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
Could you use heavy cream instead of milk?
That works!
I’m a 15 year old Baker, I’ve been baking for 5 or more years. I may not be the best but I always try new things. Recently my dad got diagnosed with type 2 diabetes, so me and my family are now on a keto diet. It is my dad’s birthday tomorrow so I’m making this cake for him! I’m excited and I really hope he like it. Thank you for this awesome recipe!
Omg it was lush!
Filling was double cream, melted 85% choc and 2 tsp ground erythritol. Frosting made with same melted choc, cream cheese, tsp erythritol and orange flavouring. Topped with walnuts and a couple of raspberries. Made it for my non keto partner’s 60th birthday and he cannot believe how amazing but healthy it is!!! Thank you ❤️
Can I freeze one of the layers to thaw and eat later? I’m new to keto and wondering if I can treat this like I would a normal cakein that regard. Thanks! 🙂
This recipe is amazing!! So quick and easy and delicious. Thank you!
Hi Katie!
Can I use almond meal instead of almond flour? Thanks!
You can!
I made this cake for my son’s birthday because I’m trying to cut carbs some and I want cake too!
What I noticed, the cake bakes AMAZINGLY! It ended up being just as moist, just as fluffy as a regular cake. The cake to me seemed just a little on the bitter side. I don’t know what I could do to change that, I tried to add a little more sugar and it wound up changing the texture of the cake and making it more flat. (I used Swerve) I wonder if I could use something to “cut” the bitterness from the cake? Maybe it’s the cocoa powder, we mix our own dutch processed in this house. That could be the reason.
Either way, with some sugar free cream cheese icing on it, still pretty amazing.
Overall, I was pretty impressed with the cake.
Just made this with almond meal and Katie’s frosting recipe. Super moist, easy and yummy!!!! Highly recommend!
So quick to make and great taste will make this again
This cake looks absolutely delicious I would like to make this as soon as possible. Can I use Truvia for the sugar?
Unfortunately readers have said stevia doesn’t work. But maybe truvia baking blend might work?
The flavor of this is awesome. The one thing I have had trouble with is cooking time. Mine was quite soupy for awhile. So I kept having to bake longer. I find it tricky working with almond flour to not overbake. How do you determine when to pull it? The standard toothpick method seems to overbake almond flour recipes slightly.
I’m just starting Keto and I wanted a “go to” chocolate dessert and this one worked! I used what I had on hand so I used buttermilk and cane sugar since my husband is not a fan of sugar alcohols. So to keep my carbs in place I cut 24 small square pieces in grid formation in my 8inch round pan. The piece is just enough to satisfy without sacrificing my carb count🌞
Easy quick recipe. I made mini muffin bites and did the cream cheese frosting. Quite yummy!
Wanted to mention from my earlier post that recipe made 22 minis and my oven cooks a bit high, so I set at 325F and cooked for 10m.
Used swerve as the sweetener and water in place of milk and it was good for me. Did not do the icing as I was just looking for something simple. Made it into 8 cupcakes and it turned out really well. I can imagine making this as a cake with the icing for a birthday or holiday, it’s a good recipe.
Delicious cake and the frosting is Devine thanks
I have been on low carbs for 5 months, but have to watch my sugar. So my birthday is coming up and I wanted to bake me a cake. I found this chocolate keto cake and it is so good, I just made one layer. The chocolate cream cheese icing is to die for, so delicious. Not eating sweets for a long time I only put 1 & 1/2 cups of Swerve in the icing and it was just right. Thanks for sharing it !!