Keto Brownie Cake

5 from 1 vote

Two layers of fudge brownie bliss married by rich chocolate ganache is what makes this Keto Brownie Cake otherworldly delicious!

Prep Time30

Cook Time18

Total Time48

Course: Main Dishes

Cuisine: American

Servings: (6-inch) Layer Cake

Calories: 423kcal

Author: Julia

Ingredients

Keto Fudge Brownie Cakes:

8 ounces baker’s chocolate *
1 cup 2 sticks unsalted butter or ghee
2 tsp pure vanilla extract
1 1/3 cups almond flour
1 cup sugar-free granulated sweetener
1 Tbsp instant coffee or instant espresso
1/2 tsp sea salt
4 large eggs
1 cup sugar-free chocolate chips

Ganache:

2/3 cup full-fat canned coconut milk**
1 1/3 cup sugar-free chocolate chips
2 Tbsp butter***
Pinch sea salt optional

Instructions

Make the Ganache:

Add all of the ingredients for the ganache to a saucepan and heat over medium heat, stirring constantly, until melted and well-combined. Remove from the heat.
Allow the ganache to cool for at least 1 hour at room temperature, until it is thick and spreadable (versus melted and runny). You can also transfer it to the refrigerator and stir it every 10 minutes until it has thickened but is not solid. Note: if you prefer using warm ganache to create the drippy look, you can prepare the ganache after the brownies have finished baking.

Make the Brownies:

Preheat the oven to 350 degrees Fahrenheit and line two 6-inch spring form cake pans with parchment paper.
Chop the chocolate bars into small pieces and transfer to a medium-sized saucepan along with the butter. Heat over medium heat, stirring frequently, until completely melted and creamy.
Remove the saucepan from the heat and stir in the vanilla extract, almond flour, sugar-free sweetener, espresso powder and sea salt until very well combined.
In a separate bowl or measuring cup, whisk the two eggs very well until completely combined. Pour the beaten eggs into the saucepan with the brownie mixture and mix well until very well combined. Note that the brownie batter will look grainy and greasy. This is normal! Stir in the chocolate chips until combined.
Divide the brownie batter between the two baking pans and smooth into an even layer. Bake both at the same time for 18 to 22 minutes, or until the brownies are very bubbly around the edges. Note: they will not look cooked, but they are!
Allow the brownies to sit and cool completely. The butter will reabsorb and after a couple of minutes, they will look like normal brownies.

Compile the Brownie Cake:

Once the brownies are cool, release them from the springform pans. Place one of the brownie cakes on a cake stand (or serving plate of choice) then spread a generous amount of ganache over the top.
Place the other brownie cake on top of the first brownie cake. At this point, you can pour the still warm ganache over the top to create a drippy look OR use cooled ganache to spread over the full surface and sides of the cake.
Allow the cake to sit and set up until the ganache is fully dried. Slice, serve, and enjoy!

Notes

*I use 4 (2-oz) bars of unsweetened chocolate

**If you prefer cream, replace the coconut milk with heavy cream but be careful to heat the ganache very slowly so that the cream doesn’t burn.

***You can also use coconut oil or ghee. This ingredient gives the ganache that shiny look.

For the optimal effect, I recommend heating up slices of the brownie cake in the microwave for 10 to 20 seconds until they're nice and gooey and warm.

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