Keto Chocolate Pecan Cake Recipe
This Keto Chocolate Pecan Cake is a rich, moist, and chocolatey delight with the perfect crunch of roasted pecans. It’s low in carbs, gluten-free, and incredibly satisfying. With a creamy topping and a deep cocoa flavor, it’s the perfect dessert for any occasion—whether you’re on keto or just love a good chocolate cake!
Ingredients
- 130 g almond flour
- 4 –5 tbsp sweetener
- 5 eggs
- 3 tbsp cream cheese
- 3 tbsp cocoa powder
- ½ tsp salt
- 1 tsp baking powder
- 2 tbsp olive oil
- 250 g double cream heavy cream
- 50 g roasted pecans
- 2 tsp vanilla
Instructions
- Preheat oven to 180°C (350°F) and grease a cake pan.
- Separate the eggs. In a bowl, beat the egg whites until stiff peaks form, gradually adding 2–3 tbsp sweetener.
- In another bowl, whisk egg yolks, olive oil, and salt until smooth.
- Gently fold the whipped egg whites into the yolk mixture.
- Slowly add almond flour, cocoa powder, baking powder, and half the vanilla, mixing until just combined.
- Pour the batter into the prepared cake pan and bake for 20 minutes.
- In a separate bowl, beat double cream, remaining sweetener, cream cheese, and 1 tsp vanilla until thick.
- Once the cake has cooled, assemble by layering the whipped cream mixture over the cake. Sprinkle with roasted pecans.
- Refrigerate for at least 2 hours before serving.