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
Amazing I just made the Cake!
Nice recipe and easy
I’ve made this chocolate cake yesterday; it’s my first Keto cake so I didn’t expect much of it but to be honest I was very surprised when I ended up with the most delicious chocolate cake I have ever tasted.
Thank you so much for this recipe. It’s a shame I can’t attach a picture…
I can’t wait to try more recipes.
Is the cake good?
Hello!
Ive added desiccated coconut and used less than 1/3 cup of stevia…. forgot to add the salt too…. turned out great though!!!
Thank you
I had my doubts due to the almond flour! It is delicious! Moist and rich and chocolatey! Thank you for sharing this. I will definitely make this again and again!
Just in case anyone wants to know, because I saw somewhere in the comments that someone wanted to make cupcake out of this and it hadn’t been tested yet. So, I did it. I followed the recipe with the swerve/erythritol and chicken eggs. i dint make this vegan but you can. doesn’t change the way I cooked it. I followed everything . You have smaller cakes and smaller cakes take less time. but you can always know I think the typical time frame is 20-25 min for cupcakes but I looked at around 15 min and I cant remember if it was done right then or if I did a few min longer but I dont think it was quite the 20 min. But just keep an eye. I used water instead of milk/milk sub and i wish I had done milk. It was good but it makes creamier cakes with milk. and I wish i had added oil to the batter. but oh well. If you dont go quite 20 min its less done like and you get it softer. So i think that helped me out. I did make a frosting and added that and it helped. it was amazing!!! 5 stars!!!
Can I use almond meal or coconut flour I can’t get almond flour any where
Almond meal works 🙂
I think it is the same thing as almond flour? In any case, it’s what I used in mine!
Great recipe! I got busy and lost track of time and accidentally overbaked but that was my fault! 🙂 Just remember that this cake has a lot of eggs (if baked to recipe) and eggs continue cooking even after they are removed from the oven so I wouldn’t go more than 25 mins. Look for a medium “wobble” in the batter- not loose but not firm. I used almond milk and I didn’t think it was sweet enough so I added extra sweetener. It also bakes great in silicone bakeware! I’ll be making again but watching the time closer. The recipe is loads better than any Keto “mix” I’ve bought off the internet.
Oh! And next time I think I’ll try blending the dry ingredients into a food processor before adding the wet. The almond flour is a bit grainy and I want to try to see if I can make it a little finer as well as evenly distribute the baking powder.
Great cake recipe! I made the frosting too, but I have a LOT left over. Do you think the frosting can be stored in the freezer?
Hmm we haven’t tried but don’t see why not!
Made this recipe and divided it into 6 muffins. I used Stevia. Also topped it with a coconut frosting.
Taste test, consistency was great, not too light and not too dense. However the coco was just too overbearing and a mouthful could only be managed if it had the frosting. Maybe it needed more stevia.
Hi, I would try with one of the listed sweeteners, as readers (and we as well) did not report good results subbing stevia for one of the options listed in the recipe.
This cake was amazing! No one would ever think you could eat it without guilt. Thanks so much!
Does the nutritional facts include the chocolate icing? If not do you know how many carbs are in the icing itself?
Also is the nutritional facts for one or two layers?
This had to be the worst cake I have ever made. I wasted a very expensive bag of sugar for this. No one liked it. It was very dry and the icing left a terrible taste in your mouth.
Did you use the Swerve brand icing sweetener for your frosting? Our cake was very moist and the frosting was creamy and delicious.
Mine was really moist. We made it for 4th of July and it went over a treat.
Did you use coconut flour instead of almond flour? It’s hard to know what you did because you didn’t leave any information about the ingredients you used.
OMG this is so good! It is so rich and delicious!
I made this cake over the 4th of July. Though I do think that it is a good replacement for the sugary stuff, it is not the best cake you’ll ever taste like the post says lol. The actual cake is pretty bland. It is much better, however, with the chocolate frosting listed in post. I was fairly impressed with the frosting. Don’t make the cake thinking that it’s as good as the real thing, because it is not. Understand that this is a healthier version and be open to the new taste and texture. It won’t raise your blood sugar!
Turned out fabulously, very moist and flavorful. I cooked mine for 30 mins also, just watched it and waited until the center rose up.