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prep time
20 min
cook time
20 min
ready time
40 min
Low Carb Chocolate Mocha Cake
This chocolate cake is so rich and moist! The secret is the addition of hot coffee to the batter which hydrates the almond flour and allows it to stay moist during the baking process. The cooled cake is then frosted with fluffy cream cheese coffee chocolate frosting!
Net Carbs
5.6 g
Fiber
3.7 g
Total Carbs
41.4 g
Protein
9.2 g
Fats
33.1 g
371 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
2 cup
The Ultimate Icing Sugar Replacement By Swerve
1 cup
100% Cocoa Special Dark by Hershey's
½ cup
Baking Powder
1 teaspoon
Butter
½ cup
Vanilla Extract
1 teaspoon
Raw Egg
2 large
Coffee, Prepared From Grounds
⅔ cup
Cream Cheese
8 ounce
The Ultimate Icing Sugar Replacement By Swerve
1 cup
Boiling Water
1 teaspoon
Instant Coffee
2 teaspoon
Recipe Steps
steps 7
40 min
Step 1
Preheat an oven to 350 F. Combine all the dry ingredients together in a medium mixing bowl.Step 2
In the meantime, melt the butter in a heatproof bowl in the microwave in 30-second increments until melted. Add the vanilla.Step 3
Add butter mixture to the dry mixture and slightly mix then add the eggs (mix slightly).Step 4
Add the coffee (the stronger the coffee the better!), do not add the coffee to the cake batter when it is too hot, but really warm is ok.Step 5
Taking a piece of parchment paper, fold it in half to make a triangle, so when it is unfolded it will fit an 8” x 8” square cake pan. Spray the bottom of an 8” x 8” baking pan and then place the square cut parchment paper in it and spray that as well. Fill the pan with the chocolate cake batter and bake for 20 minutes or until a toothpick inserted into the center of the cake comes out clean or the cake springs back to the touch.Step 6
Allow the cake to cool completely before frosting it with cream cheese frosting.Step 7
Combine the hot water and instant coffee together to dissolve the coffee. Add this into a stand mixer fitted with a paddle attachment. Add room temperature cream cheese and ¾ cup of Swerve confectioners sugar. Whip until nice and fluffy about 3-4 minutes. Frost cake using an offset spatula!
Comments
Mamaville 4 years ago
I only have swerve ultimate sugar replacement, not ultimate sugar icing replacement. Would the measurements be the same?
nmhart 4 years ago
I know they can’t be subbed equally but I want to make this for a friend who is allergic to almonds. Is there anyway to make this with coconut flour?
kkbw82 5 years ago
Made this into cupcakes. I’m a huge coffee lover but instant coffee is awful, thus I didn’t care for the frosting at all. I will try a different frosting for the cupcakes I froze.
Imzp 4 years ago
I would use Starbucks Via Italian roast instant packets as I find them to be much stronger and better tasting.
Terriann 5 years ago
I’m wondering about adding a little cocoa powder to the frosting to make it super chocolatety.
recipewriter 5 years ago
Definitely!
Jeshka8 5 years ago
For the Swerve, is it the granular or confectioners style?
recipewriter 5 years ago
Confectioners
josie0695 5 years ago
Is there something special about instant coffee that we use it in the frosting instead of just regular brewed coffee like we did with the cake? Thanks!
recipewriter 5 years ago
It allows for a stronger more concentrated flavor than brewed coffee since 2 t can make a whole cup of coffee using instant, but we're putting it into 1 t of hot water then adding it to the frosting!