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 made it for my wife’s birthday and followed the cake recipe to a t. Turned out perfect!
Thankyou for your effort. I found this on highfalutintlow carb you tube channel.
He directs traffic to your site.
Such an awesome cake. I made it with the cream cheese icing and it was an absolute cracker!
Thank you so much!
Very good taste and texture! Added 2 T stevia/maltodextrin because erythritol alone wasn’t sweet enough to balance the bitterness of so much cocoa. Topped with 2 T chocolate chips to make up for leaving off the frosting.
I wasn’t sure about this when it went in, but oh boy was it delicious when it was done!
Amazing! Easy to make, moist.. Gonna make it tonight second time…
For the chocolate cream cheese frosting it say 1 1/2 cup-3 cups of powder sugar substitute, do you know the exact measurement needed?
Hi, it will depend on your tastebuds and also what type of butter and sugar you use. Start with the lower amount, and add more if it’s not thick enough.
The cake was good. The frosting was confusing 11/2-3 c sugar. I did the 11/2 and it’s a little to sweet so next time I will cut back at that. But it was excellent. Sure cured the sweet tooth.
I made your cake today. A double layer cake with peanut butter buttercream icing. It turned out lovely. It has a strong chocolate flavour (which I enhanced with a teaspoon of instant coffee) but for those who want a milder chocolate flavour I suggest just using a little less cocoa powder.
I added 2 tbsp of veg. oil, 2 tbsp of keto chocolate (Lily’s) melted, and 3 tbsp of brewed dark roast coffee. Baking time was almost twice what the recipe says, but it turned out great.
Best Keto cake I have ever made!!! The frosting is divine, my family finished it without knowing it was keto!
Katie help!! am I doing something wrong? My cake test bitter a lot! I used the ingredients but I am not sure why I am not getting the delicious taste, it seems great but is it that I am not used to eat with almond flour or am I using an incorrect stevia? how to avoid? please help!!
Hi Monica, you mentioned using stevia but the recipe doesn’t call for stevia and many people who have tried to substitute stevia for the erythritol in this cake have said it does not work as a sub. So definitely do not use stevia, as that would cause the bitterness in yours.
Listen. I am going to level with you, making this recipe exactly as directed lead to an inedible monstrosity. I don’t know what went wrong, perhaps it’s the brand of Sweetener I used? Or something else? I live in the UK so it might be really different for us, I’m not sure… but I was not defeated I tried again making some changes. I only used 1/3 erythritol and substituted the rest for Canderel and xylitol. I also changed vanilla essence to my keto coffee syrup (Jordans skinny syrups – salted caramel). But I found the cake mixture still too bitter… so I added white vinigar to the mix and then topped it up with coconut flour to get the right consistency. It came out SO DELICIOUS!!! Woohoo!!! Just thought I would share my tips for anyone else in the UK!
I am definitely trying this cake! My birthday is next month, and just because I’m keto doesn’t mean I can’t have cake!
Delicious!!!
So, I too was a skeptic, but I made this chocolate cake recipe with the chocolate cream cheese frosting using swerve as my sugar sub and OMG it is so good!! I could eat a bowl of the frosting with a spoon… but that would be counterproductive. Sooooo good thank you so much for these recipes.
Thank you so much for making them!