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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Keto Death By Chocolate Cake
No Flour
Easy To Make
Great For Parties
Just 7 Ingredients
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
Absolutely love your recipes, Katie! I’m wondering if this recipe can be halved ie. 4 servings instead of 8? Thanks heaps!! Can’t wait to try it! 😊
Hmm we haven’t ever tried it so can’t advise about baking times, but we don’t see why you wouldn’t be able to make a half version in a 7×5 pan.
Thank you! I’ll give it a shot 😋
I wanted to make myself a chocolate birthday cake, with cream cheese frosting, with a cake that is low sugar and hopefully can use almond flour (although didn’t think you could use almond flour for a cake). This was the first recipe I saw when I searched for “low sugar cake” was this one – which ticks all the boxes. Haven’t tried it yet, but I’m sure it’s perfect and thanks for the birthday present! Gail
Aw happy birthday!
Can substitute Monk Fruit sweetener (1/3 C as shown) for the Erythritol?
Made this cake for the first time and it turned out great except that it was crunchy like it had sand in it…I used granulated erythritol. Wondering what might be the problem. I do plan to use a different sweetener next time because erythritol is not my favorite. Thanks for this super easy recipe!
Hi! Anyone try with monk fruit??
Using standard cupcake papers & pan and a #20 cupcake scoop, this recipe makes exactly 9 cupcakes. This stands to reason since nobody cuts an 8 inch square cake into 8 pieces; it’s always 3×3. I also used cold coffee for the liquid. Bake at 350 for 20 minutes.
I was skeptical to try this cake (I’ve been burned one too many times by low carb desserts) but this is AMAZING! I wouldn’t even know it was low carb. And it was so easy to make! 100% recommend this recipe!
Thank you so much for trying it 🙂
Love the keto chocolate cake turned out fabulous but the frosting to go with it was crunchie .. used the ingredients recommended
What did I do wrong ?
Hope you can advise
Thanks
Alison
Powder the erythritol in the coffee grinder
Holy crap! This is seriously the BEST chocolate cake recipe I’ve found yet. I combined this with the chocolate keto frosting recipe and it is completely indistinguishable from it’s OG counterpart. Thank you so much for sharing this! We will DEFINITELY be making it again.
The cake was moist and tasted amazing. Tried the vegan icing with coconut milk to frost the cake.
Tastes like a little Debbie soaked in an ashtray full of gin. Kids ate it. Happy birthday.
Great cake
Made this today and I must say it’s pretty good. I cut the amount of milk in half and added espresso in its place to give the chocolate a richer taste. I used the recipe for the cream cheese icing but only used 1 cup of monk fruit sweetener and increased the milk to thin it out a bit more. It turned out really well.
Your version sounds delicious!
Okay, so I made this with alterations. I added a 1/4 cup extra erythritol/monk fruit sweetener, and I added 1 tbsp cinnamon and 1 tbsp chili powder. And made it as 7 cupcakes. It was pretty thick and I ended up baking it for 16 minutes to get it right. But it turned out very good. For a Mexican chocolate Valentine’s present for my man who has gone from 230lbs to 145 lbs in this keto diet in the past 2 years.
Love your Mexican chocolate idea!
I have been on low carb diet since last month. I have a sweet tooth and so the rest of my family. It’s been a struggle to find legit good recipes that are healthy. I decided to make this cake for Valentine’s day treat, also celebrating our wedding anniversary. I was blown away by how good this cake turned out. I used flax egg and chia egg using left over coffee for the liquid. I used coconut milk and sugar free chocolate chips for the ganache icing. My kids approved and loved it. This recipe is a keeper! Thank you Katie.
❤😊
This cake is amazing! And the chocolate cream cheese frosting is the best frosting I’ve ever had – EVER!
I made two cakes so doubled the recipe and did end up adding an extra 1/2 C of sweetener because the batter wasn’t sweet enough for me. And I used double butter in the frosting (but I ALWAYS use extra butter lol).
Thank you!!
❤😊