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
Hi all the way from Australia! I’m so excited to stumble across this moist delicious looking cake. Hoping to make it tomorrow morning with the variation of a vanilla cake? If I make half chocolate and leave out the cocoa on the other half of rhe batter will it still be as moist and delicious as it’s less ingredients?
Thanks in advance Rem 😉
Katie is working on a vanilla version but hasn’t tried it yet. Maybe you could just double her Keto Muffin recipe and make that in an 8×8 pan or experiment with that one to turn it into a cake? Good luck and be sure to report back if you experiment!
Jason (media relations)
Can you use coconut flour instead of almond flour
So tried this cake tonight and used the Lakanto Baking Sweetener (monkfruit). The consistency of the cake was fantastic (had to bake for 20 minutes for it to seem done) but it was not sweet enough at all. Will try again with a different sweetener or maybe up the monkfruit sweetener. Thanks for the recipe!
I made the Keto version of this cake with Swerve and made 2 mistakes. In such a rush to eat it with my Keto ice cream I didn’t mix the dry ingredients prior to adding the wet ingredients. The cake still tasted pretty good, also, I used a 9-1/2 inch round pan so it was a little flat. The cake needed to be baked a couple minutes longer. I like that it was still moist without the extra fat.
I made this for the first ti.e and did not have success as it was not near enough time. My cake was raw in the center.
I cooked 14 minutes at 350 in an 8 inch round pan. I have put in for additional 10 and still not done. Any help…I used almond flour and what I tasted so far taste unsweet and gritty. I even sifted the almond flour. I would really love a good chocolate cake if anyone has suggestions let me know. Is it my flour? Almond milk? Thanks
The frosting is very good though.
Hi, some ovens need more time, just cook longer and it will be fine!
I made this for a keto dairy intolerant fried for her birthday and I’m so happy with how it turned out! 14 minutes was fine at 175 C ( fan assisted oven). I haven’t tried it yet but it looks delicious! I used a different frosting ( using avocados) and made a double layer cake. Another triumph Katie! I will be making it again!
I am not a big fan of chocolate anything. I perfer vanilla over anything but my sweet tooth husband has been asking for chocolate cake and he would so break keto to have chocolate cake. I made this and he loved it! The craving was satisfy! Thank you! I didnt have Dutch cocoa so I just didnt add the additional 2 tbsp.
Made the keto chocolate cake and it’s very good! We all liked it. My sister wants me to use almond milk next time, since I used unsweetened cashew milk, and she could taste the cashew too much. I made the chocolate frosting and it made A LOT. It’s really good. You don’t need a big slice…very rich!
I made this per recipe. My husband took it out at 15 minutes- after passing toothpick test. After it cooled I went to add frosting & found the middle 1/2 done. How could it possibly bake in 15 minutes? I wasted all this great (expensive) ingredients!
— Lynn
Hi Lunn, it depends on climate and the type of oven (and especially if your oven isn’t calibrated? A lot of ovens aren’t!). Some commenters here found that it’s done in the specified amount of time (one commenter even said hers was overdone!), and that’s how long it takes me when I make it as well. Others say theirs needs more time, which is okay too – no need to throw it out, just put it back in and let it continue to cook until done :).
Jason
Made this and it turned out like pudding. 14 minutes just doesn’t sound like a long enough time to bake anything. And the erythitol aftertaste is like a shot of vodka! It was tasty though.
Hi! It depends on climate and the type of oven (and especially if your oven isn’t calibrated? A lot of ovens aren’t!). Some commenters here found that it’s done in the specified amount of time (one commenter even said hers was overdone), and that’s how long it takes me when I make it as well. Others say theirs needs more time, which is okay too, just put it back in and let it continue to cook until done :).
Jason
How do you calibrate an oven?
Can you ise heavy cream or half and half instead of milk? I wasnt sure what it would do to the recipe.
We haven’t tried and so can’t say for sure. But it works with canned coconut milk, so I don’t see why heavy cream or half and half wouldn’t also work. If you try it, be sure to report back!
Jason (media relations)
I made this cake for a birthday party last night of non-Keto’ers. It was well received. I become a bigger and bigger fan of erythritol. It’s very easy to work with. I did feel like my cake was a bit drier than it could have been. I sifted the ‘fine almond flour’ in anticipation of a drier batter. Thoughts? Maybe add an extra egg and/or up the liquid (I jused heavy cream)?
Hi do you live in a dry climate? The air is also much drier in general in colder months when the heat is on, so maybe that’s it? Or maybe the brand of almond flour… in any case, adding a little more liquid could definitely help!
Jason
I doubled the recipe and made it as directed with sugar. I used two 7” pans and the cake took a little longer to bake. It was moist, rose nicely, and I used avocado chocolate frosting. Everyone enjoyed it, thank you for sharing!
Ooo that looks so good!
Would this recipe work to make cupcakes? Has anyone tried that yet? Thanks!
Sorry for the late reply. This says muffins but with frosting would basically be cupcakes! https://lett-trim.today/keto-chocolate-muffins/%3C/a%3E%3C/p%3E
I’ve made this tonight for mum’s birthday, I’m amazed but it’s looking pretty dam good… Just one question do I need to keep refrigerated as it has cream cheese in?
I think cream cheese, because it’s a dairy product, should always be refrigerated for safety, right? I might be wrong, but that’s what I’ve always thought.
Jason
OMG This cake look amazing.
Do you think we can do it in muffins cups?
Thanks
You can do mini muffins for sure. Maybe somewhat dense regular size muffins too. Just experiment with the baking time 🙂
Wow, incredible!! I used Stevia for the recipe. Wasn’t sure what it would come out as didn’t have the right cake tin but what can I say – it is simply out of this world!!!! I am going to try it with frosting tonight – I can’t believe I’ll be able to have a completely guilt-free chocolate cake (I’m a type 1 diabetic). For my first trial of the recipe yesterday I halved the base and put crunchy peanut butter as the filling. It’s soooo tasty!!!
And what an awesome breakfast!
Thanks Katie!!!
Best,
S 23 ?
Realised my photo hadn’t attached, so here it is.