This keto chocolate cake is so rich, moist, and deeply chocolatey. It's ideal for birthday parties, family get-togethers, or just an indulgent weeknight dessert. And the best part is each slice of this keto chocolate cake has under 2 NET CARBS!
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The BEST Keto Chocolate Cake
A Keto Chocolate Cake recipe simply doesn't get better than this one!
And you know I love a good keto cake recipe.
I mean I've made a TON of low carb keto mug cakes, like this no flour chocolate mug cake, Oreo mug cake, and cinnamon roll mug cake. But this recipe literally "takes the cake."
Seriously though, this keto chocolate 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 sugar free chocolate butter cream frosting is optional. But, if you decide to add it, each slice still will only have 2.5g NET CARBS! You seriously won't find a better keto birthday cake than this.
Now, this chocolate keto cake recipe is one that everyone will love, making it perfect for parties. And I guarantee that no one will be able to guess that this is a keto chocolate cake!
Ingredients
So, to make this keto chocolate cake, you'll need just a few simple and common keto baking ingredients. And I can almost guarantee you have everything you need on hand already!
Here's what you need to make this keto chocolate cake:
- 1 ¾ Cup Blanched Almond Flour
- ⅓ Cup Unsweetened Cocoa Powder
- ⅔ Cup Confectioners Swerve
- ¾ Tsp Baking Soda
- ¾ Tsp Baking Powder
- Pinch of Salt
- 3 Eggs (room temperature)
- 2 ½ Tbsps Melted Coconut Oil
- Heaping ¼ Cup Unsweetened Vanilla Almond Milk
- 1 Tsp Vanilla Extract
And for the optional buttercream frosting:
- 2 Sticks Butter (room temperature)
- Just less than 1 Cup Confectioners Swerve
- 1 Cup Unsweetened Cocoa Powder
- ½ Cup Vanilla Unsweetened Almond Milk
Now, I know the ingredient list may look long at first, but I promise they're all ingredients you've probably used before. Especially if you've made some of my other keto cake recipes like this yogurt keto chocolate cake.
How To Make Keto Cake
So, like I said, this sugar free chocolate cake is an unbelievably easy keto recipe.
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.
The springform pan is higher than you're average cake pan, and this keto cake rises quite a bit. So, it's important to have that extra room in the pan.
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 sugar free, low carb, or even keto friendly for that matter.
I mean, cake is basically all sugar...and maybe some fat too.
Replacing The Sugar
With that being said, in order to make a sugar free 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 to make this a low carb chocolate cake.
So, all that means you'll 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 free substitute for people following a low carb diet like keto. And especially important to make this a sugar free chocolate cake. It's also important to mention that Swerve is as sweet as sugar. Other sugar free substitutes are often sweeter than sugar. For instance, stevia in it's purest form is 300 times sweeter than sugar. So, it's not an ideal replacement for Swerve.
Also, many companies mix stevia with maltodextrin or dextrose - both of which are sugar - and brand it as having 0 calories. However, what they're really doing is using the FDA's loose guidelines for serving-sizes to make it appear this way. Most of the time you'll see on these packages a serving size is LESS THAN 1g. And pretty much anything under 1 gram has 0 calories. These "stevias" are definitely NOT keto-friendly. So, don't fall for this sneaky marketing tactic. Also worth mentioning is that erythritol in it's purest form is only 70% as sweet as sugar.
Many people think Swerve is pure erythritol, but it isn't. And if you use pure erythritol to make this cake it won't be sweet enough.
Having said all of that, I STRONGLY encourage you to just use Confectioners Swerve to make this Keto Chocolate Cake. It's the only way I can guarantee you'll have delicious results making it.
Replacing The Flour
As I mentioned briefly earlier, you'll also want to skip normal white or wheat flour when making this low carb chocolate cake.
Instead, you'll want to use blanched almond flour.
And if you need to pick up Blanched Almond Flour, my favorite is the Blue Diamon almond flour, but any works great to make the best keto chocolate cake ever!
I not only use it in today's recipe, but I use it in a ton of other low carb recipes like to make these keto chocolate chip cookies and keto lemon bars.
Oh, and make sure that you DO NOT substitute the almond flour for coconut flour to make the cake batter.
Coconut flour is highly absorbant and will dry the cake out, ruining the taste and texture. If you want to the best keto chocolate cake, stick to almond flour or you can equally substitute it out with sunflower seed flour or walnut flour.
More Keto Cake Recipes
- Vanilla keto birthday cake
- Keto carrot cake
- Keto red velvet cake
- Keto angel food cake
- Keto almond cake
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
- Category: Dessert
Ingredients
1 ¾ Cup (198g) Kirkland's Blanched Almond Flour
⅓ Cup (25g) Unsweetened Cocoa Powder
⅔ Cup (100g) Confectioners Swerve
¾ Tsp Baking Soda
¾ Tsp Baking Powder
Pinch of Salt
3 Eggs (room temperature)
2 ½ Tbsps (35g) Melted Coconut Oil
Heaping ¼ 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
½ Cup (120mL) Vanilla Unsweetened Almond Milk
Instructions
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!
Enjoy
Notes
*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
Nutrition
- Serving Size: 1 Slice
- Calories: 105
- Fat: 9
- Carbohydrates: 3.5
- Fiber: 2
- Protein: 4
Keywords: Keto Cake, Keto Chocolate Cake, Cake Keto, low carb cake, keto cake recipes, low carb cake recipes, how to make keto cake, how to make low carb cake, easy keto cake, best keto cake
I’m curious if I could make these into cupcakes instead and if so what is the change in baking time or temp?
You definitely can, I'd expect it to be a little less than the cake, so maybe around 15 minutes. Just keep your eye on them :)
This tastes wonderful. I honestly can’t believe it’s low carb. THANKS!!!!!!
Just happened to be my BF’s birthday today. He’s been doing keto for a month, so I made him this cake, and he loved it!
Wow it was great the only thing i noticed the middle was soft and i even let it bake longer then the recipe called for .....but it was dynamite!!!!
Once again a fantastic recipe this cake is one of a kind
Chef Duff You are amazing
Delicious, what is the serving size?
Made this for my husband and brothers 40th bday. Was absolutely delicious and to their surprise was keto. They are both keto followers and we’re worried they’d have to turn down a slice of their own cake thinking it was loaded with sugar. Followed step by step and it was amazing! Thank you
Made them as cupcakes and they came out great.
Delicious and so easy!!
Thanks Joe, I’m waiting for other new book, I love your recipes!!
Aweee thank you so much for saying that :)
Hi joe! Can I replace the coconut oil with butter in the same measurements?
I think so.
This cake was phenomenal! Light, airy, moist and packed with flavor. Absolutely delicious. Thanks for sharing your recipes... they make staying with keto an easily sustainable lifestyle.
Can you add protein powder to this cake/other cakes to add protein? Trying to up my protein intake!
Maybe just a scoop of protein for the equivalent amount of almond flour, so like 30g is all I would recommend.
Thanks for the recipe, it turned out absolutely scrumptious😋👌
This cake was awesome!!!!
Hi Joe! I just made this recipe for the first time and made it into 16 cupcakes instead of a whole cake. I also made the frosting! But I was wondering why, when I weigh out all of the ingredients, I went to manually add this to MyFitnessPal and the macros don’t match? I used every ingredient listed and was precise with my measurements, yet MFP says they’re only 81 calories per serving for 16 servings? And the fiber is much lower only 1.6 grams for one serving and over 10g carbs before subtraction.. Thanks!
WOW! Can’t wait to give this a try! Definitely going to be part of my meal prep this weekend so we can enjoy throughout the week for dessert! I even happen to have a pint of fresh raspberries on hand, just one or two make it look super fancy! Also I came up with an incredibly easy way to make something that I like to call Peanut Butter Fluff that can be used as a frosting or just in small serving dishes with a couple of strawberries on top.
I had previously been making this peanut butter fluff with plain green yogurt but the carb count was always too high so I was trying to come up with a way to lower it and that’s when I stumbled upon this idea and I found it worked really well! I used it on a cake I made and wow it was so good and thick and stayed yummy refrigerated.
3 ingredients.
1-can full fat coconut milk (must refrigerate overnight)
2-3 tablespoons all natural creamy peanut butter(or any nut butter I’m sure would work)
2-3 tablespoons powdered sweetener, I use powdered Erythritol it gives the end result a slight sweet flavour but not overpowering, can add a couple drops of liquid stevia if you prefer a sweeter result.
I just took the solid part of the coconut milk (the fat) and put in my mixing bowl and then I used my hand mixer and beat it for a couple minutes(don’t overbeat it because it can cause it to separate and then it’s not nice) then just add peanut butter and powdered erythritol and mix until smooth and creamy...then put on a cool cake (definitely must be room temp or it will melt and not be nice) or you can just put into small serving bowls and top with sliced strawberries or any berries you prefer. Anyway it was one of those things I just stumbled upon accidentally, I don’t know what the exact macros are but I don’t think they are too bad, and you can have a nice thick icing that stays on top or could use as a filling for a layer style cake? Hhmmmmm lots of possibilities. What do you think Chef Joe?
Wow. I just made this and my family devoured it. I didn’t have Swerve but I used the monkfruit sweetener and it was the best cake I’ve made. Wowww, thank you!
OMG this cake is seriously amazing! It's the best keto dessert I've ever had, hands down. Thank you SO much for sharing! I've already made it twice. hehe.
I used monkfruit, it was delicious.
The taste of this cake was delicious! I would like to note though, as a previous person did, that the cake was 'wiggly' in the center when I removed it from the oven. (I let it bake for an additional 7-10 min.) Everything was measured with a kitchen scale. I think I may try this again with cupcakes and see if that makes a difference.
I have made this cake three times now, once just to try it out then for a special occasion and today for my husband’s birthday. I am the one on a low carb diet as I am diabetic and a coeliac, however, the whole family love this cake. It is light, moist and tastes fabulous. I do make it with the frosting and use real strawberries to decorate it. Please could you tell me the weight of the butter sticks please as I haven’t come across them I in the UK. I have made a few of your recipes and they have always turned out great. Thank you
I made this today. I was so bomb i couldn’t believe. I got to excited so didn’t completely wait for the cake to be cool to frost, so my frosting melted a bit but omg so delicious, almost felt sinful!
You are a genius! This is the BEST chocolate cake ever. Easy too. I would have paid anything for this recipe. I was so grateful, I bought your cookbook. It's the best.
Thank you.
P.S. You have also converted me from measuring to weighing in grams. Better results.
P.P.S. Where might I ask questions of you. I don't use social media.
These are wonderful! Made 14 cupcakes and baked on convection 14 min. The centers dipped but frosting covered that. Used mix of allulose erythritol and monk fruit sweeteners that I powdered in coffee grinder. Served to mixed crowd for birthday and everyone liked them and no one had stomach issues from sweeteners which I was worried about. Used 1/3 cup more sweetener in cakes and frosting. These cakes were better than homemade ones made with regular flour! This is the recipe we will use from now on! Thank you!
AWESOME!! Glad everyone at the party liked them :)
I never normally bake at the best of times let alone keto. Turned out perfect, no unusual flavor just rich chocolate cake. Took the full 25 mins to get middle baked. Great recipe, what a treat!
Made this for my husband's birthday he said it's the best choc cakenhes ever had. Made it again for my 4 year olds birthday everyone loved it !!!
Can you make cupcakes
Can I freeze unfrosted cake? And do you know time adjustment for 9inch springtime pan?
Hi. Have never baked a cake before, let alone a keto cake. This was so easy and came out perfectly. Didn't do frosting, doesn't need it. Just a little cream or yogurt maybe. Didn't have confectioners sweetener but regular sweetener ground up just fine. Also sifted the almond flour to get the finest size. Thanks for this. Made my birthday special.
So, so yummy! TYFS
Made this for my daughters birthday. Whole family loved it!!! Super easy and delicious.
Excellent cake. Will be making for my sisters bday.
Made this for my daughters birthday, and everyone loved it!
I don't have the taller springform pan, just 9" pan. Should I reduce the baking soda and baking powder a bit to compensate? Or does the cake spill over the top, and is that all right?
It should work fine :)
Rich, decadent, moist...cake lived up to the hype. Going to make again for sure.
So yummy! And the frosting is just as good as the cake. It did make a lot of frosting though, so if you don’t like a lot of frosting only make about 3/4 as listed.
This was very easy to make and I was impressed by the taste of it. Super chocolatey but not overpowering. Not dry either. Thanks for the great recipe.
Super chocolatey and super yummy!
Incredible cake!!! Thank you for all of the great recipes. They have made it easy for me to follow keto and my family likes all of them which is great so I don't have to make multiple things!
Came out great!
Chocolate overload...loved it!
Easy and delicious low carb cake recipe.
Chocolate craving satisfied!
This was divine!!
Yummmm. Everyone loved this cake!
Incredible cake!
Chocolate heaven😍
Chocolate 🔥🔥🔥
Decided to add chocolate chips to the top of the frosting. Such a good decision. Delicious cake!
Delicious.
Delicious! The video was very helpful, thanks!!
We served this at a birthday celebration last night and everyone loved it! Family is trying to eat healthier and we are excited there are recipes like this one to help us do it.
WOW. Great cake!
Decadent af.
I used a cream cheese frosting on top and it was drool worthy good.
I could eat the butter cream frosting with a spoon! Delish recipe.
Wowza this cake is something else. DELISH!
This is the truth if you like chocolate
OMG !!!
It’s a amazing chocolate cake ❤️
Thank you !!!
Wow, the cake is just delicious! Both my 16 year old son and I just love this cake .
Only change I made was , l made chocolate ganache with butter cream and chocolate chips .
This the second weekend in a row I am baking this cake!
Thanks a lot, diet chef .
I think my spring form pan is 10 inches. Should I double recepie and how long to cook..
I think that'd work ok. I would maybe just 1.5x the frosting though since it makes a lot.
I made this for my husband‘s birthday and loved it.
Best cake hands down!!!. Couldn’t believe it had no sugar, and just a little more when you count the few chocolate chips you may use for a ganache. Really moist texture as well, it almost melts in your mouth. Pair it with some good vanilla ice cream and it’s hard to not go for a few more slices. I made a cake and the kids loved it and asked for seconds and thirds. I felt comfortably full and didn’t have that sugar spike that traditional cakes give you. Wish confectioners swerve wasn’t so d**n expensive though. Lol. Thanks for the recipe!!!
Thanks Mike!!!
A question,
The cake part is delicious!!!
I may have done something wrong with the frosting, I put the cake in the refrigerator and the next day it was hard as a rock on the cake.
What is your answer for storage and for next time.
Can you comment on the cocoa?
I notice it has to be unsweetened but there is Dutch process and other unsweetened
Can you explain?
So moist, delicious.
My new favorite. Dinner party worthy.
Some additions I made:
I add instant coffee powder (starbucks via) to the dry mix to enhance chocolate flavor.
I also used hersheys special dark cocoa powder, deeper rich flavor.
Take out of oven when the center is jiggly. Almond flour desserts should be underbaked if you want moist.
Just my experience.
Why do you add more sodium bicarbonate (baking soda) to the recipe if you are already adding baking powder?
So moist, delicious.
My new favorite. Dinner party worthy.
Some additions I made:
I add instant coffee powder (starbucks via) to the dry mix to enhance chocolate flavor.
I also used hersheys special dark cocoa powder, deeper rich flavor.
Take out of oven when the center is jiggly. Almond flour desserts should be underbaked if you want moist.
Just my experience.
The cake came out so good!!! It was gone before I could do frosting 😀