Shriyan's Chocolate Coconut Keto Cake Recipe

Kathy Pitout Photography / Shriyan’s Chocolate Keto Cake

“Keto desserts have always been close to my heart. Having a sweet tooth and healthy living seldom go hand in hand. I, however, have always leaned towards fitness and healthy living. With keto desserts I hope to make more people aware that desserts and treats do not have to be sacrificed while on a fitness journey or while trying to live healthier.”

— Shriyan Basthdaw

SHRIYAN COCONUT FLOUR CHOCOLATE KETO CAKE

 Makes 1 cake

 Ingredients:

• 65g Coconut flour

• 2 teaspoons baking powder

• 60g unsweetened cocoa powder

• 4 eggs (large)

• 100g Erythritol/monk fruit/xylitol 

• 1 teaspoon vanilla extract

• 500ml full fat coconut cream (coconut cream or heavy cream)

• 120g Sugar free dark chocolate (chocolate chips or chocolate bars chopped into pieces)

Method

1. Preheat oven to 170°C. 

2. Grease a 9-inch round cake pan with coconut oil or butter.

3. In a medium-size mixing bowl, whisk together the coconut flour, baking powder and unsweetened cocoa powder. Set aside. 

4. In another bowl, beat eggs with a sugar-free crystal sweetener of your choice. It shouldn’t take more than 30 seconds using a manual whisk. Process as if you are making an omelette.

5. Pour the liquid mixture onto the coconut flour/cocoa blend.

6. Whisk in vanilla and 400ml full-fat coconut cream or heavy cream. 

7. Stir until fully combined and a shiny cake batter forms with no lumps. 

8. Transfer cake batter into prepared cake pan. 

9. Bake for 50 minutes in the center of the oven. You can add a piece of foil on top of the cake after 30 minutes of baking. 

10. Your cake is baked when a skewer inserted into the middle of the cake comes out clean. 

11. Cool in the cake pan for 10 minutes, then release onto cooling rack for at least 1 hour before adding the chocolate ganache on top. 

Chocolate Ganache

1. Meanwhile, prepare the chocolate ganache. 

2. In a medium saucepan, under medium heat, warm the sugar-free dark chocolate with 100ml coconut cream/heavy cream. Until it forms bubbles on the side of the of the saucepan. Don’t boil the cream and whisk constantly to prevent the chocolate from burning. It will melt as you go creating a glossy chocolate ganache after about 3 minutes. 

3. Spread the chocolate ganache over the cake. Decorate with unsweetened desiccated coconut if desired. 

Storage

Store in an airtight container for up to 4 days.