The most wonderful time of the year calls for the most wonderful, decadent keto chocolate cake for Christmas dinner! You can finish both the year and your Christmas meal with a bang.
This rich, decadent, keto chocolate cake doesn’t disappoint. You won’t miss the sugar or the carbs, guaranteed.
And the best part? This nutrient packed delicious cake takes under an hour to make. It’s destined to be your favorite part of Christmas dinner! Here’s how and why to make it.
1. Preheat your oven to 350 degrees F. Meanwhile, grease two 9-inch cake pans with butter. Cut and add a round piece of parchment paper to the bottom of each pan for easy removal.
2. Add eggs and softened butter to a large mixing bowl. Whisk until thoroughly combined and smooth. Add the vanilla and mix until combined.
3. Slowly add in the almond flour, cocoa powder, baking powder, and allulose. Mix until just combined.
4. Pour the cake batter into the two prepared cake pans (1/2 in each). Bake the cake for 27-30 minutes, or until a skewer comes out clean.
5. Make Keto-Friendly frosting while the cakes bake: Mix 3 cups sugar free powdered sugar and 1/2 cup soft organic butter in a large mixing bowl. Once smooth, add 1 teaspoon real vanilla, 1/2 cup raw cacao powder, and 1-2 tablespoon almond milk for desired consistency.
5. Remove cakes from the oven and allow to cool completely. Place one cake on a cake serving plate. Frost the top of the cake with keto-friendly frosting. Add the next layer of cake. Frost the top of this piece. Use any extra frosting around the circumference of the cakes in a thin layer. Optionally, add berries (and a dollop of Keto Whipped Cream) to the top of the cake. Delight in this cake!
What makes raw cacao such a gift? It just happens to be an amazing superfood that’s easy to buy, store, and use.
But first, let’s get through the spelling: cacao vs. cocoa. The names “cocoa” and “cacao” are often used interchangeably. However, cacao is processed differently, and this makes all the difference in health.
Raw cacao is made from fermented, dried, and unroasted cacao beans. Cocoa beans are roasted at high heat, damaging some of the living nutrient components and reducing the flavanols by up to 60%. (1).
Choose raw, and get these benefits of cacao:
Let’s start here.
Cacao contains health-benefiting compounds called flavanols. They cross the blood-brain barrier to affect brain health and mood (1).
One flavanol is phenethylamine (PEA). It has natural pain- and stress-reducing properties. It also increases endorphins to improve focus.
What’s more, cacao improves mood by raising serotonin levels and contains theobromine, a mild stimulant sometimes used in the treatment of depression.
Increased blood flow results in improved brain health. Cacao’s flavanols increase blood levels of nitric oxide. Nitric oxide dilates arteries and improves blood flow.
One study of older adults showed an increase of 10% brain blood flow with cacao. Other studies show improved blood flow and cognition in those with and without a deficit, indicating a potential use for those suffering from Alzheimer’s and Parkinson’s.
What’s more, cacao may reduce the risk of stroke and heart attack. One review of over 157,000 people showed that higher chocolate consumption was associated with a significantly lower risk of heart disease, stroke and death (4).
Reducing inflammation is also important for heart health. Cacao’s flavanols reduce proinflammatory cytokines while increasing anti-inflammatory ones (5).
Lastly, cocoa may reduce bad LDL cholesterol and has a blood thinning effect similar to aspirin.
In addition to a small amount of caffeine, cacao delivers anti-fatigue nutrients. These include:
A small study from London showed a decrease in Chronic Fatigue Syndrome symptoms after 8 weeks of cacao treatment (6).
When cells are more sensitive to insulin, they are healthier. They deal with carbohydrates better, require less insulin to store them, and store less fat.
The flavanols improve insulin sensitivity, and they:
Individual components of cacao have been shown to induce cell death and prevent the spread of cellular overgrowth (9).
In animal studies, scientists have reduced breast, pancreatic, prostate, liver and colon cellular overgrowth with cacao components (10).
Human studies are promising but general. Flavanol-rich diets may be beneficial.
Sure, free radical damage sounds bad. But what is it and what causes it?
Unfortunately, most everything around you can cause it.
In fact, sun exposure, cigarette smoke, toxic chemicals in the environment and foods, pollution, and even some of our own body’s biochemical reactions can cause free radical damage and its accumulated oxidative stress.
When we consume antioxidants, we consume compounds that neutralize free radicals and work to heal cells.
Cacao has more than 300 different antioxidant chemical compounds and more than 20 times the antioxidant power of blueberries. And while other foods’ antioxidants diminish with time, cacao has demonstrated stability in samples over 75 years old (11)!
Let’s get a little fancy this Christmas and spoil ourselves and loved ones with a delicious Keto Chocolate Cake! Choose raw cacao this Holiday Season and all winter and enjoy all the benefits of cacao plus fun recipes and treats.