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 ran out of vanilla extract so opted for rum extract as a replacement. It added an extra pop of flavor that pairs perfectly with the coconut cream topper! This made for a superb substitute for me, rather than eating the “normal” chocolate cake with chocolate rum buttercream frosting I made for my non-diabetic family. 🙂
Can this be made with a different sweetner say allulose or stevia powder ?
We have not tried either, but some commenters have said stevia does not work. We don’t know about allulose. Be sure to report back if you try!
Hi there!
I am so excited to have found your recipe, thank you for sharing this with us! I was wondering if you could please put measurements in grams/ounces? I know that most people in the United States do use cups, I hope you can assist me with this.
I am not on the keto lifestyle but sometimes I want a smarter treat. Well, this recipe was approved by my autistic 15yr old. The only thing I need to tweak is the sugar. I used Trim Healthy Mama/Gentle Sweet and could’ve used more.
Is the nutritional information based on sugar or sugar substitute?
Delicious recipe!! I added some powdered gelatin and used brown sugar, and it turned out more like a super soft and chewy brownie, which everyone was ok with! I used an 8×8 casserole dish and lined with parchment which I greased. 350 for 36 minutes and it was done, not overcooked. I added a caramel glaze on top when cooled that I made myself and topped with granola clusters.
Are the nutrition facts for one slice or for all eight?
My partner is currently doing the Keto diet, so I baked him this lovely recipe.
He loved it, but as a non Keto person, I thought it had a very salty/savoury taste.
The frosting (I made the chocolate frosting) made it nicer for me, but I could only eat a small piece.
I think this recipe is perfect for Keto diets, or people with Diabetes but for regular diets, I would say it is a little bit harsh tasting.
Still would absolutely recommend this recipe!
Thanks Katie!
So delicious. . .so simple!
I used all dark cocoa, which was intense.
Added some espresso powder & topped it with homemade espresso whipped cream. If that was wrong, I don’t want to be right.
Might try adding chili powder next time . . .
Hello, I’m interested in knowing if I can use key nutrients keto cocoa mct powder for this recipe? Thank you so much in advance!
Hi! We are not familiar with that specific brand, but if it says on the label that it can be used in place of regular cocoa powder for baking then it should work fine 🙂
Everyone likes this–keto, non keto, sugar free, non-sugar free. I like this recipe because it keeps my husband happy on a low-carb diet.
This makes us so happy too!
I haven’t tried it yet, but can I use espresso to enhance the flavor? Love, love, love your site!
You absolutely can! A bunch of other commenters here have either subbed some/all of the liquid for coffee or just added a pinch of instant espresso powder or coffee granules 🙂
JUST WOW!! This was absolutely the best cake, hands-down! I have tried several low carb mug cakes and I’ve hated the texture. But this was phenomenal!
I used regular cocoa powder and for the extra 2 TBSP I used Hersheys Special Dark. I also prefer Allulose baking blend instead of erythritol sweetener. I made a chocolate sugar-free cream cheese frosting for it! I only made one layer. I am so glad I came across this recipe and can’t wait to make it again when I’m having a fit for something sweet 😉
Thank you so much for trying it 🙂
This cake is AMAZING!!
Thank you for sharing this recipe! I used heavy whipping cream, monk fruit sweetener, cacao powder…and I topped with sugar free cool whip. I was pleasantly surprised by how rich it is. It’s fudgy, not at all dry like some mug cake recipes I’ve tried. You have created perfection!
I used 2 tbsp of drinking chocolate instead of Dutch cocoa and a mix of half granulated sweetener/ half regular sugar. I baked it at 180 degrees Celsius for 16-17 minutes. Turned out really yummy
I have tried this recipe, it was amazing and yummy can’t stop eating but I had problem in calculating carbs as per the ingredients I used . Thank youuuuu