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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!

You May Also Like: Keto Cheesecake – 5 Ingredients

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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.
4.85/5 (150)
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

4.85/5 (150)

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. Olivia says

    Hello, I am unable to get almond flour, will regular or coconut flour work as a substitute? My partner and I are on the keto diet but are willing to make an exception as it’s going to be his birthday cake. Thank you in advance

    • Jason Sanford says

      Hi, sorry unfortunately coconut flour is completely different and can’t usually work in a 1-to-1 ratio in recipes that call for other flours or almond flour.

      • Catherine says

        I have found that in a lot of recipes, a 1:3 ratio (coconut flour : almond flour ) works when subsituting coconut flour for almond flour. I tried making this cake with coconut flour, but I used only 1/2 cup instead of the 1 1/2 cups of almond flour the recipe calls for. The cake doesn’t have quite the same consistency if made with coconut flour, but it still turned out very moist and delicious! Very chocolatey and buttery with the coconut flour. Hope this helps.

  2. Siobhan says

    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

    • Saritha says

      I added all ingredients in the Carb Manager app where I track my daily carbs.. one serving is 2 carbs!! The recipe is for 8 servings.

  3. Terri says

    I made this today … delicious! I did use a little NuNaturals Cocoa Syrup for some of the cocoa. Instead of cake I made mini cupcakes.

    • Sanne says

      Hi Terri, how long did you cook these for as cupcakes please? I’m baking some for a friend’s gluten-free kid and I don’t want to over cook them.

      • Jaunna says

        I must have really done something wrong, or something. But this came out awful for me :(. It smelled divine, but we had to toss the whole thing. I think it’s my issue though because there are so many positive comments.

  4. Christine says

    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’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 pandemic sadly!

    • Jason Sanford says

      I’m not sure where you read online that coconut flour can be substituted for almond flour, but in almost all recipes this is absolutely 100% wrong (and terrible) advice. The two ingredients are completely different! For one thing, coconut flour soaks up moisture like a sponge!

  5. Carrie Mastin says

    Oh boy! I’m a diabetic with a horrible sweet tooth. This cake is amazing, delicious, decadent, and satisfying! Thank you for sharing!

  6. Saritha says

    Amazing cake for Keto diet!! I can’t believe how rich and moist it is, absolutely delicious!!
    The only change I did is first beat the wet ingredients and then add the dry ingredients. Absolutely moist and yummy:)

  7. Coe says

    Hello Katie – I was searching for a low-card flourless cake recipe and found this one. I made it exactly as specified for one layer. I used Pyure sweetener which is granulated part stevia and part erythritol. Also used Hershey’s extra dark cocoa. My mix was the consistency of a regular cake batter. I baked it for twenty-five minutes – fourteen minutes wasn’t enough IMHO, but probably twenty-five was just a bit too much (seemed a but dry after cooling). I tasted a pinch and it tasted really good and it was relatively moist. I’ll serve it later with vanilla ice cream (reduced sugar, as I’m not doing keto). Can’t wait!! I will def make this again, and shorten the bake time just a tad. Thanks so much. Coe

  8. Kirsten says

    Amazingly good cake that doesn’t leave you feeling guilty for eating! Thanks for sharing this recipe.

  9. Jo Brooks says

    Absolutely delicious 😋
    I made a cream cheese peanut butter frosting for the centre and topped the cake with a Keto chocolate ganache …… pure decadence
    Thank you 🙏

  10. Anne says

    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!!!!

    • Jason Sanford says

      Yes! The dutch cocoa will give it a brownie-like taste, but if you can’t find that then an additional 2 tbsp of regular cocoa will do.

  11. Jenna megan says

    I’m baking a cake tonight for a friend and I needed a sugar free gluten free vegan non processed cake, and yours was the only recipe that cleared all marks! Katie i always come back to your blog after all these years, you’re really the best. P.S. i would like to put a request for a vanilla rendition.

  12. William Francke says

    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!

  13. Ashley says

    I love this recipe and use it ALL THE TIME!!
    Do you have nutrition facts on it? Am I missing it already posted?

  14. Karen says

    Thank you for sharing this recipe. I did the vegan version and it freezes really well, great for quick snacks for the kids. I have even eaten them straight out of the freezer hahaha. It is easy which I love.

    • Jason Sanford says

      Sorry we have never tried! If you experiment, be sure to report back with results!
      Jason (media relations)

  15. Jane says

    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

  16. Millie A says

    This way great. I only did the single later, used coconut milk and a lesser portion of monk fruit/erythritol sweetener because it was what I had. It was perfect. Made a chocolate ganache to pour over, yummy! Thank you. 🤗

  17. Ciera says

    This cake…omg, this is better than any flour cake!! Followed the recipe and made 16 mini portions but end up eating 8 of them in one go whoops…! So tasty, well done!

  18. Chrissy says

    To Christine that bbn used cocnut flour. I have heard that almond flour to cocnut flour is 3 to 1. So for 3 cups of almond u mught used 1 cup coconut flour . I plan to try this recipe with cocnut flour. But I think I might only need a half cup. Maybe less. I’m going to start with a 1/4 cup. Also I give the ingredients a few mins to set and that gives the coconut flour time to absorb a bit more and it it too thinking can add more. Add and extra egg if to think I heard also that has also helped me

  19. Marilyn says

    Baked this beautiful Keto cake in a 6 1/2 x 2 1/2 mini cake pan, sliced in half and frosted.
    My goodness it tasted as pretty as it looked! Thank you.

  20. Katie says

    Is it possible to make this cake ahead of time and freeze it…and then thaw it and frost it on the day you want to eat it? (Looking ahead to a birthday party for which I’ll have to bake 2 separate cakes and I know I won’t have enough time to do both cakes on the day of.) Thanks!

  21. Linda Whitmore says

    I had been craving cake and I happened to come across this recipe and thought I would give it a try. The cake was so easy to make and it came out perfectly. The cake was moist and delicious. I used the recipe that was posted for the chocolate frosting. This dessert was enjoyed by my boyfriend and I and I will definitely make it again.

  22. Roxana says

    This cake is awesome and you also gave a way to make it dairy free. It taste like a real chocolate cake. Trust me! I loved it. My family loved it too. You are the best baker.

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