This best Keto Chocolate Cake is to die for! World’s Best Keto Chocolate Cake!
It is incredibly moist, rich, and chocolatey and comes in at only 2.5 net carbs per slice.
Just because a dessert doesn’t have gluten or sugar, doesn’t mean it can’t be good.
This cake is the chocolatiest creation I’ve baked so far. It is rich, decadent, and fudgy.
And the chocolate cream cheese frosting makes it Worlds Best Keto Chocolate Cake EVER!
Feel free to play with the recipe, the size, and the frosting amounts in order to find what works best for you and best fits your macros.
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Why should you make this Keto Chocolate Cake?
because it is quite possibly the best chocolate cake you will ever make, even if you aren’t on a keto diet.
This exceptionally bold chocolate cake recipe – with a soft texture and intense chocolatey flavor – will change everything you thought you knew about chocolate cake.
This Keto cake does nothing by halves. It contains as much chocolate as it can possibly handle.
Basically, it is a Keto dream dessert. This is the ultimate keto chocolate cake recipe!
The Ingredients Used In This Keto Chocolate Cake Recipe:
Here’s an overview of the ingredients you’ll need to make this tasty keto chocolate cake (the exact measurements are included in the recipe card below):
Eggs: I use large eggs in most of my recipes.
Unsalted butter: You can also use salted butter but personally, I use creamy European butter. But any butter is delicious!
Sweetener: You can use your favorite sweetener. For the cake, I use this sweetener, and for the frosting, I use this powdered sugar substitute.
Vanilla extract: Pure vanilla extract adds great flavor. Try to use it rather than the artificially flavored stuff.
Almond flour: I use blanched finely ground almond flour in this cake.
Cocoa powder: Use unsweetened natural cocoa powder. It will help activate the baking soda.
Baking powder: If you’d like to try using baking soda (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
For the Chocolate Frosting: Unsalted butter, heavy cream, cream cheese, sweetener, cocoa powder, and vanilla.
Keto Chocolate Cake Recipe:
This Keto Chocolate Cake is the chocolatiest creation I’ve baked so far. It is rich, decadent and fudgy. And the chocolately cream cheese frosting makes it Worlds Best Keto Chocolate Cake EVER!
Ingredients
For cake:
- 1 cup granular sweetener, I use this brand, (or to taste)
- ⅔ cup unsweetened cocoa powder
- 2 cups blanched finely ground almond flour
- 2 eggs, room temperature
- ½ cup butter, softened
- 2 tsp pure vanilla extract, I use this brand
- 1 tsp of baking powder
- 1 cup unsweetened almond milk
- ½ cup sugar-free dark chocolate chips, I use this brand
For Frosting:
Instructions
For cake:
- Preheat the oven to 350°F. Butter and flour two 9″ cake pans. Alternately you can line it with parchment paper, leaving a couple of inches of overhang on the sides for easy removal.
- In a large mixing bowl, combine the almond flour, erythritol, cocoa powder, and baking powder until fully combined. Add in the butter and vanilla. Using an electric hand mixer, mix until all ingredients are well combined. Crack open the eggs into the bowl and stir until completely combined, then stir in the almond milk. Fold in the chocolate chips.
- Pour the batter into the prepared cake pans and spread in an even layer.
- Bake for 20-25 minutes, or until it springs back when you touch and a toothpick comes out clean. Let cool completely before removing from the pan or it may (will) fall apart.
For frosting:
- Beat room temperature cream cheese and butter until well combined and creamy.
- Add chocolate powder. Using your mixer or blender cream together evenly.
- Add the sweetener and mix it until smooth.
- Add in heavy whipping cream and mix well.
- Add in the vanilla extract and mix until the appearance becomes fluffy, this should take around 3 minutes.
Notes
Tip: You can add 1.5 teaspoons of Keto Instant coffee or Bulletproof Coffee for a coffee chocolate frosting.
Nutrition Information:
Yield: 12 Serving Size: 12 ServingsAmount Per Serving: Calories: 141Total Fat: 11gCarbohydrates: 5.5gNet Carbohydrates: 2.5gFiber: 3gProtein: 7g
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Leave a comment, rate it, pin it, share it, and don’t forget to tag a photo #lazy_girl_tips on Instagram. I’d love to see what you come up with. Cheers, friends!
Nicky
Monday 31st of August 2020
This is one of my favorite keto desserts.. and I only have 2! I didn't even need frosting. It reminds me of the flourless chocolate cake from Trader Joe's that I used to love. Thank you for this recipe! Yum.
Melisa
Monday 8th of June 2020
I used half of the Swerve sweetener that the recipe calls for in both the batter and in the frosting; came out delicious!
Lauren
Friday 1st of May 2020
This turned out so good! I did only put one cup (instead of two cups) of sweetener for the frosting and it was perfect! I was storing the cake in the fridge and found that I didn't like it cold so I popped it in the microwave for a few seconds. Let. Me. Tell. You. It tastes just like a molten lava cake!! I think I like it better warmed up!
Jennifer
Tuesday 7th of April 2020
Making this right now. Every step was super easy. The only thing I can note right now is that next time I make this (bc I definitely will) I will be cutting the sweetener in the icing down. I should have started with a cup and then slowly added a quarter cup after that and tasted it along the way. I only added 1 3/4 cup out of the 2 cup instruction and I tasted it and it was way too sweet for me and I love sweets. Could be my swerve confectioner sweetener too but atleast I know for next time. Can’t wait to try this beauty of a cake! Thanks for posting this easy recipe!!!
Katie Hagerty Young
Saturday 28th of March 2020
This is sensational!! I used 1 1/2 cups almond flour, 1/2 cup coconut flour, and added 2tbsp acacia fiber and 1 tbsp xantham gum. Perfect oven timing and instructions. Thanks!!