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
Just made this…so so good! I used monkfruit and followed cake/icing recipes as is. Halved the icing recipe and still had a lot left over. I left the cake in about 30min in my oven and super moist.
Can the almond flour replaced with coconut flour?
Hmm, probably not without changing some of the other ingredients, especially the amount of liquid. But if you experiment, be sure to report back!
So I wish I could upload a picture of this impossibly simple choc cake…..I made it so quickly I couldnt believe it, no fat and no flour? I doubled the recipe and made two cakes, using ready made liners for ease. It was in the oven and baked in under half an hour. The result, so moist, it cooked perfectly. I ended up keeping the two cakes in a tin for two days until I was ready to use them as rain prevented play as planned on day one, then I made up the frosting and added just a mere touch of expresso powder to bring out the choc flavour. WOW! It went on like a dream, JUST the right amount of frosting to give a generous inner layer and cover the top and sides. I took a leaf out of Katies book and piped some swirls on top, and it is indeed a tall and handsome cake. VERY rich, you cant eat much of it, so even though there was 7 of us, theres half a cake left. I have put this in the fridge and am being liberal with treats…Even out of the fridge it is still soft and fudgy. This is without a doubt the only chocolate cake I will ever make again. Wowser, cant wait to try some of the other recipes.
Thank you so much for making it!
Surprisingly good. My son wanted something sweet and I wanted to avoid sugar so I told him to pick anything from CCK and this is what he chose. The recommended frosting was amazing! Going to save that one for sure. The cake itself had a good texture and tasted like a rich cake, just not as sweet. Saving the frosting recipe, I’m going to try some more cake ones 🙂
absolutely the best low carb cake ever of any flavor. i made it as written no subs and it turned out fabulous. i doubled it and baked in 9×13. great texture, great flavor.
the search is over. thank you so very much.
Hi..Can this be measurement be used to make two 6 inch pan cakes?
I tried the vegan version and with coconut flour instead since very last minute I realized that I did not have almond flour anymore. The mix was extremely dry therefore I had to triple the abount of plant based milk. Still too dry but definitely delicious.
Can I please check the nutritional calculations…when I entered all ingredients, doubled for sandwich, inclusive of frosting it total 22 net carbs per 1/8 serving Ouch!!!
Hi! We haven’t calculated it with the frosting, but just remember to leave out the carbs from erythritol when calculating net carbs since they aren’t counted towards net carbs – that should help lower the number you got 🙂 Also this cake if you make a double layer, would probably serve more like 10-12 since it’s so rich.
Hi,
I am using carb manager to keep myself on track, but I did realise I didn’t change the servings size, so I did this to 16, but by entering all the ingredients it still calculated the net carbs at 11 per slice, and it isn’t adding anything for the sweetener. Doubling recipe for a sandwich cake you calculated 2.7 per 8 slice totaling 5.4 net carbs. Then the frosting you calculated at 4 net carbs, so somehow by ingredients, I’m still over on your calculations🤔 But, it is a lovely cake recipe, so thank you 😋 😍
Would this cake work as the tiers of a Black Forest Cake?
Really love the simplicity of this recipe 🙂
Ticks all my boxes: low carb, healthy-ish, no butter, no sugar!
Sure it would and that sounds amazing!
This is my first time baking a keto cake! I doubled the recipe to make 2 layers – I used 6 large eggs and 2/3 C. almond milk. Baking time was about 19 minutes in our 350F convection oven. The middles were ‘firm’ and a toothpick test showed a tiny bit of batter at the tip end. I plan to frost with chocolate cream cheese frosting and PB keto frosting between the layers. I hope it turns out well for a friend’s birthday today.
Loved this recipe so much! I did not expect this to come out so fluffy and exactly like cake made with regular wheat flour. My sister even asked me if it was made with wheat flour since the texture was exactly like regular cake lol. Definitely keeping this recipe and making again!!
I never left a comment, the cake turned out so good, it took exactly 30 minutes because I used 3 eggs. I’m impressed. I wish I can share a picture, Thanks.
Hi Amal, I just posted asking if it’s was normal for the cakes to come out quite flat when real eggs are used? My cakes didn’t seem to rise at all! Please let me know before I attempt to make it again! Lol! 🙂
I just made this cake – I doubled the recipe so I could make 2 layers, and used 6 eggs. It took about 22 minutes to bake but the cakes are really flat! Did I mess something up, or is this normal? Help? Thanks! 🙂
Hi. I’m going to make this for my dad’s birthday and was wondering what is the best way to store since I’ll be making it a day ahead. Can it be stored in a cake container at room temp? Or should it be refrigerated? I want it to stay moist!
Just tried this with coconut flour. I used real sugar but had to increase the amount of sugar by 2 tablespoons since I am algeric to sugar substitutes and they are much sweeter than real sugar. I also had to increase the milk as my batter came out really thick. I also made this in a mini loaf pan and cooked it twice as long. My family loved the result! I also did not use any frosting just a little chocolate syrup for presentation. Thank you for the recipe!