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!
Also Try These Keto Brownies
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 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!
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)
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
Have you made this recipe?
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Sam says
Made this today, used unsweetened almond milk and it came out absolutely beautifully! Had to bake it for 25 mins and used a loaf tin but it’s delicious.
Even my 3 year old smashed a piece and wanted more!
AJ says
I tried it for the first time and would love your help. I am not a super baker 🙂 I followed directions and only substituted Truvia cane sugar mix. It was super thin/runny batter, cooked about 17 minutes, and it fell apart when removed from pan after cooling. It was pretty moist but would not hold at all. Suggestions?? Yes, I did grease pan 🙂
Jason Sanford says
What other specific ingredients did you use? It could very well be the truvia, since that’s stevia based and readers have said this recipe does not work to sub stevia for erythritol or sugar.
Nina says
You need to cook it longer if it fell apart. Use a toothpick to check to see if it’s done in the center. If it comes out clean then your good to go. Also make sure it cools down before removing from the pan. You can place it in the freezer for a few to cool it down faster.
Colleen says
Moist but really bland. Maybe with the frosting it would taste better but for me, the cake mix needs butter
Jason Sanford says
What specific ingredients did you use?
Cathy says
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.
Moya R FRIDAY says
I followed the recipe exactly as it is here as I was making this for a friend’s roommates birthday who is keto and the feedback I got was “Salty, hard to eat” which is very disappointing. Granted I should have tried the recipe beforehand but I thought with the reviews I saw it was a good to go recipe. Sadly it did not end as I had planned.
Jason Sanford says
How much salt did you add? And what other ingredients did you use? There are so many positive reviews that there’s definitely not a typo in the recipe, but I’d love to help troubleshoot yours!
Craftybaker says
I’ve made this cake numerous times. It’s the only one I use because it’s the best one I’ve found, so I stopped looking lol😊
Amandeep Saini says
I tried it today. Used unsweetened almond milk and also added 2tbs butter. I baked it for 15 minutes and it came out beautifully!
Lindsay says
Very salty! I mean, it’s still good, but I will half the salt next time around. It’s a keeper as it’s definitely the healthiest keto cake recipe I’ve found and it’s moist. I added 1/2 tsp of espresso powder to the recipe which I will definitely do again.
Dana Jost says
Made with splenda. Was a little bitter. I have a splenda and cinnamon mix that i use on stuff. Put on top, cut the bitter taste and was excellent. I only had enough cream cheese to make half the icing recipe. Maybe that’s why it was bitter.
Angelina Barbin says
I made it to the letter and it was yummy. I make this cake about once a month.
Jenn says
Any guidance on temp and or time adustments if I want to do cupcakes instead of a cake?
TIA!
Chocolate Covered Katie says
With frosting, this is pretty much a cupcake recipe 🙂 https://chocolatecoveredkatie.com/keto-chocolate-muffins/
Jihan says
Hi! I’m new to the “low carb lifestyle” & came across to this recipe! Sooooo good! Can’t help myself! Might finish the whole thing in 1 sitting even no frosting!😂 thank u so much!
Linda Marsh says
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?
Jason Sanford says
Sure you definitely can! If you’re used to baked goods without salt, it’s only in there for flavor so is not a problem to omit.
Jason
Kay says
This is the best keto cake and chocolate frosting! Delish!
CCK Media Team says
Thank you so much for making it!
Caroline says
I used the Paneriso egg replacer and the cake just didn’t rise at all, stayed super thin. 🙁
Amy says
how many total carbs in one slice?
Diana says
Hi, has anybody tried this with the flax egg instead?
CCK Media Team says
We have done it, and some of the comments on Pinterest have as well 🙂