This keto chocolate yogurt cake is incredibly moist, rich, and oh so decadent! Honestly, it might be the most delicious chocolate keto cake you can make. Plus, each slice has just over 3 NET CARBS - so you can eat more than just 1 piece when you make it, and stay in ketosis.
THE BEST KETO CHOCOLATE CAKE RECIPE
If you've never made a yogurt cake before, you're in for an absolute treat.
This recipe turns a regular keto chocolate cake into a super light and fluffy one with a perfectly tender crumb. And every bite is filled with a smooth, decadent chocolate flavor that is just heavenly.
Having said that, I think what really puts this keto yogurt cake above other keto cake recipes is that it comes out super moist - and not dry like some low carb cakes tend to be. Plus, the chocolate whipped cream frosting on this cake tastes anything but keto, and is just as addicting as the cake - and I don't typically like frosting.
Also, each slice of this stuff has just over 3 NET CARBS. So how could you not fall in love with this recipe?
Oh, and by the way, this recipe was inspired by ketoserts' cake, so checkout their channel if you end up liking my take on it!
INGREDIENTS FOR KETO CHOCOLATE CAKE
The ingredients we will be using in this recipe are all pretty common keto ingredients - the only untraditional one is Greek yogurt. And that, of course, is what makes this keto cake recipe so moist, and so good.
Here's what you'll need for the cake:
- ¾ cup no sugar added Greek yogurt
- 3 Large eggs, room temperature
- 7 Tbsps. salted butter
- Heaping ¼ cup Lily's no sugar chocolate chips
- Heaping 1 ½ cups Blanched almond flour
- 5 tbsps. unsweetened cocoa powder
- ¾ cup Confectioners Swerve
- 1 ½ teaspoons baking powder
And for the optional frosting:
- ½ Cup heavy cream
- 1 Tbsp unsweetened cocoa Powder
- 2 Tbsps. Confectioners Swerve
- ¼ teaspoon vanilla extract
- Pinch of salt
Now, this cake is so good on its own that it doesn't even need frosting. But if you're a chocolate lover - like I am - and want to take this recipe to the next level, I highly suggest adding it.
And if you do use frosting, the net carbs for each slice will still be under 4g!
Oh, and by the way, if you want to make a regular chocolate cake to compare the two, I use almost all of these ingredients in my classic keto chocolate cake recipe.
GREEK YOGURT TO USE
So, the main ingredient that makes this cake so moist, light, and fluffy is the Geek yogurt.
And to keep this a low carb cake, you will want to use Greek yogurt with no sugar added to it.
There are quite a few options to choose from, just make sure you read the nutrition label, and it has no added sugar and is also low in carbs.
How To Sub Out The Greek Yogurt
If you're wondering if you could use something in place of greek yogurt, the answer is yes, you can!
Sour cream will work just as well, and you can use it as a 1:1 substitute for the yogurt.
FLOURS TO USE AND AVOID
Another component that gives this cake its wonderful texture is almond flour.
Now, if you have an almond allergy or want a substitution, you can use an equal amount of either sunflower seed flour or walnut flour in its place. Both are low carb and keto friendly flours that will make this cake just as delicious.
With that said, DO NOT use coconut flour for this recipe. Coconut flour has absorbent properties and does not measure out equally with almond flour. Your cake will turn out dry and crumbly if you use it, and you definitely don't want that.
SWEETENING YOUR KETO CAKE
Ok, so, we'll of course be sweetening this cake without sugar to keep it low carb and keto friendly. And, to do that, we'll be using Confectioners Swerve since it has 0 calories, no sugar, and is as sweet as regular sugar.
However, another substitute that you can use is Lakanto's Monkfruit Sweetener - it has the same elements as Swerve, and will work just as well.
With that said, I DO NOT suggest using Stevia or Xylitol in this recipe and any other keto recipe.
Stevia sweeteners are usually too sweet to use - and contain sugars as fillers - and xylitol actually has ½ the carbs of normal sugar. So, don't use these.
HOW TO MAKE KETO YOGURT CAKE
Not only is this chocolate cake delicious, but it is super easy to make. It's a win-win all around!
Now, gather your ingredients, put your apron on, and let's get baking!
STEP 1: MIXING THE INGREDIENTS
First things first, pre-heat your oven to 350°F (177°C).
Then, add your almond flour, cocoa powder, confectioners swerve, and baking powder to a large bowl and give them a mix. Pro Tip: Make sure you sift in the swerve for the best results.
Next, cube up your butter and add it to a medium-sized bowl along with the chocolate chips.
Put the bowl in the microwave in 45 second intervals, mixing them with a rubber spatula in between. Repeat this until the butter and chocolate chips are combined and a runny sauce forms.
Then, add the greek yogurt and eggs to the chocolate sauce and mix until the ingredients are well combined.
STEP 2: COMBINING THE INGREDIENTS & BAKING
Now, pour your chocolate sauce mixture into the bowl of dry ingredients and mix everything with a spatula until a thick batter forms.
Then line an 8 ½" x 4 ½" baking tray with parchment paper, and coat it with baking spray. Pour the batter into the tray and evenly spread it out with the spatula.
Next, bake your cake in the oven for 40-50 minutes - you can insert a toothpick into the center of the cake, and if it comes out clean, it is done!
Let your cake cool until it reaches room temperature, and then either dig in or add the frosting.
STEP 3: FROSTING THE CAKE
Once your cake has cooled, add all of your frosting ingredients to a small mixing bowl.
Then using either a hand mixer or stand mixer, beat the ingredients until stiff peaks form.
And when it is ready to go, frost the top of your cooled cake and smooth the frosting out with a spatula.
Cut your cake into 10 slices and enjoy!
STORING YOUR YOGURT KETO CAKE
If you're planning on sharing this cake, I doubt you'll have any left.
But if you do have a few slices leftover, you can store them in an airtight container at room temperature for up to 3 days.
And honestly, I think the cake is even moister leftover, so try to hide a slice for yourself to enjoy the next day.
As you know, each slice of this silky smooth cake has just 3.4 NET CARBS!
And the rest of the macros for 1 slice are picture-perfect for keto - check them out:
- 250.3 Calories
- 22.5g Fat
- 6.2g Carbs
- 2.8g Fiber
- 3.4 NET CARBS
- 7.6g Protein
Now, these macros do not include the frosting. But if you frost the cake, you will just be adding a few more grams of fat, making the macros even better.
You can serve this keto yogurt cake for dessert, after brunch, at a get-together or party, and it will be a hit with everyone.
My non-keto friends said this is the best homemade chocolate cake they've ever had! And they're some tough critics when it comes to cake.
I hope you enjoy this chocolate keto cake recipe as much as I do. Make sure to leave a comment below if you make it!
CHOCOLATE KETO DESSERTS
This yogurt cake is deeply chocolatey, and if you're a chocolate lover, I have some more keto chocolate desserts I think you'll enjoy.
After you make this cake, give these a try:
- Keto Flourless Chocolate Mug Cake
- Keto Candy Bars
- Keto Fudge
- Chocolate Keto Cookies
- 1 Minute Double Chocolate Chip Keto Cookie
- Mason Jar Chocolate Keto Ice Cream
Keto Chocolate Yogurt Cake | The Best Chocolate Keto Cake
This keto yogurt cake is incredibly moist, rich, and oh so chocolatey. It has such a divine flavor that you won't believe each slice has just over 3 NET CARBS! Seriously, this might be the most delicious chocolate keto cake you can make.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Oven
- Cuisine: Keto Low carb
¾ cup (210g) no sugar added Greek yogurt
3 Large eggs, room temp
7 tbsps (98g) salted butter
Heaping ¼ cup (42g) Lily's no sugar chocolate chips
Heaping 1 ½ cups (172g) blanched almond flour
5 tbsps (25g) unsweetened cocoa powder
¾ cup (115g) confectioner swerve
1 ½ teaspoons (6g) baking powder
½ Cup (120mL) heavy cream
1 Tbsp (5g) Cocoa Powder
2 Tbsps (20g) confectioners swerve
¼ teaspoon vanilla extract
Pinch of salt
- Add all of the dry ingredients (except for the chocolate chips) to a large bowl. Make sure to sift in the swerve.
- Cube up the butter and add to a medium-size bowl along with chocolate chips. Then melt them down in the microwave. Use a spatula to combine the butter and chocolate together until a runny sauce forms.
- Add the rest of the liquid ingredients into the bowl, and mix until well combined.
- Pour the wet ingredients into the dry ingredients, and mix with a spatula until a thick batter forms.
- Line an 8 ½” x 4 ½” baking tray with parchment paper, and coat it with baking spray. Pour the batter into the tray and evenly spread it out with the spatula.
- Bake for 40 to 50 minutes. Insert a toothpick into the center of the cake and if it comes out clean, it’s done. Let it cool to room temperature.
- Once it’s cool, add all of the frosting ingredients to a small bowl, and use a hand mixer to beat the ingredients until stiff peaks form.
- Add the frosting to the top of the cake, smooth it out with a spatula, and cut the cake into 10 slices.
The scale up function does not change the gram measurements.
- Serving Size: 1 Servig
- Calories: 250.3
- Fat: 22.5
- Carbohydrates: 6.2
- Fiber: 2.8
- Protein: 7.6
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