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Keto Cake – The BEST Chocolate Recipe

This rich and decadent chocolate keto cake is shockingly delicious… Every time I serve it, people always ask for the recipe!

Secretly Vegan Low Carb Flourless Chocolate Cake 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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Keto Death By Chocolate Cake

No Flour

Easy To Make

Great For Parties

Just 7 Ingredients

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

Low Carb Keto Chocolate Cake

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

Chocolate Cake Ingredients

The Best Chocolate Flourless Cake

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!

Chocolate Covered Katie Chocolate Cake

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 BEST Low Carb Keto Chocolate Cake Recipe

Adapted from these Keto Muffins

Pin it now to save for laterPin Recipe

Chocolate Keto Cake

This rich and decadent chocolate keto cake is shockingly delicious and secretly low carb.
4.84/5 (179)
Total Time 14 minutes
Yield 8 servings


  • 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


  • *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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More About The Cookbook

4.84/5 (179)

Rate this recipe

Published on September 8, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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  1. SB says

    I made the cake 3 times. Each time came out great. I used almond milk, 3 vegan eggs, (3T psyllium husk powder and 9T water). I used erythritol once, monk fruit once and coconut sugar once. I baked it for 14-15 minutes, (except for the one time when I baked it in my convection oven for 12 minutes). One time I added some crushed walnuts to the mix and my family went wild. This recipe is a keeper!

  2. Simone T Major says

    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.

    • Jason Sanford says

      Oh no, I am absolutely refunding you for the other two ASAP. And we do not want anyone stuck with a purchase they didn’t mean to get. Katie feels awful and said to please offer you a full refund for the third copy as well if you need it, because she is so appreciative that you would have wanted the book if a hardcover had been available. We really wish it could have happened for this book and were so disappointed that it wasn’t able to happen.
      Jason (media relations)

  3. Shainé says

    Do I have to make this into layers? I have a haunted house mold I wanted to use, but not sure if it would rise enough, thoughts?

    • Jason Sanford says

      Definitely no need to do layers. If you make the recipe as written (i.e. don’t double it), it makes one layer 🙂

  4. Liz says

    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!

  5. Ruth Mecredy says

    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.

    • Jason Sanford says

      Hi Ruth! It’s for the recipe as written, so single layer and no frosting. If you don’t have enough carbs/calories allowed for frosting, you can also always just sprinkle with sugar free powdered sugar! 🙂

  6. Lorna Boudreaux says

    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?

  7. Talya says

    Made it yesterday, and it was amazing!
    I’m on paleo, so I used 1/2 a cup of coconut sugar, according to the paleo instructions. Now, I’m not a big fan of sweets, and for me the sweetness of the cake was juat right, but my family (not on plaeo) said they would have liked it sweeter. So, definitely make this cake, texture and taste are amazing, and if you like things on the sweeter side – consider baking a small amount of the batter in a cupcake mould and taste it, so you can add more sweetener if you want.
    Also, watch the baking time! I waited for a toothpick to come out dry, and I think I overbaked. I fixed it by poking the cake with a toothpick in several places and pouring some hot almond milk on it, but it’s probably better to just stick to the baking time…

  8. Kristine Detweiler says

    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!

    • Jason Sanford says

      Hi! The “toothpick” method is usually good for cakes – put a toothpick in the center and if it comes out mostly clean then it’s done. Did yours work by cooking the extra 5 minutes?

  9. Genie Paaluhi says

    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!!!

  10. Caitlin says

    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.

    • Angelina says

      I used a cheap pan from Target and sprayed it with olive oil Pam. My cake came out easily after running a knife around the rim and inverting on a plate. I am awful at baking and it was the first time I’ve had a cake come out in one piece. I baked it for 16 minutes.

  11. Kathy says

    I live in Denver – are there any high altitude modifications you recommend ? I usually try a new recipe as is then adjust depending on results….

    • Jason Sanford says

      Unfortunately we don’t have any testers in high altitude locations, so we aren’t able to test the recipes that way. Hopefully someday!
      Jason (media relations)

  12. Jennifer says

    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

    • Jason Sanford says

      Hi! The vegan egg is if you want to use that instead of chicken eggs. If you’re not vegan, just use the chicken egg option. Butter spread can be either dairy butter or a non-hydrogenated margarine like Miyokos or Earth Balance

  13. Terri Vialli-Hunt says

    Just made this today.
    Great recipe! Absolutely SMORGEOUS! Makes you want MORE! ?
    I was thinking, “a cake with no butter?”
    It’s incredibly light and totally chocolately. I used finely grated 95% dark chocolate in place of the Dutch Cocoa.
    Only butter I used was in the filling (melted dark chocolate and butter, stirred in powdered erythritol, and whisked up with a dash of hazelnut milk. Delish.
    Thank you for this recipe – it will be the only one I go to when I crave chocolate cake.

  14. Donna says

    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.

  15. Kat says

    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…?

  16. wnedy says

    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.

  17. LKSilver says

    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?

    • Jason Sanford says

      Hard to say since I haven’t tried the brownie recipe you mention (is it from Katie’s site or another site?), but in general Katie says under-baking a bit (and then letting the recipe firm up in the fridge overnight) is a good way to counter baked goods turning out dry. Possibly something you can try with the brownie recipe you mentioned?

  18. Amy says

    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.

  19. Monique says

    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?

  20. paleo diet says

    great points altogether, you just gained a logo new reader.
    What could you suggest in regards to your submit that you simply made a few days ago?
    Any sure?

  21. Jodi Bell says Ive made twice and its been too dry both times. I will try undercooking it next time and maybe adding oil and/or sour cream… practice makes perfect I guess! I did add half a tsp espresso powder as that helps deepen the chocolate flavour sometimes… mine looked great though!

    • Jason Sanford says

      It is beautiful! What specific ingredients did you use? Hopefully I can have some suggestions. Definitely cooking less time will hep!

  22. Jodi Bell says

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

  23. Alex says

    Attempted to make this cake this morning and both of the cakes studio to the pan and ruined it 🙁 I used butter to grease the pan because it wasn’t a dark non stick pan. Was I supposed to use oil??

    • Jason Sanford says

      Hmm, I don’t see that from anyone else in the comments here so am thinking it might be a specific ingredient you used? Or what type of pan did you use? And what specific ingredients? Butter should be fine to use so it’s not that!

    • Madonna says

      Alex, directions say to use parchment paper in the bottom of your pan. It’s a must for a perfect turn out of any made from scratch cake!

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