A favorite keto chocolate cake recipe that’s intensely rich, moist with a light and tender crumb. This low carb cake with almond flour is easy to make in ONE bowl and the perfect low carb dessert for birthdays, parties or any time you’re craving a death by chocolate cake.
Updated June 2019
KETO CAKE RECIPES:
Have a celebration coming up and looking for suitable low carb sweets you can have?
OUR FAVORITE KETO CHOCOLATE CAKE RECIPE:
Everyone needs an amazing chocolate cake recipe in their back-pocket when that chocolate craving hits.
Our keto chocolate cake is easy to make using just ONE bowl and bakes up intensely rich, moist and chocolatey with a light and airy sponge.
It’s a sugar free chocolate cake recipe that is perfect for birthdays, parties or any celebration when you need a gluten free, grain free or low carb dessert that is diabetic friendly.
My husband has a big sweet-tooth and for his upcoming birthday party, we plan to have a dessert table that includes this delicious keto birthday cake, keto brownies , keto chocolate chip cookies and keto ice cream.
INGREDIENTS YOU NEED FOR THIS LOW CARB CAKE RECIPE:
(Disclosure some affiliate links included):
Regular Non-Keto Death By Chocolate Cake recipes are typically made with a combination of butter, all purpose flour, eggs and granulated sugar.
Since this is a sugar free chocolate cake, our recipe for keto chocolate cake is made with the following ingredients:
Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
Coconut flour: This gluten free flour provides structure to the cake and absorbs moisture so be sure to fluff it out before measuing. When combined with almond flour, it balances out the flavor of gluten free cakes to mimic classic flour cakes.
Baking Powder and a 1/2 tsp Baking Soda: this combination of leavening powders work together to help the cake rise.
Vanilla extract and salt: makes the cake delicious and enhances the flavors of the other ingredients.
Powdered monk fruit sweetener: a low-glycemic sugar-free sweetener that resembles the taste of regular confectioners’ sugar but is keto-friendly, diabetic-friendly and paleo friendly.
If you don’t have monk fruit sweetener, you can swap with another low carb sweetener such as like SWERVE or erythritol. And if you are not low carb, regular powdered sugar would work as well.
Melted coconut oil: makes the cake tender and moist and adds a light coconut flavor. You can also use any other neutral flavored oil, melted butter or ghee if you are not dairy-free.
Eggs: help to give the cake structure and bind everything together.
Almond milk: or any other milk of your choice (if not dairy-free you can use 3/4 cup heavy whipping cream)
Vinegar: combine with the almond milk and let sit for 5 minutes until curdled = homemade vegan low carb buttermilk to make the cake soft and ultra moist.
HOW TO MAKE KETO CHOCOLATE CAKE:
- PREHEAT THE OVEN AND PREP THE CAKE PANS: Preheat your oven to 350 degrees Fahrenheit. Grease two 8-inch cake pans and line the bottom with parchment paper.
- MAKE THE CAKE BATTER: Add almond milk and apple cider vinegar to a large measuring cup. Set aside and allow to sit (and curdle) for 5 minutes while you mix the dry ingredients.
- MIX THE DRY INGREDIENTS: Meanwhile, in a separate large mixing bowl, add the almond flour, coconut flour, cocoa powder, espresso powder, sweetener, baking powder, baking soda, salt and whisk to combine.
- ADD THE WET INGREDIENTS: Add the beaten eggs, melted coconut oil and vanilla extract and beat until smooth. Pour in the curdled milk and beat until completely combined.
- TRANSFER THE CAKE BATTER TO THE PANS: Divide the batter evenly between the two baking pans.
- BAKE THE CAKE: Bake in preheated oven for 18-25 minutes (rotating the pans halfway through) or until a toothpick comes out clean. (DO NOT OVERBAKE – the minutes of cook time varies according to different ovens)
- COOL THE CAKE LAYERS: Allow the cakes to cool in the pan for at least 30 minutes. Remove the parchment paper liner. Cool completely before frosting.
HOW TO MAKE LOW CARB CHOCOLATE FROSTING:
This moist paleo chocolate cake calls for an easy sugar free buttercream frosting.
For this keto frosting recipe, you’re only going to need 5 simple ingredients:
- unsalted butter (use grass-fed butter, ghee or coconut butter (manna) for a paleo / dairy-free cream cheese frosting
- vanilla extract
- powdered monk fruit sweetener (or confectioners’ SWERVE)
- unsweetened cocoa powder OR cacao powder
- almond milk, coconut milk OR heavy whipping cream
- In the bowl of a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter on medium speed until light and fluffy, about 3-5 minutes.
- Switch the mixer to low then slowly add the powdered monk fruit, followed by the cocoa powder. Continue mixing on low until combined.
- Add the vanilla, coconut milk and salt then increase the speed to medium and beat until fluffy, about 2-3 minutes.
IMPORTANT NOTES WHEN MAKING CREAMY BUTTERCREAM FROSTING:
- This buttercream frosting is smooth, creamy and deliciously chocolatey. What I love is how adaptable and forgiving it is depending on your dietary preferences.
- Use any powdered low carb sweetener (or paleo friendly if you’re not following a low carb diet) of your choice. We use powdered monk fruit but powdered Swerve / erythritol should be easily interchangeable.
- And if you’d rather use heavy whipping cream instead of coconut milk, or use a vegan butter, that would be fine as well.
- If you prefer a thicker consistency for piping, add more powdered sugar or butter. And if you prefer a thinner and more spreadable consistency, add more milk.
TIPS FOR MAKING THE BEST LOW CARB CHOCOLATE CAKE:
- Use room temperature eggs and milk – this helps the batter mix easier and more uniform when you add the dry ingredients
- Can I use another type of flour besides almond flour and coconut flour? I would say not for this recipe since the amount of each of these flours have been tested specifically to achieve a moist and tender crumb. You may not achieve the same results if you swap out the flours.
- Use the spoon and level trick when measuring flour – scoop your flours using a spoon into a measuring cup then wipe off any excess using a spatula or knife for the correct amount.
- Can I swap monk fruit sweetener with another type of low carb sweetener or paleo friendly sweetener? I have not tried but I would think powdered Swerve could be a straight swap. Coconut sugar would possibly work as well but the texture might be slightly more dense.
- Can I leave out the espresso powder? The espresso powder is the key ingredient that makes this sugar free chocolate cake extra rich and adds that intense chocolate flavor. You can’t taste the espresso at all and it does not make the cake taste like coffee but if you would rather not include it, I would say you can try add a dark cocoa powder or cacao powder in its place.
- Do not skip the vinegar – this helps the coconut milk curdle and creates your own vegan version of buttermilk which helps to create air pockets for a light, tender and moist sponge. If you are not dairy free, you may try using sour cream if that’s what you have in your pantry.
CAN I HAVE CAKE ON KETO?
Since this is a low carb chocolate cake recipe, it can be part of a ketogenic diet if enjoyed in moderation. Just like everything else, it’s important to be mindful and not eat the entire cake in one serving.
So how many carbs are in this easy keto cake recipe?
The macros for one slice of unfrosted low carb chocolate cake is :
- 176 per serving Calories
- 4g NET Carbs (7g Total Carbs – 3g Fiber)
- 5g Protein
- 16g Fat
- 1g Sugar
The macros for one serving of frosted sugar free chocolate cake is:
- 310 Calories per serving
- 8g NET Carbs (12g TOTAL Carbs – 4g Fiber)
- 6g Protein
- 31g Fat
- 1g Sugar
CAN I MAKE ALMOND FLOUR CAKE INTO A 6 INCH OR 9 INCH ROUND CAKE?
For a 6 inch round paleo chocolate cake, divide the batter evenly into three pans instead.
If you don’t want a multi-layered cake, add the batter to a 9 inch pan for a single layer 9 inch chocolate almond flour cake.
Can you use this gluten free chocolate cake batter to make a keto chocolate mug cake?
I’ve never tried using this keto cake recipe as a keto mug cake but would love to hear if you have.
DO I HAVE TO FROST THIS EASY KETO CAKE?
We chose to frost this easy keto birthday cake with a sugar free buttercream frosting and topped it with some fresh berries. But you can certainly leave this chocolate cake unfrosted and enjoy it as an after dinner keto dessert or snack cake.
So what are the best keto chocolate desserts to have on keto? Here are some of our favorite low carb / no carb desserts you might like:
A favorite keto chocolate cake recipe that's intensely rich, moist with a light and tender crumb. Perfect for birthdays, parties or any time you're craving a decadent dessert that's also gluten free & low carb.
- 3/4 cup unsweetened almond milk , room temperature
- 1/2 tablespoon apple cider vinegar
- 2 cups super-fine blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup unsweetened high-quality cocoa powder , (can also use cacao powder if preferred)
- 1/4 teaspoon espresso powder , optional but highly recommended for extra richness - can also try to sub with unsweetened dark cocao powder or cacao powder if preferred
- 2/3 cup powdered monk fruit sweetener , sifted (or your favorite confectioners' style sweetener)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 4 large eggs , room temperature, slightly beaten
- 1/2 cup melted coconut oil , can also use melted grass-fed butter
- 2 teaspoons pure vanilla extract
- 2/3 cup grass-fed unsalted butter OR ghee, softened
- 3 cups powdered monk fruit sweetener , sifted (or your favorite confectioners' style sweetener)
- 1/2 cup unsweetened high quality cocoa powder , sifted
- 2/3 teaspoons pure vanilla bean paste or 2 teaspoon vanilla extract
- 2-3 tablespoons unsweetened almond milk , plus more as needed to thin out frosting to desired consistency
- 1/8 teaspoon fine sea salt
Preheat your oven to 350 F degrees. Lightly coat two 8-inch round cake pans or three 6-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set aside.
Add almond milk and apple cider vinegar to a large measuring cup. Set aside and allow to sit (and curdle) for 5 minutes while you mix the other ingredients.
Meanwhile, in a separate large mixing bowl, add the almond flour, coconut flour, cocoa powder, espresso powder, sweetener, baking powder, baking soda and salt and whisk to combine.
Add the beaten eggs, coconut oil, and vanilla extract. Pour in the curdled milk and mix until thoroughly combined.
Divide the batter evenly between the two baking pans and bake in preheated oven for 18-25 minutes (rotating pan halfway through), or until a toothpick comes out clean. Do NOT overbake - the time will vary depending on your oven.
Allow the cakes to cool completely in the pan (or at least 30 minutes) before removing from the pan or it may (will) fall apart. Remove the parchment paper liner. Cool completely before frosting.
In the bowl of a stand mixer fitted with paddle attachment or a hand mixer on medium speed, beat the butter (or ghee) until light and fluffy, about 3-5 minutes.
Switch the mixer to low then slowly add the powdered sweetener, followed by the cocoa powder. Continue mixing on low until combined. Add the vanilla, milk and salt and increase the speed to medium and beat until fluffy, about 2-3 minutes.
Once the cake has completely cooled, assemble the cake by placing the bottom layer on a cake platter or cake stand. Spread a thin layer of chocolate buttercream frosting then add the top layer. Add the remainder of the frosting on the top and sides and decorate as desired with fresh berries.
Cake will keep 3-5 days in refrigerator.
One - 2-layer -8 inch cake OR One - 3 layer - 6 inch cake - OR One - 9 inch single layer cake
Serving size - 1 slice.
Nutritional information does not include frosting.
Macros for 1 slice with frosting is:
- 310 Calories
- 8 grams NET Carbs (12 grams TOTAL Carbs - 4 grams Fiber)
- 6 grams Protein
- 31 grams Fat
- 1 gram Sugar