Imagine sinking your teeth into a decadent chocolate cake that looks like a stunning Easter egg, but doesn't derail your low-carb lifestyle. This Keto Easter Egg Cake is not just a dessert – it's a game-changing culinary masterpiece that proves you can have your cake and eat it too! Perfect for those following a ketogenic diet or anyone looking to enjoy a deliciously moist chocolate treat without the sugar overload, this recipe will transform your Easter celebrations and leave your taste buds dancing with joy.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Keto
Serves: 8 servings
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch Easter egg-shaped cake pan or silicone mold thoroughly with butter or cooking spray.
- In a large mixing bowl, combine the dry ingredients: almond flour, erythritol, unsweetened cocoa powder, baking powder, and salt. Whisk together until well incorporated and free of any lumps.
- In a separate bowl, beat the eggs until they become light and fluffy. Add melted butter, vanilla extract, and unsweetened almond milk. Mix well to combine all wet ingredients.
- Gradually pour the wet ingredients into the dry ingredients, stirring continuously to create a smooth, consistent batter. Mix until no dry streaks remain.
- Pour the batter into the prepared Easter egg-shaped pan, ensuring an even distribution. Use a spatula to smooth the top of the batter.
- Place the cake pan in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then carefully transfer to a wire rack to cool completely.
- Optional: Decorate with keto-friendly cream cheese frosting or sugar-free chocolate ganache to enhance the Easter egg theme.
- Once completely cooled, slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Tips
- Ingredient Temperature Matters: Ensure your eggs and butter are at room temperature for the smoothest, most consistent batter.
- Measure Precisely: In keto baking, accurate measurements are crucial. Use a kitchen scale for the most reliable results.
- Don't Overmix: Blend your ingredients just until combined to keep the cake light and fluffy.
- Cooling is Key: Allow the cake to cool completely before decorating to prevent frosting from melting.
- Storage Hack: Wrap the cake tightly in plastic wrap to maintain moisture if you're not serving immediately.
- Decoration Options: Get creative with sugar-free chocolate drizzle, keto-friendly cream cheese frosting, or sprinkle with chopped nuts for extra texture.
- Check Your Oven: Every oven is slightly different, so start checking the cake at 25 minutes to prevent overcooking.
Nutrition Facts
Calories: 330kcal
Carbohydrates: 8g
Protein: 10g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 135mg
