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27
Mar
45
Worlds Best Keto Chocolate Cake

Worlds Best Keto Chocolate Cake

By Lazy Girl
/ in Keto Diet Recipes
/ tags Dessert, Keto, Keto cake, Keto diet, Keto Recipe, Ketogenic, Weight Loss
Lazy Girl Tips ♕

This best Keto Chocolate Cake is to die for! 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 chocolately 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.


This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases for my referral at no extra cost to you! See Disclosure


 

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.

 

Best keto chocolate cake recipe

Keto Chocolate Cake Recipe:

Yield: 12
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

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:

  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • 1½ tsp pure vanilla extract, I use this brand
  • 2 cups sweetener, I use this brand, (or to taste)
  • 4 tbsp unsweetened cocoa powder
  • 2 tbsp heavy whipping cream
  • pinch salt

Instructions

For cake:

  1. 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.
  2. 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.
  3. Pour the batter into the prepared cake pans and spread in an even layer.
  4. 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:

  1. Beat room temperature cream cheese and butter until well combined and creamy.
  2. Add chocolate powder. Using your mixer or blender cream together evenly.
  3. Add the sweetener and mix it until smooth.
  4. Add in heavy whipping cream and mix well.
  5. 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 Servings
Amount Per Serving: Calories: 141Total Fat: 11gCarbohydrates: 5.5gNet Carbohydrates: 2.5gFiber: 3gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Lazy Girl
Cuisine: Dessert / Category: Keto Diet Recipes

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! 


Did you make this Keto Chocolate Cake? Tag me on Instagram so I can see! @lazy_girl_tips

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!

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16 Comments
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Leslie
Leslie
1 year ago

This looks awesome! Cannot wait to try it. Any ideas on substitution for peanut butter powder. I cannot eat any peanut products. Thanks!

0
Reply
Sandra
Sandra
1 year ago

My cake did not “pour” at all & the finished product was very dense! Although the cake & frosting tasted good, the textures on both were off…any suggestions?

0
Reply
Erica
Erica
1 year ago
Reply to  Sandra

I added unsweetened almond milk to thin it out a bit. Still a little on the thicker side.

0
Reply
Emily
Emily
1 year ago
Reply to  Sandra

I’ve found with all keto baked goods they tend to come out dense. My trick is to add an extra egg, 1/4-1/2 tsp of baking soda, and don’t be afraid to add a couple extra tablespoons of butter or coconut oil. Makes it come out a little fluffier and more cake like.

11
Reply
Rhonda
Rhonda
1 year ago

Can the almond flour be substituted for coconut flour? Would you know how to convert?

1
Reply
Lazy Girl
Author
Lazy Girl
1 year ago
Reply to  Rhonda

You can try. However, each one of these flours has different properties so you must make a couple of changes to the recipes as a whole. Here are some suggestions on what you should do to use coconut flour instead of almond flour: 1. Substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour, and add one egg for every 1/4 cup of coconut flour used in addition to the eggs called for in the original recipe. 2. Once you’ve done those two things, you may notice that you need more liquid to get the batter… Read more »

1
Reply
Amey
Amey
1 year ago

I mixed and mixed but could not get the granulated sweetener to cream. If I could use powdered sweetener instead how much would I use that would equal two cups of regular sweetener?

0
Reply
Lazy Girl
Author
Lazy Girl
1 year ago
Reply to  Amey

Hi! You can try mix sweetener with eggs separately using hand mixer and add it to the rest of ingredients…

-1
Reply
Fit Mom Journey
Fit Mom Journey
1 year ago

5 stars
So good!!!

0
Reply
Joanne’s
Joanne’s
1 year ago

5 stars
So I made this cake, very good…I wish I had researched some other cream cheese frostings..this one said granular type and that’s what I used. Later I found another recipe for confectioners by Lazy Girl which next time I’ll do….

2
Reply
Marie
Marie
1 year ago

5 stars
Great cake! Super moist and creamy. Loved it.

0
Reply
Katie Hagerty Young
Katie Hagerty Young
9 months ago

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!!

0
Reply
Jennifer
Jennifer
9 months ago

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… Read more »

1
Reply
Lauren
Lauren
8 months ago

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!

1
Reply
Melisa
Melisa
7 months ago

I used half of the Swerve sweetener that the recipe calls for in both the batter and in the frosting; came out delicious!

0
Reply
Nicky
Nicky
4 months ago

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.

0
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    Beth
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