Keto Chocolate Cake
A wonderfully tender and fluffy keto chocolate cake with a creamy chocolate frosting. Without the frosting, you can actually serve it for breakfast!
The ingredients you’ll need
Here’s an overview of the ingredients you’ll need to make this tasty cake. The exact measurements are included in the recipe card below.
Eggs: I use large eggs in most of my recipes, this one included.
Unsalted butter: Or you can use salted butter and omit the salt. Personally, I’m partial to creamy European butter. But any butter is delicious!
Sweetener: I use stevia glycerite, but you can use your favorite sweetener.
Vanilla extract: Pure vanilla extract adds great flavor. Try to use it rather than the artificially flavored stuff.
Almond flour: I use blanched finely ground almond flour in this cake. I don’t recommend using a coarse almond meal.
Cocoa powder: Use unsweetened natural cocoa powder (not Dutch-processed). It will help activate the baking soda.
Kosher salt: If using fine salt, you should halve the amount listed.
Baking soda: If you’d like to try using baking powder (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
For the Chocolate Frosting: Unsalted butter, heavy cream, cocoa powder, vanilla, and stevia
How to make a keto chocolate cake
It’s truly a very easy recipe. The detailed instructions are listed in the recipe card below. Here are the basic steps:
1. You Start by whisking together the eggs, melted butter, stevia, and vanilla. I simply use a hand whisk.
2. To the same bowl, gradually add almond flour and cocoa powder and whisk them in. Then mix in the salt and baking soda.
3. Transfer the batter to a well-buttered 8-inch glass baking dish. Bake the cake for about 18 minutes in a 325 degrees F oven. Cool completely, then frost.
Can I use coconut flour instead of almond flour?
Unfortunately, you can’t. Coconut flour is extremely absorbent and you would need to adjust this recipe quite a bit in order to use it instead of almond flour.
Can I use almond meal?
As mentioned above, it’s best to use blanched, finely ground almond flour in this recipe if you’d like to ensure that the keto chocolate cake comes out fluffy and tender. I don’t recommend using a coarse almond meal.
I don’t like stevia. Can I use a different sweetener?
You can probably replace the stevia with a granulated sweetener. The amount that I use equals 1/2 cup sweetener. I haven’t tried it, though.
If you do use a granulated sweetener, check the batter. If it’s too thick, you might want to add 1-2 tablespoons of milk or water.
It’s best to use natural cocoa powder
This keto chocolate cake relies on baking soda as a leavening agent, and the baking soda requires acid in order to activate. So make sure you use natural cocoa powder and not dutched cocoa powder that was treated with an alkalizing agent.
How to keep leftovers?
You can slice the completely cooled cake, then store the slices in an airtight container in the fridge for up to 5 days. You can also freeze unfrosted cake slices.
Remember to always take the leftovers out of the fridge about two hours before you plan on enjoying them. Chocolate always tastes better at room temperature, and the same goes for frosting.
Keto Chocolate Cake
Prep Time15 mins
Cook Time20 mins
Rest time1 hr
Total Time1 hr 35 mins
Keyword: cake, chocolate, gluten free, ketoServings: 9 slicesCalories: 326kcal
- Butter for pan
- 4 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled (4 oz)
- 1 1/2 teaspoon stevia glycren (equals 1/2 cup sugar)*
- 1 teaspoon vanilla extract
- 1 cup blanched finely ground almond flour (4 oz)
- 1/2 cup unsweetened cocoa powder (not Dutch processed) (40g)
- 1/2 teaspoon Diamond Crystal kosher salt (not fine salt)
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened (4 oz)
- 1/4 cup heavy cream
- 1/4 cup unsweetened cocoa powder (20g)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon stevia glycerite (equals 1/2 cup powdered sugar)**
- Preheat oven to 325 degrees F. Grease an 8-inch square glass baking dish with butter. Be generous when greasing to ensure the cake releases easily from the pan.
- In a large mixing bowl, whisk together the eggs, melted butter, stevia, and vanilla extract.
- Gradually whisk in the almond flour and cocoa powder.
- Finally, whisk in the kosher salt and the baking soda. The batter will be quite thick.
- Pour the batter into the prepared baking dish and smooth the top out with a rubber spatula. Bake until the center is set and a toothpick inserted in it comes out clean, 18-20 minutes.
- Cool the cake, in the pan, completely, about 1 hour, then frost if you wish.
- To make the frosting, place all the frosting ingredients in a medium bowl and whisk by hand. Or beat with an electric handheld mixer on low speed until smooth and fluffy, 1-2 minutes.
Nutrition info for an unfrosted slice: Calories 206, Fat 19g, Saturated Fat 8g, Sodium 166mg, Carbohydrate 5g, Fiber 3g, Sugars 1g, Protein 6g.*
I received a couple of emails from readers saying that the cake wasn’t sweet enough and that they liked it better with 2 teaspoons of stevia glycerite (or 2/3 cup granulated sweetener).***
A granulated sweetener in the frosting will feel grainy – so please use a powdered sweetener. If using a powdered sweetener in the frosting instead of stevia, it’s possible that you would need to add a bit more heavy cream to get the right consistency.
Nutrition Facts Keto Chocolate Cake:
Amount Per Serving (1 slice)Calories 326Calories from Fat 288% Daily Value*Fat 32g49%Saturated Fat 16g100%Sodium 170mg7%Carbohydrates 7g2%Fiber 4g17%Sugar 1g1%Protein 7g14%