Go Back
+ servings
easy keto chocolate cake
Print Recipe
4.88 from 8 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 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.

Nutrition

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