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THE BEST KETO CHOCOLATE CAKE

The Best Keto Chocolate Cake makes a great birthday cake or…

..if you're like me, it also makes an easy cake that you can hoard to yourself. lol.

This low carb chocolate cake is light and fluffy but still moist in the center. It really does taste like REAL chocolate cake and not some sad keto attempt at cake.

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The base of this cake is mainly almond flour and cocoa powder and just a touch of coconut flour. This provides a very rich base for the cake.

We then add a bit of arrowroot starch to lighten the cake and keep in moist in the center, along with a small amount of xanthan gum to provide some chewiness to the cake.

I actually used black cocoa this time I made it and I love the look it gives! The cake just looks so decadent and rich. It also offers a darker chocolate flavour then regular cocoa powder. I would highly recommend it if you've never tried it!

Ingredients In The Best Keto Chocolate Cake Recipe

Almond Flour & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time!
Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the muffins a chewier texture. You can also use cornstarch instead.
Arrowroot Starch – This can be substituted with cornstarch. It adds a lightness to the cupcakes and keeps them moist inside! It's become one of my new favourite ingredients
Unsweetened Cocoa Powder – Rodelle is my favourite brand of cocoa powder! It just always tastes really great in every recipe I've tried. But you could also use dark cocoa to get that oreo colour naturally in the muffins and cookie portion of this recipe.
Vanilla Extract – You can use any you prefer, I tend to use pure vanilla but artificial or vanilla powder also work. I actually added vanilla powder to my frosting because I loved the flavour and little black specks it added!
Coconut Oil – melted butter can be substituted but I do find coconut oil to work best!
Sukrin Brown Sweetener – adds brown sugar flavour! This can be subbed with more regular sweetener if you do not have it.
Stevia Sweetened Chocolate Chips – I use this Krisda brand here in Canada but you are welcome to use whichever brand you prefer!

Tools I Used To Make The Best Keto Chocolate Cake

Nutritional Food Scale – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
8 or 9 Inch Cake Pan
Spatula
Mixing Bowls

Tips For Making The Best Keto Chocolate Cake

This recipe also goes great with a simple sugar glaze or cream cheese glaze if you ever want to switch it up!
If you don't have arrowroot starch, you can also make this cake using cornstarch in place of it. If you don't have either, you can leave it out and add an extra 1/2 tbsp coconut flour. Just know that the cake may not stay quite as moist in the center.
You don't have to use xanthan gum if you don't have it but I do highly recommend buying it when you can as it helps immensely with giving the cake a chewier, more traditional texture.
Make sure all of your cake ingredients are at room temperature so you don't cause the coconut oil to harden again.
To reduce the calories of this cake, you can half the ganache recipe and use almond milk in the cake instead of heavy cream.

How To Store The Best Low Carb Chocolate Cake

Store this cake, covered in the fridge for up to 5 days OR freeze, sliced and layered between wax paper in an airtight container.

Other Keto Chocolate Cake Recipes:

The Best Keto Chocolate Cake

Serves: 12 slices

Ingredients:

Chocolate Cake

3/4 cup almond flour 85g
3/4 cup unsweetened cocoa powder 68g (or black cocoa like I used for a richer cake)
3 tbsp coconut flour 21g
2 tbsp arrowroot starch 17g
1 tbsp baking powder
3/4 teaspoon baking soda
3/4 tsp xanthan gum
1/4 teaspoon salt
3/4 cup warm almond milk or heavy cream, 180ml
1 1/2 tsp white vinegar
1/2 cup coconut oil 120g
10 tbsp powdered monkfruit erythritol sweetener 100g (use 1/2 cup or 96g if using granular!)
3/4 cup Sukrin brown sugar sweetener 144g
3 large eggs at room temperature
1 tbsp vanilla extract

Chocolate Glaze

3/4 cup heavy cream, 180g
1 cup stevia sweetened chocolate chips, 250g
1 tbsp butter, 15g
1 tsp vanilla extract
pinch of salt

Directions:

Pre-heat oven to 330*F.
In a bowl, whisk together the dry ingredients including; almond flour, cocoa powder, coconut flour, arrowroot starch, baking powder, baking soda, xanthan gum and salt.
In a measuring cup or smaller bowl, add your cream and vinegar and give it a quick stir. Leave that while you complete the next step.
In another larger bowl, whisk together the coconut oil, sweeteners, eggs and vanilla extract until smooth. Add the cream and vinegar mixture and whisk once more until smooth.
Add the dry ingredients to the wet and stir until a thick batter forms.
Grease an 8-inch cake pan then scrape the batter into the pan and even out the bottom.
Bake the cake for 40-45min. The cake should start to pull away from the sides of the pan a bit and a toothpick should come out pretty much clean.
Let the cake cool before turning onto a plate ~ the same size as the cake. (I suggest jiggling it a few times before turning it to make sure the sides are not sticking/to detach the cake a bit first).
To make the glaze for the cake, place the chocolate chips and butter into a bowl.
Heat the heavy cream in a microwavable bowl until almost but not quite boiling. Pour it over the chocolate chips and butter. Let it stand for about 40s then stir to melt everything together.
While stirring you can add the vanilla extract and salt as well.
Once the mixture is smooth, you can begin pouring it over the top of your cake. Use a spatula to smooth it out.
Add toppings if you'd like.
Let the glaze set before slicing and serving. Enjoy your Keto Chocolate Bundt Cake!

Store this cake, covered in the fridge for up to 5 days OR freeze, sliced and layered between wax paper in an airtight container.

Nutrition for 1/12th of cake (1 slice): 375 calories | 38g fat | 6.0g NET carbs | 5.8g protein | 9.2g fiber

Print Recipe

4.73 from 22 votes

The Best Keto Chocolate Cake

Soft, fluffy and moist dark chocolate keto cake topped with a rich heavy cream chocolate ganache.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Keyword: cake, keto chocolate cake, low carb chocolate cake

Servings: slices

Calories: 375kcal

Ingredients

Chocolate Cake

3/4 cup almond flour 85g
3/4 cup unsweetened cocoa powder 68g 68g
3 tbsp coconut flour 21g
2 tbsp arrowroot starch 17g
1 tbsp baking powder 12g
3/4 teaspoon baking soda
3/4 tsp xanthan gum
1/4 teaspoon salt
3/4 cup warm almond milk or heavy cream 180ml
1 1/2 tsp white vinegar
1/2 cup coconut oil 120g
10 tbsp powdered monkfruit erythritol sweetener 100g use 1/2 cup or 96g if using granular!
3/4 cup Sukrin brown sugar sweetener 144g
3 large eggs at room temperature
1 tbsp vanilla extract 15ml
Chocolate Glaze
3/4 cup heavy cream 180g
1 cup stevia sweetened chocolate chips 250g
1 tbsp butter 15g
1 tsp vanilla extract
pinch of salt

Instructions

Pre-heat oven to 330*F.
In a bowl, whisk together the dry ingredients including; almond flour, cocoa powder, coconut flour, arrowroot starch, baking powder, baking soda, xanthan gum and salt.
In a measuring cup or smaller bowl, add your cream and vinegar and give it a quick stir. Leave that while you complete the next step.
In another larger bowl, whisk together the coconut oil, sweeteners, eggs and vanilla extract until smooth. Add the cream and vinegar mixture and whisk once more until smooth.
Add the dry ingredients to the wet and stir until a thick batter forms.
Grease an 8-inch cake pan then scrape the batter into the pan and even out the bottom.
Bake the cake for 40-45min. The cake should start to pull away from the sides of the pan a bit and a toothpick should come out pretty much clean.
Let the cake cool before turning onto a plate ~ the same size as the cake. (I suggest jiggling it a few times before turning it to make sure the sides are not sticking/to detach the cake a bit first).
To make the glaze for the cake, place the chocolate chips and butter into a bowl.
Heat the heavy cream in a microwavable bowl until almost but not quite boiling. Pour it over the chocolate chips and butter. Let it stand for about 40s then stir to melt everything together.
While stirring you can add the vanilla extract and salt as well.
Once the mixture is smooth, you can begin pouring it over the top of your cake. Use a spatula to smooth it out.
Add toppings if you'd like.
Let the glaze set before slicing and serving. Enjoy your Keto Chocolate Cake!

Video

Notes

Ingredients In The Best Keto Chocolate Cake Recipe

Almond Flour & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time!
Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the muffins a chewier texture. You can also use cornstarch instead.
Arrowroot Starch – This can be substituted with cornstarch. It adds a lightness to the cupcakes and keeps them moist inside! It's become one of my new favourite ingredients
Unsweetened Cocoa Powder – Rodelle is my favourite brand of cocoa powder! It just always tastes really great in every recipe I've tried. But you could also use dark cocoa to get that oreo colour naturally in the muffins and cookie portion of this recipe.
Vanilla Extract – You can use any you prefer, I tend to use pure vanilla but artificial or vanilla powder also work. I actually added vanilla powder to my frosting because I loved the flavour and little black specks it added!
Coconut Oil - melted butter can be substituted but I do find coconut oil to work best!
Sukrin Brown Sweetener - adds brown sugar flavour! This can be subbed with more regular sweetener if you do not have it.
Stevia Sweetened Chocolate Chips - I use this Krisda brand here in Canada but you are welcome to use whichever brand you prefer!

Tips For Making The Best Keto Chocolate Cake

This recipe also goes great with a simple sugar glaze or cream cheese glaze if you ever want to switch it up!
If you don't have arrowroot starch, you can also make this cake using cornstarch in place of it. If you don't have either, you can leave it out and add an extra 1/2 tbsp coconut flour. Just know that the cake may not stay quite as moist in the center.
You don't have to use xanthin gum if you don't have it but I do highly recommend buying it when you can as it helps immensely with giving the cake a chewier, more traditional texture.
Make sure all of your cake ingredients are at room temperature so you don't cause the coconut oil to harden again.
Store this cake, covered in the fridge for up to 5 days OR freeze, sliced and layered between wax paper in an airtight container.