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 a awesome recipe. It fulfilled every chocolate cake craving I had. Easy to follow and quick to put together with not a lot of ingredients. I recommend this to anyone who wants to make a beautiful dessert or has a craving for something sweet and with chocolate.
I only just restarted keto and the sugar cravings were killing me. This cake, warm out of the oven, really hit the spot. Even my non keto husband thought it was good. I made icing but actually really enjoyed it without the icing (the icing gave off the cooling sensation -which I don’t like, but the cake didn’t)
This will be my go to recipe for cake. I’m always cheating on keto because it’s someone’s birthday. Now I can celebrate guilt free too! Thanks
Baked goods have been a struggle for us with keto. This cake though was so good! The texture of Almond flour can be off-putting to my crew so I ran the batter through a processor to smooth it more and topped with peanut butter icing. Amazingly tasty! Thank you for sharing!
The recipe looks great, however It would be helpful to have the ingredients in grams. It would be more accurate. US cups are not the same as other countries cups.
375 grams almond flour, 62 grams cocoa powder , 80mls water or milk, 83grams sweetener like regular sugar or monk fruit or Erythritol .. bake 175degrees Celsius
Very pleased with this recipe! So easy to put together. It was a bit dry but my fault, I left it in the oven a little too long. I will know better next time. The cream cheese frosting was amazing. I like a little more cream cheese and a little less butter so this recipe worked perfect for me. The addition of the heavy cream brought it to another level of deliciousness! I used granulated Swerve and didn’t have any gritty taste in the frosting. Lucky me! This one is a keeper!
❤❤
Hey CCK team! If i want a vanilla cake batter, should I add anything to replace the 1/4 cup of cocoa powder?
Thanks in advance!
Katie is working on a vanilla version, to hopefully be posted next month if all goes well!
Awesome chocolate cake. I have tried others, but this the best!
❤❤❤
Hi there,
I tried this recipe for a coworker’s birthday. I made a double batch of the batter and it yielded 17 cupcakes… or was it 16 lol. Like others mentioned, I left them in for a little bit longer after my test cupcake toothpicked at around 20 minutes. Delicious and moist fresh out of the oven. I am curious how they will taste cooled and frosted.
As this was my first foray into keto baking, I followed the recipe to a T though I questioned the absence of fat, specifically butter since I see my coworker put it in his coffee everyday. I think next time, I will include two to three tablespoons as others have also commented and perhaps I’ll try the xanthan gum trick as well.
Thanks for having us up and thanks also to the commenters for providing their feedback. I look forward to exploring more the world of keto baking.;
I followed the directions exactly, using Bob’s egg replacer, and coconut milk for the liquid, and the mix came out more like a soft dough than a batter. Is it supposed to be this texture? I spread it into a small springform pan lined with parchment paper, but it barely rose. It tastes delicious but is more like brownies than fluffy like cake. Any suggestions?
Hi Dorris! What size springform did you use? Most springforms are wider than 8×8 so if you used a regular size springform then that definitely would make yours thinner than what’s shown in the photos. Glad it tastes good! This one is also not supposed to rise much – If you look at the video and the photos, those are two layers and both are pretty thin. There’s no gluten to make it rise, so it’s more fudgy than fluffy 🙂
I didn’t go into this with very high expectations, so when it turned out as well as it did I was VERY happy. I use monkfruit, for the first time, and it was way better then swerve or stivea. The only down side was I didn’t have enough almond flour, just one cup, so I used a half cup of coconut flour with it. Also had to bake it for 20 minutes longer, could be cause my oven isn’t the best. Other than the slight coconut taste from the flour, its a really good cake. I will definitely be making it again.
I haven’t tried the frosting yet.
How much is an American cup?
I would give it higher if we knew the carb count in this. but since there is no nutritional value to find anywhere it’s left to the person making it to do the huge amount of math it takes to make the cake in order for them to eat it.
Hi, full nutrition facts are linked under the ingredients for all of Katie’s recipes.
Thank you so much for this recipe! It was amazing! I am so glad that I made too much of the icing, as I had it with other things afterward.
This is definitely a keeper!
💕💕
I made this cake yesterday for my sons first birthday. I doubled the recipe and used regular white sugar, but still added a little less than the recipe states. I also made a cream cheese icing with less sugar. They were both a tremedous success! Very rich, tasty and moist cake. The icing sets it off well. I am in Australia, and used our metric cups with no issues. Highly recommend!!
Thank you for making it!
I made this chocolate cake gluten free, it was the best chocolate cake ever! So fudgy and full of flavor, I was amazed. Will definitely be making this again and again!!
This cake is delicious! My boyfriend said he likes it more then regular cake. Thank you for sharing this recipe!
Thank you so much for making it 🙂