Decadent Chocolate Blackout Cake


2 cups almond flour

1 cup unsweetened cocoa powder

1 1/2 cups granulated erythritol

1/2 cup coconut flour

1/4 cup unflavored whey protein powder

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 large eggs

1 cup unsweetened almond milk

1/2 cup avocado oil

2 tsp vanilla extract

1 cup boiling water

1/2 cup strong brewed coffee, cooled


8 oz cream cheese, softened

1/2 cup unsalted butter, softened

1 cup powdered erythritol

1/2 cup unsweetened cocoa powder

1 tsp vanilla extract


1/4 cup dark chocolate, chopped

1/4 cup chopped pecans

1/4 cup unsweetened shredded coconut


Preheat your oven to 325°F (160°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

In a large mixing bowl, whisk together the almond flour, cocoa powder, erythritol, coconut flour, whey protein powder, baking powder, baking soda, and salt.

Add in the eggs, almond milk, avocado oil, and vanilla extract. Mix until the batter is smooth.

Carefully stir in the boiling water and coffee until the batter is well combined. It will be thin, but that’s okay.

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

In a medium mixing bowl, beat together the cream cheese, butter, powdered erythritol, cocoa powder, and vanilla extract until smooth and creamy.

Once the cakes have cooled completely, spread a layer of frosting on top of one of the cakes. Place the second cake on top and frost the top and sides of the entire cake.

Sprinkle the chopped dark chocolate, chopped pecans, and shredded coconut on top of the frosted cake.

Refrigerate for at least an hour before serving to allow the frosting to set.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 55 minutes

Kcal: 245 kcal | Servings: 12 servings

Leave a Comment