If you are on a low-carb diet, the keto chocolate cake is the perfect crime-free treatment. Rich, moist and collapse, this cake distributes all the taste and texture of a traditional chocolate dessert. It does this without sugar and carbs. Made with keto-unknown ingredients such as almond flour, cocoa powder, and low-carb sweeteners, it satisfies your sweet tooth. It also keeps you in ketosis.
Whether you are celebrating a special occasion or just want a comfortable dessert with your evening tea, this keto-friendly version fits right in your lifestyle. It is also gluten-free. It can be made dairy-free, making it versatile for various dietary requirements. Best of all, you do not need to be a baking specialist to whip it. It is simple, sharp and absolutely tasty. So prepare your mixing bowl. Once you try this cake, it will become your go-to chocolate fix on the ketogenic diet.
Keto Chocolate Cake Recipe
This keto chocolate cake recipe is incredibly easy to follow and use the perfect pantry-friendly ingredients to stay low-carb. From almond flour to cocoa powder and erythritol, each component is chosen to reduce the count of carb, enhancing the texture and taste. We will guide you through a full recipe, including prep time, need for pot, step-by-step baking instructions and important suggestions for best results. In addition, we will share a wide nutrition breakdown per serving including calories, carbs and proteins. Whether you are baking for yourself or sharing with friends, this cake is sure to affect. To make the final keto chocolate cake, do whatever you need to know, dive into it!
Keto Chocolate Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line an 8-inch round pan with parchment paper or grease well.
- Combine dry ingredients: In a bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, whisk eggs, almond milk, melted coconut oil, and vanilla extract.
- Combine wet and dry ingredients and mix until a smooth batter forms.
- Fold in sugar-free chocolate chips if using.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 22–25 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a cooling rack.
- Frost or serve as desired—try with keto chocolate ganache or whipped cream.
Notes
- Don’t overbake; check at 22 minutes to avoid dryness.
- For extra richness, use a blend of butter and coconut oil.
- Top with keto frosting, berries, or crushed nuts.
- Store in an airtight container for up to 4 days or freeze slices.
- Let the cake rest before slicing to lock in moisture.
Keto Chocolate Cake Nutrition
| Nutrient | Amount |
| Calories | 220 kcal |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 8 g |
| Fiber | 4 g |
| Net Carbs | 4 g |
| Protein | 7 g |
| Sugar | <1 g |
Frequently Asked Questions
Ques: Can I use coconut flour instead of almond flour?
Ans: Yes, but use only 1/4 the amount and add an extra egg.
Ques: Is keto chocolate cake really low in carbs?
Ans: Yes, each slice has about 4g net carbs.
Ques: Can I make this cake dairy-free?
Ans: Absolutely—just use coconut oil instead of butter.
Ques: What sweetener works best for this recipe?
Ans: Erythritol, allulose, or monk fruit sweeteners are ideal.
Ques: How long does the cake last?
Ans: t stays fresh for 3–4 days refrigerated or up to 1 month frozen.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.