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 had a piece now……yum !! Made with cheesecake buttercream. So so moist. Thank you 👏
Excellent chocolate cake. Will be my go to from now on, thank you!
This was my first time doing a “keto” friendly cake! I doubled this recipe For the “2 layer” cake with just one batch of the icing! It was a great hit with our family! No left overs!
it did not rise like a cake should. Taste is ok w/ out frosting
Does the cake nutritional facts include the frosting you made if not where can I find that at because I didn’t see it on the link for the frosting recipe
Best fudgiest cake I ever made. Took it to a small event because 1 person I knew was gluten intolerant and I wanted to be sure they could have something off the dessert table. It was devoured by everyone and they all couldn’t believe it was wheatt, gluten, and dairy free. 2 thumbs up!
Thank you so much for trying it 🙂
This is the most amazing recipe!! I’ve baked it as a single layer and as a double which the cream cheese icing. This will definitely be my go to chocolate cake. 😊
I made this cake for my boyfriend’s birthday and we both couldn’t believe how incredibly delicious it was with the chocolate cream cheese frosting. I’m now making another one for my sister’s birthday. Thank you so much for the recipe!!! I love everything I have made from your recipes 🙂
❤️❤️
Can I make this into cupcakes? Is so, besides adjusting baking time is there anything else I need to do differently? I have just started to make it and realize I don’t have cake pans. Yeesh.
You can! https://lett-trim.today/keto-chocolate-muffins/%3C/a%3E%3C/p%3E
This didn’t work! The measurements for the wet ingredients are not right. I ended up with a bowl full of crumbs. I’m mad because I bought the expensive coconut flour and the plant based sugar and didn’t get the product I thought I would get. Hopefully someone will adjust the recipe to the correct measurements so no one else wastes their time and money.
The recipe does not call for coconut flour. It calls for almond flour. They are two completely different things and 100% cannot be substituted for each other in this recipe (or in most others).
So you didn’t follow the recipe at all and then are mad at the author that yours didn’t work?
I made this and it was absolutely delicious and the ingredients and measurements worked perfectly fine! One of the best chocolate cakes I ever made. I wish I could share pics over here! Never ever use coconut flour as a substitute unless said so. The consistency is completely different and doesn’t bind and rise easily. Please try to follow instructions throughly especially when it comes to baking and more when it comes to keto.
What about a recipe for frosting
The one she uses is linked in her post. Or you can feel free to use your favorite 🙂
YUM. This was so good!!!
Made the frosting, too! I found i really needed to beat the frosting a lot to get the sugar to incorporate well. Is there a trick to get the sugar to incorporate fully? Seems a little gritty in the frosting. I get it if that’s a trade-off.
Also, is the frosting included in the nutritional information?
Thanks!
So glad it turned out well! Did you use powdered or granulated erythritol for the frosting? Nutrition facts are just for the cake, in case people want to put on a different frosting or just sprinkle it with powdered sugar or fruit, etc.
I made this cake today (twice)!
I made the first one to make sure it would work out for me. I baked it in a 9″ round cake tin. FANTASTIC!
So, then I made a second one. So quick to mix using a hand whisk and 15 mins to cook.
Where it said to use milk or water, I used cream with about a dessertspoon of water.
I made the cream cheese frosting which was quick to whip up and turned out well. I did add some cream. Everyone loved it!
I used Monkfruit with Stevia as the sweetner. Next time I will measure the quantity first and then try powdering it in my Magic Bullet to cut back on the grittiness. THANKYOU SO MUCH FOR THIS WONDERFUL RECIPE.
Thank you so much for trying it 🙂
Oh My Gosh!!! This cake is ah-mazing!!! It totally helped my sweet tooth, it was easy to make. My hubby loves it. It may have even been better the next day! So good – this will definitely be our go to! Thanks!
OMG this recipe is not only easy but soooo delicious. I made the two layers and your icing recipe also totally awesome. I did substitute a cup of whey protein for the same amount of almond flour as I have learned this allows cake to rise more which worked beautifully. Other than that followed recipe to a key.
I was wondering if you know if this cake can be frozen or not? I would like to bake one, freeze it and ship it as a birthday gift.
Thanks for sharing this easy and tasty recipe.
I think we’ve seen that readers have frozen it. Katie has, but only without the frosting so we don’t know how the whole thing freezes. But sans frosting is definitely fine.
Love this recipe! And so does my boyfriend. Thanks for making something so delicious so very easy.