I love root beer and I dream of a Keto root beer. And while Zevia has one, I just find it’s a bit too sweet for me. But I still crave that flavor so I thought – why not make a root beer cake with it instead? And that’s how this recipe was born.
Ingredients
Cake
- 2 cups Zevia root beer
- 1 cup dark unsweetened cocoa powder
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1 cup granulated erythritol
- 1/2 cup golden erythritol
- 2 cups almond flour
- 2 tablespoons psyllium husk flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 large eggs, room temperature, lightly beaten
- Ghee spray and extra almond flour to dust the pan
Frosting
- 2 cups powdered erythritol
- 1 cup dark unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 teaspoon kosher salt
- 1/4 cup Zevia root beer
- *Optional heavy cream
Tools
Instructions
- Preheat oven to 325 degrees and prep your bundt pan by spraying with ghee and dusting with almond flour.
- In a large saucepan, heat the root beer, cocoa powder, and butter over medium low heat until the butter melts fully. Add the sugar and vanilla extract. Turn off the heat and set aside to cool. Once cool, add the beaten egg and mix until combined.
- In a mixing bowl attached to a stand mixer combine your flours, baking soda, and salt. Slowly add your chocolate mixture and mix just until combined (don’t over mix).
- Pour the mix into your bundt pan. Bake for 60 minutes turning halfway through until a long toothpick or knife comes out clean.
- Meanwhile, make your frosting by mixing all ingredients until smooth and creamy. Adjust sugar/cocoa powder to personal preference. If frosting is too thick, add a bit of heavy cream.
- When cake is ready, turn out onto a cooling rack and cool completely before frosting.
- Frost with a spatula and dust with additional powdered sugar if desired. Enjoy! I especially like it with a scoop of vanilla bean ice cream 😀
Kirby Does Keto 