This post is sponsored by Rodelle.
If you are looking for the perfect low carb, keto friendly chocolate cake…look no further. Chocolate Sour Cream Cake is the stuff low carb dreams are made of! Fluffy, moist with deep rich chocolate flavor, this cake will have everyone in the house begging for more…and they will never know its sugar free and low carb!
It has been extremely quiet around the house the past few weeks. My girls have been traveling around this summer visiting grandparents and friends and while I am so glad they are able to visit everyone…I miss them a ton when they’re gone! Maddie also has a tough time when traveling because she doesn’t always get to eat as well as she wants, and she often calls me and complains about how bad she feels, which is a bummer. That means when she comes home she always has a few days where she just doesn’t feel great. So, to welcome them both back home I wanted to make something celebratory, healthy and delicious for them both to enjoy…something low carb, sugar free and super yummy to impress Paige and to help get Maddie back on track! So, what is more celebratory than cake??!!
Chocolate Sour Cream Cake is a definite showstopper! Moist and fluffy with great chocolate flavor, both girls went crazy for it! I topped it all off with fluffy, pink cream cheese frosting and it was the perfect welcome home treat! Even the two in the house that aren’t low carb loved it! As a matter of fact, Paige has asked me to make it two more times since she has been home and even the Cowboy tasted it…his reaction… “I’m going to have to have a piece of that later.” SCORE!
I love to use Rodelle Cocoa for any recipe calling for cocoa. It’s rich and dark and the quality and flavor is incredible. It makes a huge difference in the final product! Be sure to always use quality ingredients for the best results in any recipe…but don’t skimp on the cocoa!
If you are living a low carb or keto lifestyle, Chocolate Sour Cream Cake is one recipe you will want to keep close! This cake is super easy to make and can be in the oven in less than 10 minutes…my girls have even made it by themselves, so if they can do it…so can you! Top with any sugar free frosting you like or even a little sweetened whipped cream for a scrumptious treat the whole family will love!
Chocolate Sour Cream Cake with Cream Cheese Frosting
Ingredients
- 8 eggs
- ½ cup almond flour
- ½ cup coconut flour
- ¼ cup dutched cocoa (I use Rodelle Baking Cocoa)
- ½ tsp salt
- 1/3 cup Pyure
- 1 ½ tsp baking powder
- ¼ cup sour cream
- ½ cup butter melted
- 1 tsp vanilla
Cream Cheese Frosting
- 3 oz Cream Cheese softened
- 3 Tbsp butter softened
- ½ cup powdered Lakanto Sweetener
- ½ tsp vanilla ( I use Rodelle Pure Vanilla Extract)
- 1 Tbsp heavy cream
Instructions
- Preheat oven to 325 degrees. Spray or grease an 9 inch round cake pan and line the bottom with parchment and set aside.
- In the mixing bowl of a stand mixer, beat the 8 eggs on medium high to high for 3-4 minutes. You want them to double in volume and be light and fluffy. Meanwhile, combine the next 6 dry ingredients in a small bowl and stir to combine.
- When the eggs are light and fluffy and doubled in volume, add the dry ingredients to the eggs and mix well to combine. Now, add the sour cream, melted butter and vanilla and mix one last time scraping down the sides of the bowl to make sure everything is mixed well.
- Give the batter one final stir making sure you get the batter from the bottom of the bowl. Pour the batter in the lined cake pan and bake at 325 for 25-30 minutes or until it tests done with a tester. Do not overbake! Cool the cake in the pan completely before turning out.
- To make frosting: Combine cream cheese and butter in a medium bowl and beat with handheld mixer until fluffy. Add the sweetener, vanilla and cream and mix until creamy and all ingredients are combined.
- Once cool, turn cake out on to a cake plate or platter. Top with frosting and enjoy!
Notes
Nutrition
Nutrition facts are approximate and will vary depending on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.
I did not see number of carbs, etc. for this recipe. Did I overlook?
Hi Dianne! After subtracting sugar alcohols, a serving has 2.7g carbs, 6.2g protein, 20.8g fat and 1g fiber. The nutrition information is typically located under the recipe. I have just started to add this info to my new recipes…I know it’s helpful to know!
Dianne B Fitzgerald says:, thanks so much for the post.Really thank you! Keep writing.
Thanks!!
How many servings in this recipe? It looks delicious!
This cake will yield 10-12 servings. The nutritional facts shown are based on 12 servings.
Can I use low fat yogurt instead of sour cream?
Thanks
Hi Rosario…I’ve never made that substitution before but if I was going to substitute with yogurt I would use full fat Greek yogurt. Hope this helps!
8 eggs and all these ingredients fit in one pan? I want to make this but that seems impossible.
Yes! You can use a 8-9 inch round pan…but everything fits just fine.
Thank you! It turned out perfectly!
Susan I’m so glad! Enjoy!
What is the serving size? On the sweetner conversion where you say if we use 1:1 sweetner instead of the one you used it says 2-3 cups of sweetener. This is generally read as two to three (with the dash) did you mean 2/3 cup?
Yes…you will need 2/3 cup in place of the Pyure if your using a 1-1 sweetener. Sorry about that…something weird happened there…I just corrected it! This cake serves about 12. Hope you enjoy!
I baked in a 9X9 pan and other than adding about 25 minutes to the baking time it came out PERFECT! It’s not dry and crumbly like some keto recipes. I still cut into 12 slices to be on point with the nutritional info you provided. I just have 1 question are the net carbs 1 or 2.7?
I saw in a previous response you said there were 2.7g carbs and 1g fiber, but that differs slightly from the nutritional facts in the recipe.
Hi Diana – SO glad you liked the cake! The nutrition card on this recipe rounds up and the sugar alcohols are already deducted. So the net carbs after the fiber is deducted would be 1. Hope that makes sense…Enjoy!