Keto Brownie Layer Cake

Brownie Layer Cake!

This cake was delicious! However, I’m glad we had friends to share it with as it was very decadent and rich. It’s a cake that I would only make for a special occasion. It was a winner with the ketonian’s in the park as much as it was with the non-ketonian’s. We added a little extra Greek Yoghurt to the plate which was actually quite nice along with the richness of the cake itself. This is the perfect cake to make for a birthday party.

Try it and see what you think…

Nutritional Values Per Slice:

Net Carbs    8.4 g    Fat  43.1 g    Protein 10.8 g    Calories: 462



  • 2 bars dark 90% chocolate (I used Lindt) – 200 g
  • 250 g butter
  • 6 large eggs
  • 30 drops liquid stevia
  • 1 cup Xylitol
  • 1/2 cup powdered stevia & monk fruit
  • 2 cups almond flour (200 g)
  • 1 cup raw cacao powder
  • 1/2 cup ground chia seeds
  • 1 tsp baking soda
  • 2 tsp cream of tartar



  • 1 1/4 cups double cream (300 ml)
  • 100 g full fat greek yoghurt
  • 2 1/2 cups mixed berries (I used thawed/frozen)


  1. Preheat oven to 175 c
  2. Prepare the brownie base by first breaking the chocolate into small pieces and add to a heatproof bowl with the butter. Place over a pot filled with simmering water, make sure the water doesn’t touch the bowl, only the steam should heat the bowl. slowly melt while stirring.
  3. When the chocolate has nearly all melted, remove the pan from the heat and let the mixture continue to melt while stirring. The chocolate mixed needs to be cool when added to the egg mixture.
  4. Place the eggs, liquid stevia and powdered xylitol, stevia and the stevia/monk fruit (place the sugars in a blender to powder them) and whisk until well combined. Beat in the chocolate mixture and gently fold in the almond flour, cacao powder, ground chia seeds, baking soda and cream of tartar and process well.
  5. I used square baking tins x 2 and lined them with baking paper right up to cover the sides of the tins to prevent sticking.
  6. Spoon 2/3 of the mixture into one tin and the remaining 1/3 into the other.
  7. Place in the oven and bake until cooked – this can vary quite considerably from 20 minutes to 45 minutes dependent on your oven. I am using a gas Winnebago oven which are not the same as a household oven so best to watch the cakes from 15 minutes for the smaller cake up until, well…they are cooked, my larger cake which was above the smaller cake cooked first at around the 40 minute mark. Stick a skewer into the cake, if it comes out clean, the job’s right!
  8. Once they are cooked remove from the oven and cool fully
  9. Remove from the cake tins and place on a wire rack.
  10. Using a large, sharp knife cut the larger cake horizontally to form 2 layers.
  11. Whip the cream and the yoghurt together to a thick, stiff consistency .
  12. Place one of the cake bases on a plate and spread half the cream mix over the layer. Scatter some of the berries over the bottom layer.
  13. Place the next layer of Brownie cake on the top and repeat with the cream and the berries. Finish with the top layer of brownie cake.

Note: You can finish there and have the top of the cake plain or, don’t use as much filling in the layers so that you have enough for the top of the cake, this is what I did.

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