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 Pancakes
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 Chocolate Cream Cheese 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)
The recipe was 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
Video
Notes
More Popular Keto Desserts
Or this Keto Chocolate Mousse
I am making this cake today!
Was craving chocolate cake today, so I made this one, and let me tell you……..it did NOT disappoint!! This cake is absolutely fabulous!!! So quick and easy to put together, and the chocolate taste is exquisite!! I substituted 1/3 cup coffee for the water/milk, and it punches up the chocolate flavor! I only made the 1 layer, because I had keto vanilla ice cream to go with it! This recipe is definitely a keeper, and next time I will make 2 layers and the frosting!! Thanks so much for this fantastic cake recipe!!
I don’t usually like keto cakes but this one is quite good and so easy to make – thank you! I followed the recipe exactly but my batter was quite a bit thinner than pictured so it took 20 minutes to bake. The only tweet I made was to add 1 tsp instant coffee to the water. Next time I will definitely double the recipe. This is definitely company-worthy.
Modified this super delicious recipe for my 9” old-school baking pan. 1.5x recipe works well for one layer (plenty for us). Baked for 23 minutes where I live, til top was cracking and firm. Even better, baked this cake with my four year-old grandson who loves to “boom the eggs” and stir stir stir.
I made this last week. I hadn’t found a really convincing keto chocolate cake until now, (although that might just be my baking!). This one however, – even without the frosting was so good. My other half doesn’t normally go for my “keto creations”; but once he tasted this he was asking if he could share the cake!
The only downside to your site (purely personal) is that I weigh all my ingredients in grams on my scale; so it takes time and care converting everything. If you could allow the metric option that would be really great.
Thanks again for a wonderful recipe.
Thank you so much for making it! Katie is including grams for all new recipes and getting around to adding them to older recipes too. This one will someday include them! Hopefully soon.
Loved the Chocolate Keto Cake, and the Healthy Chocolate Frosting, I had to add my nuts.
I just finished making the chocolate cake recipe using almond flour. You were 100% right, this is the best chocolate cake ever and no white flour! I only made the one layer and after it cooled I slit it through the center to make it 2 layers. I had no milk on hand so I used whipping cream (perfect!) For cocoa, I used Guittard organic cocoa power for the cake and frosting and Monkfruit sweetener powdered sugar rather than the bad regular powdered sugar for the frosting. Monkfruit powdered sugar has ZERO calories and total carbohydrate 30g, sugar alcohol 30g serving size 1/4 cup (30g) I am trying to watch my sugar intake and that is hard as a chocoholic. With bakery cakes I would have been feeling wired and rapid heart beat after eating a slice but not at all with this! Thank you, this is a keeper!!! Looking forward to your other recipes to try on here. Nice to have a recipe using almond flour that actually taste delicious! I was shocked!