½ cup unsweetened cocoa powder preferably Dutch Processed
1 teaspoon instant espresso powder (optional)
2 teaspoons baking powder
½ teaspoon xanthan gum
¼ teaspoon salt
1 cup butter 2 stick
¾ cup low carb granulated sweetener (We used Lakanto Monk Fruit)
4 large eggs
1 tablespoon vanilla extract
½ cup almond milk (or coconut milk)
3 cups keto chocolate buttercream frosting
assorted berries to decorate (optional)
Preheat the oven to 350º Fahrenheit. Generously grease 3 6-inch round cake pans and line with parchment paper.
In a bowl combine almond flour, coconut flour, cocoa powder, espresso powder, baking powder, xanthan gum and salt. Mix well and keep aside.
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 a minute after each addition.
Add the almond milk and the vanilla extract. The mixture will look like a curdled mess but don’t worry, it will all come together.
Gradually add the flour mixture and fold it in. Once all the flour is incorporated, beat on high for a minute.
Divide the cake batter between the three prepared pans.
Bake for 30 to 35 minutes at 350º Fahrenheit oven or until a toothpick inserted in the middle comes out clean.
Place the cake pan on a wire rack and let the cake cool in the pan for 20 minutes. Gluten free cakes are very fragile when warm. So let it cool in the pan. Take it out of the pan and let it cool completely on a wire rack before frosting.
Slather ¾ cup of our Keto Chocolate Buttercream Frosting on one layer of the cake. Place the other layer and again slather ¾ cup of the frosting. Add the final cake layer on top and and use the remaining frosting to cover the top and around the cake.
Decorate with assorted berries on top (optional).
Slice and enjoy. Keep the leftovers, tightly covered in the fridge.