This Keto Chocolate Cake is a double-layer cake that's soft, tender, and rich with an intense chocolate flavor. It's also sugar-free, grain-free, and surprisingly simple to make. Topped with a delicious and indulgent keto chocolate buttercream, this recipe makes a show-stopping layer cake that is blood sugar-friendly and will satisfy any chocolate craving!
why you'll love this recipe
I first shared a version of this keto chocolate cake recipe in 2020, and have since updated it to make a double-layer keto chocolate cake and simplify the process even more.
This updated version came to be after I developed these blood sugar-friendly chocolate cupcakes with strawberry buttercream for my Substack newsletter.
I loved the cake recipe so much that I decided my keto chocolate cake recipe needed an upgrade!
Note about the original recipe: My first recipe called for beating egg whites to create a fluffier cake. While I still think that technique makes a delicious chocolate cake, I don't think it's necessary, so I've adjusted the ingredient amounts to create a rich, soft, tender cake you'll enjoy.
This low-carb chocolate cake is deeply chocolatey and as close to the "real thing" as possible. It's a simple almond flour chocolate cake recipe that anyone with a sweet tooth will love.
My keto chocolate cake is:
- low-carb, gluten-free, dairy-optional, keto diet and blood sugar-friendly;
- light, spongy, moist cake with a rich chocolate flavor;
- simple to adapt to your own taste (top it with keto chocolate frosting, your own favorite frosting, or use a low-carb strawberry jam in between the cake layers for a fruity addition)
- a beautiful, low carb chocolate cake that makes a beautiful birthday cake or treat for any special occasion.
the ingredients
What I love about this low carb cake recipe is that it doesn't require a whole lot of specialty ingredients. You can mix everything in one bowl for a super simple chocolate cake batter. My initial recipe
This keto chocolate cake recipe doesn't require too many special ingredients. Here's a look at the main ingredients you'll need:
- Almond flour: Make sure to use super fine, blanched almond flour (not almond meal).
- Coconut flour: A little bit goes a long way since coconut flour is ultra absorbent.
- Unsweetened cocoa powder: This recipe calls for regular unsweetened cocoa powder (not Dutch-process cocoa powder, which is alkalized and won't react with the baking soda.) I like to use a combination: regular cocoa powder for the cake, and Dutch-process for the silky chocolate frosting, since the latter has a richer chocolate flavor and is wonderful in frostings. The cocoa powder I used in the frosting is a Rouge Dutch-process cocoa, which has a little bit of a red tint to it.
- Granulated monk fruit sweetener. For this recipe, my low carb sweetener of choice is a granulated blend of monk fruit and allulose. An allulose blend will give you better results than an erythritol blend as allulose creates a softer texture and has a cleaner flavor. This sweetener is a sugar substitute that is low glycemic and blood sugar-friendly.
- Baking powder and baking soda: For leavening. Baking soda reacts with the cocoa powder, and baking powder adds a bit of extra lift. Use aluminum-free baking powder whenever you can.
- Large eggs: For rise and flavor in the cake. Make sure your eggs are at room temperature.
- Sea salt. A pinch of salt helps bring out the chocolate flavor.
- Extra virgin olive oil. Oil keeps the cake extra moist for days afterward. Avocado oil is another good option with a neutral flavor.
- Full-fat, unsweetened coconut milk. This adds to the rich and moist flavor and gives the cake the best texture.
- Vanilla extract. A splash of vanilla adds a sweet note to this chocolate cake and the chocolate frosting.
- Hot coffee. Fresh-brewed coffee is a secret ingredient for getting an extra moist keto chocolate cake while also enhancing the rich chocolate flavor. Heat helps the cocoa bloom, so it's important to make sure that your coffee is hot.
- Softened unsalted butter: For the keto chocolate frosting.
- Powdered sweetener: I like this powdered monk fruit and allulose sweetener for the frosting, since it has a clean flavor and dissolves easily. If you only have granulated sweetener, you can blitz it in a high-powered blender to create your own powdered sweetener.
a double-layer keto chocolate cake recipe
For this sugar free chocolate cake recipe, you will need two, 8-inch cake pans.
You can combine all of the ingredients in one large mixing bowl with a hand mixer or use a stand mixer if you have one.
Here's a quick look at the method for this keto chocolate cake recipe, but scroll to the bottom of the page to view the printable recipe card and full instructions.
Add the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt to a large mixing bowl. Whisk well to remove any lumps. In a medium bowl, whisk together the eggs, avocado oil, and monk fruit sweetener. Mix in the vanilla and coconut milk.
Pour the wet ingredients into the dry ingredients and mix, scraping down the sides of the bowl with a spatula as needed. Pour in the coffee and stir until the mixture is well combined.
Pour the batter into your parchment paper-lined cake pans. Bake at 325°F for 22-25 minutes. Remove from the oven and let them cool in the pans for 15-20 minutes before carefully inverting them onto a cooling rack to cool completely.
In a mixing bowl with an electric mixer, combine the powdered sweetener with the butter and cocoa powder. Beat on low speed, then increase to high speed until light and fluffy. Add the vanilla and 1-2 tablespoons of heavy cream, then beat again.
Place one of the cakes on a serving plate, then spread a thick layer of chocolate frosting on top.
Place the second cake on top of the layer of frosting, then cover the top and sides of the cake with another thick layer of frosting, smoothing it as best as you can with an inverted spatula.
Pipe any extra frosting around the sides or on top in your preferred decoration. Slice and serve as-is or with fresh berries on top.
recipe tips for the best results
cocoa powder
Use unsweetened cocoa powder for this recipe, since it will react with baking soda and give you a better lift.
I have tested this cake with Dutch-process cocoa powder and found that, since the recipe utilizes two leavening agents, Dutch-process will work in a pinch. But if you really love Dutch-process cocoa, I recommend saving it for the chocolate frosting.
You can read more about the difference between Dutch-process and natural cocoa here.
how to know the cake is done
The cake will puff up a bit and the center should not jiggle. You can insert a toothpick into the center of the cakes to test for doneness; it should come out clean.
how to prepare the cake pan
I always line my cake pans with parchment paper because it's the easiest way to get the cake out of the pan!
I trace the shape of the pan onto the paper and cut it out, along with two separate strips to fit up around the sides. Use a bit of coconut oil or butter to get the paper to stick to the pan.
baking pan sizes
This recipe makes an 8-inch double-layer chocolate cake with enough frosting to cover it, and pipe some in a pretty decor.
If you only have 9-inch cake pans, you can use those too, but reduce the baking time by about 5 minutes.
substitutions
- Olive oil: Substitute for avocado oil or melted coconut oil.
- Coffee: If you need this to be caffeine-free, use decaf coffee or hot water.
- Coconut milk: This ingredient ensures the cake itself is dairy-free (use my dairy-free chocolate frosting recipe if needed!). However, you can substitute coconut milk with heavy cream (thinned out with a splash of water) or half-and-half.
- Sweetener: Use your own favorite low-carb sweetener of choice, as long as it's a 1:1 sugar substitute. Sweeteners with allulose will give you a more moist, softer cake crumb than a sweetener with erythritol, which can be a little drying.
storage
Store this keto chocolate cake in an airtight container at room temperature (like a cake stand or storage container with a lid), or covered, in the fridge.
The cake will stay fresh and moist for up to five days.
topping options for keto chocolate cake
This is the best cake if you're on a low carb diet, diabetic or watching your sugar intake. And the great thing about it is you can use a variety of different topping options!
Here are some ideas for frostings and toppings:
- peanut butter frosting
- buttercream frosting
- cream cheese frosting
- sugar-free blueberry jam
- keto whipped cream
- strawberry frosting
- fresh berries
- chocolate chips
you might also love
- This keto chocolate pound cake combines chocolate and nutty, almond flavor, topped with a rich, chocolate ganache. A chocolate lover's dream.
- Almond flour peanut butter cookies are chewy and tender on the inside with a bold, peanut butter flavor. They are simple to make and will not disappoint!
- Keto French silk pie has a lovely mousse filling with a whipped cream topping and Oreo-inspired crust!
- These keto pumpkin chocolate chip cookies have a bold pumpkin flavor and the most perfect, soft and cake-like texture.
- If you like this easy keto chocolate cake, you might also love this roundup of diabetic and keto cake recipes. From a keto cheesecake to an orange low carb cake, there's a cake for everyone and every occasion!
Keto Chocolate Cake (Low-Carb, Sugar-Free)
This keto chocolate cake is rich, tender, and deeply chocolatey without being overly sweet. Made with simple, real-food ingredients, it has a soft, moist crumb and intense chocolate flavor. It’s low-carb, grain-free, and blood sugar-friendly; perfect for any special occasion that calls for a showstopper cake!
Ingredients
keto chocolate cake
- 1-½ cups (136 g) blanched almond flour
- 3 tablespoons (18 g) coconut flour
- ⅔ cup (50 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 4 eggs, at room temperature
- ⅓ cup avocado oil
- ¾ cup (155 g) granulated monkfruit sweetener with allulose
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened full-fat coconut milk (canned)
- ½ cup + 2 tablespoons hot coffee
chocolate buttercream
- 1 cup salted butter, softened to room temperature
- 1-¼ to 1-½ cups powdered monkfruit sweetener with allulose (plus more as needed)
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1-3 tablespoons whipping cream
Instructions
- Preheat the oven to 325°F. Prepare two, 8-inch cake pans by lining them with parchment paper (I trace and cut sections to fit into the pan and use a bit of butter or oil to help it stick).
- Add the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt to a large mixing bowl. Whisk well to combine the ingredients and remove any lumps.In a medium bowl, whisk together the eggs, avocado oil, and monk fruit sweetener. Add in the vanilla and coconut milk, and mix to combine.
- Pour the wet ingredients into the dry ingredients and mix, scraping down the sides of the bowl with a spatula as needed. The batter will be thick.
- Pour in the hot coffee and gently whisk until the batter is thinner and the coffee is well incorporated.
- Divide the cake batter between your prepared cake pans (for precision, you can use a scale to make sure they're equal). Bake at 325°F for 22-24 minutes. The cakes will puff up slightly and the center should have no jiggle to it. A toothpick inserted into the center should come out clean when the cakes are done.
- Remove from the oven and let them cool in the pans for 15-20 minutes before carefully inverting them onto a cooling rack to cool completely.
- In a mixing bowl with an electric mixer, combine the softened butter and the powdered sweetener. Beat on low speed until it is all incorporated, add the cocoa powder and mix well, scraping down the sides of the bowl with a spatula when needed. Mix in the vanilla then increase the speed to high and mix for 30 seconds. Pour in 1 tablespoon of cream and beat on high speed, adding an extra tablespoon of cream as needed until the frosting is light and fluffy.
- Place one of the cakes on a serving plate, then spread a thick layer of chocolate frosting on top. Place the second cake on top of the layer of frosting, then cover the top and sides of the cake with another thick layer of frosting, smoothing it as best as you can with an inverted spatula. Pipe any extra frosting around the sides or on top in the decoration you prefer. Slice and serve as-is, or with shaved dark chocolate or fresh berries on top.
Notes
- Cocoa powder: Unsweetened cocoa powder reacts with baking soda and the coffee and will give the cake a better lift. I have tested this cake with Dutch-process cocoa powder and found that, since the recipe utilizes two leavening agents, Dutch-process will work in a pinch.
- Cake pan size: If you only have 9-inch cake pans, you can use those too, but reduce the baking time by about 5 minutes.
substitutions
- Oil: Substitute for melted coconut oil or olive oil.
- Coffee: If you need this to be caffeine-free, use decaf coffee or hot water. Make sure it's hot– the heat helps the cocoa bloom.
- Coconut milk: This ingredient ensures the cake itself is dairy-free (use my dairy-free chocolate frosting recipe if needed!). However, you can substitute coconut milk with heavy cream (thinned out with a splash of water) or half-and-half.
- Sweetener: Use your own favorite low-carb sweetener of choice, as long as it's a 1:1 sugar substitute. Sweeteners with allulose will give you a more moist, softer cake crumb than a sweetener with erythritol, which can leave the cake a little dry. For the frosting, make sure to use a powdered sweetener. Both of my preferred sweeteners are linked in the ingredient list.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 337Total Fat 31gUnsaturated Fat 17gCarbohydrates 10gNet Carbohydrates 6gFiber 4gSugar 13gProtein 7g
This nutritional information is approximate and is provided for convenience as a courtesy.
Gavin montgomerie says
Hi this gavin is this cake dairy free and latoce free I'm can have milk and latose
Susie says
Can I make it with a monk fruit sweetener that doesn't have erythritol?
Abby says
Like a pure, liquid monk fruit sweetener? I haven't tried it with that yet and I know it wouldn't be a 1:1 swap. You could use granulated allulose, but you might need to add a bit more, about 1/4-1/3 cup, since allulose is only about 70% as sweet.
Bridget says
If I make this the day before, do I need to store it in the fridge?
Abby says
No, you can store it at room temperature. 🙂
Abby says
Room temperature for the cake, that is. If you frost it as well, then yes, I'd keep it chilled. Hope that helps!
Bridget says
Thank you! This is helpful.
Bridget says
My dad recently needed to change his diet to low carb. We were already gluten and dairy free. Since it was both Father's Day and his birthday, I was searching for a cake he could eat and not have to worry too much about the carbohydrates. I surprised him with this cake. Everyone loved it. I made a frosting of sugar free chocolate chips and coconut milk and added raspberries to the top. A slice of cake came out to 34g of carbs.
Abby says
Love hearing that and your frosting sounds easy and delicious! What a nice surprise for your dad. Thank you for sharing!
CMOHIN says
Can this be made with monkfruit that is inulin free? would it be the same ratio?
CMOHIN says
So, if the monkfruit sweetener is 1:1 with sugar, and the ratio of monk fruit to sugar is 1/32 teaspoon to 2 teaspoons sugar, I calculate you'd need 3/8 of a teaspoon of a monk fruit-only sweetener for 1/2 cup, and 3/16 of a teaspoon (~a scant 1/4 tsp) for 1/4 c of sugar. The question is what would this do to the wet to dry ingredient ratio? I am going to try this recipe with these adjustment: Decrease coconut milk by 1 Tbsp. Make coffee amount to a scant 2 Tbsp. Increase almond flour by 2 Tbsp. Increase flaxseed by 3/4 Tbsp. It may still be a bit wet but hoping it will work. Inulin can be hard on my digestion!
Abby says
I haven't ever tried it with liquid monk fruit and yes, my biggest concern is it would affect the wet-dry ratio. Have you ever tried granulated allulose like this? It doesn't have the inulin and it would probably be my first choice for a substitute. It's not quite as sweet so you'd need to increase it a bit.
I'd love to know if your adjustments work!
Char McGuinness says
Hi there do I need the coffee for this recipe?
Abby says
No, you don't have to use coffee but I suggest swapping in the same amount of water to keep the consistency the same.
Char McGuinness says
Oh ok. So the water would be the same amount as the coffee?
Abby says
Yes, the same amount!
Naila says
Hi how much water do I need to add the coffee to as it doesn’t say
Abby says
You need 2 tablespoons of already-brewed coffee (not coffee grounds). Just brew it as you usually would (I prefer it strong) and add it into the cake batter. Enjoy!
Naila Shaheen says
Thank you
Christina says
Hi! I'm planning on making this for a friend in a few days. I don't have flaxseed meal on hand, is it absolutely necessary or can it be omitted completely? Cheers!
Abby says
Hi! It's not necessary. It acts as a binder and helps with the crumb, but there's so little that it can be replaced with 2 extra tablespoons of almond flour.