Keto Chocolate Cake


5 from 544 votes
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This keto chocolate cake is the best and EASIEST recipe you’ll ever make! Ready in less than 30 minutes, the cake is moist, fluffy, and loaded with frosting! 3 grams net carbs.

keto chocolate cake.

When it comes to keto desserts, it’s safe to say we are huge fans. 

While desserts should be enjoyed in moderation, we have a few that we make very regularly. In a single week, we often make keto chocolate chip cookies, keto cupcakes, and especially keto ice cream. It also wouldn’t be uncommon for us to prep some candy, too.

Oh, and let’s not forget the family favorites that are requested almost daily: keto cheesecake and keto peanut butter cookies!

Whenever we have a celebratory event or just want something classic and delicious, we whip up a keto chocolate cake. 

Table of Contents
  1. Can you eat cake on a keto diet?
  2. Ingredients needed
  3. How to make a low carb chocolate cake
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently Asked Questions
  7. More keto cake recipes to try
  8. Keto Chocolate Cake (Recipe Card)

Can you eat cake on a keto diet?

When made using low-carb ingredients, cake CAN be part of a keto diet. Swap out the sugar for sugar substitutes and use low-carb flour; you can create a cake that looks and tastes just like any cake out there.

Why this keto chocolate cake recipe will be a low carb staple-

  • It needs less than 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!). 
  • Ready in 30 minutes. You’d think a layer cake would take a long time to cook, but really, 30 minutes is the MAXIMUM time it could take. 
  • There is barely any prep required. 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! 

Can we just lament on how good this chocolate cake tastes and what an incredible texture it has? It’s moist, fluffy, and has a gorgeous, tender crumb. The chocolate flavor is evident throughout, and seriously, I dare you to stop yourself after one slice! 

Ingredients needed

For such a fabulous-looking dessert, you’ll love the simple and easy ingredient list needed. If you’ve made any of my low-carb dessert recipes before, you’ll have all these ingredients on hand. Here is what you’ll need: 

  • 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 in it. For a richer flavored cake, use dark cocoa powder. 
  • Allulose. My preferred keto granulated sweetener 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 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! 
  • 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

 I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Cream the wet ingredients. Start by creaming together the eggs, butter, and vanilla extract until smooth. I usually just mix by hand, but you can use a hand mixer if you prefer. 

keto cake batter.

Step 2- Make the cake batter. Next, add the dry ingredients into the bowl and mix until a thick cake batter remains. Try not to over-mix the batter because sometimes that can yield an overly gummy cake. 

keto chocolate cake batter.

Step 3- Bake the cake. Now, grease two 9-inch cake pans and set aside. Evenly distribute the cake batter between the two cake pans and use a spatula to smooth out the top. Bake the cakes for 27-30 minutes or until a toothpick comes out clean. I usually check around the 27-minute mark and keep checking every minute until it is done. 

Step 4- Frost the cake. Finally, 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. 

how to make keto chocolate cake.

Recipe tips and variations

  • Do not over-bake the cake, as the cake continues to cook as it is cooling down. It shouldn’t take longer than 30 minutes, so check at the 27-minute mark.
  • If your almond flour and cocoa powder have clumps, be sure to sift them both carefully. 
  • If you only have salted butter, you can use that and omit the salt from the cake batter.
  • You can bake this cake in a square pan if you like. 8 x 8-inch is ideal for a thick cake. Also, try them as cupcakes. Reduce the baking time to 18-20 minutes if you do.

Storage instructions

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.

keto cake.

Frequently Asked Questions

Is Dutch cocoa powder keto?

Unsweetened Dutch processed cocoa powder is suitable for a keto diet as it only has 1 gram of carbs per tablespoon.

Can I make this without eggs?

You can experiment with one of these egg substitutes.

How many carbs per slice?

There are just 3 grams of carbs in each slice of cake.

More keto cake recipes to try

keto chocolate cake recipe.

Keto Chocolate Cake

5 from 544 votes
This keto chocolate cake is the best and EASY recipe you'll ever make! Ready in less than 30 minutes, the cake is moist, fluffy, and loaded with frosting! 
Servings: 12 Slices
Prep: 1 minute
Cook: 27 minutes
Total: 28 minutes



  • 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, 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. R
  • Remove from the oven and let cool in the pan completely. Once cool, add thre frosting.


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.


Serving: 1SliceCalories: 184kcalCarbohydrates: 6gProtein: 6gFat: 17gSodium: 231mgPotassium: 93mgFiber: 3gVitamin A: 392IUCalcium: 43mgIron: 1mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


      1. 5 stars
        The recipe calls for salt if using unsalted butter. How much salt s needed? Thank you in advance.

  1. 5 stars
    This sounds delicious. Is it ok to use Swerve confectioner, maybe a little more to adjust for the sweetness?

    1. 5 stars
      Best keto recipe out there hands down. At last, a keto cake I didn’t have to throw away.
      I’ve made some awful cake recipes… that drew me in from what I suspect were photoshopped pictures..

  2. Is allulose pertinent to the “fluffiness” outcome of the cake?
    Wanting to replace it with 100% monkfruit as long as it doesn’t affect the consistency outcome of the cake.

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