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 really loved this! Tastes amazing.
This was legit delicious and gave me all the brownie vibes. So so good…you need to make it, you wont be disappointed!
I made this cake today for my moms birthday bc she is on a Keto diet. It smells and looks amazing. I read other blogs where people said it was runny or just a complete disaster. Honestly I don’t understand. Mine was thick and cooked beautifully. If you follow the exact measurements, I used water instead of milk, and don’t follow the video’s ingredients. Read the list and don’t deviate. For sugar I used 1/2 regular and 1/2 Stevia. I always bake with stevia and it’s great. Can’t wait to try the cake! Thank you! I wish I could post a picture of my cake.
Happy birthday to your mom! We wish you could post pictures too! We had the option a year ago but it was making the website load slowly so we got rid of it. Hopefully someday we can bring it back.
I made this cake according to the recipe but it tasted bitter. Any suggestions what I might have done?
Hi Cindy! What sweetener did you use? Did you sub stevia by any chance? Also, this is not super sweet, to ensure that it isn’t too sweet once frosted. But you can definitely add more sweetener if you wish 🙂
Fantastic recipe!!!
I added some chocolate chips to be a little naughty, though it doesn’t need it, especially if you do a cream cheese chocolate frosting.
It’s so rich and decadent. Thank you!!
I just made this using stivia for sweetener since your sweetener doesn’t agree with me. I didn’t like it at all. It has very little chocolate flavor and a very off after taste.
Why on earth would you grease a pan if you’re going to use parchment paper? It’s one or the other, not both?!
I think she meant greasing the SIDES.
Fantastic recipe. So easy and delicious. My favourite as it is so easy and quick to make
This was soooo good!
Wow!! This cake is amazing! I used lakanto granular sweetener and for the liquid I used 1/3c heavy cream. I had to bake mine (in 8” pan) for 17 minutes as 14 minutes wasn’t quite enough. I didn’t have cream cheese to make the frosting, so I served this cake slightly warmed with some homemade low carb chocolate sauce drizzled over top and some crushed roasted salted almonds. One of the best desserts I’ve ever had!
How long and what temp would I need to bake this at if I wanted to make cupcakes? Can’t wait to try this recipe!! 🙂
Hello! Is this cake super chocolate rich? I want to make this for someone, and he is used to Betty Crocker chocolate cakes, and he does not like a deep chocolate taste. He needs to watch his sugar though and his weight. His birthday is coming up and I am trying to find solutions. Maybe I should use a different icing perhaps?
Baked this yesterday… it is delicious! Thank you so much for this recipe!
I made so many changes that I’m not sure you’ll be able to recognize your recipe.
But thanks for the inspiration
I was looking for a vegan-keto version of a chocolate cake.
Bob’s egg substitute is not keto friendly (contains both tapioca and cornstarch) but has psyllium in it…A good keto substitute for eggs
Almonds aren’t exactly keto friendly either, it’s better to use walnuts or pecans (22% carbs in almonds vs 14% carbs in walnuts/pecans))
So I ground walnuts and pecans into fine crumbs, added
1 tablespoon of coconut flour, 1 tablespoon of almond flour, 2 tablespoons of psyllium flour, half a teaspoon of xanthan gum. Now I was calm about the stickiness of the cake. I added cocoa powder, monk fruit + erythritol, baking powder, a pinch of salt, vanilla extract, rum extract
and 1 1/2 cups of vegetable milk.
I left the dough for 10 minutes in a silicone mold to absorb liquids and stabilize.
I pushed in pecans and baked for about 1/4 hour until the cake was dry to the knife test.
The flavor was really good and I loved that it didn’t have any coconut flour. It might just be me but even with the fine almond flour I can still feel the texture. Is there a specific brand you use or is this just the inherent nature of the cake? I will definitely make again but would love if I could make with the spongier texture.
Is it possible to have measurements available in metric?
375gram almond flour, 62 gram cocoa powder, 80 ml water or milk, 83 gram erythirtol or sugar or monk fruit or other sweetener