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
I’ve made this cake numerous times. It’s the only one I use because it’s the best one I’ve found, so I stopped looking lol😊
I tried it today. Used unsweetened almond milk and also added 2tbs butter. I baked it for 15 minutes and it came out beautifully!
Very salty! I mean, it’s still good, but I will half the salt next time around. It’s a keeper as it’s definitely the healthiest keto cake recipe I’ve found and it’s moist. I added 1/2 tsp of espresso powder to the recipe which I will definitely do again.
Made with splenda. Was a little bitter. I have a splenda and cinnamon mix that i use on stuff. Put on top, cut the bitter taste and was excellent. I only had enough cream cheese to make half the icing recipe. Maybe that’s why it was bitter.
I made it to the letter and it was yummy. I make this cake about once a month.
Any guidance on temp and or time adustments if I want to do cupcakes instead of a cake?
TIA!
With frosting, this is pretty much a cupcake recipe 🙂 https://lett-trim.today/keto-chocolate-muffins/%3C/a%3E%3C/p%3E
Hi! I’m new to the “low carb lifestyle” & came across to this recipe! Sooooo good! Can’t help myself! Might finish the whole thing in 1 sitting even no frosting!😂 thank u so much!
I made this recipe yesterday exactly as it was printed. I had to bake it for 20 minutes which was fine. It turned out great. The only complaint I would have is it tasted overwhelmingly salty and I felt it needed a bit more of the sweetener so I will adjust the sweetener next time as I realize that is only personal taste preference. Can you just leave out the salt completely?
Sure you definitely can! If you’re used to baked goods without salt, it’s only in there for flavor so is not a problem to omit.
Jason
This is the best keto cake and chocolate frosting! Delish!
Thank you so much for making it!
I used the Paneriso egg replacer and the cake just didn’t rise at all, stayed super thin. 🙁
how many total carbs in one slice?
I used Fitness Pal to calculate the ingredients. Using water and monk fruit sweetener it was 8 carbs per serving- 1/8 of the cake.
Is that including the recommended frosting?
Hi, has anybody tried this with the flax egg instead?
We have done it, and some of the comments on Pinterest have as well 🙂
How many net carbs per serving is this cake with the recommended cream cheese frosting?
I followed the recipe, used swerve. Made the chocolate cream cheese frosting. My family ate it, which is great, but they are not keto, and now I have to make another one for me. Can I make this in a bundt pan????
I love your cake thanks for sharing 🙂
I made this cake for a friends birthday! She doesn’t eat any carbs so it was perfect for her, she even had some! A defenite winner! The only thing is, how to keep it so that frosting doesn’t melt?
Thank you so much for making it! Can you refrigerate the cake?