared cake pans, smoothing tops with a spatula.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few crumbs.
  7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. For frosting, combine chopped chocolate with 1 tbsp coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until melted. Cool slightly.
  9. In a large bowl, beat dairy-free cream cheese with remaining coconut oil until smooth and fluffy.
  10. Add powdered Swerve and vanilla extract, and beat until combined.
  11. Pour in melted chocolate mixture and beat until incorporated.
  12. Gradually add coconut milk, 1 tbsp at a time, to reach desired frosting consistency.
  13. Place one cooled cake layer on a serving plate and spread a layer of frosting on top.
  14. Place second cake layer on top and frost the entire cake, covering top and sides.
  15. Use a piping bag for patterns or a spoon to swirl frosting for a decorative touch.

Notes

  • Use blanched almond flour for best results; coconut flour is not a direct substitute.
  • Ensure eggs and mayonnaise are at room temperature for optimal moisture.
  • Let the cake cool completely before frosting to prevent melting.
  • Add espresso powder to enhance chocolate flavor without adding coffee taste.
  • For longer storage, refrigerate in an airtight container for up to 5 days.
  • Prep Time: 20
  • Cook Time: 25
  • Category: Dessert
  • Method: Baking
  • Cuisine: N/A

Nutrition

  • Serving Size: 1/12 of cake
  • Calories: 385
  • Sugar: 1
  • Sodium: N/A
  • Fat: 38
  • Saturated Fat: N/A
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: 9
  • Fiber: 5
  • Protein: 7
  • Cholesterol: N/A

Keywords: keto chocolate mayonnaise cake, low carb chocolate cake, keto dessert, gluten free chocolate cake

Find it online: https://zawarecipes.com/keto-chocolate-mayonnaise-cake-the-ultimate-low-carb-dessert/