Keto Death by Chocolate Cake recipe is super moist!! It’s made with a very special ingredient that will blow your mind!!! This recipe is a total spin off of our Keto Chocolate Crazy Cake recipe. It’s made with ground flaxseed and sunflower flour. It’s crazy good but the texture of this Keto Death by Chocolate Cake recipe is extra moist! You will love it!
The secret ingredient that makes this cake extra special is pork panko! WAIT! Before you even flinch at the idea of adding pork panko to your cake recipe, consider this… it’s high in fat and a perfect ingredient for any keto cake. You know how I got to this point? I was quarantined in my house for days with only certain ingredients in my pantry and I wanted a chocolate cake! You know back in the depression days when grandma made do with what she had in her pantry and the depression cake was born? Well, I can just see it now… Years from now my future grandkids will be talking about how I lived through the great quarantine of year 2020 and invented the best cake ever with ingredients in her pantry!
Oh, and I wouldn’t grind your own pork rinds for this unless you get them fresh and unseasoned from your local meat market. The bagged pork rinds have salt and seasonings that you won’t want to add in this keto cake recipe. Make it easy and purchase pork panko either online or at your local grocery store. My local store carries this product now! It’s super convenient.
In all seriousness, this cake is fantastic and I will be making it just like this again and again!
I also used sunflower flour in this recipe because again, that’s what I had left in my pantry. After getting more groceries, I attempted to make this recipe with almond flour but it did not taste the same. If you decide to make this recipe I would definitely use sunflower seed flour! I attempted to use almond flour and needed to double the water. It tastes okay. It was moist but it didn’t have the level of richness that these ingredients bring to the cake.
Cake Pans Suggested
This shows the chocolate cake topped with a dairy free chocolate frosting! It’s fantastic but you can also top it with a super rich keto chocolate ganache recipe too. Use the ganache recipe technique we used in our Keto Twix Cookies recipe found here. I personally like the balance of a lighter chocolate frosting on top but if you want to really experience the death by chocolate I would go for the sugar free ganache frosting. It’s only two ingredients and a microwave that’s needed.
Do You Taste the Pork Panko in this Cake Recipe?
Absolutely not. There is no crunch what so ever. You definitely cannot taste any pork in this recipe at all. The pork panko almost melts into a beautiful texture in these ingredients and adds a good amount of moisture to this cake recipe. Believe it or not, it’s fantastic! I would even encourage you to try some in your favorite recipe!
Sugar Free Ganache Recipe
Sugar Free Chocolate Ganache Ingredients
Sugar Free Ganache Recipe Instructions
- Heat 1/2 cup of heavy cream in the microwave for 30 seconds. The temperature of the liquid should be between 90 and 110 degrees. Don’t go over that because it will scold the cream.
- Remove it from the microwave and add 1/2 cup of sugar-free Lily’s dark chocolate chips.
- Cover the bowl with plastic wrap and let it sit for 2 full minutes to allow the cream to melt the chocolate.
- Remove the plastic and start to slowly mix the chocolate and cream together with a whisk.
- After about a minute of stirring start to vigorously mix the chocolate to all it to come together.
Note: Ganache stays good in the refrigerator for up to two weeks.
Keto Death by Chocolate Cake Recipe
Makes 2 small 6 inch cakes:
- 1 cup sunflower flour (this is the brand I used)
- 3/4 cup pork panko
- 1/3 cup cocoa powder
- 1/2 cup monkfruit confectioners powder
- 1/2 tsp salt
- 1 tbs baking powder
- 1 tsp instant coffee powder
- 1/3 cup avocado oil
- 1/2 tsp stevia glycerite
- 1 tsp vanilla
- 1/2 cup water
Sugar Free and Dairy Free Chocolate Frosting Ingredients
- 1/2 cup Lily’s chocolate chips, melted
- 2 tbs monkfruit confectioners powder
- 1 – 13 oz can coconut cream, unsweetened
- 1/4 tsp instant coffee powder
- 1/4 tsp salt
Suggested Cake Pans
I highly suggest using two 6-inch cake pans for this recipe. It cooks quickly and turns out super moist! I use the Wilton 6-inch cake pans with a 6 inch round parchment paper at the bottom so that the cake always releases perfectly from the pan. If you use a larger pan that’s deeper like a bundt pan, this will need to cook at least 40 minutes or so to completely cook through.
Difference between Stevia and Stevia Glycerite
The difference between regular stevia and stevia glycerite is the texture and taste. The texture in regular stevia is just like water. The texture of the stevia glycerite is a thick liquid more like a light syrup almost. Stevia glycerite does not contain alcohol either. Because the stevia glycerite does not contain alcohol it will not taste bitter like regular liquid stevia can taste. We use monkfruit and stevia glycerite in this recipe to balance the sweetness and not leave a bitter aftertaste from these sweeteners.
Stevia converts as follows:
1 tsp regular sugar is equal to:
- 1/2 packet stevia
- 1 stevia instant tab
- 5 drops stevia glycerite
- 4 drops stevia extract
1/2 cup regular sugar is equal to:
- 12 packets of stevia
- 24 instant stevia tabs
- 1 1/2 tsp stevia glycerite
- 1 tsp stevia extract
Keto Death by Chocolate Cake Instructions
Go to the very bottom of this post to find the printable recipe card and full recipe instructions.
Keto Death by Chocolate Cake Recipe Notes:
This cake is rich so only a very small slice is needed. This recipe makes 2 6 inch round cakes (if you use the pans I suggested) and the cakes are not very tall either. They are slim cakes. When you layer them they will create a nice sized cake. If you didn’t layer them, they would look like brownies.
This recipe uses sunflower flour because many people have but allergies. There are also many that do not like the taste of coconut flour.
Don’t try and substitute the pork panko because you won’t get this exceptional taste with any other ingredient! TRY IT!
There are also people who have a dairy intolerance. This recipe is for you!!
You can make this recipe with Almond flour but you will also need to add double the water amount to get the right cake consistency.
I created this recipe for those with nut allergies . If you want to use another flour it will change the texture and moistness of the cake. I cannot guarantee that your de placement flour would be a 1 to 1 swap especially when trying to use coconut flour. Coconut flour is very drying and is usually a 1/4 to 1 cup ratio against almond flour. I’m not so sure I would attempt a coconut flour variation.
Sunflower flour tends to make my bake goods more moist than other low carb flours. I order my sunflower flour off of amazon.com. This flour substitute can be a bit higher in carbs than the rest of the low carb substitutes but it’s perfect for those with nut allergies that want a dessert!
Dairy Free Chocolate Frosting Recipe Notes:
Be very careful to use the 13.66 oz can of Coconut Cream that’s unsweetened. The cans for the coconut milk look almost identical. I accidentally bought the mil that was right next to it at my local grocery store. This is what it looks like. You might have a hard time finding it in your local grocery store. If so, you can order from amazon.com too.
I also want to make it very clear that you will only use the cream from this can, and not the liquid part. Here are some photos to show you exactly what I mean.
This is a photo of the instant coffee I used along with the unsweetened coconut cream.
This is the cream I pulled from that can. You get quite a bit!
This shows the liquids I reserved from the can that I won’t be using:
Be sure to cool the cake completely before frosting it. Also, allow the cake to set in the refrigerator for the icing to set also.
- 1/2 cup Lily’s chocolate chips melted
- 2 tbs monkfruit confectioners powder
- 1 - 13 oz can coconut cream unsweetened
- 1/4 tsp instant coffee powder
- 1/4 tsp salt
- I’m a medium bowl combine the sunflower flour, pork panko, cocoa powder, monk fruit, salt, baking powder, and instant coffee powder ( not liquid coffee).
- Mix all the dry ingredients until it’s fully combined.
- Add the wet ingredients to the dry ingredients. Create a week in the middle off the dry ingredients to hold the wet ingredients in the center of the dry ingredients.
- Pour the oil, stevia, vanilla, and water into the well. Slowly start to mix the wet ingredients into the dry ingredients. As you mix the batter in the center it will slowly grab the dry mix from the side and add a little bit each stir.
- Split the batter into 2 equal parts and fill each in a 6 inch round cake pan. I prefer the Wilton nonstick pans. I also use parchment rounds to get the cake to release from the pan after it cools.
- Bake the cakes at 350 degrees for 25 minutes. Do a toothpick test to make sure it’s done in the center.
- Allow the cakes to cool and start making the frosting.
- Open the can of unsweetened coconut cream. Make sure it’s a cream and not coconut milk. There’s a big difference.
- Remove the coconut fat from the can and leave the liquid water part. You won’t be using the liquid.
- Add the coconut cream to a medium bowl.
- Add the monkfruit, cocoa powder, instant coffee powder, and salt.
- In a microwave safe mug, add 1 teaspoon of coconut oil to 1/2 cup of Lily’s chocolate chips. Microwave them on high for 30 seconds then stir. Microwave it for an additional 15 seconds and stir. Repeat this step until the chocolate chips are fully melted. It shouldn’t take more than a minute. Be very careful not to over cook the chocolates and cause them to burn.
- Add the melted chocolate to the cream mixture. Use a hand mixture to mix it until it’s smooth and creamy.
- Place it in the fridge to thicken up while the cake completely cools down.
Frosting the cake:
- After the cake has cooled to room temperature and the frosting has thickened, it’s time to frost the cake.
- Place the first cake layer on the cake stand or plate and frost the first layer.
- Place the second cake layer on top of the first and frost the second layer.
- Now frost the sides of the cake.
- Place the cake in the refrigerator to keep is cool. This frosting will not do well in the heat.
- Serve cold or at room temperature.
- This cake is rich so only a very small slice is needed.