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One taste and you’ll declare it the best keto chocolate cake recipe! It’s rich, soft, moist, and has a deep chocolate flavor. It’s almost hard to believe this almond flour chocolate cake has no flour or sugar, but it’s true. And while a low carb chocolate cake looks complex, I promise it’s easy to pull off at home.
Make this keto chocolate birthday cake for a birthday celebration… or anytime you need a special treat! I served it for my daughter’s 5th birthday when we could still see her friends, and all the kids (and parents) ate this up. The only thing I changed after that was to add more sweetener based on their feedback, and this is the final version.
I like to time my cake recipes to birthdays, because I don’t bake cakes very often normally (I’d rather make keto cupcakes for portion control), but it’s well worth it for a special occasion. My classic vanilla keto birthday cake from 3 years ago is still a hit!
I actually developed this chocolate keto cake recipe a couple years ago, but originally made it with a peanut butter frosting. While that tasted great, I re-tested it more recently with keto chocolate frosting and decided that was the winner, with the flavor most people expect from this type of dessert. If you prefer, feel free to swap it for peanut butter like my original had. I haven’t posted the frosting recipe yet, but in the meantime, you can slather it with the keto peanut butter mousse.
What Is Keto Chocolate Cake?
Wondering how an almond flour chocolate cake that looks this decadent can possibly be keto and low carb? I get it, it’s hard to believe that this cake has just 5 grams net carbs per serving! So, how did we make this happen?
We’re using wholesome and healthy almond flour instead of white refined flour, and my very own Besti allulose sweetener instead of white refined sugar.
But make no mistake – this low carb chocolate cake is just as decadent, rich and moist as the real thing.
How To Make Keto Chocolate Cake
This sugar-free chocolate cake recipe is ready in less than an hour! Here are the simple steps:
- Prep pans. Line the bottom of two 9″ round springform pans with parchment paper.
- Beat butter and sweetener. In a large bowl, beat together the Besti allulose and butter, until fluffy.
- Add wet ingredients. Beat in eggs one at a time, then almond milk, sour cream, and vanilla.
- Add dry ingredients. Beat in almond flour, cocoa powder, and baking powder. The batter will not be very liquid or very thick – somewhere in between.
- Divide batter into 2 prepared pans. Smooth the top with a spatula.
- Bake almond flour chocolate cake. It’s done when the top springs back and an inserted toothpick comes out clean. Cool completely right in the pans, then run a knife along the sides and flip to release.
- Make the best keto chocolate cake frosting. Find the full recipe for keto chocolate frosting here. (And plenty of frosting tips below!)
- Assemble and frost chocolate keto cake recipe. See the section below on how to assemble and frost it.
- Add toppings if desired. Feel free to decorate with more chocolate frosting (not my strong suit!) or with fresh berries like I did!
Tips For Frosting Easy Keto Chocolate Cake
- I used 3 1/2 cups of frosting – plan accordingly. Most 2-tier cake recipes call for about 4 cups frosting, but I used a bit less. The cake is already very rich and caloric, so didn’t find it necessary to use more. I recommended 3/4 cup between layers, 1 1/4 cup on top, and 1 1/2 cups for the sides, for 3 1/2 cups total. If you want to be on the safe side, make extra so that you can hide any flaws and/or decorate the top. (Leftover frosting is fair game for keto ice cream topping…or straight from the spoon!)
- Double the frosting amount if you want to decorate the top. Cake decorating needs a lot of extra frosting.
- An icing spatula makes it easier to apply frosting. Using one reduces sticking and helps it go on evenly.
- A cake stand is helpful for frosting – it allows you to rotate your keto friendly chocolate cake as you frost it.
- Frost the flat parts first, then the sides. Start by frosting the flat top of the bottom layer, then add the top layer and frost that. Finally, finish with the sides. I usually go back to check on any imperfections at the end.
And then serve! I recommend cutting it into narrow slices, because it’s extremely rich and decadent.
Substitutions For Keto Chocolate Cake
Can I use coconut flour?
No, sorry. You’d need to make multiple changes to the recipe to substitute coconut flour. It’s so different that I can’t recommend it without testing it.
If you are nut-free, you may be able to use sunflower seed meal as a 1-1 replacement for the almond flour, but the color, texture, and flavor of the cake will be somewhat different.
Can I use almond meal?
No, you need blanched super fine almond flour like this. Using almond meal would yield a grainy result.
Can I use a different sweetener?
Yes, you can. You’d want 1 3/4 cups (as written) using pure allulose or pure erythritol, OR 1 1/4 cups using a 1:1 sugar replacement. (Use the sweetener conversion calculator to find out the right amount for the sweetener you have.)
However, I strongly recommend using either allulose or monk fruit allulose blend to get the moist texture a chocolate cake should have. Using other sweeteners will yield a more dry result.
Can I make it dairy-free?
Probably, though it won’t be identical. You can try the following substitutions for the dairy in this keto chocolate cake recipe:
- Sour cream substitute – Replace the 3/4 cup sour cream with 11 tablespoons full-fat coconut cream + 1 tablespoon lemon juice + 1/2 teaspoon apple cider vinegar.
- Butter substitute – Replace the butter with coconut oil (same amount). If possible, get butter-flavored coconut oil to get that buttery flavor.
I have not tested making dairy-free chocolate frosting, but in theory, you can use the butter subtitute for that as well.
How To Store Low Carb Chocolate Cake
Store this low carb chocolate cake recipe in the fridge for 3-4 days. It’s best at room temperature, but fine cold as well.
Can You Freeze Almond Flour Chocolate Cake?
Yes, you can freeze this keto chocolate cake recipe with almond flour for 3-4 months for optimal taste, though it will be safe to eat beyond that.
You have 2 options:
Option 1: Freeze Chocolate Cake Layers Separately
For best results, pre-bake the cake layers separately and don’t assemble. Once they cool, wrap each layer with plastic wrap, followed by a layer of foil. Then you can stack the layers and freeze them.
You can make and freeze the frosting ahead as well, and freeze that in a zip lock bag. But, the frosting is super quick to make, so you can easily make it fresh when you are ready to have the cake.
Option 2: Freeze The Frosted Chocolate Cake
If you prefer, you can assemble and frost the entire cake. The frosting is sticky, though, so you can’t wrap it while it’s at room temperature.
Instead, make room in the freezer and place the uncovered cake inside on a tray. Once it’s solid (at least 4 hours in the freezer), remove it from the freezer and wrap tightly in plastic wrap, followed by foil to keep any moisture out.
How To Thaw Chocolate Keto Cake
Thaw in the fridge overnight, or at least 8 hours. You can thaw them at room temperature in a pinch.
If your cakes were frozen without the frosting, it’s best to let them thaw while they are wrapped, so that condensation doesn’t get inside. However, if you freeze a frosted keto chocolate cake, you’ll need to unwrap it while it’s frozen and let it thaw unwrapped, otherwise the frosting will stick to the plastic.
More Keto Cake Recipes
If you like this easy keto chocolate cake recipe, you’ll probably like some of these other keto cake recipes:
- French Almond Cake – Lightly sweet and completely acceptable for any time of day.
- Sugar-Free Flourless Chocolate Cake – Dense and chocolatey. One small sliver is so rich and satisfying.
- Keto Cheesecake – The most popular dessert on Wholesome Yum, with good reason! This one has fooled thousands of people that it’s the real thing.
- Keto Birthday Cake – Classic vanilla cake. Top with chocolate or vanilla and always sprinkles.
- Chocolate Cupcakes – Rich chocolate cake and a thick slather of chocolate frosting, just like your favorite bakery cupcake.
- Keto Tres Leches – If you like sweet and creamy, this tres leches (three milks) cake is the one for you.
Tools To Make Keto Chocolate Cake:
Click the links below to see the items used to make this recipe.
- Hand Mixer – Believe it or not, but I don’t own a stand mixer! This handheld version works just as well and I love that I can store it away when it’s not in use.
- Cake Pans – You’ll want a set of two so that you can bake the layers at the same time. This brand never, ever sticks, which is important since only the bottom gets lined with parchment paper.
- Cake Stand – The best keto chocolate cake recipe deserves to be put on a pedestal, don’t you think? And if you need a more practical reason to get a cake stand, it makes it way more convenient to frost the cake.
- Icing Spatula – This special spatula makes frosting this sugar free low carb chocolate cake recipe easy. Definitely recommend!
Reader Fave Keto Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
The Best Keto Chocolate Cake Recipe
The BEST keto chocolate cake recipe! This low carb almond flour chocolate cake is rich, moist, and decadent, yet EASY to make in one bowl.
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
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- 3/4 cup Salted butter (softened)
- 1 3/4 cups Allulose
- 6 large Eggs (at room temperature)
- 3/4 cup Unsweetened almond milk
- 3/4 cup Sour cream
- 1/2 tbsp Vanilla extract
- 1 cup Cocoa powder
- 3 cups Blanched almond flour
- 1 tbsp Gluten-free baking powder
- 3 1/2 cups Keto Chocolate Frosting (adjust amount to 28 servings)
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
In a large bowl, beat together the allulose and butter, until fluffy.
Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
Beat in the almond flour, cocoa powder, and baking powder, until the batter is smooth.
Divide dough among 2 pans, smooth the top with a spatula. Bake for 25-35 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release.
Make the keto chocolate frosting according to the instructions here. Before you begin, adjust the amount on he recipe card to 28 servings - this will make the 3 1/2 cups you need for this cake.
Place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup (96g) frosting. Place the second layer on top and frost the top with another 3/4 cup (96g) frosting. Finally, frost the sides with 1 1/2 cups (192g) frosting.
Readers Also Made These Keto Low Carb Recipes
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Recipe Notes
Serving size: 1 narrow slice, or 1/24 cake (it's VERY rich!)
Video Showing How To Make Keto Chocolate Cake:
Don't miss the VIDEO above - it's the easiest way to learn how to make Keto Chocolate Cake!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
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19 Comments
Wendy
I use Swerve, you mention allulose. How much would I use If I use Swerve? I don’t really understand the conversion chart. The chocolate cake recipe calls for 1 3/4 cups of allulose. Would I use that same measurement with granulated Swerve?
Maya | Wholesome Yum
Hi Wendy, You’d use 2/3 the amount, so roughly 1 cup + 2 tbsp of Swerve to replace the allulose. However, the cake would be less moist than it is with allulose. If you wanted to try it, you can get it here.
Wanda
In place of the allulose I subbed it with granulated monk fruit sweetener, came out perfect, very moist and delicious. I believe over baking dries a cake out. Thank you for the perfect keto recipe.
Wanda
My comment has been changed, I didn’t comment that I used granulated monk fruit sweetener as I don’t have that sweetener. I subbed Allulose for granular erythritol. The cake was perfect as I commented above.
Maya | Wholesome Yum
Hi Wanda, I have not changed your comment, not sure what happened there, but thank you for the correction! I’m glad you enjoyed the cake.
Mary
Hello, Can you use monk fruit sweeter with erythritol or confectioners instead of the sweetener listed on your recipe? Obviously I’m an amateur at making sugar free treats, please advise and thank you!!
Maya | Wholesome Yum
Hi Mary, Yes, you can try a different sweetener, but it won’t be as moist as the one used in the recipe. Allulose is available here if you want to try it out. The amount may vary as well if you swap in something different – check the sweetener conversion calculator here to convert. If you want to use monk fruit, I recommend monk fruit sweetener with allulose to get the same moist result, and you’d need about 70% the amount – about 1 and 1/4 cups, instead of 1 and 3/4 cups. Hope this helps!
Angela
Could you show a video how you cut the cake into 24 pieces?
Wholesome Yum M
Hi Angela, I don’t have a video for this yet, but it’s coming soon. In the meantime, I do have a few suggestions for successful cake slicing. 1. Use a long, thin knife to cut your cake. 2. Heat your knife slightly by running it under hot water and wiping dry before slicing. It will help you get clean slices from a cake that has been chilled in the refrigerator. 3. Make sure to keep your knife clean in between cuts. Again, it will help you to produce even, clean slices of cake. I hope this helps!
Erin
This looks delicious! Would this recipe work as cupcakes?
Wholesome Yum M
Hi Erin, Try this recipe for chocolate cupcakes.
Marilda
What is a substitute for “1 3/4 cups Allulose” from the” Lakanto” line? Thank you in advance.
Wholesome Yum M
Hi Marilda, Use this sweetener conversion calculator to help you find the right amount of sweetener you need. However, expect the cake to be less moist using that line of sweeteners compared to Besti. Hope you’ll give mine a try. 🙂
Lyn
First of all, I really love your recipes :)!
My son is keto for health reasons and also has an egg allergy 🙁 do you think this would work with an egg substitute?
And do you have any other cake recipes on your site that you think would work with egg substitutes?
I am trying to get ready for his bday and would love to give him a cake – he has never had one!
Thank you for any help you can offer!
Wholesome Yum M
Hi Lyn, I have not personally tested this, but flax eggs should hold this cake together well. That goes for the other cakes on the site too. If you have time, I encourage you to read through the comments to see how others are handling egg substitutions! Enjoy!
Lindsey Pine
You had me at chocolate!! So moist and delicious!
Andrea Metlika
Now I can make my cake and eat it too with this Keto recipe. Deliciousness!
Anita
This chocolate cake was so moist and tender!
Denay DeGuzman
What a delicious chocolate cake! I’m sharing this with a friend who is now on a Keto diet. I know she and her husband will enjoy this yummy dessert just as much as my family did!