“This keto Chocolate Truffle Cake is such a treat for birthdays, anniversaries, Valentine’s Day, Thanksgiving and Holiday season, or any special occasion!” Low Carb Chocolate Truffle Cake – You must try this recipe.
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- 2 3/4 cups almond flour (275 g/ 9.7 oz)
- 1 1/4 cups powdered Erythritol or Swerve (200 g/ 7.1 oz)
- 1/2 cup cacao powder or Dutch process cocoa powder (45 g/ 1.6 oz)
- 2 tsp gluten-free baking powder
- 1/2 tsp sea salt
- 6 large eggs
- 1/2 cup melted butter or ghee (115 g/ 4.1 oz)
- 2 medium zucchini, pureed (240 g/ 8.5 oz)
- 2 tsp sugar-free vanilla extract
- 2 sticks unsalted butter, softened (225 g/ 8 oz)
- 2 cups powdered Erythritol or Swerve (300 g/ 10.6 oz)
- 1 tbsp sugar-free vanilla extract
- 1 cup cacao powder or Dutch process cocoa powder (85 g/ 3 oz)
- 3/4 cup heavy whipping cream (180 ml/ 6 fl oz) – plus additional if needed
- 2 heaped tbsp dark chocolate shavings (28 g/ 1 oz) – use sugar free chocolate, or 85-90% dark chocolate, or even 100% chocolate.
- 1/2 batch Three Ingredient Keto Chocolate Truffles (1/2 recipe makes 8 regular truffles)
- Place the chocolate in a large heatproof bowl.
- Heat the cream plus any flavoring (try cinnamon or vanilla, mint, orange, maple or almond extract) a small pot over medium heat until simmering. Pour the hot cream over the chocolate.
- Let the chocolate soften for a minute or two, and then gently stir to melt.
- Transfer to the refrigerator to chill for 1 to 2 hours.
- Once chilled use a spoon to scoop up a small amount (about 24 g/ 0.9 oz) of the mix and roll into a ball. Repeat with remaining chocolate and place truffles in an airtight container to store.
- Roll each ball in cacao powder.
- Store in an airtight container in the refrigerator for up to one week.
- To make the cake, preheat the oven to 165 °C/ 325 °F and grease two 20 cm (8 inch) round cake pans. In two separate bowls mix together the wet and dry ingredients respectively. To puree the zucchini you can use a food processor.
- Pour the wet mixture into the dry and mix together well. Pour the batter into the prepared pans. Smooth out the top, transfer to the oven and bake for 30 minutes or until a toothpick inserted into the middle comes out clean.
- When the cake is done allow to cool completely before removing from pan. Carefully wrap the cakes in plastic wrap and place in the refrigerator overnight if time allows.
- To make the icing combine all of the ingredients in a large bowl and beat with an electric hand mixer until light and fluffy. Transfer 1 cup of frosting to a piping bag fitted with a star attachment.
- Place one of the cakes on a cake stand with the bottom side facing up. Place 1 1/2 cups of frosting in the middle and spread outwards with an offset spatula until it’s evenly distributed with a bit of overhang. Place the other cake on top with the flat side facing down.
- Top with remaining icing and smooth out the top and the sides. Now you can create whatever design you’d like on the sides. I used the back of a spoon to pull lightly through the icing to create vertical stripes.
- Use the piping bag to place a line of frosting around the base. Place 8 stars of icing around the top of the cake and top each with a truffle, place another star between each of those and one in the middle.
- Top with chocolate shavings and serve.
- Store in an airtight container or covered tightly with aluminum foil or plastic wrap in the refrigerator for up to 7 days.
- Enjoy! 🙂
Per Serving: 421 calories; 40.3 g fat; 7.2 g carbohydrates; 9.3 g protein.
Recipe by: Kiro, Photo Credit: Liliya Kandrashevich
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