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!
The best 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 chocolate chip cookies, cupcakes, and especially 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.
Can keto eat cake?
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 flours, 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 that good, 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!
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.
- 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. Erythritol and monk fruit sweetener should work too.
- Baking powder. 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!
- Vanilla extract. A must for any good cake recipe!
- Frosting. What is a chocolate cake without some keto frosting?
How to make a keto chocolate cake
Simple is an understatement for this recipe. Honestly, it has to be one of the easiest cakes you’ll ever make, keto or not keto. While the frosting is optional, I highly recommend it because it looks so darn good and who doesn’t love extra chocolate?
Let’s jump right into it!
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.
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.
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 skewer 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.
Tips to make the best recipe
- 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.
- 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 cake recipes to try
Frequently Asked Questions
Unsweetened Dutch processed cocoa powder is suitable for a keto diet as it only has 1 gram of carbs per tablespoon.
You can experiment with one of these egg substitutes.
There are just 3 grams of carbs in each slice of cake.
The BEST Keto Chocolate Cake Recipe | No Flour And No Sugar!
- 2 1/2 cups almond flour
- 1 cup cocoa powder
- 1 cup allulose granulated
- 1 teaspoon baking powder
- 1/2 cup butter softened
- 8 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups keto frosting
- 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.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
hey arman! i’m a teen who lovesss baking and ive been trying to bake healthier food, i was wondering if you could make a recipe for quest bars? i absolutely love those but the ingredients aren’t the cleanest. may i also ask for them to be made of oat flour? thank you!
Hi Lia! Already have plenty of protein bars on my site- Search ‘protein bars’. Enjoy!
Hi can normal almond flour be used? What is the different between blanched and normal?
Blanched almond flour is lighter, and yields a fluffier texture.
Have you tried replacing the butter wit coconut oil?
I haven’t tried, feel free to experiment and see!
This recipe is a family favorite. We prefer to double or triple the vanilla. Many of Arman’s low-carb recipes have become staples.
Can honey be used in place of the liquid stevia?
Really good!!! Used Swerve sweetener instead of liquid stevia! Superrrr sweet, May tone back the sweetness next time, but it is delicious! Definitely made the icing!
I’m making this wonderful cake for a birthday party for 20 people! What do I need to change to make it a sheet cake?
You’ll need to double or triple the amount and change the bake time. I haven’t tried it as a sheet cake so play around with the times. Check at the 30 minute mark, then in 5 minute increments.
It’s the best keto chocolate cake recipe I have ever tried! Thank you.
I can not use almond flour, rice flour or coconut flour due to allergies which i recently got tested for.
Can i use Oat flour for any of your recipes? If so do i need to use any ingredients along with oat flour to get same consistentcy
Unless it is specifically stated 🙂
Hi and thank you! I am guessing I can cut the recipe’s ingredients in half to make one cake pan, yes? It is just me in my house who eats low carb.
I don’t see why not 🙂
Keto chocolate cake looks amazing. My husband said that I need to make this and I agree. Thanks for all your recipes.
I am making this cake now and I was wondering, what do you grease the pans with? Is coconut oil OK? Do you have to put almond flour also?
Yes that is fine
I would like to make these as cupcakes, how many will this yield and what is the cooking time, please
I’d like to make these as cupcakes. How many does it yield and how long to bake?
can the eggs be replaced in this recipe?
You could try one of these egg substitutes and see.
Can this recipe work in a 9×13 pan? Any adjustments to convert to a 9×13?