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
I tripled the recipe (to make sure I had enough batter) and followed the recipe & video to a tee… just took it out of the oven & it’s not much taller than when I put it in. Why is this? I’m sure I didn’t over mix the batter.
I’m sure it tastes fine, as the batter was good.
I just wanted to thank you for this great recipe. Perfect texture! I am new to Keto … just trying and was pretty impressed. Keep posting more!
Thank YOU for trying it 🙂
Perfect. So decadent and moist. Only thing I changed was egg whites instead of eggs. It’s really so so good. Thanks for this great recipe!!!
Made this cake a few days ago but it turned out kinda salty.. I followed the recipe EXACTLY which calls for 1/2 tsp salt. The texture of the cake was good but next time I’d reduce or remove the salt.
Looks really nice and is probably very tasty.
But with ~15g of carbs per serving there is absolutely nothing keto about it.
Hi Luka, are you looking at a different recipe? This one does not have 15g carbs 🙂
Hi, how many carbs is per slice if i cut 10 slices on the cake?
Can this cake with frosting be placed in freezer?
This cake is super chocolatey and delicious! I added 1 packet of instant coffee to it bc I read it helps develop the chocolate flavor. I used almond meal and feel a finer grind would have been better (like the recipe says) but that’s what I had. Don’t forget to double the icing if you double the cake recipe!
Perfect!
I made just one layer as a test as I had made one awhile back from another recipe and it was horrible. This one is perfect!!! I’ll be making it often!
I baked this batter as cupcakes & frosted with the chocolate cream cheese frosting. They are awesome! I divided the batter into 8 cupcakes & baked for 15-18 minutes. The cupcakes are thicker than a cake layer would be.
❤
Can I make this in my air fryer, same temp and time?
Sorry we have never tried it!
I ran out of almond flour, had one cup and then added in half cup of coconut flour. Used a Springform pan and parchment paper. Worked out great.
As for the frosting: Kinda bitter, and not the dark chocolate look of the photo. But we didn’t used pwd sugar, had to use pwd Stevia. Take only a tad bitter.
BIG QUESTION: do we refrigerate this cake since it is frosted with a frosting containing cream cheese, milk, etc? Your reply greatly appreciated to my email for faster reference. It’s been pinned!
Hi! Yes definitely best to refrigerate because of the perishable frosting, although it can stay out for a few hours just like a regular cake if you’re serving it.
Every time I make this cake, it comes out perfect !
My family loves it !
Thank you and your family so much 🙂
No recipe for the frosting
Just made this cake with the chocolate cream cheese frosting for my daughter’s 21st birthday. Wish I could share a photo. It’s perfect!
Thank you so much for making it, and happy birthday to her! (We used to have a photo sharing option but it was slowing the page down, so hopefully we can get one back in the future that works better because we would love to see your picture too!)
Hi Katie, I normally make recipe as is or substitute some almond Flour with protein powder still turns out amazing! But today decided to make with flax eggs instead. It’s more brownie texture and more flat! I left in oven for 5 more minutes. I may just need to eat out of pan and cover up! Thoughts?Haha thought would share! Love your recipes. Thank you:)
Hi! I just wanted to say that I have been Keto for many years and THIS is my go to recipe for chocolate cake!!! I make it several times a month, and it never fails me! The only things I do different, are I use heavy cream instead of milk, I use black cocoa instead of dutch, and I use allulose for my sweetener, plus add a few drops of vanilla liquid stevia. It usually takes 22 mins for 2- 8in rounds. I get 14 standard size cupcakes out of a single batch as well, and those cook for 15m. I love to frost it with peanut butter frosting! I keep it refrigerated and it has never dried out. Best. Recipe. Ever!
Cannot tell you how happy this made us!