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Triple Chocolate Keto Cake


Servings: 12            Prep Time: 15 mins              Cook Time: 15-20 mins


1/2 cup (37g) Oat Fiber

1/2 cup (60g) Lupin Flour

1/4 cup (32g) Coconut Flour

1/2 cup (50g) Black Velvet Cacao Powder

1/2 tsp Salt

1/2 tsp Xanthan Gum

1 tbsp Baking Powder

8 tbsp Butter

3/4 cup Sweetener

4 Eggs

1 1/3 cup Non-Dairy Milk

1/3 cup Sour Cream

1 tsp Vanilla Extract

1 tsp Cake Batter Extract

Special equipment: Kitchen Aid Stand Mixer

Preheat oven to 350F.

Begin by combining all the dry ingredients in a bowl: oat fiber, lupin flour, coconut flour, black velvet cacao powder, salt, xanthan gum, and baking powder. Set the bowl aside.

Next, add the butter and sweetener to the stand mixer bowl and cream them together. Scrape the sides of the bowl and collect the butter mixture at the bottom.

Now start adding in the eggs one at a time. Allow each egg to get incorporated into the mixture before adding another egg.

Once the eggs have all been added, pour in the rest of the wet ingredients: non-dairy milk, sour cream, vanilla and cake batter extracts. Mix well.

Add in the dry ingredients and mix until everything is well combined, and you have a thick, dark batter.

Remove the bowl from the stand mixer and with a rubber spatula, give the mixture one final stir, mixing in any butter or flour from the bottom of the bowl.

Spray 1 or 2 9 in. round cake pans and line the bottom with parchment paper for easy removal.

Pour in the cake batter and smooth it out in the pans. Then bang them on the surface of a counter to release any air bubbles.

Bake them in the oven at 350F for 15-20 minutes. Check them with a toothpick for doneness before removing them. Allow the cakes to cool completely before icing them.


Nutritional Facts for 1 slice of cake without frosting for a cake cut into 12 pieces: 133.2 Calories, 1.6g Net Carbs, 11.6g Fat, 5.0g Protein.

Nutritional Facts for 1 slice of cake with frosting for a cake cut into 12 pieces: 661.9 Calories, 4.7g Net Carbs, 65.1g Fat, 8.3g Protein.

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