Kahlua Cake



For the Cake

  • 1 ⅔ cup almond flour

  • ½ cup cocoa powder

  •  cup unflavoured whey protein powder (or egg white protein powder)

  • 2 teaspoon baking powder

  • 1 teaspoon espresso powder

  • ¼ teaspoon salt

  • ½ cup butter

  •  cup Swerve Granular

  • 3 large eggs at room temperature

  • 1 teaspoon vanilla extract

  • ½ cup sugar-free coffee liqueur OR ¼ cup strong coffee
    + 2 tablespoons vodka and 2 tablespoons rum

For the Frosting

  • ¼ cup sugar-free coffee liqueur 

    OR 2 tablespoons strong coffee + 1 tablespoon vodka + 1 tablespoon rum

  • 1 ½ teaspoon espresso powder

  • 8 ounces mascarpone cheese softened

  • ¾ cup powdered Swerve Sweetener divided

  • 1 cup heavy whipping cream

  • 1 teaspoon vanilla extract

For the Garnish (optional)

  • Keto chocolate sprinkles

  • Coffee beans


For the Cake

  • Preheat your oven to 350 and grease two 6" cake pans, then line the pans with parchment paper and lightly grease it.

  • In a bowl, whisk together almond flour, cocoa powder, protein powder, baking powder, espresso powder, and salt.

  • In a large bowl, beat butter with sweetener until well combined and fluffy, for 2 minutes, then beat in eggs and vanilla until smooth and creamy.

  • Add almond flour mixture in two additions, alternating with coffee liqueur.

  • Beat until just combined, scraping down the sides of the bowl and the beaters as needed.

  • Divide the mixture evenly between the two baking pans, and bake 30 to 35 minutes, until risen and the tops are firm to the touch.

  • Remove and let cool 30 minutes in the pans, then run a sharp knife around the edges and flip out onto a wire rack to cool completely.

  • Once cakes have completely cooled, slice carefully through the middle of each with a serrated knife, to make 4 cake layers.

  • Note: If your cakes are very domed at the top, carefully slice off the domes to even them out.

For the Frosting

  • Gently warm coffee liqueur in the microwave and stir in espresso powder until dissolved, then let cool to room temperature.

  • In a large bowl, beat the mascarpone with ½ cup of the powdered sweetener until well combined, then beat in 2 tablespoons of the coffee mixture.

  • In another large bowl, beat the heavy cream with the remaining sweetener and the vanilla until it holds stiff peaks.

  • Add the mascarpone mixture and beat on medium speed until just combined, then beat in the remaining coffee mixture until the frosting holds stiff peaks.

To Assemble the Cake

  • Place one layer of the cake on a cake plate and top with about ½ cup of frosting, spreading to the edges. Repeat with the remaining cake layers and frosting.

  • Spread the remaining frosting over the sides of the cake, reserving a little for piping decorative accents, if desired.

For the Garnish (optional)

  • Place coffee beans decoratively around the top of the cake and sprinkle with chocolate sprinkles.

  • Gently press some chocolate sprinkles into the base of the cake, all the way around. Enjoy! 


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