Keto Chocolate Cake Recipe

This Keto Chocolate Cake is rich, moist, and decadent while being low-carb and sugar-free! Perfect for birthdays, special occasions, or just when you’re craving a slice of chocolatey goodness on a keto diet.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 45 minutes
Servings: 10 slices

Ingredients

For the Cake:

  • 1 ¾ cups (175g) almond flour
  • ½ cup (40g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • ½ cup (100g) granulated keto sweetener (e.g., erythritol, monk fruit, or allulose)
  • ½ cup (120ml) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) unsweetened almond milk (or any keto-friendly milk)

For the Frosting:

  • ½ cup (1 stick) unsalted butter, softened
  • ¼ cup unsweetened cocoa powder
  • ¾ cup powdered keto sweetener (e.g., powdered erythritol or monk fruit)
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Instructions

Step 1: Preheat the Oven

  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2: Prepare the Batter

  1. In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt. Set aside.
  2. In a large mixing bowl, beat the eggs and sweetener until fluffy and pale.
  3. Mix in the melted butter, vanilla extract, and almond milk until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth and lump-free.

Step 3: Bake the Cake

  1. Pour the batter into the prepared cake pan and spread it evenly.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 4: Make the Frosting

  1. In a medium bowl, beat the softened butter until creamy.
  2. Add the cocoa powder and powdered sweetener, mixing until smooth.
  3. Stir in the vanilla extract and heavy cream. Beat until the frosting is fluffy and spreadable.

Step 5: Assemble and Serve

  1. Once the cake is completely cooled, spread the frosting evenly over the top.
  2. Slice and serve. Enjoy your rich, chocolatey keto cake!

Tips for Success:

  • Room Temperature Ingredients: Ensure eggs and almond milk are at room temperature to prevent the butter from solidifying.
  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
  • Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.
  • Extra Moisture: Add 2 tablespoons of sour cream to the batter for extra moistness.

This Keto Chocolate Cake is a satisfying dessert that’s so rich and indulgent, you won’t even miss the carbs. Perfect for keto enthusiasts and chocolate lovers alike! 🍫🎂✨