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
*Cook* a little longer.
Oops, added 2 tbls oil as suggested by some reviewers.
Made it in a 13 x 9 pan doubled the recipe. It came out wonderful! cooked about 22 min. added a little extra stevia because i like my cake sweeter. Thanks for the recipe. I make a ton of things from it. I really love the keto mug cake. Its my favorite.
So I actually made a brownie recipe very similar to this last night except that it called for oil instead of water or milk. It had just 2 eggs instead of 3 but all other ingredients were the same. I cooked it on the low end of the recommended time and it seemed Ok when I tasted it last night. The issue I have – and I’ve made several different Keto cake recipes is that the next day, all of the baked goods are dry as can be and chalky. What can be done to avoid the post-bake dryness?
Hard to say since I haven’t tried the brownie recipe you mention (is it from Katie’s site or another site?), but in general Katie says under-baking a bit (and then letting the recipe firm up in the fridge overnight) is a good way to counter baked goods turning out dry. Possibly something you can try with the brownie recipe you mentioned?
Loved this cake recipe!
I doubled it and made to 6” rounds and a couple of cupcakes. I doubled the chocolate icing recipe too. I used monk fruit and didn’t quite double that as I find that can be a little too sweet. For the icing I grinded the monk fruit into a powder and add stevia to it.
It was giggly in the middle and sunk a little bit but was still really good almost fudgy. I made this so I would have cake to eat at my daughters birthday.
I am looking forward to making this cake again and again.
That is stunningly gorgeous!
I cut each layer and filled it with the icing. I took a picture so hopefully you can see the inside. It was decadent!
The cake was pretty good but I found the frosting to be a little grainy from the erythritol sugar! Did I do so something wrong? Or is this what it is?
I put mine in a food processor and blended it down, it was still a little grainy but pretty good. Next time I will process it longer to get it more powdered.
Hmm did you use powdered or granular erythritol?
I used granular. At the time I couldn’t find powdered. I have powdered now and I am making this into cupcakes this weekend for my daughters birthday. I am really looking forward to having this again as it was sooo good last time.
great points altogether, you just gained a logo new reader.
What could you suggest in regards to your submit that you simply made a few days ago?
Any sure?
Just tried this easy recipe and the best part is even your kids can help and feel happy they made a cake. Love this cake recipe.
Hi..help.. Ive made twice and its been too dry both times. I will try undercooking it next time and maybe adding oil and/or sour cream… practice makes perfect I guess! I did add half a tsp espresso powder as that helps deepen the chocolate flavour sometimes… mine looked great though!
It is beautiful! What specific ingredients did you use? Hopefully I can have some suggestions. Definitely cooking less time will hep!
Jason
Hi!!! Any luck with adding oil to counter the dryness? 🙂
I filled with whipped cream and a 95% dark chocolate and sf maple syrup ganache on top
Could I use Stevia powder instead?
Only way to know is to try! Be sure to report back if you experiment!
Jason
Attempted to make this cake this morning and both of the cakes studio to the pan and ruined it 🙁 I used butter to grease the pan because it wasn’t a dark non stick pan. Was I supposed to use oil??
Hmm, I don’t see that from anyone else in the comments here so am thinking it might be a specific ingredient you used? Or what type of pan did you use? And what specific ingredients? Butter should be fine to use so it’s not that!
Jason
Alex, directions say to use parchment paper in the bottom of your pan. It’s a must for a perfect turn out of any made from scratch cake!
This cake was sooooo delicious and the birthday boy had NO IDEA it was gluten free! I made it for my brother-in-law but my sister-in-law is gluten free, so it worked out! I used real sugar, eggs and milk. I had to bake it for about 22 minutes instead of the 14 recommended. I used a silver baking pan, lined with parchment paper then once cooled, i wrapped it up and froze it-thawed on the counter day of.
The comments really helped me through this cake as i have NEVER baked anything gluten free before and i wasn’t sure how it would turn out. Thank you so so soooo much for the recipe! It was a hit and definitely a cake i can see myself making in the future! <3
That picture is making me hungry. It looks so good!
Jason
Halved the temperature as I’m English. So baked at 180c for 15 minutes. It wasn’t long enough. Had to put it in for another 10 mins. Only made the one portion. It didn’t rise as much as l would have thought but it tastes delicious.
Just made the cake … it smells divine … can’t believe I have to wait to taste till tomorrow. my question is how to store it … should it go in the fridge?
It can, but it doesn’t have to! Just store it like you would a regular cake 🙂
This was easy to make and my family loved it. I used Swerve granular for cake and powdered for frosting. I took more milk to soften the frosting. I doubled it for a two-layer cake.