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
Lush cake double for two layers wish the calorie content was written or did I miss it?
Full nutrition facts are linked under the ingredients 🙂
I see the nutritional content, but it does not specify if it is for one layer or two. If I do two layers do I need to double the calories as well? Or is the calories posted already considering it doubled-layer?
Truly the worst tasting cake. I took 1 bite and threw the rest in the trash.
oh no. I was just about to bake this one
@Pam read all the other comments (and click “see more comments” because there are a ton of positive ones. I don’t know what Nan did wrong because she didn’t leave what ingredients she used, but this cake is amazing. My whole family loves it and I’m the only one on Keto.
@Nan Katie is very helpful in helping readers to figure out what they did wrong especially if they changed a recipe, but if you don’t mention what ingredients you used then she can’t help.
I agree, this cake is great and my whole family likes it too! She must be missing an ingredient.
I just had it. A friend made it and its incredible!!! She made the vegan version.
Thank you so so much for trying it 🙂
This is my third time making the cake so I figured it was high time to leave a review. My whole family loves it and I’m the only one on Keto. Try this, you won’t be sorry!
This chocolate cake is amazing! Mine is not pretty but it doesn’t matter because it’s delicious. I’m the only one doing keto in my house so it’s challenging and I prefer to bake my own sweets and this really hit the spot…and my kids licked the frosting bowl clean! I only did a single layer but next time the double layer is on! Delicious and will definitely make again…and again 🙂
Loved it!!! Made it into 12 muffins instead for portion control 🐷🐷🐷 I just changed the water/milk for heavy cream and added some pecans on top
Love your addition of pecans!
Can I use Bob’s Red Mill Gluten Free all purpose baking flour, would that be ok for a diabetic?
Hi Carla, this recipe has been specifically formulated to work with almond flour, so we haven’t tried it with any other flours. For a cake with regular flour or spelt flour, Katie does have a recipe and it can be made with xylitol for lower sugar. If you want to try that one, we recommend asking a certified doctor or nutritionist if it would be good for your particular dietary needs 🙂 https://lett-trim.today/vegan-chocolate-cake-recipe/%3C/a%3E%3C/p%3E
OMG, this chocolate cake is Great!!!! Thank you ever so much, I made mine with mostly almond flour and a little of the Bob’s Red Mill baking flour…..I don’t know who that person was that complained, but she had to have left something out or did something wrong….this is delightful! Ever grateful!
This makes us so happy to read 🙂
Absolutely fabulous! I ate a slice every night for three weeks, couldn’t stop baking it!! Good by itself or with stevia heavy whipped cream!!
Can I use all dutch processed cocoa??
Hmm, we haven’t tried so honestly can’t say!
I just made this incredible cake, and quite honestly, I am astonished at how light in crumb (not always easy with keto baking involving eggs and almond flour) and how luscious the chocolate flavour.
I was not very hopeful about this cake, and was I ever wrong! No creaming, no whipping, no folding…. this is in essence a “dump” cake and as a long-time keto baker, I was highly dubious, but I urge everyone who has doubts to make this cake, it is worth it, I promise!
I can only conclude that a previous posting that was unfavourable likely involved an error in her processes, because this cake is delicious! Also, I view cakes that only contain cocoa powder as chocolate-flavoured cakes, if they do not contain actual chocolate then to me they are not real chocolate cakes. EXCEPT for this one, the chocolate flavour is rich and pronounced!
I would also like to note that as a diabetic I don’t use sugar, and my system reacts violently to all forms of erythritol and xylitol, I used a blend of inulin, monk fruit and stevia, and was surprised that these powdery sweeteners did not alter the beautiful texture of this cake, and I’m at high altitude as well.
Five ⭐️⭐️ ⭐️⭐️⭐️
Thank you so much, this makes us so happy to read 🙂
Great recipe! I’ve done a ton of keto baking over the last 2 years and this is one of the best. I doubled the recipe for two layers, filled it with a keto salted caramel custard with a keto German chocolate frosting. Outstanding.
Your salted caramel custard sounds amazing!
So, I made this recipe two ways. On the first one, I subbed the egg out with a chia/flax meal mix (1/2c water with 1.5T ground chia and 1.5T ground flax), used coconut sugar instead of regular sugar, used almond milk and cacao powder instead of cocoa powder. For the other ones, I subbed the coconut sugar for the regular sugar, used cacao powder instead of cocoa powder, and used almond milk but DID use eggs. The cakes definitely turned out different, but were absolutely amazing! The egg ones are light and fluffy, just like “regular” cake. The egg-free version is a little denser, which was to be expected (I have egg allergies and cook this way often) but were still amazingly delicious(they did take a little longer to bake). If you aren’t used to cooking and eating “this way” I can see how people may think it doesn’t taste as good. But for someone who has had a gluten/dairy/grain/egg/soy free diet for 2 years, these are AMAZING! I topped them with a Sneaky Chocolate Frosting recipe (1c hot pureed sweet potato blended with 1c dark chocolate chips) and they were a win for all (kids included). This recipe is going straight into my recipe box. 🙂
This made us so happy, thank you for trying it… both ways 🙂
I can’t believe how fluffy, moist and soft it turned out! It was amazing. Thanks for sharing this recipe!
So delicious! I did have to bake it longer to firm up, but it was worth the wait. I added a smidge of cinnamon just because. Thanks for yet another fantastic recipe!
Amazing!!! Made it with Keto Butter Cream Frosting!
These are sooo good. I made it into cupcakes. I did add a little oil to them as I was afraid they would be crumbly and they came out fantastic. Going to be a staple now as I’m trying to get my kids to eat healthier and haven’t found a recipe that they liked but this was a hit.
This recipe was amazing!!!
Keto meals are where it’s at! All the pleasure without the guilt!