Keto Chocolate Stout Cake
This gorgeous dark chocolate stout cake, though not grain free, is gluten free, nut-free, keto, and modeled after the Guinness Cake I used to make. It has a slightly gingerbread flavor to it and is always a favorite amongst dense cake lovers. Yields 1x 6"-8" round cake, 2x 5" round cakes or 16 cupcakes.
Equipment
- oven
- unbleached parchment paper
- cheesecake pan (I use a Fat Daddio 3" rise by 6" pan because the end result resembles a pint of Guinness)
Ingredients
For the cake:
- 1 cup gluten free stout beer I used Evasion Brewing Tantamount Stout
- 16 tbsp Kerrigold butter (or other grassfed butter, coconut oil or Miyoko's vegan butter)
- 3/4 cup unsweetened cacao powder
- 1 cup allulose (can substitute with lakanto but erythritol tastes weird to me so I generally don't. It is sweeter though so you can leave out the chicory/inulin)
- 1/4 cup chicory fiber sweetener (Just Like Sugar)
- 1/4 tsp pure monkfruit powder
- 1 tbsp pure vanilla extract
- 1 tsp baking soda
- 1/2 cup milk kefir or sour cream (coconut kefir or cream of coconut for dairy-free)
- 3 large pastured eggs OR 3 konjac eggs (1.5 tsp konjac root powder in 1 cup water)
- 1/2 cup coconut flour
- 1/4 cup EQ Vegan Protein*, arrowroot powder or collagen peptides *Q Sciences
For the icing
- 8 oz organic cream cheese OR vegan cream cheese (Miyoko's is nice)
- 1/2 tsp pure monkfruit powder
- 2 tbsp pure vanilla extract
- 1/2 cup heavy whipping cream OR cream of coconut beaten to soft
Instructions
- Preheat the oven to 350ºF/180°C, and butter and line a 6-8 inch cheesecake pan with parchment paper. I love the Fat Daddio Cheesecake pans because I can pop out the bottom, place it on the parchment paper and slice around it with a sharp knife for the perfectly lined pan. I cut the parchment for the sides a bit taller so I can "overfill" the pan and get the cake a bit taller.
- Pour the stout beer into a large wide pan and then add the butter. Heat until melted then whisk in the cocoa and sweeteners of choice.
- Whisk in the milk kefir and then add eggs in one at a time, whisking them in vigorously.
- Add the vanilla and whisk in the baking soda.
- Last of all sift in the pea protein, collagen or arrowroot followed by coconut flour.
- Pour the cake batter into the buttered (or coconut oil greased) and lined pan and bake for 45 minutes to an hour or 40 minutes for two smaller pans like the one shown. Let cool in the pan on a wire rack. I will sometimes pull it out of the pan and pop it in the freezer for a stint to make frosting easier.
- While it is cooling, we deal with the icing. Whip the cream cheese until smooth. Add the vanilla, sweeteners and whip to combine.
- Now if you are using kefir cream you will want to carefully add it in a bit at a time to keep the consistency smooth. You can get away with a cup as opposed to the heavy or whipping cream. If you whip it too hard it will curdle because it is already cultured to thickness and is just a step from becoming a lovely cheese and whey.
- If using heavy cream, add it in slowly and whip until you have a light but spreadable consistency. I will sometimes need to fold it in with a spatula. Whipping cream can behave a bit differently and it is best to whip it to soft peaks first and then combine it slowly.
- You can choose to make this dairy free by coconut cream and coconut butter together but as it is not very Irish to do so I have not tried it. I would recommend beating 1 cup coconut cream with 1/4-1/2 cup coconut butter and adding the vanilla and sweetener and whipping until combined.
- Spread the icing over the top of the cake only so it resembles the head of a freshly poured pint of Guinness.