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Get It NowHow I Made This Keto Chocolate Cake So Decadent
I first served this keto chocolate cake for my daughter’s 5th birthday, except I used my keto peanut butter mousse as the frosting. While that tasted great and was a big hit, I re-tested it more recently with keto chocolate frosting, and liked it even more. But honestly, it’s the almond flour chocolate cake itself and not the frosting that makes it such a winner. Here’s why:
- Rich, chocolaty, and super moist – This cake is ultra decadent, moist, and sweet, with a deep chocolate flavor and silky chocolate frosting. I think it’s plenty of cocoa powder combined with Besti and sour cream that makes it so rich. I recommend this one if you’re a big chocolate fan, otherwise it might be too intense and you might prefer my vanilla keto cake instead.
- Easy to make – The batter comes together in one bowl, without any special equipment. You can make the frosting while it bakes, or prep it in advance.
- Low carb and gluten free – It’s hard to believe this is a grain free, sugar free chocolate cake, because it doesn’t taste like it! You’d never guess it has just 4.6 grams net carbs per slice.
If you need a perfect low carb dessert recipe for a birthday or other celebration, this keto chocolate cake is perfect. Grab a bag of Besti and make it with me!
“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!”
-Claire
Ingredients & Substitutions
Here I explain the best ingredients for my keto chocolate cake recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – This one is super fine for the best texture. (I use it for keto brownies and almond flour cake, too!) Many other brands are more coarse and can make your cake grainy. I don’t recommend using coconut flour, as it’s too dry. 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.
- Besti Monk Fruit Allulose Blend – This is the key to an ultra moist almond flour chocolate cake! For those of you that complained your result was dry, the sweetener was likely the reason. Besti locks in moisture and leaves the cake moist, while other sugar substitutes such as erythritol and most other brands of monk fruit or stevia will leave it dry. If you still want to substitute, use the sweetener conversion calculator to find out the right amount.
- Cocoa Powder – I recommend Dutch processed cocoa powder like this, which is less bitter than other types and has no added sugar.
- Butter – Make sure it’s at room temperature, so that it creams nicely. I used grass-fed 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). For that version, I prefer butter-flavored coconut oil to get that buttery flavor.
- Eggs – If you need an egg-free option, you can try an egg substitute.
- Unsweetened Almond Milk – 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 sour cream with 3/4 cup full-fat coconut cream + 1 1/2 tablespoons lemon juice or apple cider vinegar.
- Baking Powder – I like this non-GMO brand. Make sure it’s fresh, and don’t confuse it with baking soda, which is not the same and will leave an aftertaste when combined with these ingredients.
- Vanilla Extract – This one is my favorite.
- Frosting – I like to frost my keto chocolate cake with my sugar-free chocolate frosting, though you could also use keto cream cheese frosting or keto buttercream frosting. With any of these, I highly recommend using Besti Powdered Monk Fruit Allulose Blend, because it dissolves completely and doesn’t leave a gritty texture.
How To Make Almond Flour Chocolate Cake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cream the butter and Besti. In a large mixing bowl, use a a hand mixer (I have this one and love the built-in storage for the attachments) to beat together the butter and Besti, until fluffy.
- Add the wet ingredients. Beat in the eggs, one at a time, then almond milk, sour cream, and vanilla.
- Add the dry ingredients. Beat in the almond flour, cocoa powder, and baking powder, until smooth.
- Transfer. Divide the batter among two springform pans or cake pans lined 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.)
- Bake. The cake layers are done when an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the edges and flip to release.
- Make the frosting. I recommend my keto chocolate frosting recipe here, but mentioned other options in the ingredients section above.
- 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 my tips below for more frosting tips. Feel free to decorate your almond flour chocolate cake with more frosting (not my strong suit!), sugar-free sprinkles, or fresh berries like I did!
My Recipe Tips
- Use room temperature ingredients. Cold butter won’t cream properly, and cold eggs will solidify the butter. If I forget to set out the butter, I fill a stainless steel bowl with boiling water. After a few minutes, empty, dry, and place upside down over the butter on a plate to soften fast. If I forget to let the eggs come to room temp, I place them in a bowl of warm water.
- Rotate and swap the locations of the pans halfway through baking. This helps the cake layers bake more evenly, since different sides of most ovens tend to run hotter than others. At least that’s the case with mine!
- Double the frosting amount if you want to decorate the top. For a two-tier keto chocolate cake, I use 3/4 cup of frosting between layers, 1 1/4 cups on top, and 1 1/2 cups for the sides — about 3 1/2 cups total. You’ll need more if you want extra for decorations. I skipped this and topped my cake with berries instead.
- I recommend an icing spatula and cake stand to help apply the frosting more easily. The spatula reduces sticking and I find the shape easier to work with than a regular one. The cake stand helps because I rotate it as I frost.
- I recommend cutting the cake into narrow slices. It’s very rich and decadent, so you need less than you might think to be satisfied.
Keto Chocolate Cake
My BEST keto chocolate cake! This almond flour chocolate cake is ultra rich, moist, and chocolaty, but so easy to make in one bowl.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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 the batter among the prepared pans, and smooth the top with a spatula. Bake the almond flour chocolate cake layers for 25-35 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely, then run a knife along the edges and flip to release.
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Make the keto chocolate frosting 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 keto chocolate 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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 narrow slice, or 1/24 cake (it’s VERY rich!)
- Tips: Check out my recipe tips above to help you get the best texture, make decorating easier, and more.
- Storage: Keep this keto chocolate cake in the fridge for up to 3-4 days. You can serve it cold, but I prefer to let it come to room temperature, as the frosting texture is better that way.
- Freeze: This cake keeps well in the freezer for 3-4 months. You can freeze cake layers separately (wrap well), or freeze the whole frosted cake (freeze solid first, then wrap).
- Thaw: You can do this in the fridge overnight (8+ hours) or at room temp which is a little faster. Leave the plastic on for unfrosted cake, otherwise unwrap if it’s frosted because the wrapping will stick to the frosting once it thaws.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Almond Flour Chocolate Cake
More Keto Chocolate Cake Recipes
If you like this decadent cake, you’ll probably like some of my other keto chocolate cake recipes:
For other flavors beyond chocolate, try my classic keto cheesecake, French almond flour cake, or Mexican-inspired keto tres leches.
121 Comments
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.
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.
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.
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!