Christmas is right around the corner and I thought I’d fill you in on what I’m selling in my keto bakery. If you’re new here, since 2019, I’ve sold probably at least 20,000 keto lala cakes (my cupcake version. If you read this entire post, you will glean some of my expert keto baking tips that have helped me to be a consistent baker that enjoys repeat customers. My latest new flavor is a chocolate cake with chocolate ganache and peppermint buttercream. This recipe for chocolate ganache peppermint starts with our chocolate cake with chocolate ganache. It’s great by itself and I sell a lot of these also available in a dairy free version. However, Christmas calls for peppermint frosting and this combination is great. Tips for How to Make Great Keto Chocolate Cake Choose the right cocoa powder. Choose the right chocolate for the ganache. Choose the right milk/cream for the ganache. Learn how to make buttercream when you have to start with cold butter. Learn how to bake with almond flour. Cocoa Powder Keto chocolate cake took about a month of trial and error. It was always about the cocoa powder. It has to be rich in flavor the dense almond flour. My favorites are: Better Body Foods Organic Cacao Anthony’s Organic Unsweetened Cocoa Powder The Right Sugar Free Chocolate – Choc Zero I am a serious purchaser of Choc Zero. I have found Choc Zero dark chocolate chips to be the closest to traditional dark chocolate. These are great for a perfect ganache or keto chocolate chip cookies. I also love their other products (like maple syrup and hazelnut spread). As an affiliate I earn a commission when you purchase. Use SPINACHTIGER10 to get a discount. Making the Right Sugar Free Ganache You can make ganache two ways, traditional (heavy cream) or dairy free with unsweetened coconut milk. I have found we love the dairy free version best. I use the Whole Foods full fat unsweetened coconut milk. The ratio is 1 to 2 liquid to chocolate. I 1/2 cup coconut milk (or heavy cream) and 1 cup choc zero dark chocolate chips in a stainless bowl over a pan of simmering water (called a bain marie). Stir chocolate and milk or cream until all chocolate is melted. TIPS: Be careful not to over heat as the chocolate will break. However, if you do this, add more liquid, and it will usually come back together. Chocolate ganache should be applied after it has slightly cooled and the cakes have completely cooled. Ganache can be refrigerated for a week, and frozen for a few months. NOTE: Traditional ganache is made thus: Chop chocolate. Heat heavy cream. Pour heavy cream over chopped chocolate. Wait five minutes. Stir. I have found that with Choc Zero dark chocolate chips, I get same wonderful ganache putting milk/cream with chocolate in the bowl, heating together. Peppermint Buttercream All you need is unsalted butter, Swerve Confectioner’s, salt and peppermint extract. If you want to color your peppermint buttercream, use pink food gel. You need to get the butter to the right temperature to begin mixing. Mix on medium low until butter changes color from very yellow to light yellow. Then add confectioner’s sweetener 1/2 cup at a time. Ratio: 1-1. In other words, for every stick of butter (1/2 cup) to 1/2 cup sweetener. The exception to this is if you are making a LOT of frosting as I do for the bakery. Once we get past 2 cups butter, we can pull back on the sweetener. TIP: Taste as you go. And don’t forget the salt. TIPS: Butter is still too cold to easily make buttercream in the winter, even when leaving it out of the refrigerator overnight. There are a few things you can do to combat this. Cut butter into small pieces and arrange on a flat plate, covered with plastic wrap the night before. I stick mine in the microwave to keep it out of the way. You want butter between 65-70 degrees F. If your butter is still too cold (under 60 F.) place your butter in a steel bowl and get a larger bowl of hot water. Place first bowl over the hot water and begin beating. You may only need five seconds. Don’t let the butter get melty. This also works well if you’ve forgotten to take the butter out. If you make the buttercream, before you make the cakes, you may need to rebeat it. I usually use a hand beater for buttercream. Adding extracts. Add a little at a time and continue to taste. After a few minutes the buttercream may absorb more of the flavor. Wait ten minutes prior to using and taste again. Baking with Almond Flour and Coconut Flour I have found in my 20,000 cakes that the combination of almond flour and coconut flour is still the best combination for a low carb, gluten free cake batter. Coconut flour absorbs liquid and both flours have no real rising power. This does mean you will have to use a lot of eggs, and I use six per recipe. The cake texture tends to fall apart if you don’t use something like xanthan gum to hold it together. However, don’t feel you HAVE to use the gum. It will still taste good. TIP: Do not use a toothpick to test doneness. It’s inaccurate. A more reliable method is to take your cakes temperature in the middle. Cake is done at 210 degrees, so take it out at 207, but not before. I’ve had cakes be semi-raw in middle when I “thought” the cake looked done. Best Keto Chocolate Cake Recipe What makes a chocolate cake good? I believe a good chocolate cake is firm enough to hold frosting or ganache, yet moist enough to elicit a deep chocolate flavor. Dry cake loses its flavor. Almond flour and coconut flour need a good amount of cocoa powder to drive taste, but they can also dry a cake out. I choose to use avocado oil (or olive oil) instead of butter, which ensures moisture, and enough fat like sour cream or coconut milk. Also, I also bloom the cocoa powder with boiling water to open up flavor. Ingredients: eggs, almond flour, coconut flour, avocado oil, cocoa powder, boiling water, sour cream or coconut milk, salt, baking powder, baking soda, xanthan gum. Baking Cups I like using these tart liners for my cakes, which I call lala cakes. The ganache and or frosting is then more easily balanced with the cake. You can order these on Amazon. Piping Tips: You can use a number of piping tips for the frosting. Here some on Amazon. More Cakes You Might Like Keto Black and White Cupcakes Keto Spice Cupcakes with Maple Frosting Keto Texas Sheet Cake Keto Cream Cheese Brownies Keto Peanut Butter Frosting Pin This Print Keto Dairy Free Chocolate Ganache Cake Grain Free, Keto, Paleo, Gluten Free Chocolate Cake Course Keto DessertCuisine AmericanKeyword gluten free chocolate cake, keto brownies, keto cake, keto chocolate cake, paleo chocolate cake Prep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutes Servings 12 pieces Calories 252kcal Author Angela Roberts IngredientsChocolate Cake2 1/2 cups almond flour4 tablespoons coconut flour1/2 teaspoon xanthan gum1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup Swerve granulated1/2 cup avocado oil or olive oil6 eggs1 teaspoon vanilla extract2/3 cup unsweetened cocoa powder1/2 cup boiling water1/4 cup sour cream Chocolate Ganache1 cup Choc Zero Dark Chocolate Chips1/2 cup full fat coconut milk or heavy creamDash sea satl or Maldon Flaked SaltPeppermint Buttercream1 cup unsalted butter1 cup Swerve Confectioner's Sweetenerdash salt6 drops peppermint extract or more as needed InstructionsPreheat oven to 350 degrees F. or 180 C.Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.Beat eggs in mixer until very well incorporated on high.Stream oil in while mixer is running. This emulsifies the oil to the eggs.Add Swerve confectioner's or erythritol of choice.In separate bowl mix cocoa powder, with hot water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.Add in coconut milk to cocoa mixture, as cocoa mixture will be quite thick. You can use heavy cream instead of coconut milkAdd this cocoa mixture to egg mixture. Add in dry mixture, and mix just until mixed. Do not over-mix. If making cupcakes, bake at 350 Degrees F. (180 C) for 20 to 25 mins. or until center reaches 207 Degrees F. Always check at 18 minutes.Chocolate GanacheSet a stainless bowl over a saucepan that has about 2 inches of water. Melt chocolate with coconut milk (or heavy cream) on low until all chocolate is melted.Slightly cool ganache. Pour over each cooled cupcake. Cool completely (can refrigerate for twenty minutes). Once ganache is set, you can pipe buttercream as desired. Peppermint ButtercreamSee blog post for all the tips for buttercream. You want butter to be between 65 and 70 degrees F. to beat. Beat butter until it color changes to lighter yellow. Add confectioner's 1/2 cup at a time. Add peppermint extract a little at a time until desired taste. Brands carry different strength.If you want to color your peppermint use a pink gel. Mix the gel with a little milk or cream first before adding to buttercream. Add a little at a time until desired color. Notes  You can use 1/4 cup heavy cream with 1/4 cup water also. DAIRY FREE OPTION:  Instead of almond milk and sour cream, you can substitute with 2/3 cup of coconut milk.  NutritionServing: 112 | Calories: 252kcal | Carbohydrates: 7g | Protein: 6g | Fat: 23g | Fiber: 4gThe post Keto Chocolate Ganache with Peppermint Buttercream appeared first on Spinach Tiger.