The Best Keto Chocolate Cake Recipe

Introduction

This keto chocolate cake is rich, moist, and perfectly sweetened without any sugar. Made with almond flour and allulose, it’s an ideal low-carb dessert that doesn’t compromise on flavor. Whether for a special occasion or a simple treat, this cake satisfies chocolate cravings while keeping you in ketosis.

Ingredients

• 2 1/2 cups almond flour
• 1 cup cocoa powder
• 1 cup allulose (granulated)
• 1 teaspoon baking powder
• 1/2 cup butter (softened)
• 8 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 2 cups keto frosting

Instructions

1. Step 1: Preheat the oven to 180°C (350°F). Grease two 9-inch cake pans and line the bottoms with circular parchment paper for easy removal.
2. Step 2: In a large mixing bowl, whisk the eggs and softened butter together until smooth. Add the vanilla extract and mix until combined.
3. Step 3: Gradually add the almond flour, cocoa powder, baking powder, and allulose to the wet ingredients. Mix until just combined, being careful not to overmix.
4. Step 4: Divide the batter evenly between the prepared pans. Bake for 27–30 minutes, or until a skewer inserted in the center comes out just clean.
5. Step 5: Remove the cakes from the oven and let them cool completely in the pans. Once cooled, spread the keto frosting evenly over the top of each cake layer.

Tips & Variations

• Make sure your eggs are at room temperature to help create a light, fluffy texture.
• For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the batter.
• Try different keto-friendly frostings such as cream cheese or peanut butter frosting for variety.
• If you prefer a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of allulose?

Yes, you can substitute allulose with erythritol or a keto-approved sweetener of your choice, but keep in mind that the texture and sweetness may slightly vary.

Is almond flour necessary for this cake?

Almond flour gives this cake its moist, tender crumb and keeps it low carb. You can try other nut flours, but results may differ in texture and taste.

The Best Keto Chocolate Cake Recipe

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★★★★★

4.9 from 51 reviews

• Author: lina
• Total Time: 45 minutes
• Yield: 10–12 servings 1x
• Diet: Low Carb

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Description

This Best Keto Chocolate Cake recipe is a delicious, low-carb cake perfect for those following a keto lifestyle. Made with almond flour and allulose for sweetness, it delivers rich chocolate flavor without the carbs. The cake is moist and fluffy, baked to perfection, and topped with creamy keto-friendly frosting, making it an ideal guilt-free dessert for any occasion.

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Ingredients

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Cake Ingredients

• 2 1/2 cups almond flour
• 1 cup cocoa powder
• 1 cup allulose (granulated)
• 1 teaspoon baking powder
• 1/2 cup butter, softened
• 8 large eggs, room temperature
• 1 teaspoon vanilla extract

Frosting

• 2 cups keto frosting

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Instructions

1. Preheat the oven and prepare pans: Preheat your oven to 180°C (350°F). Grease two 9-inch cake pans thoroughly and place a circular layer of parchment paper at the bottom of each pan to prevent sticking and ensure easy removal.
2. Mix wet ingredients: In a large mixing bowl, whisk together the 8 room temperature eggs and 1/2 cup softened butter until smooth and well combined. Then add 1 teaspoon vanilla extract and mix until fully incorporated.
3. Add dry ingredients: Gradually add 2 1/2 cups almond flour, 1 cup cocoa powder, 1 teaspoon baking powder, and 1 cup allulose into the wet mixture. Stir gently until just combined to avoid overmixing, which can affect the cake’s texture.
4. Pour batter and bake: Divide the batter evenly between the two prepared cake pans. Place them in the preheated oven and bake for 27 to 30 minutes, or until a skewer inserted into the center of the cakes comes out clean or with just a few moist crumbs.
5. Cool and frost: Remove the cakes from the oven and allow them to cool completely in the pans on a wire rack. Once cooled, carefully remove the cakes from the pans and spread the 2 cups of keto frosting evenly over the top and sides of the cake layers.

Notes

• Ensure eggs are at room temperature for better mixing and cake structure.
• Use high-quality cocoa powder for the richest chocolate flavor.
• Do not overmix the batter to keep the cake tender and fluffy.
• The allulose sweetener helps keep the cake keto-friendly; do not substitute with regular sugar.
• Make sure the cake is completely cool before frosting to prevent melting of the frosting.
• You can store the cake in the refrigerator for up to 5 days in an airtight container.
• Allow the cake to come to room temperature before serving for the best flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: keto chocolate cake, low carb dessert, almond flour cake, keto dessert, sugar-free chocolate cake