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
There’s no butter or oil in the ingredients list or the recipe. Is that right?
None needed 🙂
This is soooo good – I made it with the suggested cream cheese chocolate but used baking nuttelex – my gym buddies were super impressed at how tasty it was
Absolute winner
I am not a baker and this was very easy and delicious I used a little less of the monkfruit.
Just made this for the first time. Incredibly chocolately, moist & quite dense – haven’t used ant frosting. Love it but glad I made it in a 7″ square tin & cut it into 12 as it’s quite rich.
Wow, this cake is amazing!
I’ve made it before and found it too dense, but I realize this cake puffs up a bit when you cook it in a thinner layer and is much more palatable and workable that way!
I modified the recipe a tiny bit – I added some instant coffee to give it more of a mocha taste (didn’t quite work, but it did help the chocolate flavor come through. I may try this on the vanilla version next 😁), and also added more sugar since I wasn’t going to frost it. It tasted so good!
I did find I had to bake it about 10 or so minutes longer than the instructions, so just keep an eye on it. My oven may be a tiny bit off on temp. I also let the batter sit for a bit and soak up the liquids before adding it to the pans and oven which I believe helped in some way.
Thanks for this awesome recipe! Will be trying more in the future!
Made this vegan twice while on a keto diet. It’s delicious! However, to those planning to use flax eggs, the liquid will need to be reduced. My cake came out runny even after baking it for almost twice the amount of time suggested, both times. Next time, I will try mixing the flaxseed meal right into the milk that’s called for, with little to no additional liquid. I added Lily’s chocolate chips to the batter and topped it with fresh raspberries. Scrumptious!
This cake is amazing. I have type 2 diabetes & it’s not easy to find low carb desserts that are actually good to eat. This cake is easy & so delicious….even my husband loved it!! It took longer to bake than the recipe said but that could just be my oven. I could not find the frosting recipe but I left it plain & it was fine as a one layer cake….a bit like a brownie.
Very delicious! I underbaked the cake, taking it out at 14 minutes, as written. It didn’t seem done, but my toothpick came out clean. I should have baked it at least 5 more minutes, but I was trying to squeeze in the baking before running out to a dinner reservation! My plan was to let it cool and frost when I got back. I also should have only put 1-1/2 cups of confectioner’s sugar in the frosting. I made the vegan version, and both cake and frosting were sweetened with monkfruit/erythritol. Even though it didn’t turn out as I was hoping, it was all due to something I did or didn’t do. Easy tweaks for perfection next time!
I’ve been making this a lot, but I make it into mini cupcakes 🙂 I add a 1/4 cup of oil to the batter and it makes 12 mini cupcakes. Cook for 12-14 minutes (depending on your oven). They turn out moist and delicious! Most of the time I don’t put any frosting on, but I have made cream cheese butter frosting before (and used some drink flavouring for colour and flavour). Sooo yummy!
Best cake ever! My family preferred this cake to a normal cake.
Suspicious this was not going to be delicious! I’ve tried so many recipies that have great reviews & I’ve not liked them … YUM! I used monk fruit sugar, baked it for 20min & as I’m not a fan of icing, served with keto mango coconut ice cream! Wow! Will be making this again, thank you!
Hi! I found this and I want to make it for the holidays! My question is, can it be made in a bundt pan? I’m a sucker for a bundt cake with ganache. 😆
Oh. Yes. Ganache.
The link in the recipe goes to regular 8″ pans. The volume would be 4 cups. Most bundt pans are 12 cups, so doubling the recipe would fill it two thirds full.
I can’t offer any help with the timing, hopefully someone will before the holidays.