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.

I mean I’ve made a TON of low carb keto mug cakes, like this one, this one, and this one. 

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.

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 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 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, 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 substitute for people following a low carb diet like keto.

It’s also important to mention that Swerve is as sweet as sugar.

Other sugar 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 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…

1. It’s cheaper than most – if not ALL – other brands.
2. 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.

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