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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.
4.83/5 (208)
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

4.83/5 (208)

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. Cynthia Pinkerton says

    This cake was sooooo delicious and the birthday boy had NO IDEA it was gluten free! I made it for my brother-in-law but my sister-in-law is gluten free, so it worked out! I used real sugar, eggs and milk. I had to bake it for about 22 minutes instead of the 14 recommended. I used a silver baking pan, lined with parchment paper then once cooled, i wrapped it up and froze it-thawed on the counter day of.
    The comments really helped me through this cake as i have NEVER baked anything gluten free before and i wasn’t sure how it would turn out. Thank you so so soooo much for the recipe! It was a hit and definitely a cake i can see myself making in the future! <3

  2. Susan says

    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.

  3. Sheree Lentz says

    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?

  4. Robin Quintero says

    This was easy to make and my family loved it. I used Swerve granular for cake and powdered for frosting. I took more milk to soften the frosting. I doubled it for a two-layer cake.

  5. Fredia says

    Hi there! Made this for thanksgiving and it was absolutely perfect! Better than most gluten chocolate cakes I’ve had! Perfect texture and flavor. I did sub cacao powder for the Dutch cocoa and it was still delicious. Thanks so much!

  6. Kat says

    Changed out the milk for a Sweet Red wine. ? Was Awesome!

    Other changes, real eggs, 8inch square pan (last time used 9inch round) with parchment paper, accidentally used 4tbls of oil instead of 2 – worked great! Only used 4tbls cocoa and 6tbls sugar – since mom complained last time it was too dark and not sweet enough, I think it could have stood more cocoa. Added a pinch of clove, and a squirt of molasses. Saving this recipe for sure! 🙂

    • Kat says

      Oops! Baked at 350 for 25minutes. Only the very center was still a little gooey, even though the top of center cracked, (thought it didn’t do that till all done?), Unlike first time when all but edges were basically pudding. This worked out good. Was still nice and moist, due to the accidentally added extra oil – still less oil than most cakes call for.
      Dad thought it tasted reminiscent of red velvet cake. Hmmm…

      • Tresay says

        So I made this with hot coffee and it is amazingggggg. I had everything on hand already. Back in the south we do typically use coffee because it offer unbelievable moisture but for this to be keto and taste really well.. I’m shocked! I didn’t have any more monk fruit sugar or the other faux sugar so I used regular cane sugar. Thanks so much for the recipe and for replying! I would leave a picture below but my file(s) are too big. Not sure how to fix.

  7. Carlos says

    The cake was not fully cooked after 14 minutes. I should have checked prior to taking it out of the oven. Had to put it back in to cook some more. I tried another 10 minutes and that did it.
    To everyone trying this recipe, the final cake is actually very thin, so you almost need to do 2 and stack them to have a regular size cake.
    I made the recipe just like it was stated on the website. For the Vegan audience who use egg substitutes, the cook times tend to be double or triple the regular cook times, as the center always takes a long time to finish. You’ll need to monitor it and test it every 10 minutes.

  8. Vvicky Arnesen says

    I made this cake today. And it is delicious! It was very slightly jiggly but I took it out anyway and it set up nicely after an hour. Did you intend for it to be jiggly? Also, I sifted all the dry ingredients together and also whisked them till well combined and I used superfine almond flour. It is delicious and decadent Thankyou so much!

    • Jason Sanford says

      I think yes, it’s supposed to be a little jiggly. But that’s all cakes, I think? I’m thinking of jiggly as opposed to a dense brick cake, right?

  9. Valeria Sagers says

    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. ?

  10. Kat says

    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.

    • Jason Sanford says

      I haven’t tried it but I bet it would work, since it works with so many other types of egg replacers we’ve tried. If you try it, be sure to report back!

  11. Di says

    Hi , I have made this cake twice now. As some of the others commented I did question the timing, the first time I baked initially for the 14. But it was way too wet so added 5 minutes, still pretty moist. The second time for a Birthday cake I went for broke & baked for 30 minutes, it was perfect! I have a convection oven, so not sure if that made a difference. The frosting was incredible & both got rave reviews. Thankyou!

    • Jason Sanford says

      Katie doesn’t have a convection oven, so different oven types could definitely change the time! Glad it turned out well!

  12. Brian T. says

    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!

  13. Brian Thomas says

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

  14. Beverley Badger says

    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?

  15. Lillian says

    Hi! I love the look of this cake but I can’t find any granulated erythritol. So I was just wondering what the nutrition facts would be if I used regular sugar?

  16. DW says

    I love this cake. I bake for 10-12 minutes instead of 14 and it turns out perfect. Not dry at all! It also freezes and defrosts well

    • Jason Sanford says

      I think it would change the texture of the cake, and you’d use a different amount since it’s more concentrated. If you experiment, be sure to report back!

  17. Grace says

    Thank you for sharing this recipe! I’ve saved this for future bakes, which I foresee will happen every week.
    I made one batch and divided them in 6 large muffin cups, nuked them in the microwave at level 9 for 30 seconds. Took them out when they were still jiggly in the middle. Rested 5 min and the result was an even crumb that’s moist and so delicious!

  18. Paula Pope says

    I’m trying this recipe and it is still liquidy at 14mins. I’m currently at 19mins and it still pulls batter out on a toothpick. It’s not the oven temperature because it does fine with other recipes. I’m wondering if egg sizes matter this much? The recipe doesn’t specify what size egg to use and we always default to X-large. I’m no baker, by a long shot, so please, those of you that regularly bake, can you clue me in?

    • Paula Pope says

      I was able to pull one pan out at 24mins and the other out at 29mins. Now the cakes are stuck in the pans. How do I get them out? I guess I should have floured the pans, but the recipe didn’t call for it. Ugh…this is the reason I don’t bake. 🙁

    • Jason Sanford says

      Yikes, it should definitely not take 29 minutes in a calibrated oven – any recipe (not just this one) with that amount of almond flour should be burnt to a crisp by that point, so my biggest guess: is your oven calibrated? Also, what size pans did you use, and are you in a humid climate or high elevation?

      • Paula Pope says

        Hi, Jason!
        I couldn’t tell you about the calibration of my oven…it was here when I bought this house 10yrs ago. What I can tell you is that the oven temps seem to work fine for everything else I’ve cooked in there, including boxed cakes, etc. That’s why I’m leaning less towards the oven and more towards too much liquid in the recipe, hence the eggs, since the recipe didn’t specify size. I used 8″ round pans and we are near sea level…San Antonio TX.

  19. Cam says

    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!

      • Jason Sanford says

        Hi, all the water/milk was already added to the egg replacer powder in the video, which is why it looks like a paste. In trying to troubleshoot for you… are you at a high elevation or in a super moist climate? I’m not sure why yours would be flatter or sink in otherwise, since Katie didn’t encounter that issue when using the Bob’s egg. But if nothing else, at least the egg version worked for you! If you want to experiment with a different type of egg replacer (such as Ener-G egg replacer), maybe that would give different results too?

  20. Michele says

    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!!!

  21. Alice Wight says

    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.

  22. Chantal Pedra says

    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.

  23. Lori says

    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!!!

  24. Pam A says

    This is a great recipe. I made it tonight and instead of making the icing I sifted Swerve powdered sugar on top and cut in the shape of brownies. Thank you so much for this. I’m doing Keto and have been struggling to find a chocolate cake recipe with a texture and taste that I liked. This does it for me. I will be adding a scoop of Rebel ice cream on the side!

  25. Dianne says

    I tried this recipe this weekend and it made 11 cupcakes for me! I was so pleased with the outcome. Thank you for sharing. Will plan to make these again.

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