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 need to make this ! Can I make it into cup cakes ? This would be ideal for a birthday I have coming up !
Hi, you can! I’d use this recipe for cupcakes: https://lett-trim.today/chocolate-keto-cupcakes/%3C/a%3E%3C/p%3E
Could I make this in a 30cm tin and a 20cm tin then stack the cakes up? Would the cakes support each other?
This is hands down THE BEDT chocolate cake I’ve ever had. I’m not keto, or diabetic, but my son is so I made it for his birthday. Now I want it for mind!
Can I replace the almond flour with ground sunflower kernels, or oats, or cassava?
Sorry we have not tried it!
Delish!
An excellent recipe! It’s my housemate’s birthday today & she’s cutting down on carbs & sugar, so a keto cake made sense. Plus she loves almost anything chocolate. The cake was a tremendous hit.
I baked two layers in 9” cake tins. I took them out of the oven at about 17 minutes, but they could have baked a couple of minutes longer. They were fudge-y on top, & stuck to my cooling rack a little, & later left sticky chunks on the plates I turned them on to. But no matter. I repaired the holes with frosting & nobody else was any the wiser.
For frosting I made chocolate whipped cream cream cheese frosting. It was my first time making that variety of frosting, but it won’t be the last! It was light (though rich), not too sweet, & delicious.
I will be making this cake again I think. Glad to have tried it.
Amazing!!! I substituted almond for cashew flour as my kid can’t have almonds. It was a huge hit. Now this recipe had become a birthday cake fav!! Thank you!! Wish I could post a photo how beautiful it looked☺️
Replace the water/milk product with left over coffee. Trust me.
Love love love this recipe, it’s not dry at all! I would honestly choose this over regular chocolate cake, I tweaked the recipe a bit and added two tablespoons of coconut oil, and it made it quite moist.
This chocolate cake was delicious. It was bakery level good. Thank you for the recie!
Baked this twice, best keto recipe we’ve tried yet! One tip, in the second round I used cacao instead of cocoa, thankfully I tried the batter before it went in the oven – was quite bitter so I wouldn’t recommend going off piste. Also we used coconut nectar syrup and it worked perfectly.
I am wondering if its possible to sub the regular cocoa with dutch cocoa? will it change the flavour negatively?
My daughter made me this cake for my 70th birthday. I was the only keto person there (there was another cake there for others). She doubled the batch and made a two-layer 8″ cake. Everyone loved the cake. It was delicious. I think there was only 1-2 services left. So, almost a month later, I decided I had to make it, just to relive the goodness. I used your chocolate frosting with cream cheese on it (with 2 oz of lilly’s choc chips melted). It really is the best keto cake I’ve ever had. It took 19 minutes of cooking in my oven instead of the 14 the recipe mentions.
Happy birthday!
Hi! Thank you for this recipe, the only thing I changed was that I used monk fruit extract instead of erythritol powder and the cake did not rise whatsoever. It’s the strangest thing, I never thought you could add 3 eggs to a cake and it not rise hahaha any ideas? Thanks!
Love this recipe. Easy to do and a great taste.
Literally SO good. I followed everything exact, used almond milk, and doubled the recipe to make two cakes. Super rich and chocolately and DELISH.