Keto Penguin Style Chocolate Cake

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This Keto Penguin Style Chocolate Cake has a rich chocolate flavor with soft and moist cake layers. We prepare this penguin cake with almond flour, unsweetened cocoa powder, powdered erythritol, eggs, butter, unsweetened almond milk, cream cheese, heavy whipping cream, sugar-free chocolate chips, vanilla extract, and baking powder. This penguin cake contains about 315 calories and 4 g of net carbs. This Keto Penguin Style Chocolate Cake is perfect for birthdays, family gatherings, holiday celebrations, dinner parties, weekend treats, and special occasions while staying completely. You can prepare the cake a day earlier and refrigerate it for 5 days, or freeze separate slices for 3 months. You can serve this penguin cake with Keto Vanilla Ice Cream, Keto Whipped Cream, Fresh Raspberries, Bulletproof Coffee, or Keto Hot Chocolate.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

  • Cook Duration: 30 minutes
  • Course: Dessert
  • Calories: 315 kcal
  • Diet: Keto
  • Prep Duration: 20 minutes
  • Cuisine: American
  • Servings: 10
  • Total Duration: 50 minutes
  • Serving Size: 1 Slice

TOOLS:

  • 2 cake pans
  • Bowls
  • Hand mixer
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack

INGREDIENTS:

CHOCOLATE CAKE:

  • 2 cups almond flour
  • ⅓ cup cocoa powder
  • ⅓ cup powdered erythritol
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 4 eggs
  • ½ cup butter
  • ½ cup almond milk
  • 1 teaspoon vanilla extract

CREAM FILLING:

  • 6 oz cream cheese
  • ¾ cup heavy cream
  • Erythritol powder, three tbsp.
  • One tsp. vanilla extract

CHOCOLATE GANACHE:

  • ½ cup chocolate chips
  • ¼ cup heavy cream
  • 1 tablespoon butter

INGREDIENT NOTES:

ALMOND FLOUR:

  • We utilize almond flour because it gives the cake a soft, moist texture while keeping it low in carbs. You might utilize sunflower seed flour as a different option.

POWDERED ERYTHRITOL:

  • We utilize powdered erythritol to sweeten the cake without increasing the carb count. Instead, you can use powdered monk fruit sweetener or allulose.

BUTTER:

  • Butter provides richness and helps keep the cake moist. As a replacement, you can use ghee.

HEAVY CREAM:

  • We use heavy cream to make a rich and fluffy filling with a creamy texture. You might switch it out with high-fat coconut cream.

CREAM CHEESE:

  • Cream cheese gives the filling a smooth texture and slightly tangy flavor. Instead, you can use mascarpone cheese.

CHOCOLATE CHIPS:

  • We utilize sugar-free chocolate chips to prepare a rich keto-friendly ganache. As an alternative, you can use chopped 90% dark chocolate.

INSTRUCTIONS:

  1. Warm the oven to 175°C and coat 2 cake pans.
  2. Stir the salt, almond flour, baking powder, cocoa powder, and erythritol in a dish.
  3. Mix the vanilla, eggs, almond milk, and butter in a different dish.
  4. We blend the dry and wet elements till smoother.
  5. Distribute the batter uniformly between the pans.
  6. Bake it for almost twenty-eight minutes.
  7. Whip the vanilla,  cream cheese, and erythritol till smooth.
  8. Beat the heavy cream till stiff peaks prepared and whisk into the mixture of cream cheese.
  9. Distribute the filling between the layers of cake.
  10. Warm the heavy cream and spread on the chocolate chips.
  11. Include the butter and whisk till smooth.
  12. Spread the ganache on the cake.
  13. We refrigerate for at least thirty minutes & then serve.

TIPS:

  • Refrigerate and then slice for clean layers.
  • We include neutral-temperature elements to create a smooth batter.
  • Avoid baking for an additional time to maintain the moist texture of the cake.

SERVING SUGGESTIONS:

ICE CREAMS:

  • Strawberry Ice Cream
  • Butter Pecan Ice Cream

TOPPINGS:

  • Keto Whipped Cream
  • Sugar-Free Chocolate Sauce
  • Toasted Pecans
  • Fresh Raspberries
  • Sugar-Free Chocolate Shavings

DRINKS:

  • Bulletproof Coffee
  • Keto Hot Chocolate
  • Unsweetened Almond Latte
  • Black Coffee
  • Keto Mocha Latte

DESSERTS:

  • Chocolate Mousse
  • Cheesecake Bites
  • Brownies
  • Fat Bombs
  • Chocolate Truffles

STORAGE INFORMATION:

FRIDGE:

  • Put this penguin cake in a closed box and stock it for a maximum of five days.

FREEZER:

  • Store the slices separately for approximately 70-90 days.

FAQs:

May we prepare cupcakes?

  • Yes, you can bake them for almost eighteen minutes.

Can we prepare this penguin cake earlier?

  • Yes, you can make this penguin cake beforehand, as it freezes for 70-90 days.

Will we utilize a different sweetener?

  • Yes, you can use allulose or powdered monk fruit.

NUTRITIONAL FACTS:

Sugar: 1 g

Caloric Content: 315 kcal

Fiber: 4 g

Sodium: 210 mg

Proteins: 9 g

Net Carbs: 4 g

Serving Size: 1 slice

Fats: 29 g

Overall Carbs: 8 g