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
Does anyone know a substitute for almond flour that won’t make it dry. Because I’m allergic to them and when I used rice flour, even when I used less flour it still made them dry.
This cake is AMAZING! After reading some of the reviews and a few said the cake was a bit dry, I added a few dollops of sour cream to the batter along with 1/3 cup leftover coffee, to enhance the chocolate flavor … also used Monkfruit as the sweetener. The batter was not at all runny. Baked it as a single layer in a 6″ spring form pan in my Ninja Foodie Convection oven for 20 minutes @ 350 degrees. After the cake was cooled, I split it to make 2 layers. With the frosting, I followed the recipe using coffee in lieu of milk and exactly 1 1/2 c. Monkfruit. It was just enough to generously frost between the layers, top and sides. This is a recipe I will continue to use … it’s the best sugar free/gluten free chocolate cake I have ever made! Cannot even tell that it is sugar free/gluten free. THANK YOU!
This was very easy to make and tasted great.
This cake is luscious and so very easy to make, just love it 💕💕😋
Absolutely the best cake ever! And I’m not really a baker, at all!
I am SHOCKED at how great this cake turned out! I didn’t even use granulated sugar. I substituted the 1/3 granulated sweetener with 1/3 almond flour and added my liquid monk fruit drops. (I am on Candida diet and can’t have maple syrup of honey ect). I used the real eggs/ used milk . It is AMAZING!! (And that’s UNfrosted!)
Amazing! It’s so good and very chocolatey. I over baked it by a few mins but still super delicious. I also love the fact that it’s 8 decent size servings.
There is no erythritol here. We have a product called Truvia which is erythritol mixed with Stivia.
This Cake is a keeper. Seriously good. One small question, the top of my cake was beautiful in the oven and then fell when removed from oven. Any tips please?
I made this cake and frostine for my husbands 55th birthday on Jan 22, 2023. He loves chocolate and has been on Keto/Carnivore for 4 years now. He LOVED it!!!! Thank you!
I can’t stand almond flower. I tried almond flower once and I keep chewing, and chewing and it becomes a mass of whatever in my mouth. Simply won’t work for me.
Delicious and so easy! Wish I could share a photo. Thanks for a great recipe xx
I made this cake today, it was absolutely delicious! The whole family loved it. Definitely will be making every time I make a chocolate cake. Can’t believe how quick and easy it is to make. Doesn’t even need icing. Thank you for the recipe!
instead of using some regular and some dutch cocoa….can i just use dutch for entire recipe???
This is the first keto cake that made me completely forget it was keto!!! It’s moist, chocolatey, and a very satisfying dessert! I cut my square 8 inch cake in half and stacked it using sugar free whipped cream and chocolate cream cheese frosting between the layers. I topped it with the same plus fresh raspberries. It was lovely!! I took a sweet picture if anyone wants to see it!
I admit I wasn’t sure that I’d like this recipe, turns out both my husband and I really liked it. We’d definitely make it again and would serve it to guests. We topped it with a coconut milk chocolate ganache. Yummy!