This is the best keto chocolate cake and totally delicious! It's rich, decadent, moist, and super chocolatey. Surprisingly healthy, vegan, and gluten-free!
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It’s time to share the best keto chocolate cake recipe you will find online. With a moist and decadent chocolatey layer, this cake is full of flavor with only 3.6g net carbs! It's perfect for a birthday, Easter, or Mother's Day.
Why You'll Love It
- It has a rich and decadent chocolate flavor
- The perfect moist and cakey texture
- Only 3.6g net carbs per slice (!!)
- Very easy to make with 10 minutes of prep
- A great choice for holidays and special occasions
- Healthy, gluten-free, vegetarian, Paleo, and easily made vegan
Everyone loves chocolate cake, and this keto version is moist and tender, with a rich chocolate flavor from the cocoa powder. It’s easy to make, delicious, and super low-carb, making it the perfect dessert for your holiday table!
Having said that, there’s nothing stopping us from having this buttery heaven for breakfast with a massive cup of bulletproof coffee. Looking for more keto desserts? Try my no-bake pumpkin cheesecake or vanilla keto custard!
Ingredients You'll Need
You'll only need 11 simple ingredients to make this delicious sugar-free chocolate cake.
- Almond flour—The main ingredient in this keto chocolate cake recipe. Make sure you use fine almond flour. If it's too coarse, use a food processor to blend it finer to avoid a gritty cake texture.
- Coconut flour—In this recipe, we use coconut and almond flour to replace standard flour. They're much lower in carbs, which helps keep the cake keto-friendly.
- Erythritol—Our low-carb alternative to other sugars, with fewer negative effects on blood sugar and insulin levels.
- Cacao powder—Gives our chocolate cake a rich and decadent flavor. It is also a source of antioxidants, which play an important role in protecting cells from damage.
- Eggs—Use whole, large, and free-range eggs for the best flavor.
- Yogurt—Helps to improve the texture of the cake.
- Butter—Use grass-fed butter if possible, although all kinds will work. Butter gives the cake moisture and makes it richer.
- Baking powder—Make sure that it's fresh. It helps the cake rise and adds bubbles for a better texture.
- Baking soda—Helps the batter rise when baked, giving it a light texture.
- Vanilla extract—Try to use a high-quality brand if possible.
- Sparkling water—Great to use in cakes to give them more rise, which results in a fluffier texture.
- Salt—Adding salt helps to balance out all the flavors.
How To Make Keto Chocolate Cake
- Preheat the oven. To get started, preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius) and butter an 8-inch round cake pan.
- Prep the dry ingredients. In a large mixing bowl, combine the Erythritol, almond flour, coconut flour, cacao powder, baking powder, baking soda, and salt.
- Prep the eggs. In another mixing bowl, whisk the eggs with an electric mixer until they double in size.
- Prep the wet ingredients. Add the yogurt and melted butter to the eggs and continue to whisk until well combined.
- Prep the batter. Combine the dry and wet mixtures while whisking constantly with an electric mixer. Once combined, add the sparkling water to the batter and mix it in.
- Bake the cake. Pour the batter into the greased cake pan and bake in the preheated oven for 40 to 45 minutes. You may need to cover the top of the cake pan with foil or baking paper to keep it from burning.
- Allow to cool. Let the cake reach room temperature before removing it from the cake pan. Once cooled, you can optionally top it with your favorite low-carb toppings.
Topping Ideas
Keto Chocolate Frosting: This chocolate cake is perfectly topped with our keto chocolate frosting, made with cream cheese. Trust me! You won't believe it's low-carb!
Keto Buttercream Frosting: My buttercream frosting recipe is great for topping cakes and cupcakes, too! Pick from 3 flavors: plain buttercream, chocolate buttercream, or lemon buttercream!
Low-carb fruit: Top with your favorite fresh sliced keto fruits like raspberries and blackberries.
Storage Options
In the fridge: To store this chocolate keto cake, simply cover it and refrigerate it. It will keep for up to 3 days.
In the freezer: You can also freeze the cake if needed. Once the cake has completely cooled, wrap it tightly in foil and place it in a freezer-safe container. It will keep for up to 3 months (remember to write the date on it!)
More Sugar-Free Keto Desserts
- Red Velvet Cake with Cream Cheese Frosting
- Easy Cinnamon Swirl Cake
- Irresistible Lemon Pound Cake
- Sugar-Free Chocolate Pie
📖 Recipe
Keto Chocolate Cake Recipe (Gluten-Free & Low Carb)
Equipment
- 1 8-inch round cake pan
Ingredients
- 1 ½ cups Almond Flour
- ⅔ cup Low Carb Sugar Substitute
- ½ cup Cacao Powder
- 4 large Eggs
- ¼ cup Greek Yogurt
- ¼ cup Butter melted
- ⅓ cup Sparkling Water
- 3 tablespoon Coconut Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Sea Salt
Instructions
- Preheat the oven to 350°F (180°C) and grease a cake pan with butter.
- In a large mixing bowl, combine the Erythritol with the almond and coconut flour, cacao powder, baking powder and soda, and salt.
- In another mixing bowl, whisk the eggs with an electric mixer until they double in bulk.
- Add the Greek yogurt, vanilla and melted butter and keep whisking to combine.
- Add dry mixture to the wet mixture and whisk constantly with the electric mixer.
- Finally, add the sparkling water to the batter.
- Pour the batter into the prepared cake pan and bake in the preheated oven for 40-45 minutes, covering the top surface with baking paper or foil if needed.
- Let the cake reach room temperature before removing it from the pan.
- Optionally prepare my keto chocolate frosting while the cake cools, trust me it's worth it!
Did You Make My Recipe?
Leave a rating to help other readers or tag me @keto.diet.yum on Instagram (I’d love to see!)
Nutrition Facts
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
Notes
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Hi Jennifer. In your instructions, you state to use a cake pan, however, you do not indicate the size of the pan. I find this to be lacking in a lot of the recipes. Also, is 356 degrees the correct temperature? Usually, it is 350 degrees.
Hi Donna! Sorry about that. I used an 8-inch round cake pan, and yes, the temperature was a typo.
Hi, your recipe doesn’t mention What Size baking pan!! TY
Hi Cindy, sorry I forgot to mention and I've updated the recipe!
The cake pan is an 8-inch round cake pan. Any other type of cake pan will work as well you'll just get a different result. If you use a wider pan you'll get a flat cake that is perfect for layered cakes. Hope that helps 🙂
Can you make cupcakes? If so, how many will this make and how many carbs?
What can be substituted for the yogurt? What kind of yogurt do you use?
Hi Bobbie. Yes, you can use this cake batter to make cupcakes as well. I used Greek yogurt, but you can substitute it for sour cream or silken tofu.
How many servings in an 8” round cake? You say a serving is a slice but how big is that slice? I can guarantee my slice and your slice are two different sizes. Thank you.
Hi Kimberly! Yes, that's very true 🙂 The recipe makes 12 servings, and the nutritional information is for 1 serving.
Surprisingly tasty!! Thank you so much!!