RECIPE YIELDS: 8 servings


  • TSA almond flour - 144 g (1 ½ cups)
  • TSA medium brown cocoa powder- 30g (1/4 cup)
  • TSA baking powder - 10g (2 tsp) 
  • Salt - 1/2 tsp 
  • Milk - 80ml (1/3 cup)
  • Eggs - 3  
  • TSA Keto baking sugar - 67g (1/3 cup)
  • TSA Vanilla flavour - 5 ml (1 tsp)


  • TSA medium brown cocoa powder - 60g (1/2 cup)
  • Cream cheese - 226g (1 cup) 
  • Butter - 57g (1/4 cup) 
  • TSA Keto baking sugar - 360g (3 cups) 
  • TSA Vanilla flavour - 7ml (1 ½ tsp)
  •  Milk - 10 - 20 ml (2 – 4 tbsp)



  1. In a bowl, take milk, keto baking sugar, egg and vanilla flavour and mix it until combined.
  2. Then add the almond flour, cocoa powder, baking powder and salt and give it a good mix.
  3. Do not overmix the batter., gently mix until the dry ingredients are well incorporated.
  4. Pour the mixture into an 8 inch baking pan lined with parchment.
  5. Bake the cake for 15-20 minutes at 180 degree celsius.
  6. Check for the doneness of the cake by inserting a toothpick in the center of the cake. If the toothpick comes out clean the cake is done.
  7. Remove the cake from the baking pan and place them on a wire rack until the cake cools down completely.
  8. For the frosting, bring the butter and cream cheese to room temperature and beat it well until it becomes smooth. 
  9. Gradually add the sugar into the mixture until they all are mixed completely.
  10. Then add the vanilla flavour to it.
  11. Add the cocoa powder in parts into the mixture, if it tends to become thick in consistency add a little bit of milk in it to loosen up the mixture. 
  12. Once everything is well combined, transfer the frosting onto the cake top layer and spread it out evenly. Cut the cake into equal sized pieces.
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