by Dawn Smith-Pfeifer
I love carbs. Seriously. Love. Them. Hubs? Not so much. They don't agree with him as well as they agree with me. In fact, when the whole keto thing became popular several years back, he was thrilled. I, however, ended up being miserable. It didn't take long for me to realize that low carb was not good for my constitution.
Nevertheless, we do eat mostly low-carb meals. But that means I have to ingest a little extra fiber throughout the day keep the digestive process -- ahem -- moving.
We eat a lot of steak and vegetables. And we buy frozen pizzas with cauliflower crust. But when it comes to baked goods, I mostly stuck to your standard carb-loaded cakes. Until this year.
I had never seriously thought about trying to make a birthday keto cake for Hubs since I figured it would taste bad and who wants to make a birthday cake for a loved one that tastes bad?
But when I stumbled across a website called chocolatecoveredkatie.com and she said her chocolate keto cake is "shockingly delicious" I figured I'd give it a go.
Never having purchased almond flour before, I swallowed hard at the price tag for a one-pound bag, but hey, nothing ventured, nothing gained, right?
The recipe was for one 8-inch round and I figured I'd just stick with that, since I still wasn't convinced this would actually taste as good as Chocolate Covered Katie promised. But since she's pretty famous for her recipes, I shouldn't have doubted her.
Hubs said it was the best chocolate cake he ever tasted. Sometimes he says stuff like that just to be nice, but the cake disappeared pretty quickly, so he must have meant it!
I didn't have granulated erythritol, so I just used regular sugar, but since it was only a 1/3 of a cup, I figured it was pretty inconsequential.
If you are looking to make a keto cake for someone, I highly recommend this recipe. (I did bake it for an additional 6-7 minutes, I think, because at the 14-minute mark, the toothpick didn't come out clean.)
I just made "regular" chocolate frosting using butter and sugar and topped the whole thing with some slivered almonds.
Next year, maybe I'll make a layered version!
Dawn is the editor for On Your Table, and is always pleasantly surprised when something she bakes or cooks turns out well!