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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I actually developed this chocolate keto cake recipe a couple years ago, but originally made it with a peanut butter frosting.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 Favorite Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
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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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Get Keto Sweetener For This Recipe
Meet Besti Monk Fruit Allulose Blend, the keto sweetener that tastes, bakes, dissolves, and browns just like sugar, with NO aftertaste and 0 net carbs.
GET BESTIInstructions
Get RECIPE TIPS 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.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
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In a large bowl, beat together the allulose and butter, until fluffy.
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Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
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Beat in the almond flour, cocoa powder, and baking powder, until the batter is smooth.
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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.
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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.
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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.
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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!
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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. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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59 Comments
Janie Whitten
Best cake I have ever made..and the icing! Wow!
Elizabeth Hess
I made this for my hubby for Valentine’s Day. I made it exactly as the instructions stated. The only difference was I used two 8″ cake pans that were 2″ high. I lined the cake pans with parchment paper which made it easy to release from the pans. It was everything Maya said, very rich and delicious. A small slice is all you need. I topped ours with a few sliced strawberries for decoration. Highly recommend for a decadent dessert.
S.
I just made this cake and had issue with it…first, as I was making it; the allulose & butter mixture mixed well. But, it began to clump in pieces as soon as I mixed in the eggs & it would not mix uniformaly thereafter! I followed through with the recipe anyway (as written) & baked it. To my surprise, it had no sweetness at all! Texture was good, but no sweeteness detected- just a completely bitter-tasting cake! I believe this is due to the allulose issues noted at the start. I would like to try it again, as I was pleased with the texture. Please tell me an alternative way to uniformaly incorperate the allulose? Should I desolve it in the almond milk? Or should I try mixing it with the dry ingredients first? The Allulose I have is more like a powdered sugar texture..it is manufatured by “Splenda”.
Wholesome Yum M
I am sorry this happened to you. It sounds like your ingredients were not at room temperature when you incorporated them. Unfortunately, this can cause clumping in the batter. I have not personally used the brand of allulose you used. I recommend using Besti Allulose for my recipes. It dissolves well and does not leave any aftertaste or bitterness.
Jt
Hi, I adjusted this recipe to 8 servings instead of 24, and would like to bake the cake in a loaf pan…may I know to what tempuature I should bake it & for how long?
Wholesome Yum M
Hi JT, The oven temp will remain the same, but the bake time will decrease. I would start checking for doneness about halfway through the time listed in the recipe card.
Kathy Franco
great recipe and I tweaked it a little.. I added more sweetner to my taste and folded in beaten egg whites.. it’s looking good in the oven
Dee
My son is on a low carb diet and he loves chocolate so I thought I’d try this recipe as it sounded delicious. I had to make 3 adjustments to the recipe. I also did not make the frosting. The sweetener I used is Swerve. I also had use Bobs Red Mill Egg Replacer in addition to the 2 eggs I had and I baked the cake in a 13 x 9 pan, not 2 round pans. The pan set me up for failure as the edges burnt before the center was set. That coupled with the grainy texture of only using Almond Flour, made this cake inedible. I may try it again using 1/2 Coconut Flour & !/2 Almond Flour, baking in 2 round pans and increasing the vanilla extract, sugar, try baking chocolate or add more cocoa to punch up the chocolate flavor.
Wholesome Yum M
Hi Dee, I’m sorry this recipe didn’t turn out as expected. You did make a few changes, which likely didn’t help the outcome. The texture for this recipe should not be grainy. Please be sure to use “fine” or “superfine” ground almond flour for the best textural results. Also, I don’t recommend remaking this with half coconut flour and half almond flours. It would greatly change the ratios and leave you with a very dry, crumbly cake.
Vicky Green
i noticed you used 2 nine inch spring foam pans. Can regular 9 inch cake pans be okay
Wholesome Yum M
Hi Vicky, Yes, cake pans will work too. Just be sure to layer the bottom with parchment paper and grease the sides well.
Vikki
My entire family loved this cake! Now they request that I make it for all our special occasions. Thank you for this gem!
Twayna Thomas
Love all of your recipes. How do I change this to a cupcake recipe?
Wholesome Yum M
Hi Twayna, I actually have a chocolate cupcake recipe! This one is made especially for baking in smaller portions like cupcakes, so it’s great!
Solène
Hi can I change the sour cream with coconut cream ?
Wholesome Yum M
Hi Solene, Yes! Replace the 3/4 cup sour cream with 11 tablespoons full-fat coconut cream + 1 tablespoon lemon juice + 1/2 teaspoon apple cider vinegar.
Kat
Hi, Can I sub the almond milk for regular milk or cream?
Wholesome Yum M
Hi Kat, Coconut milk or cream will work great in this recipe. Regular milk may work, but the recipe won’t be keto or low carb at that point.
Marilyn Othon
Hello! Thank you for all your wonderful recipes! Can you switch the almond milk for coconut milk?
Wholesome Yum M
Hi Marilyn, Yes, that will work. I recommend using carton coconut milk over canned for this recipe.
anita
Hi, this cake is by far the best keto cake I’ve ever made and I make a lot!
My question is is the nutrition info for the cake WITH the icing?
Wholesome Yum M
Hi Anita, I’m so thrilled you love the cake recipe! Yes, the nutrition facts include the frosting. Enjoy!
Ahmed
I’ve limited options where I’m from… can I use Tropicana Slim sweetener and how much should I use?
Wholesome Yum M
Hi Ahmed, I am not familiar with this sweetener. Please check with the manufacturer to see if this brand is suitable for baking.
Allie
Doors the nutrition information include the frosting used?
Wholesome Yum M
Hi Allie, Yes the nutrition includes the frosting. Enjoy!
Joe
I’m kind of a newbie at baking so this might be a silly question but I was wondering about adding cream cheese to the frosting, your thoughts?
Wholesome Yum M
Hi Joe, Sure! You can replace some of the butter with cream cheese per your tastes.
Margret
How many carbs is this cake?
Wholesome Yum M
Hi Margret, This recipe makes 24 servings. Each serving is 5.2g net carbs.
Gail
Hi, using granular sweetener, is the cooked cake gritty, or do we use a powdered sugar. This looks so delicious, I want to make straight away depending on your sweetener.
Wholesome Yum M
Hi Gail, The cake is not gritty, but you can use a powdered sweetener in place of granular if it concerns you.
Kathleen Brock
Has anyone ever made this in a single layer? If so, what size?
Wholesome Yum M
Hi Kathleen, a 9×13″ pan will do nicely here. Baking time will be longer, be sure to keep an eye on your oven and do the toothpick test before removing.
Kathi
I made this cake today for my son’s birthday and it turned out so moist and delicious! He always has a chocolate cake with strawberries and raspberries on it for his birthday, but he is now on a low carb diet, so was very sad he wouldn’t be able to have cake. I happened upon your recipe and he loved it even better than all past cakes I have made him. Keeper recipe! Wish I could post a pic of how beautiful it came out!
Lina
Hi maya! Can’t wait to try out your recipe! Can I sub the almond milk with coconut milk? Will it overpower the richness of the chocolate taste?
Wholesome Yum M
Hi Lina, I think coconut milk will work great!
Lina
Thanks!
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.
Bella
i have liquid allulose can i use it for this recipe?
Wholesome Yum M
Hi Bella, I don’t recommend using a liquid sweetener in this recipe. It will change the ratios of the recipe and ultimately, the final texture.
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!