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
There was no nutricion information for the frosting so now I have a layer cake with frosting all over and can’t eat it because I’m scared to throw myself out of keto. I put in all the ingredients seperate and my carb manager said it’s 65g of carbs per serving! It would be much easier if you could have included the info
I think it’s less than that! Net carbs from erythritol do not count, I believe 🙂
Jason
I added all ingredients in the Carb Manager app where I track my daily carbs.. one serving is 2 carbs!! The recipe is for 8 servings.
I made this today … delicious! I did use a little NuNaturals Cocoa Syrup for some of the cocoa. Instead of cake I made mini cupcakes.
Hi Terri, how long did you cook these for as cupcakes please? I’m baking some for a friend’s gluten-free kid and I don’t want to over cook them.
TIA
If I can’t get erythritol would another sugar substitute work, like xylitol?
I think that’d be fine!
Jason
How do you do the chocolate on top of the cake?
Thanks
I used coconut flour instead of almond flour and it was dry so I added more milk until it was wet enough To form a dough..it’s been cooking for like 25 mins. I hope I didn’t mess this up because the ingredients were expensive… also online it said that I could substitute with the coconut flour since there is no almond flour in stores with this pndemic sadly!
I’m not sure where you read online that coconut flour can be substituted for almond flour, but in almost all recipes this is absolutely 100% wrong (and terrible) advice. The two ingredients are completely different! For one thing, coconut flour soaks up moisture like a sponge!
Oh boy! I’m a diabetic with a horrible sweet tooth. This cake is amazing, delicious, decadent, and satisfying! Thank you for sharing!
Same honey same 😆 lol
.
its a great diet cake lol but yummy
Amazing cake for Keto diet!! I can’t believe how rich and moist it is, absolutely delicious!!
The only change I did is first beat the wet ingredients and then add the dry ingredients. Absolutely moist and yummy:)
Hello Katie – I was searching for a low-card flourless cake recipe and found this one. I made it exactly as specified for one layer. I used Pyure sweetener which is granulated part stevia and part erythritol. Also used Hershey’s extra dark cocoa. My mix was the consistency of a regular cake batter. I baked it for twenty-five minutes – fourteen minutes wasn’t enough IMHO, but probably twenty-five was just a bit too much (seemed a but dry after cooling). I tasted a pinch and it tasted really good and it was relatively moist. I’ll serve it later with vanilla ice cream (reduced sugar, as I’m not doing keto). Can’t wait!! I will def make this again, and shorten the bake time just a tad. Thanks so much. Coe
Amazingly good cake that doesn’t leave you feeling guilty for eating! Thanks for sharing this recipe.
14 minutes is not long enough to bake fully. Needed at least 20 minutes with fan assist
Absolutely delicious 😋
I made a cream cheese peanut butter frosting for the centre and topped the cake with a Keto chocolate ganache …… pure decadence
Thank you 🙏
Um, that sounds amazing!
Hi! Question; When you mentioned “2 tbsp dutch cocoa or additional regular” are you saying to add another 2 TBSP to there recipe of cocoa powder if one does not have the “dutch” cocoa type?
Thanks for your kind help. I love Katie’s recipes! They are AMAZING!!!!
Yes! The dutch cocoa will give it a brownie-like taste, but if you can’t find that then an additional 2 tbsp of regular cocoa will do.
Jason
Hi, do you use unsweetened cocoa powder?
Yup!
Hi I just want to know if I can use just the egg whites instead of the whole thing?
I’m baking a cake tonight for a friend and I needed a sugar free gluten free vegan non processed cake, and yours was the only recipe that cleared all marks! Katie i always come back to your blog after all these years, you’re really the best. P.S. i would like to put a request for a vanilla rendition.