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
Hi… can i use brown sugar instead of regular sugar?
That would probably be fine!
This was amazing! So moist and chocolatey. Will definitely make this again!
I have made this recipe twice now and both times the cake has tasted great. The first time I made it I think I needed to leave the cake in the oven a bit longer as the cake was bit too wet, soft and falling apart on me. This second time I made it I actually left it in the oven for about 17 min and it came out perfect. While the cake itself isn’t very sweet, paired with a good buttercream frosting, everything balances out and tastes great (will have to try the cream cheese frosting recommended at some point).
I have several friends who have celiac disease and, paired with my allergy of xanthan gum, this was the perfect cake recipe for all of us to be able to enjoy together. Thank you so much for developing this recipe and this will be one of my staple chocolate cake recipes.
I’d like to try it with allulose. Can you think of any reason that wouldn’t work well? Thanks!
We honestly haven’t ever worked with that sweetener so unfortunately can’t say. But if it’s something that can be subbed in most recipes for sugar in an equal amount then it sounds like hopefully it will work!
Hands down the most amazing chocolate cake I’ve ever made – and the chocolate cream cheese frosting is a must! Make the double layer and people will think you spent endless hours in the kitchen to create this to perfection. I use a stick blender to beat the eggs before combining into the dry mix. A slice of this cake is a real treat!
Thank you so much for trying it 🙂
For the frosting, can i use coconut sugar instead of the other sugars listed ?
Also for the frosting, can i use avocado instead of the cream cheese ?
Made this tonight. It definitely curbed my chocolate craving. It’s rich, so you don’t need a big piece & I noticed an after taste, probably from the sweetener. But it’s a great sweet treat alternative for me & my son who is a type 1 diabetic.
Thank you so much for making it! (Katie)
Did anyone successfully make this with a nut free substitute for the almond flour?? Please help 🙏🏻
How is it flourless when the first ingredient listed is almond flour?!🙄
Almond flour is not actual flour. It is simply almonds ground up (almond meal) and is sometimes called almond flour because it resembles the texture of flour.
Really tasty.. best chocolate keto dessert I’ve made. On my second try…i sifted the almond flour. I have put it in a square pan and since it is very dense… I’m going to pass them off to my family as brownies. I sprinkled a few lily’s chocolate chips on top. The chocolate cream cheese keto frosting is also amazing. Mine did need extra time in the oven… about 22 minutes.
Thank you so much for making it 🙂
Can I make this 2 days in advance? Will it keep & still taste great?
Yes!
It looks amazing,
how about the frosting and filling plz
She uses the chocolate frosting recipe linked in the post 🙂
Being a novice of keto baking, my cake was a little flat, how can I fix that, I also did the chocolate chip cookies and they are really small, maybe I made too many and do they have to be flattened a lot more than I thought as they do not look like the picture.
Hi! What ingredients did you use? Also, keto cakes are not supposed to rise as much as non-keto ones, so maybe you didn’t do anything wrong? The photos are of a 2-layer cake (so the doubled option). How did it taste??
This cake is such a hit! I’m gluten free and my boyfriends mum is pre diabetic. I made this cake for her 70th birthday and the family all loved it! I did a single cream and dark chocolate ganache with strawberries for topping soo yummy!
I made this cake yesterday and it is very, very good. I kept to real sugar – making one layer with only 1/3 c is really very low amount of sugar per serving. It took longer to bake – almost double. Usually, a cake will be very crumbly when almond flour is used but this cake held up extremely well – I’ll keep this recipe in my arsenal to use on a regular basis. Thanks for posting, Katie.
Thank you so much for trying it!