Keto Sauerkraut Chocolate Cake

Step by Step Instructions

1. 1

   Open the can of shredded sauerkraut. Measure out 3/4 cup and strain out liquid through a strainer or mesh sieve. Using a paper towel, press out excess liquid from the sauerkraut. Place shredded sauerkraut on a cutting board and finely chop. Set aside.

   For this step

   • 3/4 cup shredded sauerkraut
2. 2

   In a medium bowl, whisk together almond flour, oat fiber, cocoa powder, baking soda, baking powder and salt. Set aside.

   For this step

   • 2 cups almond flour
   • 1/2 cup oat fiber
   • 1/2 cup unsweetened cocoa powder
   • 1 teaspoon baking powder
   • 1 teaspoon baking soda
   • 1/2 teaspoon salt
3. 3

   In a large bowl, cream together softened butter and sweetener using an electric mixer until combined and fluffy. Add eggs one at a time, beat well after each addition. Add vanilla extract. Mix to combine.

   For this step

   • 1/2 cup unsalted butter (softened)
   • 1 1/3 cup sugar free sweetener
   • 3 eggs
   • 1 teaspoon vanilla
4. 4

   Slowly mix in dry ingredients and sauerkraut, alternating between the two until fully combined. Batter will be thick similar to brownie batter. Pour in 1 cup of water to thin it out into a cake batter consistency. Mix until combined.

   For this step

   • 1 cup water
5. 5

   Grease two 8 inch cake pans with cooking spray or butter. Place a parchment circle on the bottom of each pan. Evenly divide the chocolate cake batter between the two pans.

6. 6

   Bake in a 350 degree oven for 35 minutes or until a knife inserted into the center of the cake comes out clean. Remove from the oven, loosen the cake away from the sides of the cake pan with a knife. Let rest for 10 minutes before placing a wire rack on top of the pan and inverting to release the cake. Continue to let cool completely.

7. 7

   To a large bowl, cream butter until light and fluffy. Slowly mix in powdered sweetener and cocoa powder. Pour in cream, vanilla and salt. Mix until smooth and creamy. Decorate the cooled cake with frosting.

   For this step

   • 2 cups unsalted butter, softened
   • 3 cups powdered sugar free sweetener
   • 1 cup unsweetened cocoa powder
   • 6 tablespoons heavy cream
   • 4 teaspoons vanilla extract
   • 1/4 teaspoon salt