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?

Do you have a brand of dutch cocoa powder that your recommend? Thanks.

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!

Can I make this recipe as cupcakes? If so should I make any changes?

Will it come good even with water?

Could you use regular flour? The picture is good enough to eat.

I purchased 3 copies of the Breakfast Cookbook. I assumed is was like the last one I received which was hard cover. Now, I believe that it’s download only. If that’s so, I definitely OVERPAID. I should have bought only ONE copy. I would therefore like a refund for two editions. If a hard cover version is coming that is fine. I was planning on giving two copies away for the Holidays. Help Please.

I am amazed at how incredibly delicious and easy to make this cake is, no weird ingredients! I’ve been keto (no sugar) for almost a full year, my hubby just kicked sugar two days ago because of a slight candida issue and he was a sugar pig – wanted to get him happy on this way of eating by having desserts available. This was perfect! It’s super rich and is a REAL cake, cake was always my downfall 90 pounds ago and now I can eat it without fear of gaining my weight back or guilt at abusing my body. I will say you do not need a very thick slice, a little goes a long way, which is great because I’m going to slice it up and freeze portions for treats later. Thank you so much, glad I found your page I’m going to be trying lots of your recipes! Oh and I shared it with a friend who is going to make it for an upcoming Halloween party, she doesn’t eat sugar and several of her guests don’t either – so how perfect!

Made this cake and it was delicious! However I did have a problem with the cake crumbling as I tried to get it out of the pan. Not a problem though! I made the icing that was recommended to go with this cake, I took the crumbled cake, mixed in some diced strawberries, just enough icing to hold everything together, pressed it into a springform pan, froze for thirty minutes, then iced as normal. Not exactly what I had intended, but really dont care for cake pops and I’ll be darned if I was gonna let that delicious cake go to waste! Thank you for this wonderful recipe, I will definitely make it again! (Though perhaps next time I will use parchment paper instead of greasing the cake pan) lol.

This looks amazing. I’m hoping to get on board with Keto. Im a sugar addict so hoping this recipe will finally convince me I can stay keto. I’m confused about the cake recipe saying vegan egg substitute in the actual recipe. Is that in addition to regular dairy eggs and when it says butter spread in frosting recipe is that margarine or vegetable oil? Thanks

I made this today and it was fantastic. So moist and chocolaty. I will definitely make it again and again. I liked that the recipe was for the smaller amount, as that was enough for my family.

Ooo! I need chocolate now!?
I wonder if I could make this batter into pancakes… 😉

Ok. (& there IS cake leftover. Some anyway… lol.)
Did recipe pretty much according to directions.
First time for everything. 😉

Used pie pan (9″ ?) with parchment paper.
Used demara (?) sugar (the less processed slightly golden crystal stuff).
3 eggs.
Cooked in convection toaster oven at 325 (you have to drop 25 degrees)
about 15 minutes. Toothpick test came out clean, but center, most really, was kind of like pudding. Even after let sit, for 10minutes, which was as long as I could wait, lol.
I did sprinkle the top before baking with a tiny bit of sea salt. Tasted GREAT! Will definitely make again, but cool a little longer.
Mom thought it wasn’t quite sweet enough, which is odd, cause she barely eats sugar anymore, and I’m usually the one saying, argh! Add some sugar! lol
There’s half a slice I saved for the boys to try, and 3 slices, of 8, left. 😉
Completely forgot about the pancake idea. Will have to remember that sometime…?

Made it in a 13 x 9 pan doubled the recipe. It came out wonderful! cooked about 22 min. added a little extra stevia because i like my cake sweeter. Thanks for the recipe. I make a ton of things from it. I really love the keto mug cake. Its my favorite.

The cake was pretty good but I found the frosting to be a little grainy from the erythritol sugar! Did I do so something wrong? Or is this what it is?

I filled with whipped cream and a 95% dark chocolate and sf maple syrup ganache on top… still dry but will keep at it

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.

Doubled the cake recipe. Used a canola oil spray for both a 9” dark metal pans and a 9” silicone pan. Cake stuck to the dark metal. Will use parchment in it next time. Took cakes out when no longer jiggling but both are dry. Next time will take out when center is only slightly jiggly. Saw an earlier comment about adding sour cream and also wondered about using shredded zucchini to add moisture. Used golden monkfruit in the cakes. The recommend frosting is delicious. Used powdered Monkfruit for frosting. Overall, I would not say it compares to a tradition bakery cake made with wheat flour, but living a ketogenic lifestyle, it was nice to have a chocolate cake. Thank you for the recipe!

Just tried this recipe. Outstanding. Thank you so much!!!!!!!!

How many grams in a cup?

I made this cake today. It smelled amazing. I ended up with way too much icing though so will be freezing it. I used almond milk instead of water and I used coconut flour instead of almond flour. It turned out very dry. So dry that we needed a glass if milk to wash it down with. Anyone know why it turned out so dry?

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 used heavy whipping cream instead of milk, and it is so moist and delightful! Added cream cheese frosting on top- My boyfriend just had some (and he’s not even keto) – he looooved it! Glad to have a great sugar free recipe for when I need a sweet treat. Thanks Katie

Just made this cake and wow it turned out amazing. I’m new to keto and this helped kick cravings. I used monk fruit sugar substitute (I think thats what its called) and put 2oz cream cheese in the cake mix as well as added some strong brewed coffee to the cake mix and the frosting mix. Also for the frosting I used 2 tablespoons heavy whipping cream and 2 table spoons almond milk. Frosting recipe had ALOT extra left over enough for a whole nother double layer cake.

So I tried this reciepe today since I recently started doing Keto and already started missing the sweets. The reviews on this recipe seemed promising and I had all the ingredients minus the same type of sugar, I used Stevia in powdered form. I just made the one layer and the recommended frosting recipe. And first bite, immediately was “oh no, eww” idk if it was the Stevia or the almond flour, but it tasted almost too salty/bitter? I used exact measurements. Could it be the Stevia? Or am I too new to Keto to appreciate this? Ps, I love Dark Chocolate, it wasn’t that kind of bitter. Pls help, I want to stick to this diet, but also want to enjoy it. 😟

The BEST Keto cake I have ever made and I have made a lot! Soooo moist…. texture is dense. Please post more keto cake recipes. I don’t want to use anyone else’s Keto cake recipes. It’s DELICIOUS!

This cake is easy to make but texture wise was not right, too dry for me. I will add a little vegetable oil next time.

How do I work the measurements of the ingreds and baking timing if I use a 10inch pan instead?

There was no nutricion information for the frosting so now I have a layer cake with frosting all over and can’t eat it because I’m scared to throw myself out of keto. I put in all the ingredients seperate and my carb manager said it’s 65g of carbs per serving! It would be much easier if you could have included the info

I used coconut flour instead of almond flour and it was dry so I added more milk until it was wet enough To form a dough..it’s been cooking for like 25 mins. I hope I didn’t mess this up because the ingredients were expensive… also online it said that I could substitute with the coconut flour since there is no almond flour in stores with this pndemic sadly!

Hi! Question; When you mentioned “2 tbsp dutch cocoa or additional regular” are you saying to add another 2 TBSP to there recipe of cocoa powder if one does not have the “dutch” cocoa type?

Thanks for your kind help. I love Katie’s recipes! They are AMAZING!!!!

Hi I just want to know if I can use just the egg whites instead of the whole thing?

Would it be possible, in future (and even backdating) to use weights instead of volume in your recipes? Different flours from different manufacturers have different volumes… Thanks!

I want to make this but as cupcakes. Would I need to change any of the measurements or can I just use the ingredients as is? Thanks

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!

how many total carbs in one slice?

We’ve made this twice already and really enjoy it. Super quick and easy and it’s so moist and delicious! Thanks so much.

where is the recipe for this cake please, everyone commenting how good it is, can someone please tell me where the recipe is ???

Could I use coffee in place of the water? My mother’s famous chocolate cake called for dark coffee, and it added a perfect flavor with the chocolate.

This had to be the worst cake I have ever made. I wasted a very expensive bag of sugar for this. No one liked it. It was very dry and the icing left a terrible taste in your mouth.

I made this cake over the 4th of July. Though I do think that it is a good replacement for the sugary stuff, it is not the best cake you’ll ever taste like the post says lol. The actual cake is pretty bland. It is much better, however, with the chocolate frosting listed in post. I was fairly impressed with the frosting. Don’t make the cake thinking that it’s as good as the real thing, because it is not. Understand that this is a healthier version and be open to the new taste and texture. It won’t raise your blood sugar!

Instead of cake I made cupcakes! Both my husband and myself were amazed at how good these tasted. This is definitely a keeper recipe 👍

I’m new to Keto and read through all the comments trying to find an answer to my question before asking, but I didn’t see it. I saw that others had the same question, so I used Google. My question was if coconut flour could be substituted instead of almond flour. Here’s what Google had to say:

“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.”

Deliciosooo!!! It’s just incredible !!!
Amazing flavor and texture !!! So moist

I am looking forward to trying this recipe but beet to know if the nutrition facts includes the frosting? If not do you have the info for the frosting 😊

I didn’t see her use the egg yolks. Did anyone use the entire egg in the recipe? I made it with just the egg whites and it taste good. I’m just wondering if it would have come out smoother with the entire egg in it?

This is a really good cake, I have made it 3 times and will continue to make it.

So I wish I could upload a picture of this impossibly simple choc cake…..I made it so quickly I couldnt believe it, no fat and no flour? I doubled the recipe and made two cakes, using ready made liners for ease. It was in the oven and baked in under half an hour. The result, so moist, it cooked perfectly. I ended up keeping the two cakes in a tin for two days until I was ready to use them as rain prevented play as planned on day one, then I made up the frosting and added just a mere touch of expresso powder to bring out the choc flavour. WOW! It went on like a dream, JUST the right amount of frosting to give a generous inner layer and cover the top and sides. I took a leaf out of Katies book and piped some swirls on top, and it is indeed a tall and handsome cake. VERY rich, you cant eat much of it, so even though there was 7 of us, theres half a cake left. I have put this in the fridge and am being liberal with treats…Even out of the fridge it is still soft and fudgy. This is without a doubt the only chocolate cake I will ever make again. Wowser, cant wait to try some of the other recipes.

Hi,
I am using carb manager to keep myself on track, but I did realise I didn’t change the servings size, so I did this to 16, but by entering all the ingredients it still calculated the net carbs at 11 per slice, and it isn’t adding anything for the sweetener. Doubling recipe for a sandwich cake you calculated 2.7 per 8 slice totaling 5.4 net carbs. Then the frosting you calculated at 4 net carbs, so somehow by ingredients, I’m still over on your calculations🤔 But, it is a lovely cake recipe, so thank you 😋 😍

Hi. I’m going to make this for my dad’s birthday and was wondering what is the best way to store since I’ll be making it a day ahead. Can it be stored in a cake container at room temp? Or should it be refrigerated? I want it to stay moist!

Makes a great cupcake but I found it to be a bit on the bitter side. Used the exact ingredients called for. I will try again but I’m going to add some regular sugar along with the substitute. This is for a good friends birthday so I’m hoping it will help.