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
Would it be possible, in future (and even backdating) to use weights instead of volume in your recipes? Different flours from different manufacturers have different volumes… Thanks!
I love this recipe and use it ALL THE TIME!!
Do you have nutrition facts on it? Am I missing it already posted?
Yes! They are linked under her ingredients/instructions in the post 🙂
Thank you for sharing this recipe. I did the vegan version and it freezes really well, great for quick snacks for the kids. I have even eaten them straight out of the freezer hahaha. It is easy which I love.
All I have is Dutch process Cocoa. Can I use it for all the cocoa in the recipe?
Sorry we have never tried! If you experiment, be sure to report back with results!
Jason (media relations)
I want to make this but as cupcakes. Would I need to change any of the measurements or can I just use the ingredients as is? Thanks
I would just use this one: https://lett-trim.today/keto-chocolate-muffins/%3C/a%3E%3C/p%3E
This way great. I only did the single later, used coconut milk and a lesser portion of monk fruit/erythritol sweetener because it was what I had. It was perfect. Made a chocolate ganache to pour over, yummy! Thank you. 🤗
This cake…omg, this is better than any flour cake!! Followed the recipe and made 16 mini portions but end up eating 8 of them in one go whoops…! So tasty, well done!
To Christine that bbn used cocnut flour. I have heard that almond flour to cocnut flour is 3 to 1. So for 3 cups of almond u mught used 1 cup coconut flour . I plan to try this recipe with cocnut flour. But I think I might only need a half cup. Maybe less. I’m going to start with a 1/4 cup. Also I give the ingredients a few mins to set and that gives the coconut flour time to absorb a bit more and it it too thinking can add more. Add and extra egg if to think I heard also that has also helped me
Hi!
Is the frosting included in the nutritional information?
Thank you
Baked this beautiful Keto cake in a 6 1/2 x 2 1/2 mini cake pan, sliced in half and frosted.
My goodness it tasted as pretty as it looked! Thank you.
Is it possible to make this cake ahead of time and freeze it…and then thaw it and frost it on the day you want to eat it? (Looking ahead to a birthday party for which I’ll have to bake 2 separate cakes and I know I won’t have enough time to do both cakes on the day of.) Thanks!
I had been craving cake and I happened to come across this recipe and thought I would give it a try. The cake was so easy to make and it came out perfectly. The cake was moist and delicious. I used the recipe that was posted for the chocolate frosting. This dessert was enjoyed by my boyfriend and I and I will definitely make it again.
This cake is awesome and you also gave a way to make it dairy free. It taste like a real chocolate cake. Trust me! I loved it. My family loved it too. You are the best baker.
Made this today, used unsweetened almond milk and it came out absolutely beautifully! Had to bake it for 25 mins and used a loaf tin but it’s delicious.
Even my 3 year old smashed a piece and wanted more!
I tried it for the first time and would love your help. I am not a super baker 🙂 I followed directions and only substituted Truvia cane sugar mix. It was super thin/runny batter, cooked about 17 minutes, and it fell apart when removed from pan after cooling. It was pretty moist but would not hold at all. Suggestions?? Yes, I did grease pan 🙂
What other specific ingredients did you use? It could very well be the truvia, since that’s stevia based and readers have said this recipe does not work to sub stevia for erythritol or sugar.
I used Swerve granulated, increasing recipe amount to 1/2 cup, increased vanilla to 2 tsp., and the cooking time to 30 minutes. It’s ok, but not sweet enough. Just tastes like a chocolate corn bread. Might try again.
If you want to salvage the one you made, add frosting or powdered swerve on top if you have some to add sweetness!
You need to cook it longer if it fell apart. Use a toothpick to check to see if it’s done in the center. If it comes out clean then your good to go. Also make sure it cools down before removing from the pan. You can place it in the freezer for a few to cool it down faster.
I would just bake it in a rectangular pan and keep it in there. That’s what I did. It fell apart when I cut into it but it was still delicious.
I made this yesterday. The cake is pretty good. It kind of tastes like a brownie. I did have to cook to about 20 minutes like others have commented. I also made the icing that you provided the link for. It was good but my sweetener did not dissolve. So it felt like there was sand in it. I also had to add a lot more milk than specified. I don’t more exactly how much, I just kept pouring it out of the carton till I got the constituency I wanted. So the cake was good but would not do that icing next time. Thanks for the recipe.
I have experienced the same issue with the granular sugar. Use the confectioners sugar next time and it will dissolve. I use Swerve and 1 cup granulated equals 1 cup confectioners sugar.