The BEST Keto Chocolate Cake
Keto Chocolate Cake recipes simply don’t get better than this one!
And you know I love a good keto cake recipe.
But this recipe literally “takes the cake“.
Seriously though, this keto cake is rich, decadent, and incredibly moist. Not to mention, it’s easy to make too!
But, in my mind, what makes this THE BEST Keto Chocolate Cake Recipe is the fact that each slice only has 1.5g NET CARBS.
With that being said, the keto chocolate butter cream frosting is optional. But, if you decide to add it, each slice still will only have 2.5g NET CARBS!
How To Make Keto Cake (Video)
So, like I said, this Keto Chocolate Cake is unbelievably easy to make.
All you have to do is add all of the ingredients to a large bowl, mix everything up, and then bake it for 20-25 minutes. And if you can believe this, making the Keto Chocolate Buttercream Frosting to top the cake with is even easier!
Now, typically you’d use a standard cake pan to make a cake. But I actually recommend using a 7″ springform pan to make this keto chocolate cake.
By the way, a good indicator that the cake is done, is when it separates itself from the edge of the pan.
Tips On How To Make Keto Chocolate Cake As Low Carb As Possible
Chocolate cake isn’t something that is usually low carb, or even keto friendly for that matter.
I mean, cake is basically all sugar…and maybe some fat too.
With that being said, in order to make a keto chocolate cake you’ll need to use some alternative ingredients. And all that means is that you’ll be using low carb ingredients to replace the higher carb ones.
So, that means you’ll will be swapping out “regular” flour for blanched almond flour, and sugar for Confectioners Swerve.
If you’ve never heard of Swerve, it’s basically a sugar replacement that has 0 NET CARBS, and 0 CALORIES. That makes it an ideal sugar substitute for people following a low carb diet like keto.
Also, if you need to pick up Blanched Almond Flour I recommend using this one by Kirkland’s. I not only used it in today’s Keto Chocolate Cake recipe, but I use it in all of my other recipes that call for almond flour.
I personally like the Kirkland’s Blanched Almond Flour for 2 reasons.
Number one, it’s cheaper than most – if not ALL – other brands. And number two, it only has 2g NET CARBS, which is the lowest I’ve seen for almond flour.
DO NOT SUBSTITUTE FLOURS
DO NOT, I repeat, DO NOT substitute flours in this Keto Chocolate Cake Recipe.
I get asked all the time, “Can I swap coconut flour for almond flour, or almond flour for coconut flour?“
And the answer is NO!
Coconut flour and almond flour have different absorption rates. What that means is coconut flour is highly absorbent, and soaks up liquid at a much higher rate than almond flour.
If you substitute coconut flour for the almond four in today’s cake recipe, expect the cake to be EXTREMELY dry.
DO NOT expect good results.Print
Keto Chocolate Cake | The BEST Easy Low Carb Cake Recipe For Keto
Keto Chocolate Cake! One of the BEST – if not THE BEST – easy low carb chocolate cake recipes you’ll ever make. This keto cake is so rich, so decadent, and SO MOIST, you won’t even believe it’s keto. Plus, each slice of this keto cake has just 1.5g NET CARBS.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 16 Slices 1x
- Category: Dessert
1 3/4 Cup (198g) Kirkland’s Blanched Almond Flour
1/3 Cup (25g) Unsweetened Cocoa Powder
2/3 Cup (100g) Confectioners Swerve
Heaping Tsp Baking Soda
Heaping Tsp Baking Powder
Pinch of Salt
3 Eggs (room temperature)
2 1/2 Tbsps (35g) Melted Coconut Oil
Heaping 1/4 Cup (75mL) Unsweetened Vanilla Almond Milk
1 Tsp PURE Vanilla Extract
Optional Keto Chocolate Butter Cream Frosting:
2 Sticks Butter (room temperature)
Just less than 1 Cup (125g) Confectioners Swerve
1 Cup (80g) Unsweetened Cocoa Powder
1/2 Cup (120mL) Vanilla Unsweetened Almond Milk
Preheat your oven to 350 Degrees.
Takeout the eggs and butter, and start bringing them up to room temperature.
Now, start adding all of the dry ingredients for the keto chocolate cake to a large bowl.
NOTE: I highly recommend weighing the ingredients out to the gram on a food scale for best results!
Mix and combine the dry ingredients, and then add the wet ingredients.
Fold the wet ingredients into the dry ingredients until a thick cake batter forms.
Once it does, coat a 7″ springform pan with baking spray and add the cake batter to the pan.
Once you’ve added the batter, spread it out evenly in the pan, and then bake it in the oven for 20-25 minutes.
The cake will be done when the edges of the cake just start to pull away from the pan itself.
While the cake is baking, make the frosting…if you’re making the frosting.
So, in a large bowl add the butter and then cream it with a hand mixer.
Once the butter is creamed, add all of the other ingredients into the bowl, and then fold them into one another until a thick frosting forms.
Now, when the cake is done baking let it cool down in the pan itself.
Once it’s cool, remover the outer ring of the springform pan, and then transfer the cake to a plate/cake stand flipping it upside down in the process.
Now, add the frosting, and use a frosting spatula to evenly distribute it around the keto cake.
Once the frosting is applied, the cake is done!
*NOTE: Macros don’t account for the Confectioners Swerve, it has ZERO CALORIES and 0 NET CARBS. The macros also do not include the Keto Chocolate Buttercream Frosting as it is optional.
Remember to subtract the fiber from the carbs to get NET CARBS per slice….
3.5g Carbs – 2g Fiber = 1.5g NET CARBS
- Serving Size: 1 Slice
- Calories: 105
- Fat: 9
- Carbohydrates: 3.5
- Fiber: 2
- Protein: 4
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