Ultra-moist, rich, and deeply chocolatey, this keto chocolate cake is everything you love about a traditional chocolate dessert—without the sugar or flour. Topped with a luscious sugar-free ganache, it’s a show-stopping treat that’s perfect for birthdays, holidays, or any occasion that calls for a guilt-free indulgence.
Why You’ll Love This Recipe
This keto chocolate cake is proof that you don’t need sugar or carbs to enjoy a decadent dessert. It’s made with almond flour and coconut flour for a soft crumb, sweetened with a keto-friendly sweetener, and topped with a velvety ganache that adds the perfect finishing touch. Not only is it low in carbs and gluten-free, but it also delivers that rich, chocolate satisfaction that even non-keto eaters will love. It’s easy to make, requires no fancy techniques, and comes together in under an hour.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 1 1/2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/3 cup melted coconut oil or butter
- 1/2 cup erythritol or keto sweetener
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
For the Ganache Frosting:
- 1 cup sugar-free chocolate chips
- 1/2 cup heavy cream
Directions
- Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
- In a large mixing bowl, whisk together the almond flour, cocoa powder, coconut flour, baking powder, and salt.
- In a separate bowl, combine the eggs, melted coconut oil or butter, sweetener, almond milk, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until smooth and fully incorporated.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before removing.
- For the ganache frosting, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the sugar-free chocolate chips in a bowl.
- Let sit for 2 minutes, then stir until smooth and glossy.
- Spread the ganache over the cooled cake. Chill before slicing for best results.
Servings and timing
Servings: 10 slices
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: Approximately 210 kcal per slice
Variations
- Nut-Free Option: Use sunflower seed flour instead of almond flour for a nut-free version.
- Extra Rich: Add a tablespoon of brewed espresso or instant coffee to the batter to enhance the chocolate flavor.
- Layer Cake: Double the recipe and bake in two pans for a layered cake. Add ganache between layers.
- Spiced Cake: Add a pinch of cinnamon or cayenne pepper for a subtle kick.
- Berry Garnish: Top with fresh raspberries or strawberries for a vibrant contrast.
- Mint Chocolate: Add 1/4 teaspoon of peppermint extract for a minty twist.
- Peanut Butter Swirl: Swirl in a few tablespoons of natural peanut butter before baking for a nutty variation.
- Whipped Cream Topping: Replace ganache with sugar-free whipped cream for a lighter option.
- Chocolate Chips Inside: Stir a handful of sugar-free chocolate chips into the batter before baking.
- Frosting-Free: Serve plain with a dusting of cocoa powder or keto powdered sweetener.
storage/reheating
Store leftover cake in an airtight container in the refrigerator for up to 5 days. The ganache may firm up slightly when chilled, but you can let the cake sit at room temperature for 15–20 minutes before serving for a softer texture. You can also freeze individual slices by wrapping them tightly and storing them in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before serving. Reheating is not necessary, but slices can be gently warmed in the microwave if preferred.
FAQs
Is this keto chocolate cake gluten-free?
Yes, the cake is completely gluten-free since it uses almond flour and coconut flour instead of wheat flour.
Can I use a different sweetener?
Yes, any granulated keto-friendly sweetener such as monk fruit, allulose, or stevia blend can be used.
Can I make cupcakes with this recipe?
Absolutely. Pour the batter into a lined muffin tin and bake for 15–18 minutes, checking with a toothpick for doneness.
How do I make the cake more moist?
Be sure not to overbake, and consider adding an extra tablespoon of almond milk for added moisture if needed.
What kind of cocoa powder should I use?
Use unsweetened natural cocoa powder or Dutch-processed cocoa powder for a deeper chocolate flavor.
Can I make the ganache with coconut cream?
Yes, for a dairy-free option, use full-fat canned coconut cream in place of heavy cream.
Can I add nuts to the cake?
Yes, chopped walnuts or pecans can be stirred into the batter for texture.
Is this cake suitable for diabetics?
It is low in carbohydrates and sugar-free, making it generally suitable for diabetics, but individual dietary needs vary.
Can I use butter instead of coconut oil?
Yes, melted butter works perfectly in this recipe and adds a rich flavor.
How do I prevent the cake from sticking to the pan?
Use parchment paper on the bottom and grease the sides of the pan well with oil or butter.
Conclusion
The Best Keto Chocolate Cake is a deliciously rich, flourless dessert that proves you don’t need sugar or carbs to indulge. With its soft, chocolatey crumb and smooth ganache topping, this cake is ideal for special occasions or everyday treats. It’s easy to make, deeply satisfying, and sure to become a favorite in your collection of low-carb recipes. Whether you’re following a keto diet or just cutting back on sugar, this cake delivers all the decadence with none of the guilt.
PrintThe Best Keto Chocolate Cake
This Keto Chocolate Cake is ultra-moist, rich, and loaded with chocolate flavor—all without the sugar or carbs. Topped with a silky sugar-free ganache frosting, it’s the ultimate indulgent treat for any low-carb or keto lifestyle. Flourless, gluten-free, and totally satisfying.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American, Low-Carb
- Diet: Gluten Free
Ingredients
For the Cake:
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1 1/2 cups almond flour
-
1/2 cup unsweetened cocoa powder
-
1 tablespoon coconut flour
-
1 tablespoon baking powder
-
1/2 teaspoon salt
-
4 large eggs
-
1/3 cup melted coconut oil or butter
-
1/2 cup erythritol or keto sweetener
-
1/2 cup unsweetened almond milk
-
1 teaspoon vanilla extract
For the Ganache Frosting:
-
1 cup sugar-free chocolate chips
-
1/2 cup heavy cream
Instructions
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Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment and grease lightly.
-
In a large bowl, whisk together almond flour, cocoa powder, coconut flour, baking powder, and salt.
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In another bowl, combine eggs, melted coconut oil or butter, sweetener, almond milk, and vanilla extract.
-
Add wet ingredients to the dry and stir until smooth.
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Pour batter into the prepared pan and smooth the top.
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Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Let cake cool completely in the pan.
For the Ganache: 8. Heat heavy cream in a small saucepan until just simmering. 9. Remove from heat, add chocolate chips, and let sit for 2 minutes. 10. Stir until smooth and glossy, then spread over cooled cake. 11. Chill before slicing for clean edges and rich texture.
Notes
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Store leftovers in the fridge for up to 5 days.
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Let the cake sit at room temp for 10–15 minutes before serving for best texture.
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Add a sprinkle of sea salt or chopped nuts on top for extra flair.