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You can make just about any food in the air fryer, including chocolate cake. This air fryer cake is simple and easy to make. This air fryer cake is made with almond flour, coconut flour, and sour cream to give it a moist texture. This chocolate cake is topped with a keto sugar-free chocolate sauce and toasted hazelnuts for added crunch. Serve this Air Fryer Cake with a cup of hot coffee or Keto Hot Chocolate for best results.
Can You Bake Cake In Airfryer?
Of course, you can bake the cake in an air fryer. You can bake any cake in an air fryer, from chocolate to vanilla cake and even carrot cake. It's effortless to bake a cake in the air fryer. You don't have to heat your entire house by turning on the oven.
Can You Use Regular Cake Pan In Airfryer?
You can use a regular cake pan in an air fryer. You can place any oven-safe dish into the air fryer, including silicone, ceramic, metal, and glass.
How Long Does It Take To Bake A Cake In The Air Fryer?
It takes about 25-30 minutes to bake a cake in the air fryer at 320 °F.
- 1/2 cup Unsweetened Cocoa Powder
- 1 cup Sugar-Free Substitute (I used Swerve)
- 1/8 teaspoon Fine Sea Salt
- 1/2 cup room temperature Water
- 1 teaspoon Vanilla Extract
- 1 teaspoon Coffee Extract
- Nonstick Cooking Spray
- 1/2 cup softened Butter
- 2/3 cups Sugar-Free Substitute
- 3 Large Eggs
- 2 teaspoons Vanilla Extract
- 1/2 cup Sour Cream
- 3/4 cup Almond Flour
- 1/4 cup Coconut Flour
- 1 teaspoon Instant Espresso Powder
- 1/3 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 cup toasted Hazelnuts, roughly chopped
Place the chocolate sauce over medium-high heat and allow it to come to a boil. Then, decrease the heat to medium-low, and let the chocolate sauce simmer for 6 minutes, stirring frequently.
Let the chocolate sauce cool completely.
In a large bowl, add butter and sugar-free sweetener and mix it using an electric hand mixer on low speed for 1-2 minutes until combined.
Add the vanilla extract and eggs one at a time until incorporated. Ensure you scrape the sides of the mixing bowl to make sure all ingredients are mixed.
Next, add the sour cream to the batter and mix until combined.
In a medium bowl, whisk the almond flour, coconut flour, instant espresso powder, cocoa powder, baking powder, and baking soda until combined.
Add the almond flour mixture to the chocolate cake batter and mix until combined.
Cook the chocolate cake for 25 minutes until a toothpick inserted into the cake comes out clean.
Allow the chocolate cake to cool in the pan for 15 minutes, then place it on a wire rack to cool completely.
Place the chocolate cake onto a serving platter. Spread a chocolate sauce onto the chocolate cake and top with the toasted hazelnuts. Cut the chocolate cake into 8 slices and serve with coffee if desired.
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