Keto Recipe: Chocolate keto cake with a blackcurrant butter icing
Updated: Sep 26, 2020
This chocolate cake is moist, light and decadently delicious with it’s rich buttery icing top.

You will need:
160g ground almonds
170g softened butter
75g xylitol/erythritol
40g cocoa/cacao powder
3 tsp baking powder
3 free-range eggs
120ml nut milk
1-2 tsp vanilla extract
Topping
200g softened butter
1 tsp vanilla
1 tsp cinnamon
2 heap tsp wild black currant powder
10g xylitol/erythritol
Let’s do this!
Combine all of your ingredients until a smooth cake batter is formed. Pour into a lined brownie tray and bake for 20minutes at 170 degrees.
Allow to cool.
For the topping, add all of the topping ingredients to a food mixed (we use a Kitchen Aid) and beat until a creamy, smooth topping is formed. Spread thickly and evenly onto the cooled cake.
Add sliced of lime and a sprinkle of the black currant powder to finish.
See you on Friday at 4pm for the Facebook Live Keto Cookery!
Pauline and Denise X
For more information on a healthy keto lifestyle, take a look at our ongoing courses or purchase a copy of Primal Living in a Modern World.