Keto Chocolate Cake Recipe
The most easiest, tasty and satisfying keto chocolate cake ever! A favorite keto chocolate cake recipe that’s intensely rich, moist with a light and tender crumb. Perfect for birthdays, parties or any time you’re craving a decadent dessert that’s also gluten free & low carb.
Since this is a sugar free chocolate cake, our recipe for keto chocolate cake is made with the following ingredients:
Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
Coconut flour: This gluten free flour provides structure to the cake and absorbs moisture so be sure to fluff it out before measuring. When combined with almond flour, it balances out the flavor of gluten free cakes to mimic classic flour cakes.
Baking Powder and a 1/2 tsp Baking Soda: this combination of leavening powders work together to help the cake rise.
Vanilla extract and salt: makes the cake delicious and enhances the flavors of the other ingredients.
Powdered monk fruit sweetener: a low-glycemic sugar-free sweetener that resembles the taste of regular confectioners’ sugar but is keto-friendly, diabetic-friendly and paleo friendly.
If you don’t have monk fruit sweetener, you can swap with another low carb sweetener such as like SWERVE or erythritol. And if you are not low carb, regular powdered sugar would work as well.
Melted coconut oil: makes the cake tender and moist and adds a light coconut flavor. You can also use any other neutral flavored oil, melted butter or ghee if you are not dairy-free.
Eggs: help to give the cake structure and bind everything together.
Almond milk: or any other milk of your choice (if not dairy-free you can use 3/4 cup heavy whipping cream)
Vinegar: combine with the almond milk and let sit for 5 minutes until curdled = homemade vegan low carb buttermilk to make the cake soft and ultra moist.
Keto Chocolate Cake Recipe
- mixing bowl
- 3/4 cup unsweetened almond milk room temperature
- 1/2 tbsp tablespoon apple cider vinegar
- 2 cups almond flour super-fine blanched
- 1/4 cup coconut flour
- 1/2 cup unsweetened high-quality cocoa powder can also use cacao powder if preferred
- 1/4 teaspoon espresso powder optional but highly recommended for extra richness – or unsweetened dark cocoa powder or cacao powder if preferred
- 2/3 cup 2/3 cup powdered monk fruit sweetener , sifted or your favorite confectioners' style sweetener
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 4 large eggs room temperature, slightly beaten
- 1/2 cup melted coconut oil can also use melted grass-fed butter
- 2 teaspoons pure vanilla extract
- 2/3 cup grass-fed unsalted butter or ghee, softened
- 3 cups powdered monk fruit sweetener , sifted or your favorite confectioners' style sweetener
- 1/2 cup unsweetened high quality cocoa powder sifted
- 2/3 teaspoons pure vanilla bean paste or 2 teaspoon vanilla extract
- 2-3 tbsp unsweetened almond milk plus more as needed to thin out frosting to desired consistency
- 1/8 teaspoon fine sea salt
- Preheat your oven to 350 F degrees. Lightly coat two 8-inch round cake pans or three 6-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set aside.
- Add almond milk and apple cider vinegar to a large measuring cup. Set aside and allow to sit (and curdle) for 5 minutes while you mix the other ingredients.
- Meanwhile, in a separate large mixing bowl, add the almond flour, coconut flour, cocoa powder, espresso powder, sweetener, baking powder, baking soda and salt and whisk to combine.
- Add the beaten eggs, coconut oil, and vanilla extract. Pour in the curdled milk and mix until thoroughly combined.
- Divide the batter evenly between the two baking pans and bake in preheated oven for 18-25 minutes (rotating pan halfway through), or until a toothpick comes out clean. Do NOT overbake – the time will vary depending on your oven.
- Allow the cakes to cool completely in the pan (or at least 30 minutes) before removing from the pan or it may (will) fall apart. Remove the parchment paper liner. Cool completely before frosting.
- In the bowl of a stand mixer fitted with paddle attachment or a hand mixer on medium speed, beat the butter (or ghee) until light and fluffy, about 3-5 minutes.
- Switch the mixer to low then slowly add the powdered sweetener, followed by the cocoa powder. Continue mixing on low until combined. Add the vanilla, milk and salt and increase the speed to medium and beat until fluffy, about 2-3 minutes.
Assemble the cake
- Once the cake has completely cooled, assemble the cake by placing the bottom layer on a cake platter or cake stand. Spread a thin layer of chocolate buttercream frosting then add the top layer. Add the remainder of the frosting on the top and sides and decorate as desired with fresh berries.
- If you want to reduce total carbs, you can certainly leave this chocolate cake unfrosted and enjoy it as an after dinner keto dessert or snack cake.
- For a 6 inch round keto chocolate cake, divide the batter evenly into three pans instead.
- If you don’t want a multi-layered cake, add the batter to a 9 inch pan for a single layer 9 inch chocolate almond flour cake.
Since this is a low carb chocolate cake recipe, it can be part of a ketogenic diet if enjoyed in moderation. Just like everything else, it’s important to be mindful and not eat the entire cake in one serving! If you want to reduce total carbs, you can certainly leave this chocolate cake unfrosted and enjoy it as an after dinner keto dessert or snack cake.
The macros for one slice of unfrosted low carb chocolate cake is :
176 per serving Calories
4g NET Carbs (7g Total Carbs – 3g Fiber)
The macros for one serving of frosted sugar free chocolate cake is:
310 Calories per serving
8g NET Carbs (12g TOTAL Carbs – 4g Fiber)
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