Keto Chocolate Cake
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My keto chocolate cake recipe is moist, rich, and full of chocolate flavor. It’s quick to make and has just 3 grams of net carbs per slice.
I’ve made plenty of keto desserts, and I think a classic chocolate cake is one of the hardest to recreate on a low carb diet. Without sugar and traditional flour, it’s easy to end up with a cake that’s dry, spongy, or flat.
I went through at least ten rounds of testing to get this keto chocolate cake just right, focusing on the optimal texture and sweetness. What finally worked wasn’t so much how much sweetener was used, but what kind. Using allulose and a combination of butter and eggs yields a cake that stays moist, tender, and full of rich chocolate flavor without tasting artificial.
This is the kind of low carb chocolate cake that even those who don’t follow a keto diet would enjoy. Just ask my partner, who can’t tell the difference between this and a traditional one.
Table of Contents
Why make my keto chocolate cake recipe
- 8 ingredients. Okay, so that doesn’t include the frosting, but this cake tastes so good that you don’t even need it (but you should!).
- Quick and easy. You’d think a layer cake would take a long time to bake, but really, 30 minutes is all it takes.
- Minimal prep work. You mix the wet ingredients, then add the dry ingredients, and that is it. Seriously, even a toddler could do this.
- You can make them as cupcakes! Ever worry about portion control? Want to cook this cake in half the time? Bake them as cupcakes!
Key Ingredients
Here’s what goes into this keto chocolate cake, along with my kitchen notes. The complete list with measurements is in the recipe card below.
- Almond flour. Blanched almond flour must be used, as it keeps the cake fluffier in the center. Do not use almond meal, as that makes the cake heavy and dense.
- Dutch-processed cocoa powder. Use a good-quality cocoa powder and sift it first if there are clumps. For a richer-flavored cake, use dark cocoa powder.
- Allulose. My preferred keto granulated sweetener is because it dissolves exactly like sugar does. Monk fruit sweetener should work too. I tested this cake with stevia and didn’t like the bitter aftertaste.
- Baking powder. It gives the cake some rise and leavens it out.
- Salt. Enhances the sweetness of the cake.
- Eggs. Your eggs must be at room temperature to ensure they don’t cool the butter down when beating it together.
- Butter. You want the butter to be unsalted and at room temperature, not melted.
- Vanilla extract. A must for any good cake recipe!
- Frosting. What is a chocolate cake without some keto frosting? You can also do a cream cheese frosting or buttercream frosting.
How to make a low carb chocolate cake
Step 1- Cream the wet ingredients. Cream together the eggs, butter, and vanilla extract until smooth. I usually mix by hand, but you can use a hand mixer if you prefer.
Step 2- Make the cake batter. Add the dry ingredients to the bowl and mix until a thick cake batter remains.
Step 3- Bake. Grease two 9-inch cake pans and set aside. Evenly distribute the cake batter between the two cake pans, then use a spatula to smooth the tops. Bake the cakes for 27-30 minutes or until a toothpick comes out clean.
Step 4- Frost the cake. Let the cakes cool completely. Once cool, generously spread keto frosting between the two cakes and around the exterior. Let the cake sit for at least 30 minutes before slicing and serving.
Arman’s recipe tips
- Do not overbake. This cake isn’t like your traditional chocolate cake that would need closer to 45 minutes to make. I recommend checking at the 27 minute mark and remove once a toothpick comes out mostly clean. Remember, the cake will continue to firm up as it cools (called carryover cooking).
- Room temperature ingredients are a must. The eggs and butter won’t cream properly unless they are room temperature (the cold eggs will solidify the butter). If I’ve forgotten, I like to place the eggs in a bowl, pour warm water over them, and let them sit for about 5 minutes.
- Do not overmix. Even though there isn’t any gluten in the cake batter, the combination of almond flour and butter benefit from gentle mixing. Overmixing can sometimes yield a gummy cake.
- Make keto chocolate cupcakes. Easily use my batter to make cupcakes. Distribute the batter amongst a 12-count muffin tin and bake for 15-16 minutes, or until the spring back.
Storage instructions
To store: Leftover cake can be stored in the refrigerator, covered. It will keep well for up to one week.
To freeze: You can freeze the keto cake by placing it in a freezer-friendly container. It will store well for up to 6 months.
Frequently Asked Questions
No, I don’t recommend using an egg substitute for this recipe. Because the batter needs 8 full eggs, no amount of egg substitutes can accurately replicate that.
You cannot substitute coconut flour for the almond flour in this cake. Coconut flour absorbs moisture very diffirently to almond flour, and need significantly more wet ingredients to compensate. You may prefer to make my coconut flour chocolate cake recipe instead.
Because there isn’t gluten in the cake batter, it won’t rise like a traditional cake. This is why I opt for a layer cake!
✅ Nutrition reviewed
“With almond flour replacing refined flour and no added sugar, this keto chocolate cake keeps net carbs low while still feeling indulgent. It’s a smart choice for anyone managing carbohydrate intake without giving up dessert.” – Felicia Newell, MScAHN, RD, CPT.
Keto Chocolate Cake
Video
Ingredients
- 2 1/2 cups almond flour
- 1 cup cocoa powder
- 1 cup allulose granulated
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 8 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups keto frosting
Instructions
- Preheat the oven to 180C/350F. Grease two 9-inch cake pan and lay a circular layer of parchment paper to the bottom, for easy removal.
- In a large mixing bowl, add your eggs and softened butter, and whisk until combined and smooth. Add the vanilla extract and mix until combined.
- Slowly add in the almond flour, cocoa powder, baking powder, salt, and allulose until just combined.
- Transfer the cake batter into the two cake pans. Bake the cake for 27-30 minutes, or until a skewer comes out 'just' clean.
- Remove from the oven and let cool in the pan completely. Once cool, place one cake on a flat surface and spread half the frosting over it. Place the second cake on top and add the remaining frosting.
Notes
- Tips: See my recipe tips above for the best keto chocolate cake.
- Leftovers: Keep in the fridge, covered, for up to one week. You can freeze slices for up to 6 months.
Nutrition
More keto cake recipes
- Keto red velvet cake– I love this when I want that classic chocolate flavor but need a dessert that looks truly impressive. It’s moist, festive, and vibrant.
- Keto lemon cake-Bursting with tangy citrus flavor in every bite, this is my favorite when I want something refreshing. It works perfectly with both fresh or bottled lemon juice.
- Coconut flour cake– I turn to this cake when I want a cake without almond flour. It’s super rich and cakey.
- Almond flour cake– Just four simple ingredients and each slice melts in your mouth!
- Keto birthday cake– For those who want a keto cake without the chocolate, here it is.
Originally updated July 2022
I’ve just tried the recipe…and it did turn out perfect … you can not tell the difference between this kito cake and other ordinary chocolate cakes …. the only modification i did that i used only half cup stevia .. and i used only half cup of cocoa powder …thanks for this amazing recipe.
Fantastic! Glad you liked this one Rawa 🙂