Looking for a keto-friendly dessert that doesn’t taste like you’re missing out? Well, you’re in luck. This keto chocolate cake recipe is about to become your go-to when you need something sweet but want to stay on track with your low-carb lifestyle.
It’s got all the richness and flavor of a regular chocolate cake, but without the sugar crash afterward. Made with almond flour instead of wheat flour, and sweetened with erythritol, this cake keeps things keto while still tasting indulgent.
Whether you’re new to keto or a seasoned pro, this recipe is straightforward enough for anyone to tackle. Plus, it’s versatile – you can keep it simple or dress it up with keto-friendly frosting for special occasions.
Let’s break down how to make this delicious keto chocolate cake that’ll have everyone asking for seconds.
👍 Why You’ll Love This Recipe
Easy to make – This keto chocolate cake is super simple to put together. You don’t need to be a master baker to get great results. All the ingredients go into one bowl, get mixed together, and then baked. It’s that straightforward.
Rich chocolate flavor – This cake doesn’t skimp on chocolate taste. The cocoa powder gives it a deep, rich flavor that will satisfy any chocolate craving. You won’t feel like you’re eating a “diet” dessert – it tastes like the real deal.
Nutrient-dense ingredients – Unlike regular cakes that are mostly empty calories, this keto version uses nutrient-rich ingredients. Almond flour provides protein and healthy fats, while eggs add more protein and vitamins.
✨ Recipe Ingredients
- 1 1/2 cups Almond Flour (this almond flour [amazon link] is the best for this recipe)
- 3 Eggs (large)
- 1/4 cup Cocoa Powder
- 2 1/4 tsp Baking Powder
- 1/3 cup Milk of Choice
- 1/3 cup granulated Erythritol (I recommend using this Erythritol– amazon link)
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
Frosting: check out my Keto Chocolate Frosting. You can see different types of frostings and toppings in the recipe (different variations I made).
👨🍳 How To Make
Make the best keto chocolate cake:
Step 1
Start by preheating the oven to 350°F, greasing an 8-inch pan, and lining it with parchment paper.
Step 2
Combine all the ingredients together in a mixing bowl. Make sure they are well combined!
Step 3
Spread the batter into the pan.
Step 4
Bake for 13-15 minutes on the center rack until firm.
Step 5
Remove from the oven and let the cake cool for 10 minutes before adding frosting or any topping. Enjoy!
Keep in mind- To make a double-layer cake, all you need to do is double the recipe and bake in two pans.
💡Tips
1. Don’t overbake
Keto baked goods can dry out quickly if left in the oven too long. Start checking your cake a couple of minutes before the suggested baking time.
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If you see wet batter, give it a couple more minutes.
Remember, the cake will continue to cook slightly as it cools, so it’s better to err on the side of slightly underbaked than overbaked.
2. Don’t Overmix the Batter
While it’s important to mix the ingredients well, be careful not to overmix. Once you’ve combined all the ingredients and the batter looks smooth, stop mixing. Overmixing can lead to a tough, dense cake instead of the light, tender texture we’re aiming for.
This is especially important when using almond flour, which doesn’t contain gluten. Without gluten to provide structure, overmixing can cause the cake to become heavy.
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Keto Chocolate Cake
Ingredients
- 1 1/2 cups Almond Flour (this almond flour [amazon link] is the best for this recipe)
- 3 Eggs (large)
- 1/4 cup Cocao Powder
- 2 1/4 teaspoons Baking Powder
- 1/3 cup Milk of Choice
- 1/3 cup granulated Erythritol (I recommend using this Erythritol– amazon link)
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- Frosting: check out my Keto Chocolate Cream Cheese Frosting. You can see different types of frostings and toppings in the recipe (different variations I made).
Instructions
- Start by preheating the oven to 350°F, greasing an 8-inch pan, and lining it with parchment paper.
- Combine all the ingredients together in a mixing bowl. Make sure they are well combined!
- Spread the batter into the pan.
- Bake for 13-15 minutes on the center rack until firm.
- Remove from the oven and let the cake cool for 10 minutes before adding frosting or any topping. Enjoy!Keep in mind- To make a double-layer cake, all you need to do is double the recipe and bake in two pans.