Best Keto Chocolate Cake (Low Carb & Gluten-Free) (2024)

This is the best keto chocolate cake and totally delicious! It's rich, decadent, moist, and super chocolatey. Surprisingly healthy, vegan, and gluten-free!

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.

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

1. Preheat the oven. To get started, preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius) and butter an 8-inch round cake pan.

2. Prep the dry ingredients. In a large mixing bowl, combine the Erythritol, almond flour, coconut flour, cacao powder, baking powder, baking soda, and salt.
3. Prep the eggs. In another mixing bowl, whisk the eggs with an electric mixer until they double in size.

4. Prep the wet ingredients. Add the yogurt and melted butter to the eggs and continue to whisk until well combined.
5. 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.

6. 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.

7. 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.

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

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