Keto Cookie Cake
With a delectable vanilla cream cheese icing on top, this Keto Cookie Cake recipe creates a sizable chocolate chip cookie cake. The ketogenic, low-carb, Atkins, Banting, grain-free, and gluten-free diets are all compatible with this recipe.
Ingredients
Cookie Mixture
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 4 tbsp. butter cold and cut into smaller pieces
- 3 oz. low-carb dark chocolate chopped into coarse chunks
- 1/2 tsp maple flavoring
- 1/2 cup granulated stevia erythritol blend sweetener
- 2 tsp. vanilla extract
- 2 large eggs
- 2 cups almond flour finely ground
Frosting Mixture
- 1 tbsp. sour cream
- 2 tsp. stevia erythritol blend sweetener powdered
- 1 tbsp. butter room temperature
- 3 oz. cream cheese room temperature
- 1/2 tsp. vanilla extract
Instructions
Cookie Mixture
- The oven should be preheated to 350 degrees. A nine-inch springform cake pan should be greased with your preferred butter or oil.
- Almond flour, sweetener, baking soda, and salt should all be mixed in a medium bowl.
- After that, incorporate the butter into the dry ingredients with a fork or pastry cutter until the mixture resembles coarse crumbs.
- The eggs, vanilla, and maple flavoring should then be added. Stir the mixture until it resembles dough.
- Then, add the chocolate chunks and mix until they are uniformly distributed throughout the dough.
- Spread the dough evenly across the prepared pan's surface. Place cake in preheated oven and bake for 18 to 22 minutes, or until sides are brown and top is slightly springy to the touch. Let icing set after complete cooling.
Frosting Mixture
- Use a hand mixer to thoroughly combine the cream cheese and butter(small bowl).
- Sour cream, sugar, and vanilla extract are then added; blend well to incorporate. If necessary, taste and adjust the sweetness.
- When the cake has completely cooled, frost it as you like.
