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
This is absolutely my fave keto chocolate cake recipe. Even my partner’s fave and he’s a die hard sugar / carb freak.
I beat the room temp eggs until they’re fluffy, add almond milk and vanilla essence and then mix in with the dry ingredients.
Turns out delish and light. Thanks for a great recipe 🙂
Thank you so much for trying it!
Incredible! Added less milk than stated and it cooked in 14 minutes. To avoid it tasting dry I topped with the cream cheese frosting and double layered to make a keto birthday cake. Made these again today into little cupcakes and added orange zest to make it chocolate orange cupcakes. 12 minutes in the oven and lovely! Now waiting for the lemon bars to come out of the oven…
Thank you so much for trying it 🙂
How many carbs?
After two months on Keto I feel rejuvenated to continue on my journey! What a wonderful treat! Thank you 😊
I used this recipe and added a tablespoon of cheesecake (8 oz softened cream cheese, 1/2 cup sugar & 1 egg) and cooked the muffins at 350F for 25 minutes. The cheesecake makes these muffins a keto sweet treat (approx 5g net carbs).
Do you know how much I would have to increase the recipe by to make it in a 9 inch pan?
I didn’t have almonds, so I used cashew and walnut. Oh, it is so delicius. The eggs I mixed yolks with suger, the rest made snow. Perfect.
I celebrated my birthday with this cake! It was delicious. I made it exactly according to the directions. It turned out perfect. I wish I could post the picture.
Happy birthday! Hopefully we will be able to bring back that reader photo feature. It was acting up, but we miss it because we love seeing your photos!
This cake was delicious! I followed the recipe with the exception of throwing a small amount of sugar free chocolate chips into the batter. Everyone in the house loved this cake! I ended up freezing a few slices and they held up well. I topped the cake with the cream cheese frosting.
Thank you for making it 🙂
I’ve made this twice now. Once watching the video, which doesn’t have milk. The cake turned out a bit dry.
Second time using just written instructions, just 3/4 of recommended milk. Turned out wonderfully moist, almost like WF flourless cake.
What I’m saying is: there is discrepancy between video recipe and print recipe.
Can all of the the cocoa powder used be dutch processed or do you have to have regular and dutch processed like recipe says?
I made this cake with swerve brand sweetener and Rum!!! The change I made was whipping the eggs whites into fluffy stiff peaks and them folding them into the rest of the batter.
This is the first time I have ever made a keto chocolate cake and it was met with surprise. Everyone thought it was super chocolate cake! Death by chocolate.
Thank you so much for making it 🙂
I couldn’t believe this was a sugarfree chocolate cake. It’s delicious and so easy to make. I’m making one for my uncle’s birthday cake as he is on keto and he’s so excited. I made the chocolate cream cheese frosting to go on top and it is delicious. Thank you ❤️🙏
With all the added carbs in the cocoa powder and the other stuff wouldn’t that make it over the allotted carbs and sugar intake?
Made the cake, I added almonds and sugar free chocolate chips. I have cut it yet until tomorrow when my guests arrived. I hope they like it. The frosting is delicious.
Hi there! I was wondering if the nutrition facts that are calculated for the chocolate cake, include the chocolate icing in it as well? Or would that be separate? I could not find the nutrition facts listed for that icing. Thanks in advance!
Wondering same thing due to carb counting! Thank you!