Keto Chocolate Yogurt Cake | The Best Chocolate Keto Cake

Slices of chocolate yogurt cake on a white plate.

5 from 4 reviews

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. 



3/4 cup (210g) no sugar added Greek yogurt

3 Large eggs, room temp

7 tbsps (98g) salted butter

Heaping 1/4 cup (42g) Lily's no sugar chocolate chips

Heaping 1 1/2 cups (172g) blanched almond flour

5 tbsps (25g) unsweetened cocoa powder

3/4 cup (115g) confectioner swerve

1 1/2 teaspoons (6g) baking powder


1/2 Cup (120mL) heavy cream

1 Tbsp (5g) Cocoa Powder

2 Tbsps (20g) confectioners swerve

1/4 teaspoon vanilla extract

Pinch of salt


  1. Add all of the dry ingredients (except for the chocolate chips) to a large bowl. Make sure to sift in the swerve.
  2. 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.
  3. Add the rest of the liquid ingredients into the bowl, and mix until well combined.
  4. Pour the wet ingredients into the dry ingredients, and mix with a spatula until a thick batter forms.
  5. Line an 8 1/2” x 4 1/2” 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.
  6. 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.
  7. 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.
  8. 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.


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