This rich and decadent chocolate keto cake is shockingly delicious… Every time I serve it, people always ask for the recipe!
The Ultimate Flourless Chocolate Cake
Why should you make this chocolate cake?
Simply put, because it is quite possibly the best chocolate cake you will ever make, even if you aren’t on a keto diet.
The first time I made the recipe was for a friend’s birthday party, where not a single person in attendance aside from the host was on a low carb diet, and yet people went absolutely crazy for this ultra fudgy chocolate cake. In just a single night, I was already asked by three more friends to make cakes for their birthdays too!
You May Also Like: Keto Cheesecake – 5 Ingredients
Keto Death By Chocolate Cake
No Flour
Easy To Make
Great For Parties
Just 7 Ingredients
It’s almost too good to believe!
This exceptionally bold chocolate cake recipe—without any flour to get in the way of the soft texture and intense chocolatey flavor—will change everything you thought you knew about chocolate cake. There’s no oil required, and NO coconut flour either!
Also Try These Keto Pancakes
Easy Low Carb Chocolate Cake
The simple keto cake recipe can absolutely hold its own against any cake mix or bakery style chocolate cake.
Super dense and fudgy, it can be naturally gluten free, dairy free, oil free, and vegan… and I’ve served it to enough people by now who aren’t on any kind of special diet that I can confidently say: even if you’re used to traditional sugar-and-flour desserts, you will fall completely in love with this delicious and moist chocolate cake. Just try it and see!
Want a single serving version? Try this Keto Mug Cake Recipe
Keto Frosting Recipes
For the chocolate cake in the photos, I used this Chocolate Cream Cheese Frosting recipe.
Feel free to use your favorite vanilla or chocolate buttercream frosting, homemade or store-bought.
Or change up the flavor by topping the cake with cream cheese frosting, peanut butter frosting, whipped cream, ice cream, sliced strawberries, or coconut frosting. Just be sure to let the cake cool completely before spreading icing on top.
It’s also really good topped with Coconut Whipped Cream!
Can You Use Regular Sugar?
Yes, if you’re not counting carbs, the cake recipe works just fine with regular granulated sugar as well. I know this because I tested it on myself (the things I have to do for my job…).
Even if you use real sugar, you still only need 2/3 cup total for an entire double layer cake, which is crazy low in comparison to traditional chocolate cake recipes that often have at least double that amount!
For A Vegan Keto Cake
While flourless chocolate cake recipes usually call for eggs, making a vegan version was surprisingly easy. I simply mixed three tbsp Bob’s egg replacer with 150g water (half cup plus two tablespoons), let it sit for a few minutes to thicken, and then used that as my three eggs in the recipe.
If you need six eggs for a double layer cake, just use six tablespoons of the egg replacer mixed with 1 1/4 cup water instead. I haven’t tried making a version using flax egg yet, but be sure to report back if you experiment!
For A Paleo Or Gluten Free Cake
For a paleo cake, sweeten with either the erythritol option listed in the recipe or use 1/2 cup date or coconut sugar instead. The low carb cake recipe is naturally gluten free, no substitutions necessary. It’s made with almond flour, which is simply ground up almond meal. (For a cake that’s made with regular flour, I recommend this Vegan Chocolate Cake.)
(Above – watch the video of how to make the keto cake)
The recipe was adapted from these Keto Muffins
Chocolate Keto Cake
Ingredients
- 1 1/2 cups fine almond flour
- 1/4 cup cocoa powder
- 2 tbsp dutch cocoa or additional regular
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1/3 cup water or milk of choice
- 3 eggs (including the vegan option listed earlier in the post)
- 1/3 cup granulated erythritol or regular sugar
- 1 1/2 tsp pure vanilla extract
Instructions
- *For a double layer cake, simply double the recipe and bake in two 8-inch pans. I listed a few keto frosting ideas above in the post. And if you're a visual person, be sure to check out the recipe video above!Preheat oven to 350 F. Grease an 8-inch pan, and line with parchment. Stir all ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down. Bake 14 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed). Let cool completely before frosting. If you try the recipe, please feel free to leave a comment or rate it below!View Nutrition Facts
Video
Notes
More Popular Keto Desserts
Or this Keto Chocolate Mousse
It’s incredible to see this recipe has only 7 ingredients! It looks great and I’m sure tastes even better! I’ll definitely be trying it out soon.
Okay, so I’ve had trouble finding ANYTHING to crave my sweet tooth that’s low carb/keto friendly. After reading the tips and trying this I was skeptical because nothing has EVER actually tasted good so far or has even turned out right. I made this and let me tell you, it’s. To. Die. For. Instead of using Dutch chocolate I added two tablespoons of Lily’s baking choc chips and for the frosting I added a little heavy whipping cream and the rest almond milk and sprinkled a few Lily’s choc chips on top. SO GOOD. My mom said it was the best cake she’s had and she hates anything sugar free! She couldn’t even tell! I will be forwarding everyone this recipe because it’s THAT good! I’m not one to leave comments but I had to THANK YOU!
Hi there,
I’m curious if you could explain your frosting a little better? Portions?
Thanks,
Cat
Do you have the recipe in ounces or gramms, we don’t use cups to measure in the U.K?
Dude, just google the equivalents! That’s what we need to do when it’s the other way around 😉
I’m in the US and I’d prefer grams too! It’s so much easier and more precise. IYKYK.
Hi Cat, if it helps, I made Katie’s chocolate cream cheese frosting (full portion and using 1 1/2 cups of icing erythritol) and it made loads of frosting. Enough (for me) to frost a two-layer 8-inch cake. Of course, if you want to frost the cake very generously and add lots of chocolate flower decorations, etc., then you might need more.
Yesss…my biggest problem with keto/low carb is CAKE! I am addicted. Well…I finally tried this recipe and it’s perfect!!! I’m making it for myself for my birthday!! Yum!!
I baked this cake n it is to die for 😱
Do know how many carbs per serving??? I can’t get enough of it
Thank you so much for making it! Nutrition facts are linked under the ingredients/ instructions 🙂
Can you clarify, your frosting was heavy whipping cream and almond milk whipped up and sprinkled with chips?
This makes me really hopeful, and will give this recipe a try. What is the difference between Lily’s chocolate and other brand of baking choc chips? I’ve never heard of Lily’s but I haven’t been baking for 3 years so haven’t been down the aisle too much. I live in Dallas, hope I can find them. Thanks for the helpful comment!
Sprouts has them
Lily’s baking chips are made with stevia instead of sugar. They have very few net carbs, thus making them perfect for low-carb/keto sweets recipes.
Lily’s chocolate rates as one of the most contaminated with heavy metals, lead and cadmium.
I would suggest sifting at least the cocoa, to inhibit small lumps of undissolved powder. I baked the cake on the rack that is one up from the middle, for 14 minutes, seemed adequate. The cake was good, I would serve with frosting or in a pool of heavy cream as I did.
Where is the frosting recipe please?
https://lett-trim.today/chocolate-cream-cheese-frosting/%3C/a%3E%3C/p%3E
Lily’s are sugar-free chocolate chips. I find them at Walmart and Ingle’s.
Lily’s chocolate is one of the highest in heavy metals, lead and cadmium.
It is the dark chocolate that is higher in heavy metals.
Where did you get that info?
If I don’t have regular cocoa powder can I just use Dutched?
Where is the frosting recipe? I don’t see it anywhere
there’s a link right under the picture of the cake
I am not one to comment either, and also have had bad luck with no-sugar desserts. I was SO hopeful with this one, based on the great comments here. HOWEVER, I subbed powdered Stevia for the sweetener–could that be my issue? The result was so bitter….blah. Ruined my daughter’s birthday. I guess I need to find somewhere that sells Erythritol…? That ingredient just sounds so ”chemically’ to me I didn’t want to purchase it…
Hi Kathy Ann, yes the recipe doesn’t call for stevia because that isn’t a good option here. You are absolutely free to experiment with recipes! But if you want a good turnout without the risk, be sure to only use ingredients (flours, sweeteners, etc.) listed as options because it means those are the only ones we have tried or know will work well.
I am trying again right now with the prescribed ingredients…fingers crossed 🙂
I’ve been using this recipe for over a year and my husband loves it. I use Monk Fruit erythritol and it tastes sweet, granulated not powdered. I also found that doing a 6 inch 2 layer cake fits this recipe perfect. Since we started a keto diet I only make mini deserts! I do put Lilly’s baking chips in the batter for a surprise. 17 minutes for my oven. It firms up as it cools, let it rest completely is the key.
Thank you for making it 🙂
Thanks for mentioning the 6” option. I was wondering if I had two 8”, but I KNOW I have two 6” (that I’ve never used). Looking forward to a cute cake!
I did some research on it and found it to be ok. I’m paranoid with some alternatives lol
I love this cake recipe. Tonight I made mini cupcakes. I don’t even bother to frost them. I use lakanto powered Monkfruit sweetener in the mix. Yum!
Stevia is known for having a weird aftertaste which tastes bitter to many people. It rarely works as a sweetener on its own, so my guess would be that it’s absolutely the stevia that ruined the recipe.
Erythritol is perfectly to use. You can find a lot of information on it with a quick Google search. It’s a sugar alcohol, like xylitol. In very large quantities it can cause an upset stomach, but it would have to be A LOT. It has a slight cooling effect taste-wise that some people find a bit strange, but I personally kind of like it. It’s supposedly a 1:1 substitution for actual sugar, but I tend to use as little as half or even less of the amount that any given recipe calls for.
Lakanto is a great brand that sells an erythritol and monk fruit blend. This is what I would use in this recipe.
Not true for everyone. Some people are very sensitive to sugar alcohols.
I thinks it’s known to cause heart attack and stroke… but I think it’s probably OK? I didn’t know either so I looked it up 👍
What sugar free sugar do you use?
I would use allulose. It’s naturally occurring and doesn’t have the side effects of erythritol. I’m going to try this for my mother-in-law’s birthday party. Everyone has some health concern when it comes to food so making something everyone is able to eat it helpful.
Allulose gives me gas! Just a heads up. 🤷♀️
This is all its cracked up to be. I adjusted some things to my tastes. I used a blended assortment of artificial sweeteners, and doubled the amount of sweetener. Then I ate the cake without frosting. My kids crumbled it up with keto ice cream and raved about it.
Has anyone made this cake and it came out a lot funnier than the video. I did everything as followed in the recipe. Mine is in the oven. I checked it at 15 min and only the sides were done. I’m curious to know where I messed up?? Someone help.
What specific ingredients did you use? And is your oven calibrated?
I left mine in the oven for 30min. It baked through thoroughly. Still moist and fudgy!
I’m confused as to the carb/nutrition facts.
Are the nutrition facts listed INCLUDING the frosting? And if not, what are the nutrition facts for the frosting. I could not find that anywhere.
Thank you & cant wait to try it
Same here! Looks wonderful when it came out of the oven! Waiting for it to cook for frosting!
I meant ‘cool’!!
Your recipe says to stir all ingredients. So, no mixer? How smooth should it be? This sounds yummy and is going to be my Christmas dinner cake! Thank you!
Hi! No mixer required, just stir it until even and smooth like cake batter – there’s no gluten so no worry about overmixing 🙂
I’ve just done it and didnt have any issues… it was done in about 17 minutes. Did you miss something out? Like baking powder?
I was the same. Mine was more runny than hers in the video. I checked at 13 mins and I think I kept it in for another 9ish mins. And the middle still wasn’t perfect. But I’m letting it cool to see if it sets. Hopefully it turns out good!
I thought it looked a a bit undercooked at 14 minutes so left it a bit longer. Then left it to cool in the tin for 25 minutes. Then turned it out on a cooling tray. Fudgy but held together and was delicious with frosting and ice cream…..
I did 2.5 times the recipe and baked 2 nine inch layers. Perfect at 16 minutes! Best cake ever with Chocolate Cream Cheese Frosting! Thank you
Well mine has become runny too, I think that’s because in the video she hasn’t add any eggs, but with 3 eggs it becomes runny and doesn’t cook in 15 minutes, mine is still in the oven
Some people have reported that their ovens take longer, while others are finding it done in the 15 minutes, maybe because of a difference in humidity, climate, or uncalibrated ovens. Just bake until a toothpick comes out mostly clean!
I wish I could post the photo of my cake, looks fantastic, I haven’t tasted it yet but I’m sure it’s delicious too
Can anyone tell me what Dutch cocoa is please
It’s a kind of cocoa powder. It will give the cake a darker brown color and will add a small amount of flavor. But in all honesty, you can probably leave it out.
I didn’t have that so used drinking chocolate…..worked fine.
It’s a dark chocolate coco powder
It’s a process of making cocoa that adds an alkali to it to remove the acidity of the cocoa and neutralise the pH. The process has been around since the late 19th century I believe.
yes! i din’t see any eggs go into the video demo! Mine coming out of oven now. Fingers crossed!
Planning on making this for an Easter cake. Does anyone know how long it keeps after baking? Can I make it a couple of days in advance? X
Same so I put foil on top and cooked it for another 15 min
I don’t see how many carbs this cake has anywhere .
Full nutrition facts are linked under the ingredients/instructions for all of Katie’s recipes 🙂
Mine was not cooked through at 14 minutes either but she mentioned that it may need longer, ovens vary etc. I cooked an additional 7 minutes which was a bit much – so add maybe 4-5 more minutes if yours comes out with some liquid in middle like mine did. Also like Katie mentioned, let it cool, this helps also. Hope that helps 😊 I would LOVE to know if someone comes up with a pure stevia version of this not any of the mixed powdered sweeteners sit well with me.
Have you tried PureCane? They offer powdered, erythritol granulated and brown sugar. I LOVE the brown sugar and can even use the granulated white to make sweetened tea. My fam can’t tell the difference. The powdered is delish as well.
My batter was wayyyyy less thick than hers. I’m not sure what milk of choice she used but it’s obvious it’s a thicker type of milk. It was more the consistency of sweetened condensed milk. I’m hoping mine turns out, but almond milk definitely made it a lot thinner of a batter.
I have just made this cake for my daughter’s 50th.. the video doesn’t show milk/water but the recipe calls for 1/3 cup of your choice..and mine was the same as yours.. took another 20 minutes for it to bake.. I am confused also..
I had to bake mine for 25 min with my propane oven. I did the initial 15 min then 5 minute intervals. Turned out great. I have a diabetic mom and keto sister so this recipe is perfect.
Yes, mine was was runny too. Nothing like the video that shows packing down into the pan. So I added another 1/2-3/4 of almond flour to firm it up a bit. Doubled the cooking time and it turned out fine. I thought I had the measurements correct the first time but who knows.
I had the same experience – the 14 minutes given in the recipe isn’t nearly enough time. I wonder if the author cooked it in a convection oven instead of a regular oven? I had to cook almost 20 minutes to get it to test done.
Never bake in a convection oven. Your cakes, baked goods will not bake evenly. I’ve taken classes at a local bakery & that was their #1 baking warning. All ovens vary in temp. I keep an oven thermometer in mine to make sure it’s the right temp. Do remember that every single time you open your oven, you lose massive heat and that will impact your baking outcome and time.
Yes, I couldn’t see how it could bake through in 14 minutes.
I left mine in for 30 minutes. It’s cooling now, so hopefully it turns out OK!
I am not clear on if the nutrition info is for a single layer or double, as show in the picture? I read were it said you can double the recipe to make a layer cake. That would lead me to believe that it’s only for a single layer. Also didn’t see nutrition info for the frosting either. Looks delicious!
Would love to see your recipes with Stevia and or Monk fruit as Erythritol gives everyone I know huge pains and huge amounts of gas.
Also a few articles lately warning on Xylitol and Erythritol and the other alcohol sugars killing good bacterial in the gut and possibly leading to cancers is another reason to stay clear.
All of the almost 1300 comments (and replies) are on this page! Love that!
This is the oldest, so it will be here at the top forever. The comments in this post will help those new to keto.
Anyone concerned about the carbs in this recipe has to be aware that there are Total carbs, Sugar carbs and Fiber carbs. The carbs in erythritol are all fibre carbs and do not affect the glycemic index. Some people have problems with erythritol, but it is completely safe and effective for most people on the keto diet.
Can you use regular chicken eggs and achieve the same texture in this recipe if you don’t have the egg replacer?
I don’t know what version her pictures used but I made this last night using eggs (organic, free range) and it turned out fabulously. Except for not being frosted as professionally, it looks like the photos (I did the double layer option). 10/10 would recommend.
Hi there, to make a double layer did you just double all the ingredients or did you have to change any measurements. Thanks
Double all 🙂
Thats what I used, and it turned out great! Tastes just like a regular chocolate cake – only better!
I came here to say thank you for creating this fabulous cake recipe. It could not have come at a better time. We have company coming into town tonight and I was browsing your blog for a recipe when I stumbled across this one right on the homepage. I had all of the ingredients and it was quick to whip up.
This is the fourth or fifth recipe I’ve tried from your site and all have turned out really well.
Thank you so much for making it. I think you were the first 🙂
We made it too! Absolutely delicious recipe! We used real eggs and cream cheese in ours, but I also sent the recipe to my sister in law who’s a vegan so that she can try it too. I love how versatile it can be to fit different diets. We will definitely be making this again.
Hi Jenn How much cream cheese did you use in the recipe?
Yes, I would love to know how you used cream cheese and quantity as well. Love cream cheese.
I would also really love to know how much cream cheese you use 🙂 Some people reported the cake was dry so I was thinking cream cheese/ sour cream might help with that.
Absolute life saver. I have been on the brink of quitting keto for lack of chocolate in my life. This cake is so dodgy and moist! It’s better than any regular one I’ve made! I messed up the icing a little, but it tastes like milk chocolate so I’m happy 😋 x
What’s the vegan alternative for eggs here please? i am blind to find it on the page^^THANKS!
Flax egg. She mentions it in the post towards the bottom of the screen.
She used Bob’s Red Mill Egg Replacer.
She mentioned Flax Eggs but hadn’t tried it herself.
Can I use xylitol instead of erythritol? What would the conversion be for that?
We don’t see why it wouldn’t be fine to sub here! It would be the same amount. Be sure to report back if you try!
Jason (media relations)
Hi! I would like to make this recipe in a standard size cupcake pan using foil (with paper attached inside) cupcake cups. I am soooooo not a baker!!! So I am wondering if it’s even possible? How many cupcakes would this make? I don’t mind making them shorter than regular cupcakes because I am planning on slathering on piped Swiss Buttercream Frosting anyway!!! Depending on the number of cupcakes and their depth… How long should I bake them? Thanks for your time!!!
Just use this recipe 🙂 https://lett-trim.today/keto-chocolate-muffins/%3C/a%3E%3C/p%3E
I got 7 cupcakes out of this recipe.
Can I use monk fruit sweetener instead of the sugar? I would like to make this cake today.
We haven’t tested monk fruit as an option, but it looks like a product such as this one should work, since the product description says it can be subbed for sugar: https://amzn.to/30633cR
Is that what you mean? If you try it, be sure to report back for other readers!
Jason (media relations)
I haven’t made this cake yet, which looks fabulous by the way, but use Lakanto most of the time and it does sub one for one with sugar. Lakanto is erythritol and monkfruit. Also, the brand referenced also makes a erythritol/monkfruit blend which I have used in powdered form.
By the way, thank you, Katie, for an egg free version. I do the special baking, usually, for our extended family celebrations, so need to have some tested egg free recipes that I can use.
When using your frosting recipe do I need to double it also for the double layer cake ?
i did use monk fruit and it was awesome!!!
Celine, you said you used monk fruit, was it a pure liquid or powder version? The swerve and combo sweeteners don’t sit well with me unfortunately so all I have been able to use is a pure stevia powder or drops by stevia Select. It’s so hard to make these with so little sweeter and is really discouraging.
That’s what I used….it worked!
This is absolutely gorgeous! Do the nutrition facts for the cake alone, without the frosting?
Cake alone, since frosting will vary depending on what frosting you choose.
Are the nutrition facts for double layer or single layer cake? It didn’t specify. Thank you!
single 🙂
Don’t see carb value for chocolate cake only…without icing.
Would also like carb value for icing alone. Am I missing it on the web sight?
Please share if you found it, thanks.
It looks yummy, but I miss the time when you added also the ingredient quantities in grams! It is more difficult for us European folks over here ?
Still, looking delicious!
She stopped because without all the extra parenthesis and numbers, the recipes look less cluttered (and thus look easier to make / less daunting of an undertaking), but we always have those numbers on hand since Katie prefers to measure in grams too. 1 1/2 cup of almond flour is about 180g, each tbsp cocoa weighs around 5g, 1/3 cup liquid (water or milk) is 80g, and each tbsp of regular granulated sugar weighs about 12g. Hope that helps!
Jason (media relations)
I’ve always used 100g per cup for almond flour- would the measurements given here (180g for 1.5 cups) be the equivalent used in all of her recipes?
Hi, our family have been using this recipe for 2 years now and we love it..I’m going to make it again today for a friends birthday party and have been reading through the comments for any improvements and noticed you had included the weight of some of the ingredients. Could you also tell us what is the weight in grams is for 1/3 cup of erythritol and the weight in grams for the 1/4 cup of coco powder. I know you have mentioned the equivelant weights per table spoons but that is not what the recipe calls for. Also it would be great to add all the weights on the actuall recipe and have a jump to recipe button so we can get to the recipe quickly.
Thanx
Hello. I am allergic to nuts and I was wondering if there is anything I can substitute for the almond flour that would work in this recipe. Thank you.
Hi! Just use this recipe instead: https://lett-trim.today/vegan-chocolate-cake-recipe/%3C/a%3E%3C/p%3E
You can buy cup measuring jugs in poundland 🙂
American and British cup measurements are not the same
Can we use stevia instead if erythritol?
We haven’t tried but feel free to experiment. Be sure to report back if you do try!
Jason (media relations)
We used stevia and it was not good. We’ve never made the cake before, but we followed the recipe except for stevia. After 2 bites we threw the entire cake out.
Thanks so much for experimenting and reporting back! I guess that sounds from your experience like it can’t really be subbed!
Just did the same thing and it was gross
Never use stevia for baking anything. Steve is a great sweetener for coffee, tea, or homemade keto hot chocolate. Stevia will not taste right in baking goods. Terrible after taste and will ruin your efforts to make a low carb baked good. I have found Swerve to be the best for baking. Some of my non-keto friends didn’t even notice my cake was sugar free.
Used a combo of half flax eggs and half aquafaba for the eggs and it turned out very well. In the interest of full disclosure, I also added in 2 tbsp GF flour blend to the batter because I’m @ high altitude (over 8000ft) but that shouldn’t be necessary at lower altitudes.
I tried it with stevia but it tasted terrible. Very bitter not sweet at all. I even checked the conversion rates on line. I haven’t had success with any sweet keto cakes.
try erythritol. it’s supposed to be much closer to sugar and it’s zero calorie
It is.. you would never know it is not sugar….
I agree. I used stevia and it was not edible!
Stevia and chocolate will never work. Stevia is known to make chocolate more bitter.
Lily’s chocolate bars use stevia and they are very good.
LIly’s chocolote bars leave an aftertaste in my mouth. I was not impressed.
I have found that heated stevia can be bitter. Monkfruit works great for baking.
Hey Karen ruined several recipes before coming to the conclusion Stevia is simply a horrible tasting sweetener, worst of the bunch in fact. I recommend erythritol over any of the other “keto” sweeteners as far as real sugar taste and texture – get or grind to powdered if using for frosting!
If you read up on stevia, you will find out that you can’t use it in Large quantities. Instead of tasting sweet, it’ll taste bitter.
Check out allulose, Amazon sells It. I love it.
I’ve seen on many sites that stevia doesn’t play well with chocolate. I thought I’d pass that along
Honestly don’t use stevia in this recipe. It tastes horrid, like tasting burning chemicals. It’s the worst thing I’ve ever tasted.
Hi. This looks great, but we have nut allergies in our household, so almond flour is out. If we want to keep it Keto, what can we substitute for almond flour?
We haven’t tried it with anything else and therefore can’t know what the results would be, but the only other keto flour I can even think of that *might* work and is tree nut free is sunflower meal. If you experiment with that or something else, be sure to report back! https://amzn.to/2Lpu9Yp
Jason
The problem with sunflower flour/meal is that it can turn green and (since you can’t see it with the cocoa) it can get a weird taste. May I recommend Gerbs pumpkin seed flour if you want to try nut free.
Could 1/2 cup coconut flour work? I’ll try and see and report back. I have nut, dairy AND egg allergies in my home 🙁
No idea, but definitely be sure to report back with results if you experiment!
Hi Courtney, did you try this with coconut flour? My daughter can’t have almond flour either so was hoping to know if coconut flour was an option since I have it on hand.
Courtney, Lol I just noticed the date on your comment so I’m a little late to tell you yes, coconut flour works great.
Mine is in the oven now. I made it with sunflower seed flour. My daughter has a severe and airborne nut allergy. The package says substitute 1:1 for almond flour.
OMG I want to make this so freaking badly! All I need is cocoa powder and we’ll be set! <3 <3 <3
Hi… can i use brown sugar instead of regular sugar?
why the additional 2 tbspn of cocoa?
Dutch cocoa has a deeper flavor that will give the cake more of a brownie-like taste and is recommended if you can find it. Most store brand box cake or brownie mixes will have dutch cocoa. But if you don’t have dutch cocoa on hand, it’s still good if you just use two tbsp additional regular.
The keto chocolate cake looks amazing but you don’t mention the ingredients for the frosting
Frosting is linked in the post a little up from the recipe 🙂
Here is the direct link if it’s easier so you don’t have to look through the post: https://lett-trim.today/basic-chocolate-cream-cheese-frosting/%3C/a%3E%3C/p%3E
what is butter spread? one of the ingredients listed in the frosting recipe.
That just means whatever butter you want to use. Regular butter is fine too if you don’t need it to be vegan. Vegan options would be something like Earth Balance, Melt, or Miyokos.
For the keto chocolate frosting would I need to double the ingredients for a 2 layer 8 inch cake? Or is the ingredients listed for a 1 layer 8 inch cake?
That’s a good question! The amount of frosting listed in the recipe is enough for both layers. So if you double the cake recipe to do a double layer cake, there’s no need to double the frosting recipe 🙂
Jason
Just curious…Do you eat eggs now?
Katie does not personally eat eggs. She is a vegan 🙂
Enjoyed in single layer form. Excellent flavor on the cake and the frosting. I think I will cook a little bit less than the 14 minutes in my oven as it was a little dry but the frosting helped that out alot. I shared on Facebook as I have friends always looking for low carb/keto gluten free recipes all the time.
Thank you so much for making it!
Jason (media relations)
I would love to try this recipe, I have tried several of Katie’s vegan recipes and they’ve all been amazing! Just wondering if the liquid is aditional to the water used for the egg replacer
Is there a vegan frosting option?
Yes! Linked in her post! Here’s the direct link to the frosting: https://lett-trim.today/basic-chocolate-cream-cheese-frosting/%3C/a%3E%3C/p%3E
Do you have a brand of dutch cocoa powder that your recommend? Thanks.
Katie usually uses this one, because she likes the company’s ethics and it is fair trade, non gmo, etc. https://amzn.to/2LANeqX
Jason (media relations)
Thanks! And if you double the cake recipe for two layers, do you need to double the icing recipe too?
so if making the NON vegan version – does that mean SIX eggs? or 3 and leave out the egg replacer?
Just 3 eggs 🙂
Oh no! I doubled the recipe like it said! I would update the instructions. That’s a little misleading if you are only supposed to double everything except the eggs…..
Sorry I didn’t realize you were replying to someone else’s comment. If you’re doubling the recipe, then you double the egg amount to six as well.