Keto Chocolate Cake

Chocolate Cake

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Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 12 slices
Yield: 1 sheet cake
Nutrition Facts (per serving)
476 Calories
43g Fat
15g Carbs
10g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 476
% Daily Value*
Total Fat 43g 56%
Saturated Fat 21g 105%
Cholesterol 175mg 58%
Sodium 687mg 30%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 10g
Vitamin C 0mg 0%
Calcium 153mg 12%
Iron 4mg 25%
Potassium 197mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chocolate cake is a wonderful dessert, but for anyone following a keto diet, it's full of ingredients that can't be eaten. To make this keto-friendly chocolate cake, we swapped out the sugar for a 1:1 cup for cup keto sweetener. While some recipes call for only liquid stevia, we felt that the volume loss from not having a granular or powdered sweetener offset the texture too much. We used a base of almond flour instead of wheat. To help create the structure and texture of traditional chocolate cake, we upped the amount of eggs.

That rich chocolate bite comes from natural cocoa powder not Dutch-processed. Dutch-processed cocoa powder is unsweetened cocoa that has been treated with an alkali to give it a milder flavor. Because it is neutral, it does not react with baking soda, so you can not use it in place of the natural cocoa powder in this recipe.

For a buttercream frosting, the only swap needed is the sweetener. Serve this keto chocolate cake for any festive occasion where a chocolate cake would be enjoyed.


For the Cake

  • 2 cups almond flour

  • 1 1/3 cups powdered or granular keto sweetener

  • 1 cup natural cocoa powder

  • 3/4 teaspoon kosher salt

  • 1 teaspoon baking soda

  • 1 tablespoon baking powder

  • 6 large eggs

  • 1 cup unsalted butter, melted

  • 1/4 cup unsweetened non-dairy milk

  • 2 teaspoons vanilla extract

For the Frosting

  • 1 cup unsalted butter, softened to room temperature

  • 1 cup powdered keto sweetener, such as Confectioners' Swerve

  • 1/3 cup natural cocoa powder

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon kosher salt

  • 1/4 cup unsweetened, non-dairy milk, divided

Steps to Make It

Make the Cake

  1. Gather the ingredients. Preheat the oven to 350 F.

  2. Combine the almond flour, cocoa powder, sweetener, baking soda, baking powder, and salt in a large mixing bowl. Whisk until combined, then add the eggs, butter, milk, and vanilla extract; whisk until completely combined, smooth, and there are no lumps. The batter will be very thick.

  3. Pour the batter into a parchment lined 9-x 13-inch baking pan, spreading into an even layer.

  4. Bake until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Let cool completely. In the meantime, make the frosting.

Make the Frosting

  1. Gather the ingredients.

  2. Combine the butter, cocoa powder, and sweetener in the bowl of an electric mixer fitted with the paddle attachment or in a bowl with a hand mixer. Beat on medium speed until light and fluffy, about 3 minutes.

  3. Add the vanilla, salt, and 2 tablespoons of the milk, then continue to beat until combined. If frosting is too thick, add 1 tablespoon of the milk at a time until desired texture is achieved.

  4. Once the cake is cooled, frost and serve.

How to Store and Freeze

  • Store unused portions of the cake in a tightly-sealed container.
  • The cake itself will stay fresh at room temperature for several days. If the cake is frosted and your house runs warm, we suggest storing in the fridge so the buttercream does not melt.
  • To freeze the cake, wrap tightly in plastic wrap and place in a tightly sealed container. Freeze for up to 3 months.

Recipe Tips

  • To amplify the cocoa powder's natural flavor and richness, add 2 teaspoons of espresso powder along with the vanilla in the cake batter. Additionally, you can use espresso or coffee in lieu of the milk.
  • If you want to lighten the cake slightly, you can add 1 to 2 tablespoons of apple cider vinegar to the batter once it is completely mixed together. This will help aerate the cake as it bakes, making large holes in the sponge.

Recipe Variations

  • For a layer cake, this can be baked in 2 (8-inch) cake pans. Reduce the baking time to 20 to 25 minutes, accordingly.
  • The batter will make 24 cupcakes. Bake 20 to 25 minutes.
  • For a kick of citrus, you can add 1 teaspoon orange extract and 1 tablespoon orange zest.
  • You can use a neutral oil instead of butter for the cake for a lighter texture.
  • You cannot easily veganize this cake as it is reliant on the eggs for binding, lift, and texture. Similarly, the flour cannot be swapped.
  • There's no need for frosting if you don't want it—simply dust some cocoa powder or confectioners' Swerve over the top instead.