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
Amazing I actually can’t believe how incredible it tastes. Fabulous
Thank you for this recipe – here is what i love about your recipes. They are simple , you dont use a million different ingredients, you have obviously done this many times yourself – its real. Thanks from a 68 year old Keto-ite.
Thank YOU for such a kind comment 🙂
Hi can I replace almond flour with cocount one? Sorry due to nut allergy I cannot use almond as stated in the original recipe. What would be the amount to use? Thank you.
Hi, unfortunately we haven’t tried it and so don’t know how much to sub or how much extra liquid would be needed it it did work.
How can you say repeatedly NO FLOUR when there is almond flour in this recipe??
Hi Michelle, almond flour is just ground-up almonds. It is called almond flour because it has the texture of flour, but it’s simply almonds.
I made this cake yesterday using almond milk and JUST vegan “egg.” I ended up having to bake it for an additional 15 minutes, but it came out beautifully! Thanks for the recipe, I’ll definitely be making this again.
Thank you so much for reporting back with that option, and thank you for making it too!
Wow! First try and made for my sisters birthday. Iced with cream cheese frosting. Everyone loved it, even better than a regular cake! Whipped wet ingredients separate and added dry in portions. It was so moist!
I made this with flax eggs. 1 tbsp flax + 3 tbsp of water = 1 egg and absolutely loved it! It came out so good. My husband ate 2/3rds of it in one sitting
This cake looks absolutely decadent! I would like to make this for a Keto loving friend but I want to make cupcakes instead of a cake. Will this recipe work for that? Any changes needed other than the bake time?
Hi! Here’s a keto chocolate cupcake version: https://lett-trim.today/chocolate-keto-cupcakes/%3C/a%3E%3C/p%3E
Does not specify how big the cups are, or if the dry goods should be scooped, poured, or sifted which will change the volume. Could be a traditional cup (240 mL), a legal cup (238 mL), a metric cup (250 mL), an imperial cup (284 mL), but really the dry goods should be measured in grams, which do not change or change when compressed.
Hi,
Is it necessary to grease the pan if it is being lined with parchment paper?
lol……. :):):):):):):)
Thank you for this delicious recipe. I tried and loved it. I have a question. If I add more erythritol to have a sweeter taste does it affet the general taste of the cake.
Thank you so much for making it. We would guess you could add more if desired, although we have never tried!
Baked for 14 min. Need way more time for baking. Chocolate cream cheese frosting is to die for. Can hardly wait to try the cake when cooked (and hopefully baked inside).
Do you have a recipe for the icing
The recipe is great, but my kids who have been dying for sweets since we switched to low carb, literally cried and said it tasted like burnt cupcakes, my 9 year old said MOM chuck those in the trash please 🤣 It’s taking us some adjusting getting used to the mealy taste and texture of almond flour.
This is amazing! Now I have a go to vegan keto chocolate cake. I used 3 flax eggs and turned it into brownie slices.