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Keto Cake – The BEST Chocolate Recipe

This rich and decadent chocolate keto cake is shockingly delicious… Every time I serve it, people always ask for the recipe!

Secretly Vegan Low Carb Flourless Chocolate Cake 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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No Flour

Easy To Make

Great For Parties

Just 7 Ingredients

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 Brownies

Low Carb Keto Chocolate Cake

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

Chocolate Cake Ingredients

The Best Chocolate Flourless Cake

Keto Frosting Recipes

For the chocolate cake in the photos, I used this fluffy chocolate 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!

Chocolate Covered Katie Chocolate Cake

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 BEST Low Carb Keto Chocolate Cake Recipe

Adapted from these Keto Muffins

Pin it now to save for laterPin Recipe

Chocolate Keto Cake

This rich and decadent chocolate keto cake is shockingly delicious and secretly low carb.
4.84/5 (198)
Total Time 14 minutes
Yield 8 servings


  • 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


  • *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

Have you made this recipe?

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More About The Cookbook

4.84/5 (198)

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Published on September 8, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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Leave a comment or reviewLeave a rating
    • Andrea B says

      Okay, so I’ve had trouble finding ANYTHING to crave my sweet tooth that’s low carb/keto friendly. After reading the tips and trying this I was skeptical because nothing has EVER actually tasted good so far or has even turned out right. I made this and let me tell you, it’s. To. Die. For. Instead of using Dutch chocolate I added two tablespoons of Lily’s baking choc chips and for the frosting I added a little heavy whipping cream and the rest almond milk and sprinkled a few Lily’s choc chips on top. SO GOOD. My mom said it was the best cake she’s had and she hates anything sugar free! She couldn’t even tell! I will be forwarding everyone this recipe because it’s THAT good! I’m not one to leave comments but I had to THANK YOU!

      • Lensi says

        Yesss…my biggest problem with keto/low carb is CAKE! I am addicted. Well…I finally tried this recipe and it’s perfect!!! I’m making it for myself for my birthday!! Yum!!

    • Amber says

      Has anyone made this cake and it came out a lot funnier than the video. I did everything as followed in the recipe. Mine is in the oven. I checked it at 15 min and only the sides were done. I’m curious to know where I messed up?? Someone help.

      • Amy Franklin says

        I’ve just done it and didnt have any issues… it was done in about 17 minutes. Did you miss something out? Like baking powder?

      • Daniela says

        I was the same. Mine was more runny than hers in the video. I checked at 13 mins and I think I kept it in for another 9ish mins. And the middle still wasn’t perfect. But I’m letting it cool to see if it sets. Hopefully it turns out good!

        • Norma Aitken says

          I thought it looked a a bit undercooked at 14 minutes so left it a bit longer. Then left it to cool in the tin for 25 minutes. Then turned it out on a cooling tray. Fudgy but held together and was delicious with frosting and ice cream…..

      • Sara says

        Well mine has become runny too, I think that’s because in the video she hasn’t add any eggs, but with 3 eggs it becomes runny and doesn’t cook in 15 minutes, mine is still in the oven

        • CCK Media Team says

          Some people have reported that their ovens take longer, while others are finding it done in the 15 minutes, maybe because of a difference in humidity, climate, or uncalibrated ovens. Just bake until a toothpick comes out mostly clean!

          • Sara says

            I wish I could post the photo of my cake, looks fantastic, I haven’t tasted it yet but I’m sure it’s delicious too

          • Shane s says

            It’s a kind of cocoa powder. It will give the cake a darker brown color and will add a small amount of flavor. But in all honesty, you can probably leave it out.

        • Rhonda Bolt Chesson says

          yes! i din’t see any eggs go into the video demo! Mine coming out of oven now. Fingers crossed!

    • Michelle says

      I don’t know what version her pictures used but I made this last night using eggs (organic, free range) and it turned out fabulously. Except for not being frosted as professionally, it looks like the photos (I did the double layer option). 10/10 would recommend.

  1. Michelle says

    I came here to say thank you for creating this fabulous cake recipe. It could not have come at a better time. We have company coming into town tonight and I was browsing your blog for a recipe when I stumbled across this one right on the homepage. I had all of the ingredients and it was quick to whip up.
    This is the fourth or fifth recipe I’ve tried from your site and all have turned out really well.

      • Jenn M says

        We made it too! Absolutely delicious recipe! We used real eggs and cream cheese in ours, but I also sent the recipe to my sister in law who’s a vegan so that she can try it too. I love how versatile it can be to fit different diets. We will definitely be making this again.

          • Tiffany says

            I would also really love to know how much cream cheese you use 🙂 Some people reported the cake was dry so I was thinking cream cheese/ sour cream might help with that.

        • Amy says

          Absolute life saver. I have been on the brink of quitting keto for lack of chocolate in my life. This cake is so dodgy and moist! It’s better than any regular one I’ve made! I messed up the icing a little, but it tastes like milk chocolate so I’m happy 😋 x

        • Lena G. Nutrition says

          What’s the vegan alternative for eggs here please? i am blind to find it on the page^^THANKS!

      • Jason Sanford says

        We don’t see why it wouldn’t be fine to sub here! It would be the same amount. Be sure to report back if you try!
        Jason (media relations)

        • Regina Kunschman says

          Hi! I would like to make this recipe in a standard size cupcake pan using foil (with paper attached inside) cupcake cups. I am soooooo not a baker!!! So I am wondering if it’s even possible? How many cupcakes would this make? I don’t mind making them shorter than regular cupcakes because I am planning on slathering on piped Swiss Buttercream Frosting anyway!!! Depending on the number of cupcakes and their depth… How long should I bake them? Thanks for your time!!!

    • Jason Sanford says

      We haven’t tested monk fruit as an option, but it looks like a product such as this one should work, since the product description says it can be subbed for sugar:
      Is that what you mean? If you try it, be sure to report back for other readers!
      Jason (media relations)

      • Christine T. says

        I haven’t made this cake yet, which looks fabulous by the way, but use Lakanto most of the time and it does sub one for one with sugar. Lakanto is erythritol and monkfruit. Also, the brand referenced also makes a erythritol/monkfruit blend which I have used in powdered form.
        By the way, thank you, Katie, for an egg free version. I do the special baking, usually, for our extended family celebrations, so need to have some tested egg free recipes that I can use.

  2. Gi says

    It looks yummy, but I miss the time when you added also the ingredient quantities in grams! It is more difficult for us European folks over here ?
    Still, looking delicious!

    • Jason Sanford says

      She stopped because without all the extra parenthesis and numbers, the recipes look less cluttered (and thus look easier to make / less daunting of an undertaking), but we always have those numbers on hand since Katie prefers to measure in grams too. 1 1/2 cup of almond flour is about 180g, each tbsp cocoa weighs around 5g, 1/3 cup liquid (water or milk) is 80g, and each tbsp of regular granulated sugar weighs about 12g. Hope that helps!
      Jason (media relations)

      • Tricia Dubasov says

        I’ve always used 100g per cup for almond flour- would the measurements given here (180g for 1.5 cups) be the equivalent used in all of her recipes?

      • Mike says

        We used stevia and it was not good. We’ve never made the cake before, but we followed the recipe except for stevia. After 2 bites we threw the entire cake out.

        • Jason Sanford says

          Thanks so much for experimenting and reporting back! I guess that sounds from your experience like it can’t really be subbed!

        • Rusty says

          Never use stevia for baking anything. Steve is a great sweetener for coffee, tea, or homemade keto hot chocolate. Stevia will not taste right in baking goods. Terrible after taste and will ruin your efforts to make a low carb baked good. I have found Swerve to be the best for baking. Some of my non-keto friends didn’t even notice my cake was sugar free.

          • Stephanie R says

            Used a combo of half flax eggs and half aquafaba for the eggs and it turned out very well. In the interest of full disclosure, I also added in 2 tbsp GF flour blend to the batter because I’m @ high altitude (over 8000ft) but that shouldn’t be necessary at lower altitudes.

    • Karen says

      I tried it with stevia but it tasted terrible. Very bitter not sweet at all. I even checked the conversion rates on line. I haven’t had success with any sweet keto cakes.

      • Amanda says

        Honestly don’t use stevia in this recipe. It tastes horrid, like tasting burning chemicals. It’s the worst thing I’ve ever tasted.

  3. Robin says

    Hi. This looks great, but we have nut allergies in our household, so almond flour is out. If we want to keep it Keto, what can we substitute for almond flour?

    • Jason Sanford says

      We haven’t tried it with anything else and therefore can’t know what the results would be, but the only other keto flour I can even think of that *might* work and is tree nut free is sunflower meal. If you experiment with that or something else, be sure to report back!

      • LJ says

        The problem with sunflower flour/meal is that it can turn green and (since you can’t see it with the cocoa) it can get a weird taste. May I recommend Gerbs pumpkin seed flour if you want to try nut free.

      • Courtney says

        Could 1/2 cup coconut flour work? I’ll try and see and report back. I have nut, dairy AND egg allergies in my home 🙁

        • Erica says

          Hi Courtney, did you try this with coconut flour? My daughter can’t have almond flour either so was hoping to know if coconut flour was an option since I have it on hand.

          • monica says

            This was a total waste of ingredients and now I have to find an actual good recipe for my son’s birthday cake. I used unsweetened almond milk and monkfruit. Dry and tastes terrible.

          • CCK Media Team says

            Monica, what flour did you use? I have a suspicion I know what you did wrong.

    • Shannon says

      Mine is in the oven now. I made it with sunflower seed flour. My daughter has a severe and airborne nut allergy. The package says substitute 1:1 for almond flour.

    • Jason Sanford says

      Dutch cocoa has a deeper flavor that will give the cake more of a brownie-like taste and is recommended if you can find it. Most store brand box cake or brownie mixes will have dutch cocoa. But if you don’t have dutch cocoa on hand, it’s still good if you just use two tbsp additional regular.

  4. Christina M Simmons says

    Enjoyed in single layer form. Excellent flavor on the cake and the frosting. I think I will cook a little bit less than the 14 minutes in my oven as it was a little dry but the frosting helped that out alot. I shared on Facebook as I have friends always looking for low carb/keto gluten free recipes all the time.

  5. Mayerling says

    I would love to try this recipe, I have tried several of Katie’s vegan recipes and they’ve all been amazing! Just wondering if the liquid is aditional to the water used for the egg replacer

    • Jason Sanford says

      Full nutrition facts are linked right under the recipe ingredients in the post. Let me know if you don’t see them and I can give you the direct link!

  6. Darla says

    Just tried this recipe! Delicious! I did add the cream cheese icing but I used 1 1/2 cups of swerve powdered sugar and it was amazing!

    • Jason Sanford says

      It’s on our list of things to try! If you experiment before Katie does, be sure to report back :).
      Jason (media relations)

  7. Krysta says

    Well. I tried to comment and attach a photo of my cake and got a message I’d been blocked (Cloudflare Ray ID: 5203050ce8b4a074 )…maybe shouldn’t have an “upload photo” prompt if it’s automatically going to trigger your website’s security. :/ Without a picture, I can say that this is a decent recipe with good texture. I’m not going to retype everything from my original comment that was lost, so in a nutshell:
    I made one 9″ round cake, baked for 24 minutes. Will test it at 20 minutes next time as it was possibly slightly over-baked. Thanks for the recipe.

    • Jason Sanford says

      Hi, and we are so sorry about that! We had no idea Cloudflare even would do that to a commenter, and Katie is going in to her account to see if there’s a way to change the settings. The whole reason we have the photo option is because we love seeing peoples’ pictures of the recipes!
      Jason (media relations)

  8. Ana says

    Uau! I really have to make this cake!! My husband’s birthday is coming up and I’m sure he is going to love it!
    Is it better to buy almond flour or can I course the almonds myself?
    Also, can I freeze the cake?
    Thank you so much!!

    • Jason Sanford says

      You can do either, but if you are able to buy almond flour then you know it’s already finely ground so you don’t have to worry about that. I haven’t tried freezing the cake… I would think it should work but would love to know if you try!
      Jason (media relations)

  9. Olena says

    14 minutes baking time is definitely not enough, the center came out under baked even after additional 5 mins and at 375F all the way. The recipe itself is great, but I would recommend to bake it for at least 25 mins. Use toothpick method to be sure. Add 1-2 tbs of vegetable oil to the dough if you are afraid it would be dry.

    • Olena says

      ***just a notation to my own comment above*** it’s only if you use REAL EGGS you may want to increase baking time. I have not tried making it wit the “vegan eggs”

    • Lynne says

      Thanks for the clarification re time. Just baking it now and added more time. It looks perfect after 22 minutes, using the toothpick test.
      It’s cooling now and smells great!
      Used erythritol from monk fruit, eggs, and Dutch cocoa powder.
      Icing is next…

  10. KE says

    I really want to try this but would need to use another sweetener… do you think coconut sugar or honey would work? Thanks!

  11. Patricia Riley says

    OK, I was not ready for how good this recipe turned out! Made it for my birthday. I used Valrhona dutch cocoa and lakanto classic monk fruit sweetener in the cake (note: I increased the sweetener to 1/2 cup per layer.) Added 1/2 teaspoon of espresso powder per layer. Swerve confectioners in the frosting. Baked for about 17 or 18min in an 8″ round pans. Still a tiny bit jiggly in the center when I took it out but firmed to nice fudgy moist cake when it cooled. Mine was not as beautiful as the recipe pics but who cares! It was fantastic!

    • emma venter says

      Sounds good, did you add the 3 eggs as the smaller version for the mug cake had no eggs, so i am confusion.

  12. Rebecca Valentine says

    *Reposting my comment since I have no idea why my previous comment didn’t get posted*
    We are a family of three turning ketogenic for health reasons (diabetes & blood pressure). We have a series of birthdays coming up and as a daughter I really wanted to make something delicious for my parents in a bid to persue them to continue the keto diet yet enjoy their birthdays to the fullest. Its my first time baking ANYTHING and this turned out delicious, soft and airy. My parents loved it to the core. It felt great to see them devouring everything while confessing how proud they are, of me. Thank you Katie (assuming thats your good name) from the bottom of my heart for these keto recipes. Im definitely trying more of your recipes for sure. Who said keto has to be boring and dull?

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