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
OMG – I’ve just died and gone to heaven! I made this cake last night and have just had a slice for my lunch and it is quite frankly outstanding! I didn’t make the frosting as I already have my go to recipe for that and I also added a chocolate granache top and sides using another recipe. However, the cake itself is AMAZING!
I’ve seen the comments about using Stevia but I can honestly say this cake has turned out perfect and this was the sweetener I used. I have no recrystalisation bite, which we often get using anything other than sugar and it was a lovely fluffy and moist cake.
Thank you so much for sharing this recipe – I am now going to stalk your site, find other recipes of interest and start making 🙂
So happy it turned out well for you, thank you so much for making it 🙂
You said no flour! Your first ingredient is nasty almond flour. I haven’t tasted anything good with almond flour in it!
Almond flour is not actually flour. It’s simply ground-up almonds (almond meal) often called almond flour because its texture resembles flour.
Almond flour is not actually flour, at all. I think they call it that bcz it’s fine milled, ground up almonds to be used and act like flour. The keto diet is completely flour free, so it’s a great option for people like me.
Tried it today – you have a gem here, turned out so well
💗😊
It took me 3 tries to perfect this recipe, but it ultimately came out great! Even the young kids who aren’t on a low carb diet loved it.
I baked one 8″ for 24 minutes and one for 26.” Use the “toothpick test,” but also don’t obsess over the toothpick test. This is a moist recipe that hardens with time and you don’t want to dry it out. It’s OK if a little bit of batter appears on your toothpick or fork during the test, just make sure it’s not a lot.
FOR THOSE THAT COMPLAINED ABOUT THE CAKE BREAKING: Add 1/2 tsp of Xanthan gum (it’s a thickening agent that works well for almond flour-heavy recipes) and you will be 100% golden. It fixed everything for me!
Another tip for those seeking to make the suggested icing (which is great): let it sit for a day before icing the cake. It will be much less sweet.
Thank you so much for trying it! 🙂
This is a great recipe! It needed longer to bake in my oven that suggested, but taste and texture better than hoped for!
Served with cheese cheese frosting, which made a perfect combination.
😊💗
Hi. Loved the cake. Is it OK to freeze it needed? Thanks
Hi! We haven’t personally, but some commenters have and say you can 🙂
I just made this cake and I have to tell you ITS AMAZING! Everyone loved it! That is the first time I make a keto dessert that really works! Thank you 😊
When comparing the batter in the video to mine, there is a HUGE difference. Yours is like cookie dough; mine is like cake batter! I haven’t baked it yet, but either the milk or eggs was left out in the video. I saw no eggs; maybe they were replacements and/or maybe the eggs were blended together with the milk, but SOMETHING is OBVIOUSLY off in this recipe.
Hi K, nothing is off with either and it sounds like yours is the correct texture for the egg version; Katie’s in the video is just the texture of the egg replacer version.
wonderful cake!!! delish! just for my keto recipe book!
Thanks Katie xx
Thank YOU for trying it!
The instructions say it may be necessary to use parchment to flatten the mixture in the pan, which corresponds to the video. However, it is very disconcerting to see such a vast difference in batter thickness without any clarification. I don’t use egg replacers, but I am very perplexed as to why there is such a huge difference in the batters’ consistencies. If I left out the milk or reduced the amount of milk, it might be thick like the video shows. I’d love to hear Katie’s input, if you please, if there is any possibility she can address this matter. I have read most of the myriad comments, and there needs to be further clarification.
We didn’t really like the cake. Can’t get over the almond flour texture and plain cocoa taste, but that cream cheese frosting was fantastic! Going to make flourless brownies instead next time and use that frosting.
Can someone tell me what the calorie count is per slice?
The nutrition facts are for 8 slices, though I assume what is provided is per slice?
Delicious. I added 2 tsp of instant columbian coffee to the batter and slivered almonds on top when I served. Perfect size for two.
There are great pictures and a list of ingredients, but No actual recipes with portions of ingredients. So, to get the recipe I have to sign-up for your email & hope you include the recipe that I want?
Hi Judy, the recipes are all included here on the blog. There’s no need to sign up for emails to get them. Do you not see the recipes if you scroll down past the photos?
I found the recipes with the ratios on here, no problem.
Obviously, stevia and sucralose are 2 entirely different things. One is a natural sweetener from a leaf, and the other is from cane sugar.
Is the nutritional facts include the frosting? One layer or two layer! Please update your nutritional facts! Plus the keto frosting shows no nutritional information! Being recommended for keto we need the info!