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
We’ve made this twice already and really enjoy it. Super quick and easy and it’s so moist and delicious! Thanks so much.
I was hesitant on how this would turn out because my batter tasted grainy from the almond flour, but WOW! This is AMAZING! Moist, dense, and so decadent! Its so easy too! I doubled to make a double layer, used dark chocolate cocoa powder, and didnt have the dutch powder. I used a keto dark chocolate mousse for frosting. I will definitely use more of her recipes!!!
Thank you so much for making it!
I’m shocked at how good this is! All the keto cakes I’ve tried were dry and crumbly. I always have to throw them away. This one actually tastes like a cake! I didn’t make the frosting just the cake. I used heavy whipping cream instead of milk. Also I use blue diamond fine almond flour.
Thank you so much for trying it!
I made this today and it didn’t rise, it is like 1/2 inch thick, so put it in a pie plate after it cold added a layer of strawberries and finished it with sugar free chocolate pudding and whipped cream. Any ideas on why it didn’t rise?
where is the recipe for this cake please, everyone commenting how good it is, can someone please tell me where the recipe is ???
Has anyone made these into cupcakes? If so, did you get 12?
Try this one! https://lett-trim.today/keto-chocolate-muffins/%3C/a%3E%3C/p%3E
I tried this recipe last night! 👍🏾👌🏾🤟🏾
Loved it! Thank you!
I made this recipe and it is sooooo delicious! I used water since I didn’t have milk (thought later I could’ve probably used heavy whipping cream). I ended up cooking it for a total of 28 min. After the 14 min was up, I added 5 min (twice) after seeing the middle was still jiggly.
For the frosting i used the chocolate cream cheese recipe with powdered Swerve and used heavy whipping cream in place of milk. It turned out perfect.
Next time I make this cake, I want to try the chocolate whipped cream recipe. It sounds so yummy!
You will not be disappointed with this chocolate cake. It’s absolutely to die for!
Hi can you freezer this cake at all please?
You can!
I’ve made this cake twice now and my family always loves it! I like to add a tablespoon or two of coffee grounds to bring out the chocolate and it tastes great.
Wow great idea
I will eat this cake off a dirty floor it is so delicious! I used confectioners swerve because I didn’t have granulated and the cake falls apart easily but I do not care. It doesn’t even need frosting although I did make the chocolate frosting sans chocolate and added peanut butter instead. It was ok, I wasn’t a fan of the buttery taste But my fiancé loved it. I think next time I will try just confectioners sweet with peanut butter or almond butter. I will definitely make this cake again. It was super easy and the texture is unbelievable. It tastes so good cold.
Oh I added more sugar to the recipe. Taste the batter before you bake it.
It took 30mins to bake !!!
What’s the frosting recipe
https://lett-trim.today/basic-chocolate-cream-cheese-frosting/%3C/a%3E%3C/p%3E
Could I use coffee in place of the water? My mother’s famous chocolate cake called for dark coffee, and it added a perfect flavor with the chocolate.
Hi Katie, I just came back to say your cake is really amazing!!! Tastes like a craving but healthy, nutritious! Its light, not very sweet and with the best ingredients only! I cut 1/2 cup almond flour for the combined 2 recipes and it is really light! Also, I am going to try substituting sugar for maple syrup to have it even more natural, have you tried that perhaps? But really, what I wanted to say is: your recipe is just the best! I will bake this cake for the rest of my life! Amazing!!!
Hmm, we haven’t tried, but thank you so much for making it! Be sure to report back if you try subbing maple syrup 🙂