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
So eggs aren’t supposed to be added? They aren’t in the video.
The video is just of the vegan-egg option. Either way works!
This cake is delicious. Next time I’ll triple the recipe to make a taller a cake. The original recipe makes a 1 inch high cake. Yummy though.
These turned out soooo…good!! Thank you for the recipe. I made cupcakes and got 9. Will definitely make again 😃
Made this chocolate cake – Wow turned out exactly as described in 14mins and is one of the nicest chocolate cakes I’ve ever tasted. Even my husband loved it and he doesn’t usually like chocolate cakes! Will be making this again ! And thanksx
Thank you so much for making it!
Are the nutrition facts based on using erythritol or regular sugar? I would love to try making this for a family member with diabetes and want to make sure I have the nutrition info correct to pass along!
Erythritol 🙂
Thank you for the recipe. Please advise the following
1) substitute the water or milk (80g) to heavy cream or unsweetened almond milk?
2) may I add Slight butter ? If yes what is gram?
Thank you.
Oh boy, it’s sooo good. O cut mine in half and used a filling made with mascarpone, cream, Stevia, cottage cheese and a few raspberries. Melted dark chocolate with cream and gee butter. Now I can have cake on keto!
I wish somebody would tell me what I did wrong. I followed the instructions to the letter and it came out like a pancake. I made it for my sons birthday tomorrow so I’m going to pass it off as a cookie. My oven is in calibration and my ingredients were fresh.
Hope it will taste good🤭
Hi Peggy, what specific ingredients did you use? And what size pan?
It isn’t supposed to rise much, so if it tastes good then maybe you didn’t do anything wrong at all? 🙂
My comment from yesterday didn’t get posted either,anyway I was asking about it not rising and looked more like a cookie. I was asking for help as to what I did wrong. I served it today and it really looked like a one layer cake after it was cut and it was delicious! I will definitely be making it again!
Hi Peggy! I had actually replied to your previous comment (it’s not on the first comment page because there are a lot of comments on this post, but here’s the link to your previous comment and my reply, which are right above your most current comment on page 12 of comments: https://lett-trim.today/keto-cake-recipe/comment-page-12/#comment-3875577%3C/a%3E). I’m really glad it turned out well for you in the end!
I used strong coffee as the liquid in this recipe. Added a bit more flavor. Good recipe 🙂
Sorry but how is this low carb? I’ve plugged it into my fitness pal and it has 69g carbs per serving!!!
It sounds like either one of the ingredients is incorrect in their database, or they’re counting the carbs from the erythritol, which aren’t counted on keto 🙂
Loved loved this! I actually used this recipe to make cupcakes. It worked beautifully! And I was able to freeze some of them to keep them for later. Thanks so much!
Innovative
Great for inspiration
Triggered my imagination
Would like to have seen the steps of making the chocolate to spread in between layers
However
It is an option I will think about :No carb cake
Hi Nina! To answer your other question, what about topping it with fresh strawberries? And maybe the kind of whipped cream that’s from a can, because it’s mostly air? Or you can sprinkle the cake with powdered sugar or powdered erythritol instead of frosting 🙂
I’m made that delicious chocolate cake wonderful. Thank you
I just made this cake for the first time and it is cooling now. I haven’t tasted it yet but I was going over the text before the recipe and I noticed it said 2/3 cup sugar or sweetener and then at the bottom on the recipe card, I see 1/3 cup sugar. Just wondering which is accurate. It looks delicious regardless and was very easy to put together. Thank you.
Sorry for the confusion- the 2/3 cup is if you do a double layer 🙂
To be honest, I never go out of my way to really review these recipes on any of the websites I frequent. However, I had to come and review this one because I have always wanted to enjoy my birthday without cheating and never thought it was actually possible. This cake is absolutely out of this world amazing. My husband and I tried the frosting and both looked at each other like no way this is keto! This is such a simple recipe and you can easily modify it to make any kind of flavor but simply trading out the melted chocolate Lily’s flavor (I used butterscotch instead of melted chocolate and left out the cocoa powder for the filing layer). This is so satisfying and it doesn’t take much at all to curb a sweet tooth! Thank you so much for this! I will be coming back to this website for sure.
Thank you so much for making it, and happy birthday! 🙂