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Keto Chocolate Valentine’s Cake

Keto Recipes Low Carb

Keto Chocolate Valentine’s Cake

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A heart-shaped keto chocolate cake for Valentine’s? When it’s livened by decadent buttercream frosting and chocolate cream, who can resist?

A Heart Shaped Cake – the Ultimate Valentine’s Dessert

When I started cooking, way back in the days, cakes weren’t my specialty. They seemed so hard to put together. The cake that won my heart and made me fall in love with baking cakes was this one, the Keto Chocolate Heart Shaped Cake. It just felt right. I still remember that Valentine’s day!

Chocolate cakes are crowd-pleasing, and they’re all lovely. This one, though, is on another level. The cake’s silky texture and density will make you want to have doubles.

Now I make many cakes for all occasions, but I bring out my heart-shaped pan and bake this dark piece of heaven whenever I want to impress someone. Yes, it’s that good, and today, I’m more than happy to share it with you.

6 NET carb per serving.

PREP TIME 1 hr
COOK TIME 45 mins
RESTING TIME 1 hr 30 mins
TOTAL TIME 3 hrs 15 mins
COURSE Dessert
SERVINGS 8 pieces
CALORIES 378 kcal

EQUIPMENT

  • Electric mixer
  • Rubber spatula

INGREDIENTS

The Cake Base

  • 3 tbsp flaxseed meal
  • ½ cup water
  •  cup coconut flour – approx. 1.8 oz. (50g)
  • ¼ cup cocoa powder – dutch process, approx. 1 oz.
  • 2 tsp baking powder
  • 3 large eggs
  • ½ &  cup sweetener – approx. 4 oz. (120g)
  •  cup oil – of preference
  • ½ cup greek yogurt – full fat

Chocolate Buttercream Frosting

  •  cup butter – room temperature
  • ½ cup cream cheese
  •  cup sweetener – powdered, approx. 4 oz.
  • 2 tbsp cocoa powder – dutch process

Chocolate Whipped Cream for Decoration

  • 1 tbsp cocoa powder – dutch process
  • 2 tbsp sweetener – powdered
  • 1 cup heavy whipping cream – cold

Keto-Chocolate-Valentines-Cake-Ingredients

INSTRUCTIONS

Cake Base

  • Preheat the oven to 350° F/ 180° C.
  • In a small bowl, combine flaxseed meal with water and stir. Set aside for 5 minutes.
  • In another bowl, sift and combine coconut flour, cocoa powder, and baking powder. Whisk well.
  • In a large mixing bowl, beat together eggs and sweetener with an electric mixer for 3 to 4 minutes, until the mixture increases its volume and becomes pale.
  • Add oil and yogurt, and mix again shortly. Add the soaked flaxseed meal and mix to combine.
  • Using a rubber spatula, gradually add the dry ingredients. Fold them gently into the batter until completely absorbed.
  • Transfer the batter to a 9-inch heart-shaped pan (approx. 6 ⅓ cups or 1,5 l in volume), greased and lined with parchment paper.
  • Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool to room temperature before assembling the cake.

Chocolate Buttercream Frosting

  • In a large mixing bowl, combine all of the frosting ingredients. Beat with an electric mixer for 3 to 4 minutes, until creamy and fluffy.

Chocolate Whipped Cream for Decoration

  • In a large mixing bowl, combine all of the ingredients for the decoration. Beat with an electric mixer until thick and creamy. Do not overbeat!

heart shaped silicone cake model

Assembly and Decoration

  • When the cake base is at room temperature, cut it in half with a long serrated knife.
  • Place one layer on a serving plate and spread approximately ⅓ of the buttercream frosting on top.
  • Place the second layer on the frosting.
  • Spread the remaining buttercream frosting all around the cake. Smooth it out with an offset spatula.
  • Fill a piping bag with the chocolate whipped cream and decorate the cake with it all around. You can use a star tip or no tip.
  • Optionally sprinkle cocoa powder on top for a frosty look.

heart shaped cake process

A heart-shaped keto chocolate cake for Valentine's? When it’s livened by decadent buttercream frosting and chocolate cream, who can resist? #lowcarb #valentine #keto

NOTES

As this cake is not very tall, you can double the ingredients of the cake base and buttercream frosting to make a taller, 4-layer cake.

Cutting the layers: To avoid trouble cutting your cake base lengthwise, refrigerate it for 2-3 hours before cutting it in half. It is easiest to bake the cake base the evening before.

NUTRITION

Calories: 378kcalCarbohydrates: 11.4gProtein: 8.2gFat: 34.6gSaturated Fat: 17.5gPolyunsaturated Fat: 6.8gMonounsaturated Fat: 8.8gSodium: 286mgPotassium: 166mgFiber: 5.6gSugar: 3.3gCalcium: 114mgMagnesium: 45mgNET carbs: 5.8g

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