Want a tasty bite of simply deliciousness, but want to stay within your healthy lifestyle? Grab a few simple ingredients to make this delectable low carb chocolate cake. Rich, moist, frosted or unfrosted, this quick and easy recipe will have your friends and family requesting this rich chocolaty dessert for every occasion. Made with sweeteners like monk fruit, almond, and coconut flour, there are zero guilty feelings eating this easy keto chocolate cake.
Hands down, my husband makes a great, and I mean GREAT chocolate cake. Full of ingredients that we all know aren’t the best for our health, we eat and eat that cake anyways. That simple desire for a rich dessert often overpowers our desire to stay within that healthy lane. Low and behold though! What if I can show you a way to make a cake that gives you just the same moist, richness and flavor of that cake that we all know and love? What if I can teach you how to make that outrageously rich flavor with simple ingredients that allow you to stay completely keto? Well keep on reading and jump head first into this recipe, because I promise it will be worth it, and the bonus of it all? It is keto friendly, low carb friendly, and super easy to make. The best part though? It tastes just as good as that cake my husband makes! Shhhh!
Keto Chocolate Cake Ingredients
- Almond Flour- use blanched, super fine or finely ground almond flour for the best texture
- Coconut Flour- coconut flour soaks up any extra liquid and gives the cake a nice crumble
- Cacao Powder- use a dark and unsweetened cocoa powder
- Monk Fruit- golden monk fruit is ideal for a rich flavor, but stevia will work also. If using liquid stevia, only use 2-3 teaspoons because it is very concentrated.
- Apple Cider Vinegar- preferably with “the mother”, vinegar will help activate the baking powder
- Eggs- large, cage free, and organic eggs
- Avocado Oil- we prefer using oil in baked goods because it helps keep the cake moist
- Coffee- freshly brewed and cooled coffee is best and it will intensify the rich chocolate flavor.
How to Make Keto Chocolate Cake
Grease and Line Cake Pans
One of the worst things that can happen when making any cake is it sticking to the pan. Generously grease pans with non stick spray, butter, or coconut oil. Using parchment paper on the bottom will ensure the entire cake comes out of the plan.
Whisk Dry Ingredients
Add all dry ingredients to a separate bowl and whisk until well combined.
Add all wet ingredients to a large bowl or stand mixer. Beat on high until light and frothy.
Slowly add dry ingredients to wet ingredients and mix just until combined.
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Pour Into pans
For a multi layer cake, divide and pour batter into prepared pans. For a larger, single layer cake pour batter into one pan.
After 10 minutes, turn pan to make sure it is baked evenly. The cake is done when the edges begin to pull away from the pan and a toothpick comes out clean when poked through the center of the cake. Remove immediately and let cool. Frost and decorate cake if desired.
Keto Chocolate Cake Tips
- Use room temperature ingredients such as softened butter and eggs that have been sitting on the counter for a few hours. Having everything the same temperature will helps the batter mix easier and rise more easily.
- The higher quality of your ingredients, the better your cake will taste. Go for a rich, grass fed butter and high quality eggs.
- For a multi layer keto chocolate cake, double the recipe for the frosting. Use a special frosting tip to add details. Using an offset spatula to spread the frosting will make it easier to apply an even layer.
Keto Chocolate Cake FAQs
Can you frost keto chocolate cake?
Yes! This will add another layer of rich decadence. Frosting will also help the cake stay moist as well. Be sure to let the cake cool completely before frosting.
Can you make keto chocolate cake ahead of time?
Yes! You can make this cake 1-2 days ahead of time. This will actually allow the rich flavors to blend and intensify even more. Be sure to cover the cake well with plastic wrap, foil, or a cake cover to ensure the cake stays moist.
Can I use coconut flour instead of almond flour?
Unfortunately, although both are low in carbohydrates, these flours are not interchangeable. They have very different properties. Only using coconut flour will produce a very dry and crumbly texture. The mixture of both flours will produce a great crumb, but also ensure the cake is moist.
What sweeteners can I use besides monk fruit?
Golden monk fruit is preferred in this easy keto chocolate to produce a richer flavor. Stevia, erythritol, swerve, or allulose can be used as well though at the same ratio as recipe.
Can I make this into cupcakes?
Yes! This recipe is great for cupcakes. Grease a muffin tin with non stick spray or butter, then divide and portion the batter into the pan. Bake for 13-15 minutes until a toothpick comes out clean when poked through the center of the middle cupcake.Print
Moist and Delicious Keto Chocolate Cake
This rich keto chocolate cake will delight your taste buds with the big flavor and moist deliciousness. This easy recipe will make you question how healthy it really is!
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- 2 cups almond flour
- 1 tablespoon coconut flour
- 1/2 cup cacao powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup golden monk fruit
- 1 tablespoon apple cider vinegar
- 4 large eggs
- 1/3 cup avocado oil
- 2 teaspoons vanilla extract
- 2/3 cup coffee (freshly brewed and cooled)
Keto Chocolate Frosting (optional):
- 1/2 cup butter (softened)
- 3 tablespoons heavy cream
- 1/4 cup cacao powder
- 1/3 cup powdered stevia
- 1 teaspoon vanilla extract
- Preheat oven to 350°F and coat two 8” baking pans with non-stick spray or use one large 10” pan. You can also line the bottoms of the pan with parchment paper to ensure the cake does not stick.
- Add almond flour, coconut flour, cacao powder, monk fruit baking powder, and salt, and to a small bowl. Whisk to combine and set aside.
- In a large bowl or stand mixer, combine eggs, oil, vinegar, vanilla, and coffee. Beat for 1-2 minutes until frothy.
- With the stand mixer set to low, slowly add dry ingredients to wet ingredients. Mix until smooth.
- Pour batter into prepared pan/s and bake for 18-20 minutes until the edges begin to pull away from the edges and a toothpick comes out clean when poked through the center of the cake.
- Remove from the oven and let cool completely.
- Make frosting by adding butter and vanilla extract to a medium sized bowl or stand mixer. Whip for 1-2 minutes until light and fluffy. Add cacao powder and stevia. Beat for 30 seconds. Add heavy cream and whip for an additional minute until light and fluffy.
Frost cake and add keto sprinkles or mini chocolate chips if desired.
- Serving Size: 1 slice
- Calories: 289
- Fat: 25g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 10g