Valentine's Day Chocolate Cake Recipe

Low Carb Valentine's Day Cake on a white plate with hibiscus flowers and white chocolate chips and heart napkins

5 from 1 vote

Valentine's Day Chocolate Cake Recipe

This Low Carb Valentine's Day Chocolate Cake Cake is a super decadent play on a traditional red velvet cake with a white chocolate cream cheese frosting, and a salted caramel drizzle. A small amount of steeped hibiscus flower concentrate is added to batter and the frosting for a light pink tint, a subtle acidity and floral note. Make this special treat for your keto loved one this Valentine’s Day to make their heart sing!

Prep Time35

Cook Time25

Cooling time45

Total Time1 45

Course: Dessert

Cuisine: American

Servings: people

Calories: 454kcal

Author: Briana

Ingredients

For the cake:

1.5 cups granular sweetener of choice
4 tablespoon unsalted butter
3 whole eggs
2 tablespoon apple cider vinegar
¼ cup sour cream, full fat
¼ cup heavy whipping cream
1.5 tablespoon vanilla extract
3 tablespoon steeped hibiscus concentrate (optional - see notes below on how to prepare it)
2 cups almond flour
2 tablespoon coconut flour
2 teaspoon baking powder
2 teaspoon baking soda
¼ cup baking cocoa
¼ teaspoon salt

For the frosting:

1 batch easy low carb cream cheese frosting
½ cup white chocolate chips (optional)
2 tablespoon unsalted butter
2 tablespoon steeped hibiscus concentrate (optional)
2 tablespoon keto salted caramel vanilla sauce (optional)

Instructions

You can make your hibiscus concentrate up to 10 days in advance if it’s kept in the fridge. Simply boil the flowers with water and let it steep for 30 minutes before using, or steep them with water overnight in the fridge, then strain the flowers away before using. See notes below for more details.
You can also make your cream cheese frosting ahead of time. You will just want to bring it out of the fridge for about an hour so it comes to room temperature. Lastly, you can make your keto salted caramel vanilla sauce ahead of time as well, if you plan to use it.

For the cake:

To begin, preheat your oven to 350°F. Grease your heart shaped silicone pans with spray, place them on a large baking sheet, and set aside. If using regular 9-inch cake pans, you might want to add parchment paper to the bottom as well so the cakes don’t stick.
In a large bowl, begin by creaming together the butter and sweetener for a few minutes. Then, add in the eggs one by one, combining well. Now, you can add in your vanilla extract, sour cream, heavy whipping cream, apple cider vinegar and your optional hibiscus concentrate.
Add in your dry ingredients to the wet ingredients using a metal sieve. This will be important for a light and fluffy cake. Sift your almond flour, coconut flour, baking cocoa, salt, baking powder, and baking soda into the mix, then combine well. Make sure to scrape the sides of your bowl with a rubber spatula a few times to make sure everything is well incorporated.
Divide your batter as evenly as possible into the two cake pans, then smooth with a spatula. Place in the oven and bake for 25-30 minutes, until a toothpick comes out clean.

For the white chocolate cream cheese hibiscus frosting:

Prepare the low carb cream cheese frosting. If adding the white chocolate, gently melt your chocolate chips together with some butter over a double boiler. Make sure to do this slowly so that the chocolate doesn’t burn and harden. After it’s made, let it cool for a few moments, then add it to your cream cheese frosting and mix with a hand mixer. Then, fold in your optional hibiscus concentrate for a nice color.
You will want the Valentine Chocolate Cake to cool completely (about an hour) before frosting.
If you wish, drizzle your keto salted caramel vanilla sauce over top.

Notes

Please note, that this cake recipe includes our keto salted caramel vanilla sauce and low carb cream cheese frosting which are optional, you can use whatever you like instead, but it will impact the nutrition facts.

Steeped Hibiscus Flower Concentrate: This is incredibly easy (and affordable) to make. You can do it a couple of different ways. We simply took our dried hibiscus flowers and placed them in a jar, them covered them with water overnight in the fridge.

The following day, we strained the flowers away from the liquid and got a lovely concentrate with a deep fuchsia hue. You could also boil your flowers and let them steep on the stove for about 30 minutes, then strain away the flowers before using. You can use about ½ cup of flower to every ¼ cup of water. Again, we are making a concentrate with a very vivid hue, so adding a small amount to your tea or drinks would would be appropriate. We wouldn’t recommend drinking the concentrate straight, as the flavor is well… very concentrated!

Nutrition