This easy Keto Chocolate Cake is a moist and rich chocolate cake perfect for any occasion–even that special birthday. This easy low-carb cake recipe uses almond flour to create this drool-worthy chocolate sensation that will satisfy all of your chocolate cravings. This recipe is suitable for those following a low-carb, Keto, Banting, Atkins, gluten-free, or vegetarian diet.
This Keto Chocolate Cake recipe
This lucious low carb chocolate cake is a true staple in our household. It’s so rich and satisfying that you would never guess that it’s low carb! This makes it perfect for any guest, not only those that eat low carb.
In fact, I use this cake recipe every year for birthday cakes in our family. But, to be honest, we often make this cake just because. It’s always nice to have a tasty sweet treat waiting in the fridge for a sweet snack or dessert.
We use almond flour in this cake recipe which provides a richness that will always leave you feeling satisfied. You’ll be surprised as how many people you can serve with this cake and just how far this cake goes.
Despite the rich, luxurious flavor of this cake, it’s surprisingly simple to prepare. That’s why we keep coming back to this cake recipe time after time for any occasion.
Frostings for a Keto Chocolate Cake
When preparing a low carb cake, I like to use a variation of cream cheese frosting. A normal buttercream frosting consists of combination of butter and powdered sugar.
While it is possible to replicate buttercream using low carb sweeteners, it requires using a large quantity of a low carb sweetener. Not only can this be expensive, using certain alternative sweeteners in large quantities can lead to digestive problems. Cream cheese helps provide a substitute base for the frosting rather than just the sweetener and butter.
With a chocolate cake, the options for frosting flavors are pretty endless. Normally, I’ll go for a death-by-chocolate style cake and match the chocolate cake with a silky chocolate frosting. Sometimes I’ll garnish with a few raspberries or blackberries to add a little extra pop of flavor and color.
You can also counteract the chocolatey richness of the cake by using a vanilla frosting. Or you can pop a few crushed raspberries into the vanilla frosting to add a little extra tartness to pair perfectly with the chocolate cake.
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How to frost a cake
The most important step of frosting a cake is the make sure the cake is completely cool beforehand. If I have time, I like to bake the cake the night before so that it has time to cool completely overnight. If you’re in a time crunch, you can pop the cakes in the fridge to accelerate the cooling process.
Then remove the cake from its pan and transfer it to a large plate for frosting. Make sure to plan your desired frosting style beforehand so that you have an idea of how much frosting you will need to prepare to cover the cake completely.
As a general rule of thumb, rustic-style cakes, like this naked cake, that only cover the top layer and in between the layers. use the least amount of frosting. While the normal frosting by hand uses a medium amount of frosting. Finally, a piped cake usually uses the most amount of frosting because of the volume created by the designs.
The amount of frosting that you will need will also be dependent on your desired thickness of each layer of frosting. It also changes depending on the number of layers. While this recipe is for only one layer, I normally double the recipe to make a two-layer chocolate cake.
Sometimes while baking, the cake will rise more in the center and become uneven with the rest of the cake. If this happens, use a large sharp knife to carefully cut off the higher sections of the cake’s surface until the surface of the cake is even. When assembling the cake, be sure to place each layer cut-side-down. In the meantime, these trimmings are the perfect snack to enjoy while frosting!
Now we are finally ready to start frosting! These frosting directions are tailored to frosting a two layer cake, but you adjust them to fit a single layer cake as well.
First, using a frosting knife or spatula, frost the surface of the bottom layer of the cake to your desired thickness. Be sure to make the entire layer of frosting even. Next, carefully place the second layer of cake on top of the layer of frosting (remember to place this layer cut-side-down). Feel free to adjust as necessary to ensure that the second layer is completely centered from all angles.
The next step of frosting a cake is a crumb coat. The crumb coat helps ensure that any loose crumbs are locked in and will help make the rest of the frosting process much easier. Prepare the crumb coat by thinning out a small portion of the frosting, using milk or water. Then spread a thin layer of the crumb coat along the sides and top surface of the cake.
Next, cool the cake in the refrigerator for 10-15 minutes before resuming the frosting process. If desired, you can repeat the crumb coat if the cake’s color is still visible through the frosting. This problem is particularly common for chocolate cakes with light-colored frosting.
Finally, using the normal frosting, generously spread the frosting over the surface of the cake and the sides of the cake until smooth. Finally, admire all your handiwork and dig in!
How do you know when a cake is done
When the cake is within three minutes of the final baking time, insert a fork or toothpick in the surface of the cake. If it removes with no crumbs, the cake is probably ready. If there are still crumbs on the fork or toothpick, the cake needs more time and should be rechecked after several minutes.
Another way to test is to lightly press on the surface of the cake with a clean finger. If the surface sinks in to your touch, it probably needs more time to bake. This the surface bounces back slightly, it’s probably ready. Be sure to not over-bake this cake, as it could burn or become very dry.
Other keto recipes with almond flour
Want to try your hand at other recipes using almond flour? Discover the potential of almond flour by trying out our extremely popular keto tortilla recipe or our low-carb sour cream biscuits. Or satisfy your sweet tooth with our low-carb pecan shortbread cookies. You could even make a quick satisfying breakfast by making this almond flour porridge recipe from Low Carb Maven.
Best Keto Chocolate Cake
This easy Keto Chocolate Cake is a moist and rich chocolate cake perfect for any occasion--even that special birthday. This easy low-carb cake recipe uses almond flour to create this drool-worthy chocolate sensation that will satisfy all of your chocolate cravings. This recipe is suitable for those following a low-carb, Keto, Banting, Atkins, gluten-free, or vegetarian diet. This recipe makes one layer. To make two layer as shown in the photos, double the recipe and use two pans.
Ingredients
- Coconut oil to grease pan
Dry Ingredients
- 2 cups almond flour finely ground
- 1/2 cup cocoa powder sifted
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 cup stevia erythritol sweetener
Wet Ingredients
- 3 Tbsp butter melted
- 4 eggs large
- 1 Tbsp vanilla extract
- 1/3 cup almond milk unsweetened
Instructions
Preheat oven to 350F. Grease 9-inch round cake pan with butter or coconut oil. (This recipe makes one layer. To make two layer as shown in the photos, double the recipe and use two pans.)
In a medium bowl, combine the almond flour, cocoa powder, salt, baking soda, and sweetener and whisk until well combined and lump free.
Add melted butter to dry ingredients. Stir to combine.
Next, add the eggs, vanilla extract and almond milk. Using a spoon or an electric mixer, mix until thoroughly combined.
Pour into prepared pan and spread to mixture to the edges of the pan until the surface is even. Bake for about 28-32 minutes or when the cake's surface springs back to a light touch or when a toothpick inserted into the center comes out clean.
I’ve been having fun over the last couple of months, making new recipes and experimenting in the kitchen. I made your recipe today and the entire family loved it! I was excited to make this. It was completely new to me! It will be added to our rotation for sure! Who can resist this sweet treat!! YUMMMM
I’m amazed at how mouthwatering this looks! So pretty and it really looks great. Love the good ingredients you have in the recipe too.
I bought a bag of almond flour and was looking for something to do with it, this chocolate cake is perfect!! So rich and chocolatey!
Seriously glorious! This mile high cake wouldn’t last two minutes in my house and that frosting is so creamy and fluffy! I don’t make cakes often, but I’m going to make THIS ONE.
This cake was so delicious! Perfectly moist and fluffy.
This looks amazing! Could you share the frosting recipe?
The frosting recipe is on its way! It will be posted on Thursday late afternoon or early evening.
Annissa
Can’t find the frosting recipe
Thanks for letting me know. We put the frosting on the blog after the cake and forgot to link to it. I just added a few links to it in the write-up. Here it is again.The Ultimate Keto Chocolate Frosting Recipe
Can I substitute heavy cream for almond milk?
Hi Leo,
That would work, but you might want to dilute the heavy cream with water to make it more of a “milk” consistency. It may work without this, and in fact the added fat might even improve the texture, but it could make it heavier.
-Annissa
Can you use sweet almond milk
Yes, this should work fine, but will result in a sweeter cake and will add additional carbs.
-Annissa
Is this cake recipe for two 9 inch round layers like in the picture? Also, can this cake recipe be made in a 9 x 13 inch pan? It looks delicious!
Robin,
The recipe makes a single layer. I’ll go in and change it to make this more clear.
To make two layers, just double the recipe and use two pans.
You would need to double the recipe for a 9×13 pan. The baking time would be a bit different too. I’ve never made it in a 9×13, so I’m not sure what the baking time would be.
Annissa
This recipe looks great and we would like to try it! Is there any way you would be willing to share with us how many “slices” each cake will make (servings per recipe), per your nutritional information ?
We have extreme dietary restrictions and if we make a treat exception for Birthdays, we unfortunately still need to count the macros. Thank you!
Hi Hope,
The recipe makes one layer. The nutritional information is for one piece. Each piece is considered 1/10th of the single layer cake. It can be a bit challenging to cut a cake in 10 equal pieces. I suggest starting by cutting the cake in half, the cutting each half into two pieces with one a bit larger than the other. Next cut the larger piece into three pieces and the smaller piece into two pieces. Repeat for the other side.
Cakes made from almond flour tend to be more satisfying than cakes made of wheat flour, so I think you’ll find that one piece of this cake will be all you need to satisfy that chocolate craving.
Best,
Annissa
Hello: is three tablespoons of butter correct for this entire recipe? I will go back and read it to make sure I just didn’t read it wrong. Thank you so much for your reply. This is such a lovely cake.
Hi Darlene,
It is the correct amount for the recipe. The egg yolks add a bit of fat as well. I do want to point out that the recipe is for one layer. The cake that is shown is a doubled recipe.
-Annissa
Hi … can I substitute Monkfruit sweetener for Stevia?
I used Pyure in this recipe which is a combination of erythritol and stevia that is twice as sweet as sugar. Pure monk fruit will not have the same bulk. If you use a monkfruit/erythritol blend, like Lakanto, you will need to use more to adjust for the sweetness level.
-Annissa
This is our very favorite low carb dessert recipe. It makes 12 beautiful cupcakes which taste even better after they sit for a day or two. Thank you for sharing the recipe!
You’re welcome! Glad you’re enjoying the recipe!
-Annissa
My batter is dry!
Christine, low-carb batter doesn’t look the same as cake batter made with wheat flour. If you follow the recipe, it should turn out well.
-Annissa
The cake was a hit with my family. It was moist and had a rich chocolate taste. I swapped the milk with 1/3 cup of strong coffee (I’ve always done that when making chocolate cake), and I added some sugar-free mini chocolate chips to the batter (I was in a death-by-chocolate mood). The cream-cheese frosting mentioned in the recipe was the perfect accompaniment.
I love the idea of using strong coffee. It really brings out the flavor of chocolate. Glad you enjoyed the recipe!
-Annissa
Hi. This sounds delicious! Can I use allulose as the sweetener?
Hi Lorena,
I think you could use allulose in this recipe. You will want to use at least double the amount and maybe more as allulose is not quite as sweet as sugar and the sweetener I use is twice as sweet as sugar. The batter will probably be more runny than what you see in the photos as this is what I have noticed in the past. I haven’t tried allulose with this specific recipe, so let me know how it goes if you try it.
Great recipe.
The cake did stick to the pan but I covered the breakage with buttercream so it wasn’t a disaster!
There is an aftertaste because of the stevia.
Overall though it definitely got some compliments so would definitely use this recipe again.
One question I have is how do I store the leftovers and how look of will it stay?
The sticking may have been caused by the pan or not spraying/greasing it well enough. Lining the pan with parchment paper will help prevent this problem.
We cover and refrigerate the leftover cake (we use a cream cheese frosting). Typically leftovers are best if used within 3 days.
-Annissa
Hi Annissa, this cake looks absolutely yum! Can’t wait to make it.
Just 1 question, can I substitute cocoa powder with cacao powder instead?
Yes, that should be fine.
-Annissa
Hello Annissa,
The cake recipe looks absolutely delicious.
It would be nice if you could suggest me on following
1.Can I use Psyllium husk to replace eggs? what else can i use to replace eggs
2. I have almond flour from costco. Will it work or I need to specifically get the finely ground almond flour. Can i just sift the flour I have?
Thanks a lot!
/J
Hi Jigna,
Your almond flour should work as long is it isn’t coarse. I’ve never used an egg replacer in this recipe, but I think one would work. Let me know how it goes!
-Annissa
hi , can I substitute the cocoa powder with matcha powder ?
I’m not sure how that will turn out. It would definitely taste different than chocolate cake!
-Annissa
Can coconut flour be used instead
Coconut flour would not work well in this recipe.
-Annissa