Keto Brownie Cake

If you miss a rich cake brownie, you’ll love this moist and chocolatey Keto Brownie Cake! Top with a light whipped cream frosting and low carb chocolate curls.

There’s one dessert I miss when I’m trying to watch my carb intake: brownies. This recipe satisfies that craving.

Whether you are a fudgy brownie or a cake brownie lover, you’ll enjoy this moist, chocolaty keto brownie cake.

slice of keto brownie cake on a spatula

Why you’ll love this cake:

  • low carb
  • gluten free
  • monk fruit sugar means no refined white sugar
  • intense chocolate flavor
  • moist texture
  • light frosting

What sugar is best for a keto cake?

For the low carb sweetener, I used Classic Lakanto Monkfruit Sweetener, which is a cup-for-cup alternative to regular granulated sugar. There are other low carb sweeteners available like Swerve and Pyure which are also 1:1 sugar replacement. Any are excellent choices to use. But whatever low carb sweetener you choose, make sure that they are an exact 1:1 sugar replacement or else the sweetness will be off balanced.

For the powdered sugar, we used Lakanto Powdered Monk fruit Sweetener. If you have only granulated one, run it in the food processor to get a powdered texture. Using plain granulated sweetener won’t work for this frosting. It will make it gritty.

Do I have to use espresso in the cake?

The espresso powder flavor enhances the chocolate flavor, but it’s optional. The cake will be good even without it.

How to Make Keto Brownie Cake

  • Prepare. Preheat the oven to 350º Fahrenheit and generously grease an 8-inch round cake pan and line it with parchment paper. Or you can grease two 6-inch round cake pan and line it with parchment paper.
  • Mix. In a bowl, combine the almond flour, cocoa powder, espresso powder, if using, and the baking powder. Mix well and then set aside.
  • Melt. Place the unsweetened chocolate pieces in a microwave safe bowl and microwave in bursts of 20 seconds, until completely melted.
  • Mix. In a large bowl combine the butter and sweetener. Cream it together with an electric beater until light and fluffy. Add the eggs, one at a time, and beat for 2 to 3 minutes. Mix in the melted chocolate, sour cream and the vanilla extract.
  • Combine. Now add the almond flour-cocoa powder mixture and mix in with a rubber spatula. Once all the flour is incorporated, beat on high for a minute. Pour the batter into the prepared pan.
  • Bake. Bake for 25 minutes. Place the cake pan on a wire rack and let the cake cool in the pan for 20 minutes. Take it out of the pan and let it cool completely before frosting.

Best Keto Whipped Frosting

The easiest keto frosting to make is homemade whipped cream made from heavy whipping cream. The key to making this is to make sure the bowl and cream are very cold. And then use a stand mixer to beat the whipped cream to stiff peaks.

chocolate brownie cake with a bite out of it

Other Keto Cakes

keto brownie cake with frosting and chocolate shavings
keto brownie cake with frosting and chocolate shavings

Keto Brownie Cake

5 from 1 vote
If you miss a rich cake brownie, you'll love this moist and chocolatey Keto Brownie Cake! Top with a light whipped cream frosting and low carb chocolate curls.
Servings 10
Prep Time 20 minutes
Cook Time 25 minutes

Ingredients
 

For the Cake:

  • 1 cup Almond Flour
  • ½ cup Unsweetened Cocoa Powder preferably Dutch Processed
  • 1 teaspoon Instant Espresso Powder (optional)
  • 2 teaspoon Baking Powder
  • ¾ cup Low Carb Granulated Sweetener of Choice (Lakanto Monkfruit)
  • ½ cup softened Unsalted Butter
  • 2 large Eggs
  • 4 ounces Unsweetened Baking Chocolate (melted)
  • ½ cup Sour Cream
  • 1 teaspoon Vanilla Extract

For the Whipped Cream Frosting:

  • ¾ cup Heavy Whipping Cream
  • 2 tablespoons Low Carb Powdered Sweetener of Choice (Lakanto Monkfruit)
  • 1 teaspoon Vanilla Extract

Instructions
 

  • Preheat the oven to 350º Fahrenheit and generously grease an 8-inch round cake pan and line it with parchment paper. Or you can grease two 6-inch round cake pan and line it with parchment paper.
  • In a bowl, combine the almond flour, cocoa powder, espresso powder, if using, and the baking powder. Mix well and then set aside.
  • Place the unsweetened chocolate pieces in a microwave safe bowl and microwave in bursts of 20 seconds, until completely melted.
  • In a large bowl combine the butter and sweetener. Cream it together with an electric beater until light and fluffy.
  • Add the eggs, one at a time, and beat for 2 to 3 minutes.
  • Mix in the melted chocolate, sour cream and the vanilla extract.
  • Now add the almond flour-cocoa powder mixture and mix in with a rubber spatula. Once all the flour is incorporated, beat on high for a minute.
  • Pour the batter into the prepared pan.
  • Bake for 25 minutes.
  • Place the cake pan on a wire rack and let the cake cool in the pan for 20 minutes. Take it out of the pan and let it cool completely before frosting.

Make the Whipped Cream Frosting:

  • While the cake cools, place a glass or metal bowl with the paddles of the electric beater in the freezer to chill for at least 10 minutes.
  • Add heavy whipping cream to the chilled bowl and whip for 2 to 3 minutes, on high speed, till soft peaks appear.
  • Add the powdered sweetener and vanilla extract and whip until the peaks are stiff and it holds it shape.
  • Spoon lightly onto the cooled cake. Decorate with sprinkles or chocolate shavings if you'd like.
  • Store in an airtight container in the refrigerator.

Notes

  • The espresso flavor enhances the chocolate flavor, but it’s optional. The cake will be good even without it.
  • This cake tastes like a cakey brownie. It is very chocolatey and moist, but not as dense and fudgy as the Keto Chocolate Fudge Cake.
The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 313kcal | Carbohydrates: 10g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 92mg | Sodium: 36mg | Potassium: 287mg | Fiber: 4g | Sugar: 1g | Vitamin A: 672IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 3mg
Course Dessert
Cuisine American
Calories 313
Keyword gluten free cake, healthy, low carb

About Julie Clark

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Can I double the recipe and use a 9 inch cake pan?