Keto Brownie 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


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


  • 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.


  • 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.

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