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!
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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
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
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Or this Keto Chocolate Mousse
Peng says
I made this for my diabetic husband’s birthday who is now 75% off diabetes meds. He loved it so much!!! I used choco buttercream for the icing and filling. Then made crisscross lines in the center using keto condensed milk. I bet caramel is even better but It was good enough for him! This is definitely a keeper! Thank you for sharing this recipe!
Mel says
Just made this and it turned out beautifully 🙌🏼💕
Changes I made:
I used almond meal, not superfine.
I used 1/2 cup of powdered monkfruit sweetener
I ADDED 1/4 cup of olive oil beca I like my cakes super moist.
Divine!!!! 10/10 🍫🥮🍰🧁
J says
You can’t make a keto cake with white sugar. No one on a keto diet could benefit from that!
DS says
Where can I find the nutritional information?
CCK Media Team says
Hi, full nutrition facts are linked under the ingredients in the recipe box 🙂
Krista Piek says
I thought this was really good.Nice and moist. I made the cream cheese frosting for it. Had to cook it more like 20 minutes but that could be my old oven..lol
Pam Bragg says
Can I use Buttermilk ?
Rich says
You rock Katie!
Loved this recipie. I think it’s one of the better keto cake recipies out there. Thanks for sharing this.
All the best!
Anu says
This cake is absolutely incredible, and SO easy to make! The crumb is excellent, it has great structure, and it’s perfectly moist (without feeling “wet”, if that makes sense) even straight out of the fridge. My husband, who is a beginner/novice baker, made me this for my birthday, and it was utterly delicious! 🙂 We have a convection oven, so he did need to reduce the temperature by 20 degrees and baked for 20 minutes, which seemed just right.
Additionally, he used the suggested optional extra cocoa (because I love a really dark, rich, chocolatey flavour), and used water instead of milk. He also added 1/8 teaspoon each of pure stevia and monk fruit sweetener (on my suggestion) as I find it balances out the sweetness very well when using erythritol.
I cannot believe this is such a simple yet utterly delicious recipe, and it’s become my go-to recipe for a chocolate keto cake and cupcakes. Absolutely amazing! Thank you so much!
PS. I will write a separate frosting review – but in short, the chocolate cream cheese frosting makes enough to frost a two-layer 8-inch cake!
Lydia Deven says
I made the single recipe into a dozen small donuts! Topped with some melted chocolate. (Baked at 400’ for about 10-12 minutes) Really quite good. Thank you!
Michelle says
This cake and the chocolate cream cheese frosting are a-mazing! I’ve made them both too many times to count and everyone loves it. I see that many think it takes longer to cook. I follow the recipe as it is and mine bakes at the time stated if not a little less. It all really depends on your oven. Katie, I love your recipes and this is my family’s all time favorite!
Amber says
She’s not kidding! It’s the best chocolate cake I’ve made. I could not tell it was sugar and flour free. I made the chocolate cream cheese frosting too! The only thing I changed was using half regular cocoa and half dark cocoa for the frosting. Oh yeah!!!!!!
Susan L. says
15 minutes will bake this cake all the way through? I’m worried about uncooked eggs…. can anyone answer this question?The cake honestly cooks that fast?
Christine says
Try this recipe along with the frosting today. I’m going to adapt it a little bit. It’s a little dry and I’m also going to switch over to stevia I think the aftertaste from that is not bad compared to the swerve that I used. But not a bad recipe to make. Thank you for sharing your recipes.
Lainey says
Has anyone tried making this with granulated allulose? I want to try this but erythritol tears up my stomach!!
Andrea Erdősi says
Torta
Marianne says
Can I use hazelnut meal instead of almond?
Sharon Grella says
Came out absolutely delicious! The other people who had it weren’t on keto and loved it! I made it with the chocolate cream cheese icing which was ridiculously good! Highly recommend and will definitely make it again!