Skip to Content

The Best Keto Chocolate Cake

The Best Keto Chocolate Cake

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. 

Disclaimer: This post contains some affiliate links. If you choose to purchase an item through one of these links, I may receive a small commission. This does NOT affect your purchase in any way.

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.  PINTEREST PIN IT BUTTON keto chocolate cake pin

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! 

keto chocolate cake

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!

keto coconut flour chocolate cake

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

keto chocolate frosted cake

 

keto chocolate frosted cake

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. 

keto chocolate cake recipe

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. 

the best keto chocolate cake

Other Keto Chocolate Cake Recipes:

moist keto chocolate cake

 

 

The Best Keto Chocolate Cake

Serves: 12 slices

Ingredients:

Chocolate Cake

Chocolate Glaze

Directions:

  1. Pre-heat oven to 330*F.
  2. In a bowl, whisk together the dry ingredients including; almond flourcocoa powdercoconut flourarrowroot starch, baking powder, baking soda, xanthan gum and salt.black cocoa
  3. 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.heavy cream and white vinegar
  4. 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.egg, coconut oil, vanilla extract
  5. Add the dry ingredients to the wet and stir until a thick batter forms.keto chocolate cake batter
  6. Grease an 8-inch cake pan then scrape the batter into the pan and even out the bottom. 
  7. 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.chocolate cake
  8. 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). almond flour chocolate cake
  9. To make the glaze for the cake, place the chocolate chips and butter into a bowl. 
  10. 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. sugar free chocolate chips and heavy cream
  11. While stirring you can add the vanilla extract and salt as well.keto sugar free chocolate glaze
  12. Once the mixture is smooth, you can begin pouring it over the top of your cake. Use a spatula to smooth it out. sugar free chocolate ganache keto chocolate cake with ganache
  13. Add toppings if you'd like.
  14. Let the glaze set before slicing and serving. Enjoy your Keto Chocolate Bundt Cake!

keto chocolate ganache cake

 

the best keto chocolate cake

 

low carb chocolate cake

low carb chocolate cake recipe

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

easy keto chocolate cake
Print Recipe
4.8 from 5 votes

The Best Keto Chocolate Cake

Soft, fluffy and moist dark chocolate keto cake topped with a rich heavy cream chocolate ganache.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Keyword: cake, keto chocolate cake, low carb chocolate cake
Servings: 12 slices
Calories: 375kcal

Ingredients

Chocolate Cake

Instructions

  • Pre-heat oven to 330*F.
  • In a bowl, whisk together the dry ingredients including; almond flourcocoa powdercoconut flourarrowroot 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.

Nutrition

Serving: 1slice | Calories: 375kcal | Carbohydrates: 6g | Protein: 5.8g | Fat: 38g | Fiber: 9.2g

Other Similar Recipes You May Like:

keto no bake chocolate peanut butter cheesecake

Keto No Bake Chocolate Peanut Butter Cheesecake

keto almond flour chocolate cake with caramel

Keto Salted Caramel Chocolate Cake

low carb chocolate pudding cake

Keto Chocolate Hazelnut Pudding Pie

keto chocolate caramel pecan cake

Keto Chocolate Turtles Cake

no bake keto chocolate cheesecake recipe

Keto Chocolate Cheesecake Bars

 

keto cinnamon rolls with cream cheese frosting
The Best Keto Cinnamon Rolls (2021)
← Read Last Post
keto strawberry cheesecake muffins
Keto Strawberry Cheesecake Muffins
Read Next Post →
Recipe Rating




%d bloggers like this: