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?
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Or this Keto Chocolate Mousse
Jeanette says
Fabulous cake when on keto. So nice to be able to eat something sweet and indulgent without breaking ketosis. Thanks for the recipe
Pamela McCormick says
Amazing rich moist cake!
Monick Halm says
This was delicious. I made it and everyone came back for seconds and thirds.
Kathy says
My Boyfriend loves this cake. Comes out perfect every time.
Liz says
I made a double recipe to make a full 9×13 cake & paired it with your chocolate cream cheese frosting. So yummy! Probably my favorite chocolate keto recipe so far. Thanks!
CJ says
Can you make ahead of time and freeze?! Thanks!
Brooke says
Can I use regular all purpose flour or whole wheat flour? Or will the density/flavor not be good?
CCK Media Team says
We would recommend this cake instead: https://chocolatecoveredkatie.com/vegan-chocolate-cake-recipe/
Daniel says
Which type of ‘regular’ cocoa should I use? Usually regular cocoa is full of sugar…
outdoorslife says
You need baking cocoa, not cocoa powder for drinking IE hot chocolate. Pretty much any supermarket baking aisle will have cocoa powder. Ingredients will just be cocoa powder and a note that it is dutch. Meaning a reduction in acidity of the cocoa.
Zaida says
I have made this cake OFTEN and absolutely love it. Takes about 17 minutes. I’d like to make as cupcakes for a baby shower. Would this be 8 cupcakes? And what bake time approximately?
CCK Media Team says
Hi! Try this recipe for keto cupcakes: https://chocolatecoveredkatie.com/chocolate-keto-cupcakes/
H says
So easy and yummy! My batter was a lot more fluid and so even after 16mins in the oven the cake came out a bit fudgy. I used the same ingredients without chocolate chips.
Lou says
Has anyone tried this with sucralose/Splenda or a natural sweetener like monk or Stevia? I’m looking for something without erythritol
Thanks
CCK Media Team says
Hi, splenda should work if you use the cup-for-cup blend that can be substituted for sugar!
Chris Cooper says
Can Allulose, Stevia, or Munk Fruit fruit be substituted? Not Splenda or erythritol. My diabetic friend claims there are problems with these two.
CCK Media Team says
We’d recommend trying something that measures the same way as sugar, so try a stevia baking blend or allulose blend instead of pure stevia leaf etc. Some of the other comments here may also be helpful. Let us know how it goes!
Chris Cooper says
Thank you!
Nancy says
This is absolutely delicious! I added hazelnut extract as well 🙂
Brenda says
It’s so delicious, I think when made with milk makes it more moist than just using water
Craig says
Which do you recommend? Milk or water?
Thanks 🙂
Frederick Norris says
I really like this cake. It has very good texture. Your frosting is also excellent.My only problem with the cake is that it’s not sweet enough. Is it possible to add more sugar and not ruin the recipe?
CCK Media Team says
Hi, absolutely you can go as much as double and the texture will still be fine 🙂