This rich and moist chocolate keto cake needs just one bowl to make and less than 7 ingredients! It tastes like any classic chocolate cake, no one will believe it is low carb!
After sharing my keto birthday cake recipe, I knew I had to do a chocolate one!
Unlike my other keto cake recipes, this one is for those who are missing a good old classic chocolate cake. When I want a chocolate cake, I want one that tastes like the real deal. No coconut flour or strange ingredients.
This may very well be the BEST chocolate cake, keto, or non-keto. It’s so rich, moist and is loaded with plenty of chocolate flavor! It’s also only made with 7 main ingredients, and has no dairy or sugar whatsoever!
For those counting their carbs, each slice is less than 2 grams net carbs.
Ingredients for a keto chocolate cake
Here is what you will need for an easy keto chocolate cake. This recipe has been tested as written and I cannot vouch for any substitutions. For such a rich and decadent cake, you’ll be surprised by the easy ingredient list!
- 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.
- Cocoa powder– Use a good quality cocoa powder, and sift it first if there are clumps in it. For a richer flavored cake, use dark or black cocoa powder.
- Baking soda– Gives the cake some rise and leavens it out.
- Salt– Enhances the sweetness of the cake.
- Eggs– Your eggs must be room temperature, to ensure it doesn’t cool the butter down when beating it together.
- Butter– You want the butter to be unsalted, and at room temperature, not melted!
- Liquid stevia extract- This replaces the need for any granulated sugar. Be wary though, as this is extremely potent and extremely sweet. Usually, this cake would use 2 cups of sugar, so use 1 tablespoon of liquid stevia extract.
- Vanilla extract– A must for any good cake recipe!
How do you make a keto chocolate cake
In a large mixing bowl, add your eggs and softened butter and beat together, until combined and smooth. Add the liquid stevia and vanilla extract and beat again. Slowly add in your dry ingredients, until a thick batter remains. Transfer the batter into an 8-inch cake pan and bake for 18-20 minutes st 180C/350F or until a skewer comes out just clean. Let the cake cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely. Once cooled, you can add the frosting.
Keto Frosting Recipes
While this cake is delicious on its own, you can frost it if you’d like to really take it up a notch!
To make– 3 1/4 cups sugar free powdered sugar, 2/3 cup cocoa powder, 1 1/3 cup butter (softened), 1/3 cup + 2 tablespoons boiling water, 2 ounces melted chocolate, 1 teaspoon vanilla extract.
Mix your dry ingredients until combined. Add your softened butter and cover with the boiling water. Using a hand mixer, beat together until smooth. Add the melted chocolate and vanilla extract and mix together until thick and smooth.
Alternatively, you can use any chocolate frosting you like. I’ve also tried it with a healthy chocolate frosting!
Tips for the perfect cake
- Do not overbake the cake, as the cake continues to cook as it is cooling down. It shouldn’t take longer than 20 minutes, so check at the 18 minute mark.
- I’ve only tried this with the liquid stevia recommended. Many stevia brands are extremely bitter, so if you aren’t a fan of your liquid stevia BEFORE adding it to the cake batter, then you’ll likely not enjoy the sweetness of the cake. Please be sure you like it first!
- If you only have salted butter, you can use that and omit the salt from the cake batter.
- The ingredients listed make one single cake. For a layer cake, simply double all the ingredients.
For a vegan and eggless option
Please do not try using flax eggs or chia eggs in this recipe. It doesn’t have the correct texture to replicate eggs, and you’ll be left with a crumbled cake.
If you’d like to make this vegan, you can use a pre-formulated egg replacer, like Bob’s Red Mill Egg replacer. You will need the equivalent of 4 eggs.
Can I use another sweetener?
While there are many keto sweeteners available on the market, I’ve only tried this with liquid stevia. By comparison, the amount of liquid stevia used here would be the same as 2 full cups of sugar (or keto substitute).
I haven’t tried it myself, but if you do use a granulated sweetener, you will need to add some water or milk to the batter, otherwise, it will be incredibly thick.
Storing and Freezing Low Carb Chocolate Cake
- To store: Leftover cake can be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
- To freeze: You can freeze keto cake by placing it in a freezer friendly container. It will store well for up to 6 months.
More Keto Desserts to try
Keto Chocolate Cake
- Preheat the oven to 180C/350F. Grease an 8-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 liquid stevia, and mix until combined.
- Slowly add in the almond flour and cocoa powder, until just combined. Whisk in the baking soda and the salt. The batter should be thick.
- Transfer the keto cake batter into the lined pan. Bake the cake for 18-20 minutes, or until a skewer comes out 'just' clean. Remove from the oven and let cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cool, frost, if desired.