Happy Chocolate Day

We don’t really celebrate Valentine’s Day. I sent some mini cupcakes and iced cookies to my stepdaughter’s classroom on Friday, since she isn’t with us today. I feel bad the teachers are having to have Valentine’s Day party in class on a Monday. Sugared up kids. BUT at least their snack time and recess is the last portion of the day.

No present exchange. No going out to a restaurant. (Keto-friendly restaurants are really hard to find.) No crowds~! I’m even waiting until tomorrow to go get my medications from the pharmacy since I know going out today will be a nightmare. Valentine’s Day is all about chocolate.

People have marked up the price of strawberries. And chocolate-covered strawberries are stupidly expensive right now. I’m not even a fan. Chocolate doesn’t like moisture. And strawberries are very moist berries. And biting into a whole strawberry that’s been dipped into chocolate is a weird mouthful. Thank you for coming to my TED talk about why chocolate-covered strawberries are an impractical fad. Next time I’ll bitch about how annoying hot cocoa bombs are complicated.

But I did revisit the Keto Chocolate Cake thing. I realized the mug cake recipe had no vanilla and what is cake without vanilla?!? And then I considered what you do when you are making a normal chocolate cake or red velvet cake. Sour cream is usually a must or at least buttermilk. And my SO had suggested after the last cake to add an extra egg, so we went with that.

I think this recipe turned out well. I was pleasantly surprised. It had the right mouthfeel for the cake. A lot of keto recipes always feel like sad substitutes for something you’re denying yourself. Let’s just say that my SO made the face you want people to make after eating your cooking.

Whooter’s Keto Chocolate Cake

  • 1 Cup Almond Flour
  • 1 Teaspoon Baking Powder
  • 4 Tablespoons Cocoa Powder (I use Ghirardelli)
  • Dash of Salt
  • 1/2 Cup Sugar Substitute (I used Ideal)
  • 4 Eggs
  • 1/4 Cup Sour Cream
  • Splash of Whipping Cream
  • 1/2 Stick of Butter, Softened or Melted
  • Happy Glug of Vanilla Extract

Combine the dry ingredients, making sure that there are no lumps in the almond flour. Lumps in the almond flour mean lumps in the cake. Once all the dry ingredients are nice and mixed well (it should look like chocolate cake mix out of the box), combine the wet ingredients in a separate bowl. You want to make sure the butter is soft enough that it won’t be lumpy. Combine with the dry ingredients. The splash of whipping cream helps with making sure that the batter is not too dry. You don’t want it runny, just imagine brownie batter.

Bake at 375°F until the top starts to crack and looks fluffy. I think it was about 20 minutes, but I was experimenting so I’ll have to figure that out next round of cake.

Let it cool before popping it out onto a plate. You can serve it with some low-carb/keto icing or just some sugar-free whipping cream. I’ve avoided low-carb icing because the Swerve is super sickeningly sweet and it tends to overwhelm my taste buds. This batter makes enough to fill one round 9-inch cake pan.

I hope you have a great Valentine’s Day~! Treat yourself to something yummy and spend some time with your loved ones. Romantic or just friends and family. 💕 See you guys for another post tomorrow.

Published by Erin Seto

Southern Peach 🍑, in her 30’s - Artist 🎨 + Bibliophile 📚 + Geek 🎮 + Nerd 👓 + Animal-Lover 🐾 + Bipolar Disorder 💢 x Anxiety 😨 x PTSD 💣÷ DBT Therapy ✨ + Mental Health Matters 🧠 = ME 👩🏽

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