FUDGE RIBBON CAKE
This Keto Fudge Ribbon Cake has two parts, the chocolate cake and the cream cheese layer. Both are super simple to make and the great thing about this cake is it’s almost impossible to mess up if you grease your pan well!
– I like to brush the inside of my pan with butter and use cocoa instead of flour to coat the pan. – If you’re using a fancy pan like me, make sure to grease well in all the ridges and around the edge of the tube in the center. – Do not use spray coconut oil. It will make the outside of your cake to moist and gummy and it will stick 99.9% of the time.
PREPARING YOUR PAN FOR THE KETO FUDGE CAKE
MIXING UP THE BATTER FOR THIS KETO FUDGE RIBBON CAKE
The batter for this keto fudge cake is super simple to make. All the dry ingredients get combined. Then, the eggs get whipped up for 2-3 minutes till they’re light and foamy. Mix in the dry ingredients, along with the oil, sour cream and vanilla.
In the traditional version of this cake the cream cheese layer sinks to the bottom of the pan and creates a cream cheese layer on the top once turned out. I’ve made this cake at least 5 times and the cream cheese layer shows up in a different spot every time…don’t worry…it all tastes great!
If you’re a chocolate lover, this cake is a must try! Keto Fudge Ribbon Cake is my go to for any holiday gathering or potluck. Fudgy, moist and just so dang good!
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