keto diet Recipe

Keto Chocolate Cake: The best cake recipes


A celebration is coming up and you’re looking for suitable low-carb sweets you can eat?

When it comes to our favorite low-carb cake recipes, this Keto Mug Cake, Lemon Keto Vanilla Cake, Keto Cheese Cake, Keto Carrot Cake, and this Keto Chocolate Cake are our absolute favorites.


Everyone needs an amazing chocolate cake recipe in their back pocket when that chocolate craving hits.

Keto Chocolate Cake is easy to make with just ONE bowl and is baked intensely rich, moist, and chocolaty with a light, airy sponge.

It’s a sugar-free chocolate cake recipe that is perfect for birthdays, parties, or any celebration. where you need a gluten-free, grain-free, or low-carb dessert that’s suitable for diabetics.

My husband has a sweet tooth and for his next birthday party, we plan to have a dessert table. That includes this delicious keto birthday cake, keto brownies, keto chocolate chip cookies, and keto ice cream.


Regular non-keto Death By Chocolate Cake recipes is usually made with a combination of butter, all-purpose flour, eggs, and granulated sugar.

Since this is a sugar-free chocolate cake, our keto chocolate cake recipe is made with the following ingredients:

Almond Flour – Make sure to use extra-fine bleached almond flour and not almond flour. Almond flour is the main nut flour that provides most of the volume. Measure correctly using the spoon and level method.

Coconut Flour: This gluten-free flour provides structure to the cake and absorbs moisture, so be sure to fluff before measuring. When combined with almond flour, it balances the flavor of gluten-free cakes to mimic classic flour cakes.

Baking Powder and 1/2 Teaspoon Baking Soda – This combination of yeast powders works together to help the cake rise.

Vanilla Salt Extract – Makes the cake delicious and enhances the flavors of the other ingredients.

Monk Fruit Powdered Sweetener – A low glycemic index sugar-free sweetener that resembles the taste of regular confectioner’s sugar, but is keto, diabetic, and paleo-friendly.

If you don’t have monk fruit sweetener, you can swap it out for another low-carb sweetener like SWERVE or erythritol. And if it’s not low carb, regular powdered sugar would work too.

Melted Coconut Oil – Makes the cake tender and moist and adds a slight coconut flavor. You can also use any other neutral-flavored oil, melted butter, or ghee if it’s not dairy-free.

Eggs: help to give structure to the cake and bring everything together.

Almond milk: or any other milk of your choice (if not dairy-free, you can use 3/4 cup heavy whipping cream)

Vinegar – Combine with the almond milk and steep 5 minutes until set = homemade low-carb vegan buttermilk to make the cake smooth and ultra-moist.


PREHEAT THE OVEN AND PREPARE THE CAKE TRAYS: Preheat your oven to 350 degrees Fahrenheit. Grease two 8-inch cake pans and lines the bottom with parchment paper.
MAKE THE CAKE BATTER: Add almond milk and apple cider vinegar to a large measuring cup. Reserve and let stand (and set) for 5 minutes while mixing the dry ingredients.


Meanwhile, in a large mixing bowl, add the almond flour, coconut flour, cocoa powder, espresso powder, sweetener, baking powder, baking soda, salt, and beat to combine.
ADD WET INGREDIENTS: Add beaten eggs, melted coconut oil, and vanilla extract, and beat until smooth. Pour in the curdled milk and beat until completely combined.
Transfer cake batter to pans – Divide batter evenly between two baking sheets.
BAKE THE CAKE: Bake in preheated oven for 18-25 minutes (turning pans halfway) or until the toothpick comes out clean. (DO NOT OVERBAKE: minutes of cooking time vary from oven to oven)
COOLING THE CAKE LAYERS: Let the cakes cool in the pan for at least 30 minutes. Remove the parchment paper liner. Let cool completely before frosting.

Also, Read Keto Dark Chocolate


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