Keto Cake – The BEST Chocolate Recipe

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?

why the additional 2 tbspn of cocoa?

Just curious…Do you eat eggs now?

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

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.

What about the recipe for the frosting?

*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?

How do you know when it’s cooked? It’s very soft to the touch after 14 mins. Is that right? So not like a regular cake that springs back?

This is my first time making a keto friendly cake. I found the cake wad still very runny in the middle after baking for 14 minutes. I wasn’t sure if it would firm up as it cooled so I baked it an additional 5 minutes. Some explanation on the recipe as to how to tell when the cake is done would be helpful!

Loved this cake recipe!
I doubled it and made to 6” rounds and a couple of cupcakes. I doubled the chocolate icing recipe too. I used monk fruit and didn’t quite double that as I find that can be a little too sweet. For the icing I grinded the monk fruit into a powder and add stevia to it.
It was giggly in the middle and sunk a little bit but was still really good almost fudgy. I made this so I would have cake to eat at my daughters birthday.
I am looking forward to making this cake again and again.

Just tried this easy recipe and the best part is even your kids can help and feel happy they made a cake. Love this cake recipe.

I filled with whipped cream and a 95% dark chocolate and sf maple syrup ganache on top

Halved the temperature as I’m English. So baked at 180c for 15 minutes. It wasn’t long enough. Had to put it in for another 10 mins. Only made the one portion. It didn’t rise as much as l would have thought but it tastes delicious.

Has anyone tried this with aquafaba for eggs?

I need to reduce my egg use, due to sensitivity, and they don’t seem to sell golden flax here anymore. And no one else here will eat chia seeds lol. But mom & dad eat tons of beans and toss the liquid anyway, if I can just get them to save it for me I could try that occasionally.

Thanks for this awesome keto chocolate cake recipe, AND the frosting recipe. I had to bake mine a little longer than the recommended 14 minutes though (20-25min). As for the frosting, I used only 2 cups of the erythritol and it was still sweet, so 4 cups would REALLY be sweet. The frosting tastes much better than store bought frosting!! Thanks again!

I’ve made this 3 times! I love the flavor of it.
First time I made it with organic eggs and it’s turned out beautifully.
Second time I made it with Bobs egg replacer as shown in the package and they got flat after pulling them out of the oven.
Third time I used more water with the egg replacer like Katie mentioned and cooked them 5 mins longer and the sank even more after pulling them out.

Should they cook longer? The vegan options for me has not worked buuuu!

Made this for my boyfriends birthday and he loved it. I used whipped cream in the middle and on top with cocoa powder & Xylitol, then added some 90% chocolate shavings. I wasn’t expecting the texture of the cake to be so good. I also had to use 1/3 the quantity of bicarbonate soda rather than baking powder because I didn’t have any.

This was absolutely delicious! I doubled the recipe for 2 layers. I used 1/3 cup water + 1/3 cup heavy whipping cream, used large eggs and all Dutch cocoa powder. I hade to bake it for 21 minutes. See the toothpick test. I also made the Chocolate Cream Cheese Frosting. I used 2 cups powdered Swerve. I didn’t have enough Dutch cocoa powder so I used what I had plus 2oz. Lily’s Chocolate chip melted in 2 Tablespoons heavy whipping cream, added 2 Tablespoons more to frosting to make it more pipe-able. Even the non-keto people raved about it! Thank you for sharing your delicious recipes!!!

Can I double the Recipe and make it in a 9 x 12 pan?
Looks gorgeous and yummy!

Swerve (granular)

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 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.

Can you ise heavy cream or half and half instead of milk? I wasnt sure what it would do to the recipe.

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!

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?

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 ?

VERY IMPORTANT to use parchment paper on the bottom of the pan, even if it’s nonstick. Otherwise, this is a fantastic recipe. It was a big hit for both me and my girlfriend; we had both thought chocolate cake was a thing of the past, but this is a wonderful lifeline. The frosting recipe is equally amazing!

This really & truly is the best keto chocolate cake recipe out there. I have been following a ketogenic diet for over 2 years and in that time I have made a LOT of different keto desserts, particularly chocolate cake, and I have not found one which mimics a traditional cake so closely. THANK YOU!!

This was delicious! I used Lakanto monk fruit sweetener golden and it was amazing. I used the frosting recipe listed. I also cooked it a little too long , I checked at 14 and it felt too soft so left it in for about 22. Next time I’ll go 19 maybe. It is very rich and very chocolatey!

This cake is looking so yummy, I am definitely try this. thank you for sharing.

Just waiting for it to cool so can frost it. Needed extra cook time possibly because I used actual eggs. I didn’t have Dutch chocolate so added instant espresso coffee powder. With 2c sugar in the icing this came out to be a good dark chocolate taste.

I will know tomorrow but the batter was *really* runny. There was no pressing down on it per the recipe directions to flatten it out. I triple-checked and made sure I had everything added correctly. This is for my son’s 30th birthday, so it needs to be good! 😉 I will report back. Fingers crossed.

Hi. Can i use swerve as the cake sweetener instead?

I admit I was skeptical when I first saw the recipe, I mean a cake with no butter? But I followed the directions exactly and it was delicious. I made it again this time with the icing and I also added instant coffee to deepen the flavor and also instead of water or milk I used Jordan’s Skinny dark chocolate espresso syrup. My kids and I loved it!

Hmm, thinking of making this cake but 15 minutes cooking time?!! Seems a bit too short for it to be cooked? Every other keto cake recipe says to cook for 40 minutes but this is only 15???

I Can t wait to try this, however could you give us the measurements in oz or metric please. Thank you

Oh my goodness. This cake was so good! My kids gave it two thumbs up! We can’t believe it has no oil! Thank you so much for sharing! Definitely a keeper!

Can this recipe be made with another vegan egg replacer- like a flax or chia egg? I don’t have the Bob’s egg replacer on hand

Not as good as the real thing but ok. I want to try it using powered strawberry. Cake and icing.

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!

I have just started my keto diet so I have been craving carbs and sweets. I came across this recipe and decided to try it. I have to say it is absolutely and surprisingly delicious! I have to make a few adjustments because I kind of over baked it, but other than that I honestly can not tell the difference. Thanks for this amazing recipe!

The cake turned out beautifully! Would it be possible to swap out cocoa power with more almond flour to make an almond or lemon flavoured cake?

Hi there, I’m going to attempt this cake today, I wanted to ask if I could replace the almond flour with coconut flour? Thanks Tamarin

For the Lemon version try lemon extract and replace the milk with lemon juice. Zest in the the frosting.
For almond add almond extract in the cake and frosting and sliced almonds on top.
I’m going to try this for my daughter’s 8th birthday. Instead of two layers I’m going to bake as is then cut it in half to make two layers and shape into an 8.
Also using my hubby’s keto berry compote for the middle layer.

Best cake ever!!!
I confess I made few modifications though. I didn’t have erythritol, so I substituted with my monk fruit and stevia blend.
Also, I used 1/4 cup of coffee and 1/4 cup of heavy cream instead of 1/3 cup of milk or water. I think the coffee really brings out the chocolate flavor, and since I was looking for a very moist cake, I decided to add a little bit more liquid to it.
The results were magnificent! It turned out very fluffy, moist and light!

Thank you so much for this recipe!

Made it. It was rated excellent! The frosting was great too!

Hello. Would love to try this! But I’m wondering if coconut sugar would work in place of the regular sugar?

Hello, I am unable to get almond flour, will regular or coconut flour work as a substitute? My partner and I are on the keto diet but are willing to make an exception as it’s going to be his birthday cake. Thank you in advance

I made this today … delicious! I did use a little NuNaturals Cocoa Syrup for some of the cocoa. Instead of cake I made mini cupcakes.

How do you do the chocolate on top of the cake?
Thanks

I’m baking a cake tonight for a friend and I needed a sugar free gluten free vegan non processed cake, and yours was the only recipe that cleared all marks! Katie i always come back to your blog after all these years, you’re really the best. P.S. i would like to put a request for a vanilla rendition.

I love this recipe and use it ALL THE TIME!!
Do you have nutrition facts on it? Am I missing it already posted?

I made this yesterday. The cake is pretty good. It kind of tastes like a brownie. I did have to cook to about 20 minutes like others have commented. I also made the icing that you provided the link for. It was good but my sweetener did not dissolve. So it felt like there was sand in it. I also had to add a lot more milk than specified. I don’t more exactly how much, I just kept pouring it out of the carton till I got the constituency I wanted. So the cake was good but would not do that icing next time. Thanks for the recipe.

I made this recipe yesterday exactly as it was printed. I had to bake it for 20 minutes which was fine. It turned out great. The only complaint I would have is it tasted overwhelmingly salty and I felt it needed a bit more of the sweetener so I will adjust the sweetener next time as I realize that is only personal taste preference. Can you just leave out the salt completely?

I used the Paneriso egg replacer and the cake just didn’t rise at all, stayed super thin. 🙁

Hi, has anybody tried this with the flax egg instead?

I was hesitant on how this would turn out because my batter tasted grainy from the almond flour, but WOW! This is AMAZING! Moist, dense, and so decadent! Its so easy too! I doubled to make a double layer, used dark chocolate cocoa powder, and didnt have the dutch powder. I used a keto dark chocolate mousse for frosting. I will definitely use more of her recipes!!!

I made this today and it didn’t rise, it is like 1/2 inch thick, so put it in a pie plate after it cold added a layer of strawberries and finished it with sugar free chocolate pudding and whipped cream. Any ideas on why it didn’t rise?

Has anyone made these into cupcakes? If so, did you get 12?

I’ve made this cake twice now and my family always loves it! I like to add a tablespoon or two of coffee grounds to bring out the chocolate and it tastes great.

Hi Katie, I just came back to say your cake is really amazing!!! Tastes like a craving but healthy, nutritious! Its light, not very sweet and with the best ingredients only! I cut 1/2 cup almond flour for the combined 2 recipes and it is really light! Also, I am going to try substituting sugar for maple syrup to have it even more natural, have you tried that perhaps? But really, what I wanted to say is: your recipe is just the best! I will bake this cake for the rest of my life! Amazing!!!

Great recipe! I got busy and lost track of time and accidentally overbaked but that was my fault! 🙂 Just remember that this cake has a lot of eggs (if baked to recipe) and eggs continue cooking even after they are removed from the oven so I wouldn’t go more than 25 mins. Look for a medium “wobble” in the batter- not loose but not firm. I used almond milk and I didn’t think it was sweet enough so I added extra sweetener. It also bakes great in silicone bakeware! I’ll be making again but watching the time closer. The recipe is loads better than any Keto “mix” I’ve bought off the internet.

Made this recipe and divided it into 6 muffins. I used Stevia. Also topped it with a coconut frosting.
Taste test, consistency was great, not too light and not too dense. However the coco was just too overbearing and a mouthful could only be managed if it had the frosting. Maybe it needed more stevia.

OMG this is so good! It is so rich and delicious!

Turned out fabulously, very moist and flavorful. I cooked mine for 30 mins also, just watched it and waited until the center rose up.

I was too exhausted to do the egg white whip leavened cakes the fancy magazines all use for their gluten free options. Found this recipe and had an awesome birthday cake in an hour and half, including cooling before frosting. The birthday girl said it was better than the last fancy egg white recipe she’d tried.

Don’t experiment with tossing in chocolate chips like I did, you could see them dragging down the rise in little puckers where I put them. I guess find a recipe if you want something like that and it’s for an event. I was able to make it look fine with careful stacking and frosting though 😉

Sorry, my cat sat on my keyboard and posted my comment when I wasn’t finished. Yes, she does that a lot! 😀

“substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour. You will also need to add 1 egg for every 1/4 cup of coconut flour used in addition to the eggs called for in the original recipe.”

Additionally, once you’ve done those two things, you may notice that you need more liquid to get the batter to right consistency.

To make your batter better, add the same amount of liquid that the recipe calls for first, and then add more as needed.

If your mixture seems too dry, add more liquid until you get the right consistency. (In some cases, you may even need to double the amount of liquid required in the initial recipe.)

If your batter is too wet, add coconut flour one teaspoon at a time until you get the right consistency.

I hope this helps anyone else who had the same question. 🙂

This Cake is by far the moistest, flavorful and easy recipe ever!!! My fam fav!

Love the simplicity of this recipe and the options to make it vegan or paleo. Thank you.

My birthday is coming up and this is going to be the cake I bake for myself. I was looking for the nutritional values for the chocolate cream cheese frosting but didn’t see it. Do you have those totals?