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
Just wondering, why no butter or fat in the recipe?
Hi JJ, the almonds provide enough fat, so no extra is needed 🙂
My mixture was running compared to yours
Hi, wondering I Can use xylitol instead?
We’ve never had a problem substituting granulated erythritol for xylitol in recipes before 🙂
I made this cake it was delicious. I added mayonnaise 1/2 cup and it was real moist.
This is my second time making this cake! My whole family loves it! So I decided to make it for my dads birthday! No one in a million years would think it’s a keto cake! Love it!
Just as yummy as I was hoping it would be 🙂 I didn’t have any almond flour, so made almond meal with my skin on almonds, roasted in the oven first for 10 minutes and then ground in my food processor. Also used my own brand of sweetener. This is a recipe that I will make often. Thank you!
Has anyone tried maple syurp or honey as a sweetener?
I got a little heavy handed with the chocolate, don’t do that; it unbalanced the sugar substitute ratio. Pay attention to the bake time as mentioned because the second it firms, you want it out. For my oven, next time I will do 10 minutes. It smelled so good that I could not wait for it to cool. It was moist and still great with the extra chocolate. I’ll make an icing to balance that out. So simple to make and will make again.
I will make this for Gloria
I will make it for Gloria for her birthday
This cake is so good! I made it tonight for a family birthday celebration. Everyone loved it. We couldn’t believe how amazing the texture was. It’s moist but not falling apart. The frosting is so good too. When you cut it, it stays together with clean nice cuts. Seriously such an amazing recipe. I’ve never made anything with almond flour that turned out this good. Thanks for sharing it with all of us. My heart was happy that my son loved it so much. It’s his 29th birthday. The family is all on low carb/keto eating plans.
So good! It’s one of the best chocolate cakes I’ve ever had, to be honest. So moist, and doesn’t have that aspartame aftertaste. I’ve used egg whites instead of eggs, and made some keto cream cheese frosting on top. It was delicious, and everyone else loved them!
Hello! Can I use date paste for the sweetener in this recipe?
Making it this week and looking forward to it!
-Rachel
Hi, I’ve read through several comments and haven’t seen this question yet. I am wanting to make this cake ahead of time, does it freeze well or keep in the fridge for several days?
Thanks
It does, both 🙂
The BEST keto dessert I’ve ever made!! This will be our go to bday cake recipe. Thank you!
I made this cake and the Chocolate Cream Cheese frosting today for my birthday, my husband baked it in a Dutch oven over the campfire (it needed an extra 10 minutes). My “milk of choice” was plain Greek yogurt, which helped to moisten it, I think. I added chopped pecans to the middle and the top. This cake is delicious!