Can I sub coconut flour for almond flour, also what's a good sugar sub to be low sugar, i want it to be keto but i only have maple sugar and brown sugar, any ideas🧐🤷😉
Hi Red :-) You could try and use 1 1/3 cups of coconut flour in total and omit the almond flour. As for the sugars, both maple or brown sugar would not make this cake keto anymore.
This looks amazing and great tutorial!👍 My family loves chocolate, mocha, tiramisu cakes! Do you have any suggestions to tweak your chocolate cake recipe into a mocha or tiramisu cake?!?
For this particular cake, I would replace the water & cocoa mixture in buttercream with freshly brewed coffee to get that mocha flavor. It would be kind of difficult to change it up to tiramisu, but I really like that suggestion and I'll look into making that video 😀
Hi Shirley, Yes, you can substitute the coconut oil with butter. Use the same amount and melt it ahead. Just adjust the macros in the end, if you wish. Have fun baking :-)
Hi Margarita, I honestly go by the Carb Manager app, but this is very interesting! How do you calculate that? How does the formula work, I'd love to learn more? Thank you for sharing ❤
I have to say. That i made this cake for my mother's birthday and it was so beautiful and sooo delicious. It was delicious. People could stop commenting on how good this was. Definitely Making this again and again.
Thank you! Yes, Swerve is Erythritol with fiber added to take away that cooling effect Erythritol has. So, you can definitely just use Erythritol. Have fun baking :-)
Thank you so much for posting all of these amazing recipes! Both, this Chocolate cake and your Keto Berry Chantilly Cake look absolutely amazing. And best of all, it won't wreck my blood sugar! I will make it Saturday. This will be the first home made cake I have had since I came down with Type 1 Diabetes in 1996. Thank you
Oh John, dealing with Type 1 Diabetes is not an easy feat. I'm glad to hear you're handling it so well :-) Thank you for the support and kind words and I really hope you'll enjoy the cake :-)
Hi. So far I’ve only watched some of the video so I can save it in my library. I saw that you added vinegar to almond milk. Is that to make it like buttermilk? If so, can some buttermilk powder be used instead? Thanks! And the cake looks luscious!
Good, catch! It's not Granulated it's Granular. I will fix that. In case you haven't used it before, it's Erythritol with fiber added to it and it doesn't have the same cooling effect that some sweeteners have. It's best used for baking, because it replaces sugar 1:1 ratio. And if you need icing Swerve for buttercreams, you can just grind some granular in a coffee grinder. I hope I answered your question correctly .
You could make it up to 2-3 days ahead if you need to and just keep it in the fridge. Take it out a few hours before serving so that the frosting softens and the slices are easier to cut. Enjoy 😊
Oh that's unfortunate :-( I'm sorry that happened. Buttercreams can turn out grainy when icing sugar is not fully melted in, which can be resolved by adding some hot water or even 1-2 Tbsp. of whipping cream. But, since this recipe uses Swiss meringue buttercream first, no icing sugar and even hot water with cocoa to prevent that from happening, I am not sure what could've gone wrong without being there to see it.
Looks like. Great recipe especially using cream cheese but as I’m trying to get away from sweet things I’ll leave out the swerve. Or use lakanto just a 1/4 cup. Thanks so much for the excellent recipe.
Thank you! Cake taste delicious and all family enjoy it! Can you advice how many grams in one serving? I want to enter calaries details in the app, but can not identify serving size.
Oh I'm so happy to hear you liked it 😀❤ Unfortunately, I have never weighed this cake and only went by slice serving. I entered the macros per slice, in the description, based on 8 servings that I get from it. I hope that helps :-)
Good Day! I want to replicate this for my birthday in September!! Can you tell me the different brand names of the ingredients used please. Especially the chocolate powder!
Hello :-) Of course, no problem! The Almond and Coconut Flours are: Bob's Red Mill. Almond Milk is: Almond Breeze, Unsweetened Original. Chocolate Chips are: Krisda, Semi Sweet. Baking Powder is: Magic Baking Powder by Kraft. Cream Cheese is: Philadelphia Cream Cheese, Original. Cocoa Powder is: Ruddy Red. I buy it here at Bulk Barn, because it has 22-24% fat content and makes delicious,very flavorful cakes. But, if not, I did have same success baking this cake with Hershey's Natural Unsweetened Cocoa. I hope this helps and Happy early Birthday ❤
Hi.... please let me know if the frosting gets crystallised after keeping in the fridge or not. I so loved the recipe and going to make it for my husband's birthday 😊
Hi :-) I have to say, I've never had it crystallize after keeping it in the fridge. Make sure to keep it at room temperature for about 30 minutes to an hour before serving. I hope you and your husband will love it 🎂
You technically could, but buttermilk is not considered keto :-( Our body processes lactose the same way as sugar, unfortunately. If you don't have any other plant based milks, I would just replace it with water. But, still add the vinegar. I hope this helps :-)
Thank you for your input, Sandy. It does show up as Keto Friendly in the Carb Manager app, so I figure, for a celebratory cake, it's still acceptable. It is also based on 8 large slices, so you could either cut them thinner or half the entire recipe. It still tastes delicious and is a once in a while treat :-)
Hi Esther, Unfortunately, coconut flour absorbs a lot more liquid than almond, so it would offset the amount of liquids and eggs in the recipe. You can try and play around with the recipe to accommodate the substitute, by adding more eggs (up to 6-7 eggs for this amount of flour) and liquids. If not the cake will end up being more crumbly and have a dry texture. I hope you give it a try either way :-)
Normally, the almond flour coconut flour ratio is 1:4, so each cup of almond flour equals one quarter cup of coconut flour without having to change the other ingredients.
Vinegar is the acid needed to react with baking soda. The chemical reaction between the two releases carbon dioxide, making the cake rise more and produce fluffier texture :-)
To complicated , I want a simple chocolate cake made with 3 ingredients
Can I use avocado oil please?
I believe that you can :-) Try it out!
@@ketoyum3742 thank you 😊
AMAAAAAAZZZING!! IT'S THE BEST ICING I'VE EVER TASTED! I was worried it wouldn't work, took me 2 hrs to make but soooooo worth it!
I am so beyond happy to hear that 😀 🤗
Thank you for such a lovely comment ❤
I did it. It is really delicious. Please can you post more keto recipes
I am so happy you liked it 😀
I will be posting more recipes,soon 🤗
I’m wondering if I could make this without swerve? Sugar alcohols and I don’t get along :)
Can I sub coconut flour for almond flour, also what's a good sugar sub to be low sugar, i want it to be keto but i only have maple sugar and brown sugar, any ideas🧐🤷😉
Hi Red :-)
You could try and use 1 1/3 cups of coconut flour in total and omit the almond flour.
As for the sugars, both maple or brown sugar would not make this cake keto anymore.
Thank you for sharing, I’m practicing low carb now
This cake looks suspiciously diabetic friendly!
Does it have to be Swerve? That stuff tastes terrible.
This looks so delicious, I am not a chocolate fan BUT this I have to try....Thanks for the great recipe!!
I really hope you'll like it 🤗❤
one of the best keto chocolate cakes I've made...😀
I'm happy you liked it 🤗❤
Wow, thanks for this beautiful cake.
Accessible ingredients. Easy to get and easy recipe
Well presented dear
That looks so yummy. I can not wait to try. Thank you for sharing your recipe!
Thank you for your lovely comment ❤ I really hope you'll like it 😀
This looks amazing and great tutorial!👍 My family loves chocolate, mocha, tiramisu cakes! Do you have any suggestions to tweak your chocolate cake recipe into a mocha or tiramisu cake?!?
For this particular cake, I would replace the water & cocoa mixture in buttercream with freshly brewed coffee to get that mocha flavor.
It would be kind of difficult to change it up to tiramisu, but I really like that suggestion and I'll look into making that video 😀
Looks amazing
Hi! This recipe looks very good. Just had a doubt Can I use butter instead of coconut oil? If yes what is the quantity?
Hi Shirley,
Yes, you can substitute the coconut oil with butter. Use the same amount and melt it ahead. Just adjust the macros in the end, if you wish.
Have fun baking :-)
Excellent recipe indeed
hi, if you have 12 grams of carbs and 13 grams of fiber then you have zero carbs
Hi Margarita,
I honestly go by the Carb Manager app, but this is very interesting! How do you calculate that? How does the formula work, I'd love to learn more? Thank you for sharing ❤
I have to say. That i made this cake for my mother's birthday and it was so beautiful and sooo delicious. It was delicious. People could stop commenting on how good this was. Definitely Making this again and again.
I am so happy to hear that :-)
Thank you for sharing 🤗
Very good recipe. Thank you I'm gonna try it.
Thank you 🤗
I hope you'll love it.
Happy baking :-)
А можно в комментариях написать в граммах, очень хочется приготовить такой тортик🤤🔥😊
Все размеры указаны в граммах в видео и описании/комментариях 😀
Beautiful, omg yum!
It looks delicious!!!. I live in Ecuador. I would like to know what exactly is Swerve?. Could I use Erythritol instead?
Thank you!
Yes, Swerve is Erythritol with fiber added to take away that cooling effect Erythritol has. So, you can definitely just use Erythritol.
Have fun baking :-)
Thank you so much for your answer!. I definitrly want to try this cake!
Thank you so much for posting all of these amazing recipes! Both, this Chocolate cake and your Keto Berry Chantilly Cake look absolutely amazing. And best of all, it won't wreck my blood sugar! I will make it Saturday. This will be the first home made cake I have had since I came down with Type 1 Diabetes in 1996. Thank you
Oh John, dealing with Type 1 Diabetes is not an easy feat. I'm glad to hear you're handling it so well :-)
Thank you for the support and kind words and I really hope you'll enjoy the cake :-)
I wonder if you could use egg white powder and water instead of the egg whites. They will whip just like regular egg whites.
Hi. So far I’ve only watched some of the video so I can save it in my library. I saw that you added vinegar to almond milk. Is that to make it like buttermilk? If so, can some buttermilk powder be used instead? Thanks! And the cake looks luscious!
All I can say is "WOW"
I am going to assume the macros are per normal sized slice?
Yes, Jacob. That is correct
I'm gonna make this cake for my birthday!!
Oh, I'm so glad 😀
Happy Birthday in advance 🤗🎉❤
@@ketoyum3742 thanks!! It's November 27th, but I'll probably make this sooner!! 😊😊😊
this looks soooooooooo amazing I want to make this for Easter - but I cannot print the recipe..............
*Beautiful cake* 🤩
May I ask what is a granulated swerve?
Good, catch! It's not Granulated it's Granular. I will fix that.
In case you haven't used it before, it's Erythritol with fiber added to it and it doesn't have the same cooling effect that some sweeteners have. It's best used for baking, because it replaces sugar 1:1 ratio. And if you need icing Swerve for buttercreams, you can just grind some granular in a coffee grinder.
I hope I answered your question correctly .
Thanks for sharing ❤❤ How long ahead I can do this cake ?
You could make it up to 2-3 days ahead if you need to and just keep it in the fridge. Take it out a few hours before serving so that the frosting softens and the slices are easier to cut. Enjoy 😊
@@ketoyum3742 that’s great! Thank you
Is the buttercream supposed to come out grainy? Mine did… nice flavor but I didn’t like the grainy feeling…
Oh that's unfortunate :-( I'm sorry that happened.
Buttercreams can turn out grainy when icing sugar is not fully melted in, which can be resolved by adding some hot water or even 1-2 Tbsp. of whipping cream. But, since this recipe uses Swiss meringue buttercream first, no icing sugar and even hot water with cocoa to prevent that from happening, I am not sure what could've gone wrong without being there to see it.
Beautifil, delicius thanks for you recipes .
Greetining frontal México 😘
🤗
Can I use this recipe pls
Looks like. Great recipe especially using cream cheese but as I’m trying to get away from sweet things I’ll leave out the swerve. Or use lakanto just a 1/4 cup. Thanks so much for the excellent recipe.
Oh that's a great idea! I'll have to try it with Lakanto. Thanks for sharing :-)
Thank you so much. Can i skip the chocolate chips. Don't have in my country.
Yes, you can, no problem :-)
oh.. my.. GAH!!! I love buttercream and chocolate!!
Sooo good, right?! I hope you'll love the recipe 🤗
I hope it's as good as it looks! I've tried so many ,no good. I will let u know.
I really hope you'll like it :-)
Thank you! Cake taste delicious and all family enjoy it! Can you advice how many grams in one serving? I want to enter calaries details in the app, but can not identify serving size.
Oh I'm so happy to hear you liked it 😀❤
Unfortunately, I have never weighed this cake and only went by slice serving. I entered the macros per slice, in the description, based on 8 servings that I get from it. I hope that helps :-)
@@ketoyum3742 thank you!
Good Day! I want to replicate this for my birthday in September!! Can you tell me the different brand names of the ingredients used please. Especially the chocolate powder!
Hello :-)
Of course, no problem!
The Almond and Coconut Flours are: Bob's Red Mill.
Almond Milk is: Almond Breeze, Unsweetened Original.
Chocolate Chips are: Krisda, Semi Sweet.
Baking Powder is: Magic Baking Powder by Kraft.
Cream Cheese is: Philadelphia Cream Cheese, Original.
Cocoa Powder is: Ruddy Red. I buy it here at Bulk Barn, because it has 22-24% fat content and makes delicious,very flavorful cakes. But, if not, I did have same success baking this cake with Hershey's Natural Unsweetened Cocoa.
I hope this helps and Happy early Birthday ❤
@@ketoyum3742 oh wow thank you for this 🥰🥰🥰🥰
Yeee-uuum!😜😋
Hi.... please let me know if the frosting gets crystallised after keeping in the fridge or not. I so loved the recipe and going to make it for my husband's birthday 😊
Hi :-)
I have to say, I've never had it crystallize after keeping it in the fridge. Make sure to keep it at room temperature for about 30 minutes to an hour before serving.
I hope you and your husband will love it 🎂
@@ketoyum3742 thank you so much. Please make more videos. You are brilliant 👏
Aww thank you so much for the support 🤗
best keto cake I've EVER tasted :)
Thank you 🤗❤
The net carbs are high though…
Maybe change up the ingredients to lower the carb value. Let me know if you make it :-)
Hi, Can i use buttermilk for the almond butter milk ?
You technically could, but buttermilk is not considered keto :-(
Our body processes lactose the same way as sugar, unfortunately. If you don't have any other plant based milks, I would just replace it with water. But, still add the vinegar.
I hope this helps :-)
Thank you very much for the info.
Too high in net carbs
Thank you for your input, Sandy. It does show up as Keto Friendly in the Carb Manager app, so I figure, for a celebratory cake, it's still acceptable. It is also based on 8 large slices, so you could either cut them thinner or half the entire recipe. It still tastes delicious and is a once in a while treat :-)
Hai question. If i use coconutflower in stead of almund. Would that be the same amount?
Hi Esther,
Unfortunately, coconut flour absorbs a lot more liquid than almond, so it would offset the amount of liquids and eggs in the recipe. You can try and play around with the recipe to accommodate the substitute, by adding more eggs (up to 6-7 eggs for this amount of flour) and liquids. If not the cake will end up being more crumbly and have a dry texture.
I hope you give it a try either way :-)
Normally, the almond flour coconut flour ratio is 1:4, so each cup of almond flour equals one quarter cup of coconut flour without having to change the other ingredients.
@@mhad4308 Thank you for sharing your input :-)
@@ketoyum3742 whenever!
Vinagre is for??
Vinegar is the acid needed to react with baking soda. The chemical reaction between the two releases carbon dioxide, making the cake rise more and produce fluffier texture :-)
Have you ever tried making that frosting with Allulose? I'm sensative to swerver/eurythritol
I haven't made it with Allulose, but that would be a great Swerve replacement in a frosting! I'd say, definitely try it out.
I made this today , one of the best chocolate cakes for keto.
Will be following more of your channel, thank you!
I'm so happy you enjoyed it Jamie 😀
Thank you for such a lovely feedback 🤗
I don't have coconut flour, can i just use almond flour? How many cups? Thanks