This gorgeous keto chocolate cake recipe has a rich chocolate flavor and is soft, ultra-moist, decadent, and super easy to make! Plus, it's gluten-free and can easily be made paleo too!
If you have any special occasion coming up (or even if you don't) this layered keto sugar-free chocolate cake recipe is a show-stopper!
It has such a super moist and decadent crumb with a rich chocolate flavor and no one will ever believe it's keto, low-carb, & gluten-free! Plus it can be made dairy-free and it's CRAZY easy to make!
Or if you're looking for more cake recipes, I think you'll love these layered keto vanilla cake and keto red velvet cake or cupcake recipes!
Frequently asked questions
One piece of chocolate cake can have anywhere from 30 to 80 carbs, depending on the recipe and the size of the slice! However, this recipe is keto-friendly, using a sugar-free sweetener, coming in at only 2 net carbs per slice!
Actually, I don't recommend it. Layered cakes are best frosted after they've been refrigerated. However, refrigeration slightly dries out the cake. Because of this, I developed this recipe to bake up overly soft so the texture and crumb will be perfect after refrigeration. So if you bake this recipe as cupcakes, the batter may be too wet and fall. If you want to make cupcakes, I recommend my Keto Almond Flour Chocolate Cupcakes, which is what this recipe is based upon.
Yes! Natural cocoa powder is acidic and reacts with baking soda, while dutch processed cocoa powder is neutral and will not react with baking soda. For this recipe, I use natural, unsweetened cocoa powder with baking soda for proper leavening. The dutch processed variety will not produce the same results.
The vinegar reacts with the baking soda to give the cake added rise. But I promise you can't taste it in the final product!
The baking soda reacts with the vinegar and natural cocoa to initially leaven the cake. The baking powder gives added leavening to help keep the cake from falling after an initial rise in the oven.
Ingredients
Here are the easy ingredients you will need to make this low-carb chocolate cake:
- Blanched Almond Flour - Low-carb flour.
- Coconut Flour - Another low-carb flour. Is absorbent and makes the cake super-soft!
- Cocoa Powder - Use the natural, unsweetened variety.
- Baking Powder & Baking Soda - For rising.
- Sea Salt - Enhances the flavor.
- Monk Fruit/Allulose Sweetener - Reduce the sweetener to ½ cup if you prefer your cakes less sweet.
- Unsalted Butter - I prefer grass-fed, but use any variety that you like!
- Brewed Coffee - Or additional non-dairy milk. Does not make the cake taste like coffee! It just enhances the chocolate flavor.
- Unsweetened, Non-Dairy Milk - Even if you're not dairy-free, I recommend unsweetened non-dairy milk because cow's milk is fairly high in carbs.
- Apple Cider Vinegar - For added rise, does not make the cake taste like vinegar!
- Pure Vanilla - If possible, use pure vanilla and not the imitation variety if possible.
- Eggs - This recipe requires a lot of eggs, but a lot of eggs are required when baking with coconut flour.
Sweetener
For the granulated sweetener, I recommend using xylitol or a monk fruit/allulose blend! They both have zero aftertastes and make the crumb extra soft!
Allulose may work, but allulose isn't as sweet as other sweeteners and I haven't tested it in this recipe. I would guess you would need around 2 ⅔ cups.
An erythritol-based sweetener can be substituted, but you will need to add an extra 3 or 4 tablespoons of non-dairy milk to keep it from being dry.
Easy instructions
Step #1: Combine the dry ingredients.
Step #2: Melt the butter and sweetener.
Add the butter and the sweetener to a medium-sized pot and heat over low heat until the butter is melted and most of the sweetener has dissolved.
Step #3: Add the remaining ingredients to the melted butter mixture. Mix well.
Step #4: Stir the wet ingredients into the dry then add the eggs one at a time until incorporated.
Step #5: Bake.
Divide the batter into 2 parchment-lined and greased 8-inch baking pans.
Bake at 350 degrees for around 40 minutes, or until a toothpick inserted into the middle comes out clean.
Frosting
For the frosting, my favorite with this cake is Keto Chocolate Frosting. But this Vanilla Buttercream or Cream Cheese Frosting both work well too!
And if you need a little help with how to frost a cake, be sure to check out my tutorial on How To Frost A Semi-Naked Cake.
Or take this keto chocolate cake to next level with low-carb coconut pecan frosting to make a Keto German Chocolate Cake!
Or check out this recipe on How To Make Strawberry Sauce For Cheesecake from Low-Carb Yum and this Low-Carb Peanut Butter Mousse from Simply So Healthy.
I think both recipes would be SO DELICIOUS as a filling between the cake layers with chocolate buttercream on the sides and the top of the cake. Oh. My. Goodness. So Yummy!!!!
Storage instructions
This keto cake can be stored in the refrigerator for 3 to 5 days.
It can also be frozen! To freeze, place the cake on a sheet pan, uncovered, and freeze until solid. Then, wrap it in several layers of plastic wrap and foil and freeze for 2 to 3 months.
To thaw, unwrap the low-carb cake and thaw in the fridge overnight.
Substitutions
This recipe is keto, low-carb, grain-free, and gluten-free. However, here are some substitutions to fit different diets:
- Dairy-Free: Use dairy-free butter.
- Paleo: Use ghee instead of butter and coconut palm sugar for the sweetener.
Top tips
- Use room temperature ingredients. Cold ingredients prevent the flours from mixing correctly and can interfere with how the cake rises.
- Not all brands of coconut flour are the same - some are much more absorbent than others! I only recommend Bob's Red Mill, Besti, or Arrowhead Mills. These are 3 brands that I know will work. If you use a different brand I can't guarantee the results.
- While oil can be used, I recommend using grass-fed butter. Grass-fed butter has many health benefits and produces the best texture because oil is a bit heavier. Non-dairy butter can be substituted.
- Line the pans with parchment paper. If you skip the parchment paper you will have trouble with the cakes sticking to the pans so don't skip it!
- Refrigerate cake after frosting. After the cake is frosted, place it in the fridge for 30 minutes to 1 hour. This allows time for the cake and frosting to re-set, as it were. It will also ensure clean slices without crumbs.
- Don't skip cooling and refrigerating the low-carb chocolate cake before frosting! Layered cakes are best frosted after they've been refrigerated. However, refrigeration slightly dries out the cake. Because of this, I developed this recipe to bake up overly soft so the texture and crumb will be perfect after refrigeration. Also, the cakes will be much too soft and delicate to frost if they haven't been refrigerated first.
If you've tried this Easy Keto Chocolate Cake Recipe please let me know in the comment below!
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📖 Recipe
Keto Chocolate Cake With Almond And Coconut Flour
Ingredients
- 2 ⅔ Cups Blanched Almond Flour
- ¾ Cup Besti Coconut Flour - Arrowhead Mills or Bob's Red Mill also work
- 1 Cup Natural, Unsweetened Cocoa Powder
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- ½ tsp. Sea Salt
- 2 Cups Monk Fruit/Allulose Sweetener - see notes below for substitutions (can reduce to 1 ½ cups if you prefer your cakes less-sweet)
- ¾ Cup Butter
- ¼ Cup Brewed Coffee - or additional non-dairy milk
- ¾ Cup Unsweetened, Non-Dairy Milk
- 2 tsp. Apple Cider Vinegar - or white vinegar
- 1 Tbsp. Pure Vanilla
- 8 Large Eggs
- Keto Chocolate Frosting
Instructions
- Preheat oven to 350 degrees and line the bottom of two 8 inch baking pans with parchment paper and grease the edges. Set aside.
- Set the non-dairy milk out to come to room temperature and place the eggs in a bowl of warm water. Set aside.
- In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and sea salt.
- In a medium-sized pot, add the butter and sweetener. Heat over low heat until the butter is melted and the sweetener is mostly dissolved. Then, stir in the non-dairy milk, apple cider vinegar, brewed coffee, and vanilla.
- Stir the wet ingredients into the dry. Then add the eggs one at a time, mixing after each one until completely incorporated. Evenly divide the batter between the two cake pans.
- Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Since all ovens are different, however, check after 35 minutes to ensure that it's not baking faster and doesn't dry out!
- Cool in pan 10 minutes, then invert them onto a cooling rack (removing the parchment paper) to cool completely. Then, wrap tightly in plastic wrap and cool in the fridge for at least one hour up to overnight.
- Frost as desired. If you need help with how to frost a cake, see my tutorial on How To Frost A Semi-Nake Cake. Or take this cake to next level with coconut pecan frosting to make a German Chocolate Cake!
Add Your Own Notes
Notes
- Use room temperature ingredients. Cold ingredients prevent the flours from mixing properly and can interfere with how the cake rises.
- Not all brands of coconut flour are the same - some are much more absorbent than others! I only recommend Bob's Red Mill, Besti, or Arrowhead Mills. These are 3 brands that I know will work. If you use a different brand I can't guarantee the results.
- While oil can be used, I recommend using butter, preferably grass-fed. Butter produces the best texture because oil is a bit heavier. Non-dairy butter can be substituted.
- For the sweetener, I recommend xylitol or a monk fruit/allulose blend because they both make the crumb extra soft and have no aftertaste! Allulose can be used, but allulose isn't as sweet as other sweeteners and I haven't tested it in this recipe. I would guess you would need around 2 ⅔ cups. An erythritol-based sweetener can be substituted, but you will need to add an extra 3 or 4 tablespoons of non-dairy milk to keep it from being dry.
- If you use xylitol, be careful if you have a pup! Xylitol is toxic to dogs!
- Line the pans with parchment paper. If you skip the parchment paper you will have trouble with the cakes sticking to the pans so don't skip it! To line the pans with parchment paper: 1) Place the pans on a large sheet of parchment paper. 2) Trace the bottom of the pans with a pencil. 3) Cut the parchment paper using the lines you traced. 4) Grease the pan, place the parchment paper in the pan, then grease the parchment paper. This will ensure easy removal and the cakes will slide right out.
- Don't skip cooling and refrigerating the cake before frosting! Layered cakes are best frosted after they've been refrigerated. However, refrigeration slightly dries out the cake. Because of this, I developed this recipe to bake up overly soft so the texture and crumb will be perfect after refrigeration. Also, the cakes will be much too soft and delicate to frost if they haven't been refrigerated first.
- Refrigerate cake after frosting. After the cake is frosted, place it in the fridge for 30 minutes to 1 hour. This allows time for the cake and frosting to re-set, as it were. It will also ensure clean slices without crumbs.
- I don't recommend using this batter to make cupcakes, otherwise, they may fall. If you want to make cupcakes, I recommend my Keto Almond Flour Chocolate Cupcakes,
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Chelsea says
What size cake pans work best? I may have missed it in the recipe, if so I'm sorry!
Cassidy says
No problem! This recipe is written using 2 8-inch cake pans 😀 I hope you like the recipe, please come back and let me know what you think!
XO,
Cassidy
Chelsea says
I’m officially blind!! Once I saw your reply and started to make it I saw where it said the 8 inch pans😅 I guess my brain just skipped right over it! I’m making it for a friend, but will be back to give an update after they try it!!