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!
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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
Hi!
I came to say THANK YOU! This is an amazing recipe! It didn’t taste as a diet cake. I loved it! Wow! I also made the ganache or fudge recipe and that combination was delicious! I also added slices of Strawberries to boost flavors. Congrats!
Not as good as the real thing but ok. I want to try it using powered strawberry. Cake and icing.
Little low Almond Flour, can I use coconut flour? Has anyone tried this?
Coconut flour is very drying and so you’d have to play around a lot with the solid/liquid ratio in the recipe. But if you experiment, be sure to report back!
I usually have terrible luck with cakes. They either are overcooked & dry or undercooked & gooey. This turned out perfect the first time I tried it. It wasn’t too sweet and both my husband and kid loved it. Thank you for a wonderful recipe.
I made this cake, as the double layer version with normal eggs, and it is really rather good. Thank you for this recipe! I loved using up the almond flour I’ve had hanging around! I made a vanilla buttercream with strawberries to frost and decorate this, this worked well because it’s definitely not an overly sweet cake. So the combination balances nicely.
If you’re making this cake to be low carb, I would strongly discourage using her recommended frosting recipe. Between the cake and the frosting, I used an entire bag of erythritol. For the frosting I only used 1.5 cups vs. the max recommendation of 3. For the frosting/cake, the carbs from erythritol ALONE are over 56 per slice (8 piece serving size cake). The bag has 113 servings at 4g carbohydrates per serving (452 per bag divided by 8 slices). This would not be a low carb option for anyone actually following Keto/Low carb diets. As far as the frosting goes, it was grainy made with erythritol. The cake was very cocoa powder tasting. I personally didn’t love it. I worked at a fairly prominent bakery while in college so I like to think I’m a pretty good baker…and this just didn’t wow me like the reviews claim.
I do advise maybe Katie take new photos of the cake, sans frosting. It’s extremely misleading that the cake, as pictured, is low carb. It’s most definitely not low carb with the frosting and most people won’t do research on nutrition and will just read the title and believe it as is.
Carbs from erythritol are not counted in net carbs. I wanted to point that out because it negates your argument. We love the recipe both with and without frosting, but of course everyone is different.
It’s baking right now and I’m sure it’s going to be delicious but just be aware that if you make the cake according to the one layer ingredients amounts, it does contain over 100 grams of carbohydrates in the whole cake, just FYI. If you double it for a double decker cake, then the whole thing contains obviously over 200 grams of carbs. So although it claims to be keto friendly, one piece (depending on size) can put you way over your daily carb intake.
Just be sure to exclude all carbs from erythritol, as they aren’t counted in net carbs for keto 🙂
I tried Katie’s Keto Choc Cake today for Easter dinner. It was fabulous! I use a lot of stevia but have learned it it not that good in some baked goods. It seems to work in most pies. As a few people said, it does not work with chocolate. BUT, I was low on erythritol and did make up the difference with stevia
Still amazing. I frosted it with a rasberry buttercream and nothing could have been as better!
This was probably the best sugar free cake I’ve ever had. I was skeptical first because it doesn’t have any oil so I was afraid it’ll be dry but it wasn’t! And I just ate it on its own.
Piece of advice: as the liquid, use hot almond milk with instant coffee. It’ll bring out the chocolate flavor.
Wondering how much coffee did you use with the milk? I’m guessing you used the amount of milk recommended in the recipe?
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!
That cake is a work of art!
Didn’t have any granulated erythritol, so I used allulose instead. Doubled the recipe. Texture was great, flavor was extremely dark chocolatey and not sweet enough for my taste — so much so that I started second-guessing myself that maybe I forgot to double the sweetener, but I’m sure I did. Someone who likes dark chocolate would probably love it. I don’t know if the lack of sweetness was from using allulose, but next time I will add more. I think I missed nailing this cake by *that* much, but the frosting helped and I think next time it will be perfect. And I WILL be making it again!
This cake is soooo delicious, quick and easy to make. I topped mine with the frosting linked in the recipe as well as fresh blackberries. There is no gritty erythritol taste and it’s damn near impossible to tell that there’s no sugar! Saving this recipe for text time I want a scrumptious, fast dessert that is sure to please a crowd!
Ooh fresh blackberries on chocolate cake sounds amazing!
I used heavy whipping cream instead of milk, and it is so moist and delightful! Added cream cheese frosting on top- My boyfriend just had some (and he’s not even keto) – he looooved it! Glad to have a great sugar free recipe for when I need a sweet treat. Thanks Katie
I have just started my keto diet so I have been craving carbs and sweets. I came across this recipe and decided to try it. I have to say it is absolutely and surprisingly delicious! I have to make a few adjustments because I kind of over baked it, but other than that I honestly can not tell the difference. Thanks for this amazing recipe!
Just made this cake and wow it turned out amazing. I’m new to keto and this helped kick cravings. I used monk fruit sugar substitute (I think thats what its called) and put 2oz cream cheese in the cake mix as well as added some strong brewed coffee to the cake mix and the frosting mix. Also for the frosting I used 2 tablespoons heavy whipping cream and 2 table spoons almond milk. Frosting recipe had ALOT extra left over enough for a whole nother double layer cake.
The cake turned out beautifully! Would it be possible to swap out cocoa power with more almond flour to make an almond or lemon flavoured cake?
You ever know unless you try. Be sure to report back if you experiment!
Jason