Keto Cake – The BEST Chocolate Recipe

It’s incredible to see this recipe has only 7 ingredients! It looks great and I’m sure tastes even better! I’ll definitely be trying it out soon.

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.

Can we use stevia instead if erythritol?

OMG I want to make this so freaking badly! All I need is cocoa powder and we’ll be set! <3 <3 <3

The keto chocolate cake looks amazing but you don’t mention the ingredients for the frosting

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.

how many net carbs per slice?

i see it, thanks!

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!!

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

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!

Hi I made the Ulitimate chocolate cake with frosting today. Absolutely yummy and amazing that it is healthy as well. I have one query you put the nutritional values at the bottom of the recipe, you do not say if this is for one layer or two, with or with out the frosting. I just need to get my carb count right.

I tried the recipe but converted into a rectangular 9×13 cake pan which required to triple the recipe and it was YUMMOH by it self. I think I over mixed it tho coz it wasn’t as dense as the example. Will definitely make this cake again and again and again. Truly satisfied my chocolate craving!!! THANK YOU!!!

Going to try it this weekened in a 13 x 9 pan double recipe. will let you know how it comes out with the adjustment.

Am eating it now. ?
Will write review later…. probably when it’s gone…lol.

*Cook* a little longer.
Oops, added 2 tbls oil as suggested by some reviewers.

So I actually made a brownie recipe very similar to this last night except that it called for oil instead of water or milk. It had just 2 eggs instead of 3 but all other ingredients were the same. I cooked it on the low end of the recommended time and it seemed Ok when I tasted it last night. The issue I have – and I’ve made several different Keto cake recipes is that the next day, all of the baked goods are dry as can be and chalky. What can be done to avoid the post-bake dryness?

I cut each layer and filled it with the icing. I took a picture so hopefully you can see the inside. It was decadent!

Could I use Stevia powder instead?

Just made the cake … it smells divine … can’t believe I have to wait to taste till tomorrow. my question is how to store it … should it go in the fridge?

Hi. I am doing the keto diet and to find a delicious option is hard. I tried to make and it is just in the oven right now. I doubled the recipe, used coconut milk and real eggs, plus Truvia. My dough was just like a regular cake mix. I placed on a square glass pan and I am baking it for 24 min. I will post a pic once is done. ?

Oh ….btw. I put the erythritol in my coffee grinder to make it powdered sugar for the icing. Just a little tidbit. 🙂

In this recipe it says 3 eggs, including the vegan option. so as a non baker… do I use both or just the 3 eggs?

Does it matter if I powder the monkfriut blend of sweetener??

I have tried so many cake, brownie, cup cake recipes. Most fall apart, either to dry or just cant get it together. This was the BESTever. I had to cook it a little longer (10 minutes) could be my oven??? Perfect texture and moistness. I made a cream cheese whip cream espresso frosting. Thank you for this recipe!!!

I just wanted to find out if the cups are American cup size? Which is equivalent to 236.6ml. I saw a post about cup to gram conversion so I will use that as my reference for now but for future reference I would like to know.

I made this cake and it came out pretty good. I used xylitol instead because I can’t stand the spicy after taste of erythitol. After 14 min my cake was still pretty wet. I baked it for 20 min and the consistency was good. Not dry at all. The recipe was simple and i love that no fat was needed.

Hi all the way from Australia! I’m so excited to stumble across this moist delicious looking cake. Hoping to make it tomorrow morning with the variation of a vanilla cake? If I make half chocolate and leave out the cocoa on the other half of rhe batter will it still be as moist and delicious as it’s less ingredients?
Thanks in advance Rem 😉

I made the Keto version of this cake with Swerve and made 2 mistakes. In such a rush to eat it with my Keto ice cream I didn’t mix the dry ingredients prior to adding the wet ingredients. The cake still tasted pretty good, also, I used a 9-1/2 inch round pan so it was a little flat. The cake needed to be baked a couple minutes longer. I like that it was still moist without the extra fat.

Made this and it turned out like pudding. 14 minutes just doesn’t sound like a long enough time to bake anything. And the erythitol aftertaste is like a shot of vodka! It was tasty though.

I made this cake for a birthday party last night of non-Keto’ers. It was well received. I become a bigger and bigger fan of erythritol. It’s very easy to work with. I did feel like my cake was a bit drier than it could have been. I sifted the ‘fine almond flour’ in anticipation of a drier batter. Thoughts? Maybe add an extra egg and/or up the liquid (I jused heavy cream)?

Would this recipe work to make cupcakes? Has anyone tried that yet? Thanks!

OMG This cake look amazing.
Do you think we can do it in muffins cups?
Thanks

It was perfect and delicious for Valentines Day, covered with raspberries and strawberries as accents. Thanks for a great recipe!

Can this be made into cupcakes!?

I’m trying keto and tomorrow is my birthday. My daughter has a nut allergy. I’ve been dying to try the expensive sunflower seed flour. Cake is in the oven now. I don’t like a ton of ingredients, so this was perfect for me to whip together. Next up, frosting search! Thank you!

So I tried making this cake but I tried doubling it and the cake batter was a a bit more liquidy than the video and I can smell the erythritol after I ended up fully baking it. I’ve always been pretty bad at baking keto desserts, anyone know what I messed up on?

Here is my latest version of this incredibly easy and tasty cake (still no icing as I keep forgetting to get unsalted butter). This time I put loads of walnuts on top and I am just enjoying the cake with gooey peanut butter in the middle (I just cut my slices of cake in half and put dollops of peanut butter)!
Still loving this recipe, might just have to make it every weekend as so heavenly!!!!

Hi there! I’m making this tomorrow for my mom’s birthday (she follows the keto diet) and would like to make it a double layer cake. Will I need to double the icing chocolate cake icing recipe also to cover it like in the photo? Can’t wait to try it!

I’ve just made this cake for my boyfriends birthday (I’m on Keto diet, he isn’t but he doesn’t mind the food) and also used the frosting recipe, I’ve only done one layer but if I do this again will defo try out the doh me layer. First cake I’ve ever made and it looks ok, frosting tastes so good, I’m waiting for the cake to cool down so I can add the frosting and head over to my boyfriends house. Thanks so much for this recipe and all the others, will defo be using them for future references.

This recipe is amazing! I turned it into 9 cupcakes. I had to bake them about 20 minutes. It wasn’t clear when they were done in the post, but I did the usual “when the toothpick comes out clean” test.

This cake is super easy and super delicious! I love that it isn’t overly sweet. I did change up the whipped frosting, I omitted the butter, did use 2 ounces of melted Lily’s chocolate and I only used 8 Tbsp. of powdered Swerve. It is super fudge-y and tasty, with less fat and sweetener. This definitely satisfied my cake craving.

My 7 year old and I made this tonight! It was delicious! We used stevia but I used a bit more than the recipe said. We also added a couple of tablespoons of peanut butter! We made this in cupcake form, but the cooking time was still the same. I let my daughter put regular vanilla frosting on hers, while I topped mine with walnuts before baking. So yummy!

Ok – so I made the cake with 6 eggs and substituted buttermilk for the milk ( I also added more bu accident – I used 1 cup). I used monk fruit sweetener. I was convinced this was a big fail – but NO! It was awesome moist and not too sweet- my friends couldn’t believe it was keto

Oh I thought the nutricional facts were about the double layer cake ?? but I guess I’ll enjoy it ??????

I made this for my husband’s birthday. OMG! It was fantastic. Now he wants me to make this cake every week. Lol! Awesome recipe. Thank you!

Hi!
I came to say THANK YOU! This is an amazing recipe! It didn’t taste as a diet cake. I loved it! Wow! I also made the ganache or fudge recipe and that combination was delicious! I also added slices of Strawberries to boost flavors. Congrats!

Little low Almond Flour, can I use coconut flour? Has anyone tried this?

It’s baking right now and I’m sure it’s going to be delicious but just be aware that if you make the cake according to the one layer ingredients amounts, it does contain over 100 grams of carbohydrates in the whole cake, just FYI. If you double it for a double decker cake, then the whole thing contains obviously over 200 grams of carbs. So although it claims to be keto friendly, one piece (depending on size) can put you way over your daily carb intake.

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?

Would this cake work as the tiers of a Black Forest Cake?
Really love the simplicity of this recipe 🙂
Ticks all my boxes: low carb, healthy-ish, no butter, no sugar!

I just made this cake – I doubled the recipe so I could make 2 layers, and used 6 eggs. It took about 22 minutes to bake but the cakes are really flat! Did I mess something up, or is this normal? Help? Thanks! 🙂

Just tried this with coconut flour. I used real sugar but had to increase the amount of sugar by 2 tablespoons since I am algeric to sugar substitutes and they are much sweeter than real sugar. I also had to increase the milk as my batter came out really thick. I also made this in a mini loaf pan and cooked it twice as long. My family loved the result! I also did not use any frosting just a little chocolate syrup for presentation. Thank you for the recipe!

Hi… can i use brown sugar instead of regular sugar?

Hands down the most amazing chocolate cake I’ve ever made – and the chocolate cream cheese frosting is a must! Make the double layer and people will think you spent endless hours in the kitchen to create this to perfection. I use a stick blender to beat the eggs before combining into the dry mix. A slice of this cake is a real treat!