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
Texture was fine, but there was not enough sweetener. I love dark chocolate but this recipe probably needs twice the sweetener!
Hi can someone tell me if a 4” springform pan will work with this cake batter
Can you wright down the ingredients in grams, please. Cups seams pretty loose measurement. Thank you.
Why did mine come out so thin?
Hi, what specific ingredients did you use? Also, it’s not a super thick cake (if you look at the photo, that’s two layers) so it might not be anything wrong at all 🙂 How did it taste??
Thank you for sharing Kathie! This is now my to go cake for special occasions celebrations now. I just cut salt in half and top it with nice cream a/or coconut caramel. Yummy, Yummy!!
Thank you so much for making it 🙂
This was yummy! I’ve never had keto cake before. I used Splenda because that’s what I have, but I went ahead and ordered erythritol for future recipes.
When I made this, I used the two-stage baking method popularized by Rose Levy Berenbaum’s Cake Bible.
I mixed all the dry ingredients together with a hand mixer, then in a separate bowl whisked the eggs with the vanilla, then put about 1/4 of a milk into the egg mixture, then kept the rest of the milk separate. I put the egg mixture with the dry ingredients and mixed on a high with the hand mixer for 1 1/2 minutes. Then mixed the milk in with the rest of the batter in two batches, mixing on low with the hand mixer.
It made a very silky batter, and the texture of the cake was wonderful. I also love that it’s not overwhelmingly sweet.
I am a very young baker and this recipe is my FAVORITE. I bake for my family and every time I make it is gone by the end of the night!
You are wise beyond your years. As a very old baker, this cake is also our favorite. So clearly it is something that can be enjoyed by young and old alike.
We made both the cake and frosting from this blog, both with results that looked like the photos and tasted so wonderful that I doubt there will be any left by tomorrow.
I am so grateful for this recipe, I have so many food sensitivities that my life is pretty miserable without any treats!! I used flax eggs and made a berry couli as I can’t have the frosting. It is so delicious and fudgey. I am eating it still warm out of the pan as I couldn’t wait. Thank you
What is the bake time for cupcakes? TIA 😉
Use this recipe for cupcakes 🙂 https://lett-trim.today/2020/03/16/keto-chocolate-muffins/%3C/a%3E%3C/p%3E
I have made this recipe twice and have quickly become obsessed! I’ve been on the keto diet for just a few months but this is the best thing I’ve tried so far in my many online and Pinterest keto recipe finds. My non-keto husband loves it too!
I think this is a good base recipe but may need some tweaks depending on preference. I made it with real sugar as 1/3 cup was plenty sweet, and contributes less than 70 carbs in the whole cake. I do think there’s too much baking powder–I could taste it in the batter and the finished cake. Maybe letting the cake sit a few minutes before baking would help to let the reaction get started; it is not a very wet batter, and I think that slows down the reaction?
Can I use regular flour instead of almond flour? Or maybe oat flour? This looks delicious!
Hi, I would just use this one instead: https://lett-trim.today/vegan-chocolate-cake-recipe/%3C/a%3E%3C/p%3E
Can you use cocao instead of cocoa?
Hello,
Just wondering if we could use allulose sweetener in the recipe?
Hi sorry we haven’t tried it. If you experiment, be sure to report back!
Do you think there would be a way to add coffee to this recipe?
Yes! We have added 1/2 tsp instant coffee granules to the batter. We also know some readers have replaced the milk with espresso, although we haven’t personally tried that one.
Very tasty….but didn’t rise very much. Kinda flat. I did follow the recipe directions.