Ingredients:
For the Cake:
1 1/2 cups almond flour (replacing the cake mix with a low-carb flour alternative)
1/4 cup coconut flour (for structure and additional fiber)
1/3 cup cocoa powder (unsweetened)
1/2 cup unsweetened applesauce (this keeps the cake moist but lower in carbs, or replace with 1/2 cup melted butter or coconut oil for a higher fat content)
1/2 cup erythritol or monk fruit sweetener (to sweeten the cake without carbs)
4 large eggs (for binding and moisture)
1 tsp vanilla extract
1 tsp baking powder
1 box (1 oz) sugar-free cheesecake pudding mix (ensure it’s low-carb, or replace with 4 oz softened cream cheese for keto-friendly creaminess)
1/2 cup unsweetened almond milk (as a keto-friendly liquid substitute)
For the Topping:
1/2 cup Lily’s sugar-free chocolate chips (low-carb chocolate option)
1/2 cup heavy whipping cream (to create a rich, keto-friendly ganache topping)
Instructions:
Refrigerate the cake to set the ganache. Slice and enjoy!
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line with parchment paper.
Prepare the Cake Batter:
In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, sweetener, and baking powder.
Add the eggs, applesauce (or butter/coconut oil), vanilla extract, almond milk, and cheesecake pudding mix (or softened cream cheese) to the dry ingredients. Mix until smooth and fully combined.
Bake:
Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Prepare the Topping:
Heat the heavy cream in a saucepan over medium heat until it starts to simmer. Remove from heat and pour it over the Lily’s sugar-free chocolate chips in a bowl. Let it sit for 1-2 minutes, then stir until smooth to create a ganache.
Frost the Cake:
Spread the ganache over the cooled cake evenly.
Chill and Serve: