Is it possible to leave a world behind and still find pleasure with healthiness? Try this keto chocolate cake recipe and enjoy a healthy life!

As I most recently have a little time, I had been searching on the web a few days ago. Looking to find fresh, interesting thoughts, inspiring meals that I’ve never used before, to amaze my family with. Looking for quite some time but could not come across lots of interesting stuff. Right before I thought to give up on it, I found this scrumptious and easy dessert by luck at Suncakemom. It seemed so delicious on its image, that called for instant actions.

It was not difficult to imagine the way it is made, how it tastes and just how much my hubby will like it. Mind you, it is very simple to impress the guy when it comes to treats. Yes, I’m a blessed one. Or possibly he is.Anyway, I visited the page and used the detailed instuctions that were combined with nice photographs of the procedure. It really makes life faster and easier. I could suppose it is a bit of a effort to take photographs in the midst of cooking in the kitchen as you may will often have sticky hands thus i pretty appreciate the commitment she placed in for making this blogpost and recipe easily implemented.

With that said I’m inspired presenting my own, personal formulas in a similar fashion. Many thanks for the thought.

I had been tweaking the main mixture to make it for the taste of my loved ones. I can tell you it absolutely was an awesome success. They prized the flavor, the thickness and enjoyed getting a treat like this during a lively workweek. They basically asked for more, a lot more. Hence next time I am not going to make the same miscalculation. I am gonna twin the amount to get them happy.

Original Keto Chocolate Cake invented by suncakemom.


Separate eggs.

Beat egg whites until peaks form.

Add yolks into the egg whites one by one whilst keep beating it.

Mix in the sweetener, baking powder and the almond flour.

Don’t forget the cocoa powder otherwise it won’t be chocolate cake at all.

Lay baking tray with parchment paper and pour in the batter.

Put it in the oven for about 45 minutes or until toothpick comes out clean. Let it cool.


Measure cream cheese, butter, sweetener and vanilla into a bowl. When making the old school cream, obviously skip adding the cream cheese.

Beat everything together until nice and creamy then add the cocoa powder.

Mix in the cocoa powder slowly otherwise it will be everywhere in the kitchen.


Slice up the cooled off cake. It should have a somewhat moist appearance due to the large amount of batter in the smallish baking form. For drier cake bake the layers separately.

Divide the cream into 3 parts and spread one part of the cream on top of the bottom layer. Use the most uneven layer for the bottom part.

Use the smoothest layer for the top. Sometimes this means to use the bottom of the cake on top.

Spread another third of the cream on top.

Divide the last third into two and spread one half on the side of the cake.

Decorate the top with the last part of the cream. Keep it in the fridge until served.