
Free Printable: Low Carb & Keto Food List
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One taste and you’ll declare this 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 sugar-free chocolate cake looks complex, I promise it’s easy to pull off at home. (If you prefer vanilla over chocolate, try my classic vanilla keto cake instead.)
I first served this keto chocolate cake for my daughter’s 5th birthday, but I used peanut butter frosting (technically a keto peanut butter mousse) at the time. 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.
Why You’ll Love This Keto Chocolate Cake Recipe
- Rich, chocolaty flavor
- Decadent, super moist texture
- The perfect amount of sweetness with no aftertaste
- Make the batter in 1 bowl
- 4.6 grams net carbs per slice
- Naturally gluten-free
- Perfect keto dessert for birthdays, celebrations, or anytime

Wondering how a chocolate almond flour cake that looks this decadent can possibly work for a low carb or keto diet? The answer is simple: Better keto ingredient swaps!
I used Wholesome Yum Blanched Almond Flour like I did in my keto brownies and almond flour cake instead of white refined flour, and my very own Besti Monk Fruit Allulose Blend instead of white refined sugar for perfect flavor and texture.
If you’ve tried other flours or sugars for your baked goods and just can’t find the perfect combination for a decadent, bakery-style cake — these are the ones! I know you’ll be able to taste the difference.

Ingredients & Substitutions
This section explains how to choose the best ingredients for chocolate keto cake, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Almond Flour Chocolate Cake:
- Salted Butter – Make sure it’s at room temperature so that it creams nicely. I used salted butter for convenience, but you could also use unsalted and add 3/8 teaspoon of salt to the batter. If you want your keto chocolate cake dairy-free, replace the butter with coconut oil (same amount). If possible, get butter-flavored coconut oil to get that buttery flavor.
- Besti Monk Fruit Allulose Blend – I strongly recommend using either allulose or monk fruit allulose blend to get the moist texture a chocolate cake should have. Allulose locks in moisture, while other sugar substitutes such as erythritol and most other brands of monk fruit or stevia will leave the cake dry. If you still want to substitute, use the sweetener conversion calculator to find out the right amount.
- Eggs – Use room temperature eggs, as cold eggs will solidify the batter and prevent it from being smooth. If you need an egg-free option, you can try an egg substitute, but I haven’t tested them with this particular recipe.
- Unsweetened Almond Milk – Thins out the batter for a moist low carb chocolate cake. You can substitute other types of keto milk here if you like.
- Sour Cream – Adds richness and moisture. If you need a dairy free option, replace the 3/4 cup sour cream with 11 tablespoons full-fat coconut cream + 1 tablespoon lemon juice + 1/2 teaspoon apple cider vinegar.
- Vanilla Extract – Use high quality vanilla extract for the best flavor.
- Cocoa Powder – Cocoa powder adds a rich, dark chocolate flavor to the cake.
- Wholesome Yum Blanched Almond Flour – This one is super fine for the best texture in your keto chocolate cake. Avoid almond meal, which can yield a grainy result. Unfortunately, you can’t use coconut flour. 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.
- Baking Powder – Helps to create a light, airy texture. Make sure it’s fresh. Don’t confuse this ingredient with baking soda, which is not the same thing.
Sugar-Free Chocolate Cake Frosting:
I like to frost my keto chocolate cake with sugar-free chocolate frosting, though you could also use cream cheese frosting or buttercream frosting. For the classic chocolate version, you’ll need:
- Unsalted Butter – Softened butter works best for the frosting. I have not tested making dairy-free chocolate frosting, but in theory, you can use the butter subtitute mentioned above for that as well.
- Cocoa Powder – Cocoa powder adds a rich, dark chocolate flavor to the frosting.
- Besti Powdered Monk Fruit Allulose Blend – This sweetener is ideal for frosting because it’s super fine (like real powdered sugar) and dissolves easily, creating a smooth texture that sets well and doesn’t clump. Erythritol-based powdered sweeteners can crystallize or not dissolve well, leading to a gritty texture.
- Vanilla Extract – Use high quality vanilla extract for the best flavor.
- Heavy Cream – Also called heavy whipping cream, this helps thin out the frosting to the right consistency.
How To Make Keto Chocolate Cake
This section shows how to make almond flour chocolate cake, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat the oven. Line the bottom of two 9″ round springform pans or cake pans with parchment paper. (I made a 2 layer cake, but you could use 3 pans instead for a 3 layer cake, and just reduce the baking time.)
- Cream butter and Besti. In a large mixing bowl, beat together Besti and butter with a hand mixer, until fluffy.
- Add the wet ingredients. Beat in eggs, one at a time, then almond milk, sour cream, and vanilla.
- Add the dry ingredients. Beat in almond flour, cocoa powder, and baking powder until the cake batter is smooth.


- Transfer. Divide the batter among the prepared pans and smooth the tops with a spatula.
- Bake. Bake until an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release.


- Make the frosting. Follow the keto chocolate frosting recipe here.
- Frost the cake. Place one layer of keto chocolate cake onto a cake stand or platter. Frost the top with frosting. Place the second layer on top and frost the top. Finally, frost the sides. See the section below on best tips for frosting.
- Add toppings. Feel free to decorate with more chocolate frosting (not my strong suit!), sugar-free sprinkles, or with fresh berries like I did!


Tips For Frosting Almond Flour Chocolate Cake
Delicious and moist keto chocolate cake is the perfect indulgence for special occasions. Here are some tips to help you master the art of frosting it beautifully!
- Make enough frosting. If you’re making a two-tier cake, use 3/4 cup of frosting between layers, 1 1/4 cup on top, and 1 1/2 cups for the sides — about 3 1/2 cups total. Make extra to hide flaws and decorate the top; leftovers are great 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. I skipped this step and topped with berries instead.
- 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 the cake into narrow slices, because it’s very rich and decadent.
Storage Instructions
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.
Freezing Instructions
Yes, you can freeze this keto chocolate cake for 3-4 months for optimal taste, though it will be safe to eat beyond that. You have 2 options:
- Freeze cake layers separately – Pre-bake sugar-free chocolate cake layers separately, let cool, wrap each layer with plastic wrap and a layer of foil, then freeze. Make and freeze frosting ahead in a zip lock bag, or make fresh when ready to have the cake.
- Freeze the frosted cake – 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.
You need at least 8 hours to thaw cakes in the fridge, or ideally overnight, but you can thaw at room temperature in a pinch. If unfrosted, let the cake thaw with the plastic on so that condensation doesn’t get inside. If frosted, it’s best to unwrap it before thawing so the frosting doesn’t stick to the plastic.

More Keto Chocolate Cake Recipes
If you like this decadent cake, you’ll probably like some of the keto chocolate cake recipes below.
For other flavors beyond chocolate, try my other keto desserts like classic keto cheesecake, French almond flour cake, or Mexican-inspired keto tres leches.
Tools To Make Sugar-Free Chocolate Cake
- 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. You can also use springform pans to easily release the cakes.
- 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 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!
Keto Chocolate Cake With Almond Flour
Keto Chocolate Cake (Super Moist!)
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
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap 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 with a hand mixer, 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 the 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. Using an icing spatula, 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.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Recipe Notes
Serving size: 1 narrow slice, or 1/24 cake (it’s VERY rich!)
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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88 Comments
mealiffe
0Hello! The butter/monk fruit allulose combo in the mixer looks broken/grainy…. is this normal? Butter was room temp! I went ahead and added the eggs, almond milk and sour cream but its totally odd texture. Used Kerry Gold butter (1/2 c salted / 1/4c unsalted because that’s what I had on hand) and the recommended Besti Monk Fruit allulose blend.
If anyone can answer quickly, much appreciated! In the process of making this now for our 26th anniversary!!
Wholesome Yum D
0Hi, Did you use Besti Monk Fruit Allulose Blend?
mealiffe
0Yes, I did.
Wholesome Yum D
0Hi, I’m not sure why this would have happened. Maybe the butter was too soft.
Debbie Roberson
0Just ate my first slice of this cake! It is very, very good. I’ll be slicing the whole cake and freezing for future desserts.
Gina
0Made this for a birthday celebration and everyone was blown away at how delicious it was!
Gina
0So glad to come across this sugar-free cake and frosting! My husband is diabetic and our best friends are keto. Now I have the perfect thing to make for birthday celebrations.
Nicole
0I was so excited to find a great recipe to make for my keto friends! I hate it when they can’t enjoy dessert with us, and this was the ultimate chocolate fix. Thanks for sharing!
Claire
0Your title says it all! This really was the best keto chocolate cake (and I have tried a lot!!) It was moist, tender crumb, chocolatey and easier to make than I thought it would be. Making this again for sure!
Sue
0Can I make this cake with frosting the day before or does this need to be made on the day?
Wholesome Yum D
0Hi Sue, You can make this cake the day before.
C Knapp
0Just made this chocolate cake a couple days ago. Very good.
Sandra
0Hello: Could I add orange extract to this, and how much should I use? Plan on baking this in a 9″ X 13″ in a non-stick pan w/o parchment paper. Will this work? Thank you for your answer ahead of time.
Maya | Wholesome Yum
0Hi Sandra, Yes, you can add orange extract. I haven’t tested this to confirm an amount, but you could try a teaspoon. You can bake it in a 9×13 pan, but I would still line it with parchment paper to be safe. The baking time may vary compared to the pans I used, so you may need to check on it.
Kim
0I made this last week, just a single layer, and frosted it. I can thoroughly recommend the recipe, it’s lovely.
Rose
0I loved this keto chocolate cake using almond flour gave it a great texture. I’ll keep this recipe for future.
Sory
0Can I bake this cake in one pan and then cut it in half?
Wholesome Yum D
0Hi Sory, If you want to bake the cake in one pan I suggest a 9×13″ to have enough room for all the batter. Baking time will be longer, be sure to keep an eye on your oven and do the toothpick test before removing.
Francy Moll
0This is the best KETO cake I have made. It looked and actually tasted like cake. My only issue is, it was dry, but I may have overcooked it. Friends liked it too. Thanks for another great recipe.
Sherry S
0I can never find how many it serves
Wholesome Yum M
0Hi Sherry, This recipe serves 24. You can find this number at the top of the recipe card. Enjoy!
Tantry
01 3/4 cup allulose is it not too sweet? I prefer a lil bit of bitter-like chocolate taste over sweet. Can I sub the sour cream?
Wholesome Yum M
0Hi Tantry, This recipe is sweet, but keep in mind that allulose is not as sweet as sugar, so the recipe calls for slightly more to match the sweetness level. You can sub the sour cream with 11 tablespoons full-fat coconut cream + 1 tablespoon lemon juice + 1/2 teaspoon apple cider vinegar. Enjoy!
jlightfritz
0This is my go to chocolate cake recipe! The only change I make – I add espresso powder to enhance the flavor of the chocolate ❤️
Wendy Miller
0I wanted to make a keto birthday cake for my daughter who is diabetic and thought it best to try one out before her birthday, just to make sure it worked out. It was AMAZING! My other daughters said that you couldn’t tell it was keto as it tasted like an excellent non-keto bakery cake. So now it will be a regular item for this chocaholic. Problem is that it tastes so good I still feel guilty eating it! I’l just have to get over that.
Christine
0I am not understanding the recipie for the frosting?
Wholesome Yum M
0Hi Christine, The chocolate frosting recipe as written doesn’t quite make enough to cover the whole cake. It makes 20 servings as written. Change the servings to 28 in the recipe card (there is a small block you can edit just above the actual recipe with ingredients and amounts) and it will make enough frosting to cover the whole cake. I hope this helps!
Claudia
0Hi!! Looks amazing.. could I use regular sugar if I wanted ? How much? Thank you!
Wholesome Yum M
0Hi Claudia, Yes, decrease the amount to 1 cup and you will get the same level of sweetness for your cake. Enjoy.
Janie Whitten
0Best cake I have ever made..and the icing! Wow!
Elizabeth Hess
0I 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.
0I 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
0I 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
0Hi, 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
0Hi 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
0great 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
0My 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
0Hi 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
0i noticed you used 2 nine inch spring foam pans. Can regular 9 inch cake pans be okay
Wholesome Yum M
0Hi Vicky, Yes, cake pans will work too. Just be sure to layer the bottom with parchment paper and grease the sides well.
Vikki
0My entire family loved this cake! Now they request that I make it for all our special occasions. Thank you for this gem!
Twayna Thomas
0Love all of your recipes. How do I change this to a cupcake recipe?
Wholesome Yum M
0Hi 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
0Hi can I change the sour cream with coconut cream ?
Wholesome Yum M
0Hi 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
0Hi, Can I sub the almond milk for regular milk or cream?
Wholesome Yum M
0Hi 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
0Hello! Thank you for all your wonderful recipes! Can you switch the almond milk for coconut milk?
Wholesome Yum M
0Hi Marilyn, Yes, that will work. I recommend using carton coconut milk over canned for this recipe.
anita
0Hi, 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
0Hi Anita, I’m so thrilled you love the cake recipe! Yes, the nutrition facts include the frosting. Enjoy!
Ahmed
0I’ve limited options where I’m from… can I use Tropicana Slim sweetener and how much should I use?
Wholesome Yum M
0Hi Ahmed, I am not familiar with this sweetener. Please check with the manufacturer to see if this brand is suitable for baking.
Allie
0Doors the nutrition information include the frosting used?
Wholesome Yum M
0Hi Allie, Yes the nutrition includes the frosting. Enjoy!
Joe
0I’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
0Hi Joe, Sure! You can replace some of the butter with cream cheese per your tastes.
Margret
0How many carbs is this cake?
Wholesome Yum M
0Hi Margret, This recipe makes 24 servings. Each serving is 5.2g net carbs.
Gail
0Hi, 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
0Hi Gail, The cake is not gritty, but you can use a powdered sweetener in place of granular if it concerns you.
Kathleen Brock
0Has anyone ever made this in a single layer? If so, what size?
Wholesome Yum M
0Hi 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
0I 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
0Hi 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
0Hi Lina, I think coconut milk will work great!
Lina
0Thanks!
Wendy
0I 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
0Hi 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
0In 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
0My 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
0Hi 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
0i have liquid allulose can i use it for this recipe?
Wholesome Yum M
0Hi 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
0Hello, 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
0Hi 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
0Could you show a video how you cut the cake into 24 pieces?
Wholesome Yum M
0Hi 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
0This looks delicious! Would this recipe work as cupcakes?
Wholesome Yum M
0Hi Erin, Try this recipe for chocolate cupcakes.
Marilda
0What is a substitute for “1 3/4 cups Allulose” from the” Lakanto” line? Thank you in advance.
Wholesome Yum M
0Hi 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
0First 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
0Hi 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
0You had me at chocolate!! So moist and delicious!
Andrea Metlika
0Now I can make my cake and eat it too with this Keto recipe. Deliciousness!
Anita
0This chocolate cake was so moist and tender!
Denay DeGuzman
0What 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!