Keto Chocolate Cake
This post may contain affiliate links. See my disclosure policy.
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 🙂
What is the serving size?
Hi Lizette- when made as is, this cake yields 12 servings 🙂
I made this for my Grandson- the athlete, for his birthday. He only eats 20 gr of carbs a day.😵💫!
I made cupcakes and the keto frosting. BIG HIT! 5 STARS FROM ALL INVOLVED!
This means so much, Lisa Anne!! I appreciate you leaving such a lovely review. Big props to your grandson!
this was super easy and turned out really yum, thansk for sharing Arman.
I used a bit more almond milk and this was absolutely perfect!
I was wondering if sour cream could be added to this recipe to add more moistness? If so, how much would you recommend and when in the steps would I add it?
Hi Sandy- I haven’t tried this cake with sour cream. When testing this cake, I purposely used extra eggs and extra butter to ensure it stays moist and not dry. If you make this cake as is, that shouldn’t be an issue for you.
Do the net carbs of this cake recipe include the keto frosting carbs?
Yes, it does, Steven. Our in-house dietitian Felicia calculates all of nutritional info.
Can you offer substitute ingredients for those of us allergic to tree nuts (almonds, cashew, coconut, etc) and gluten? Can I use a cup-for-cup gluten free flour blend instead of almond flour?
Hi Courtney- I just re-tested this cake with sunflower seed flour and it worked really well- almost identical to almond flour. Give that a go- it won’t need any tweaking (cup for cup gluten free blend will need that).
My cake was not fluffy. It was dense, dry and had a bitter aftertaste.
Wow! I am extremely excited to try this recipe!
what is the topping pictured on the chocolate cake? It looks like some kind of dark chocolate drizzle and maybe toasted hazelnuts?
Hi Rosemary! It’s my keto chocolate syrup and chopped hazelnuts 🙂
Is the reason for so many eggs because of the almond flour? After experimenting with almond flour recipes lately, I’ve concluded that I don’t love it. (I’ve been using Costco’s Kirkland brand blanched almond flour.) I was thinking about using about 1/3 almond flour and 2/3 Carbquick instead (the latter also having half the net carbs of the aforementioned almond flour). But I’m not sure if doing so will still require the use of that many eggs.
Hi Lee- how funny, that’s the almond flour I use for all my recipes (unless it’s my homemade blanched almond flour). Have you made any of our other almond flour recipes? I’m very picky and I make sure that all my baked goods using it don’t leave any gritty texture or almond flour. I don’t use carbquick in my recipes (it’s not easily available for all my readers) so if you do use it, you’d be experimenting. Give my almond flour cake or almond flour cookies a try and see if it’s still the almond flour that is putting you off. You do need 4 eggs per cake (8 total for 2 cake layers).
Best keto cake EVER!
I made this for my birthday, and my carb-eating family members were very impressed. Even those who generally dislike cake kept asking me to share more. I said no, because it’s too good to share.
Arman, I love your almond flour cake and almond flour chocolate cake, so I tried this one out too- it’s sensational. I think I prefer your other ones, but this is still yum.
Thanks so much, Stefan- I really appreciate you leaving this lovely review. I’m like you- I do prefer those other two over this, but it’s always a solid cake.
Easy, fast, and makes a gorgeous two layer cake.
Thank you for the feedback, Holly!!
Definitely the best keto chocolate cake I have tasted. Not grainy in texture. Dense and decadent. Made a great birthday cake. The first day you make and serve the cake, it is quite yummy.
Your recipe does not show any salt. Is this an error?
Hi Ceriseanne, the recipe card should be showing it- is it not showing it for you?
Absolutely amazing! Did my own frosting but the cake was moist and you couldn’t even tell it was sugar free keto. I added a little extra baking powder and a pinch of salt. I’ll definitely be making this again.
I made this cake for a birthday. Everyone loved it! So moist and delicious!
Can this be made with coconut flour, My stomach hurts when I use almond flour. I try to avoid almond flour but alot of keto recipes use almond flour.
No, it won’t, Anne- I’ve updated the FAQs to reflect that. If you want a lower carb chocolate cake using coconut flour, try my coconut flour chocolate cake.
Was super sweet. I changed from vanilla to chocolate midstream to tone it down. Otherwise one of the best frosting recipes out there.
This looks amazing. Can I use erythritol in place of allulose?
You can but it might be grainy
The recipe calls for salt if using unsalted butter. How much salt s needed? Thank you in advance.
1/4 teaspoon 🙂
would this work with canola oil instead of the butter?
Hi Jessica- no it won’t sorry. It won’t cream with the eggs to create the necessary texture for a moist and rich cake. The only alternative could be coconut oil, but the process would be different (no creaming). Feel free to email or message if you’d like me to walk you through using it with that.
This sounds delicious. Is it ok to use Swerve confectioner, maybe a little more to adjust for the sweetness?
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..
Thanks, Karen!!
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.
It makes it grainy.
Where is the frosting recipe?
Hi Teresa! I’ve linked it within the post now- apologies for the error!
What about powdered milk fruit?
Hi Nancy- powdered monk fruit sweetener could work, but you’d need to be careful with the amounts. I’d suggest cutting back on 1/3 of it (it packs in more sweetness cup for cup than granulated sugar) and adjusting as needed from there.
I make this for every celebration and it’s always a hit- Even though we don’t low carb anymore.
Aw, you are so welcome, Deanne!! Same with us- we aren’t low carbing anymore, but still make this cake regularly!
Can this recipe work in a 9×13 pan? Any adjustments to convert to a 9×13?
Thank you
can the eggs be replaced in this recipe?
You could try one of these egg substitutes and see.
I’d like to make these as cupcakes. How many does it yield and how long to bake?
I would like to make these as cupcakes, how many will this yield and what is the cooking time, please
Hello!
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
Keto chocolate cake looks amazing. My husband said that I need to make this and I agree. Thanks for all your recipes.
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 🙂
Hi Arman,
Thank you for this delicious cake recipe.
Very welcome, Wendy!
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 🙂
It’s the best keto chocolate cake recipe I have ever tried! Thank you.
Made this for a 30th birthday and no one could tell it was keto. I was a little worried when I saw 8 eggs but I shouldn’t have been!
Thanks, Suzie- yes, the 8 eggs may seem like a lot, but for a two layer cake and 2 1/2 cups of almond flour, it balances out and helps with the cake’s structure and richness. 🙂
Easy, fast, and no one knew it was keto!
I am fairly new to keto and have never made a cake until today. Really good cake. I will definitely make it again. Icing is just like fudge only without the calories and sugar.
Thanks so much for your kind words, Arlene!!
The best keto chocolate cake recipe.
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.
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!
Can honey be used in place of the liquid stevia?
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.
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.
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!