This moist keto chocolate cake is the cake to top all cakes! Not only is it low carb and gluten free, but it is moist, fluffy and oh so chocolatey!
Keto Chocolate Cake
My all-time favorite cake most definitely has to be a chocolate cake. Chocolate cake, chocolate frosting and chocolate chips. Doesn’t that just sound amazing?
Keto baking can be hit or miss sometimes and it took me a long time to get it down. One thing that was incredibly fickle was getting the right level of moistness (sorry) in my cakes and brownies. But I found the key to what makes this keto chocolate cake top the charts.
This gluten free chocolate cake is a great party cake as well. You can’t tell its keto, low carb OR gluten free so it will make everyone happy. I feel like sometimes people shy away when they hear a label attached to a food item. No need for this one! Just say its chocolate cake!
My kiddos ask for this cake quite often. Most of them are chocolate fans and even the ones that aren’t a fan have a sweet spot for this low carb chocolate cake. AND I don’t have to feel guilty about making it all the time.
How to Make Keto Chocolate Cake
Preheat the oven to 350 degrees.
Add all of the ingredients for the cake to a mixing bowl with the exception of the baking chips and coconut oil.
Beat on high until well combined.
Place the baking chips and coconut oil into a microwave safe bowl, and heat at 30 second intervals until completely melted and combined.
Pour the chocolate mixture into the cake batter, and beat well to combine.
Layer the batter evenly in the bottom of a well greased 8 inch Springform cake pan.
Bake for 25-30 minutes, or until cooked completely through.
Let cool to room temperature.
Add the ingredients for the icing to a mixing bowl, and beat on high until smooth and creamy.
Ice the cake and serve.
Do I Have to Use a Springform Pan?
Nope! You can use a regular 8 inch circle pan or even try it in an 8×8 glass baking dish. You’ll have to frost it inside the dish and serve it from the dish, but that is generally not a problem.
If you make it in a square baking dish, the baking time will be slightly less and the cake will not be as thick.
How to Store Keto Chocolate Cake
You mean…. you think there will be leftovers? Ok, well, maybe. But certainly not in my house!!
Simply put the leftover chocolate cake into an airtight container and store it in the fridge. It should stay nice and fresh for 3-4 days!
Does Oil Make Keto Chocolate Cake Moist?
You bet it does! There is such a difference between making a cake with butter and making a cake with oil. Oil allows the cake to fluff up more since it is “lighter” than oil. That has been my experience as well.
Now, butter makes EVERYTHING taste better, but oil is a close second. Rest assured, though, that if you want a moist keto chocolate cake, then use oil.
Can I Use Butter Instead of Oil?
You could try it, but for the reason given above (oil = moist cake) I would stick with the oil. I have tried making cakes with butter and while they are still moist and delicious, they are nothing compared to the cakes made with oil.
Feel free to give it a try, though, and see what you think!
Other Keto Chocolate Desserts You Might Like
Keto Chocolate Cake
Equipment
Ingredients
- 2 cups almond flour
- 1/3 cup low carb powdered sweetener
- 2 teaspoons baking powder
- 1/3 cup unsweetened cocoa powder
- 3 eggs
- 1/4 cup oil your choice
- 1 teaspoon vanilla extract
- 1/4 cup Lily’s baking chips
- 2 tablespoons coconut oil
Icing
- 6 tablespoons butter unsalted and softened
- 3 ounces cream cheese softened
- 2 tablespoons unsweetened cocoa powder
- 3 Tablespoons low carb powdered sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Add all of the ingredients for the cake to a mixing bowl with the exception of the baking chips and coconut oil. Beat on high until well combined.
- Place the baking chips and coconut oil into a microwave safe bowl, and heat at 30 second intervals until completely melted and combined.
- Pour the chocolate mixture into the cake batter, and beat well to combine.
- Layer the batter evenly in the bottom of a well greased 8 inch Springform cake pan.
- Bake for 25-30 minutes, or until cooked completely through. Let cool to room temperature.
- Add the ingredients for the icing to a mixing bowl, and beat on high until smooth and creamy.
- Ice the cake and serve.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
Would it be possible to include total carbs as well please? Based on Dr. Ken Berry’s advice I count total carbs rather than net carbs!
I do. It is the entry directly before net carbs 🙂 The nutrition card is at the bottom after the recipe and includes both!
Wow! I love this cake! So moist and chocolaty, and the recipe is super easy. That’s the closest to the real thing I have ever tasted, and I tried quite a few. I used red cocoa powder and a mix of monk fruit and Erythritol for sweetener. Thank you for such a great recipe!
I didn’t make the icing since I’m intolerant to dairy products, but the cake itself is enough to satisfy my chocolate cake craving.
So happy to hear! Thank you for sharing!
Would it be the same ratio of sweetener if using a monk fruit Erythritol blend? That is what I have on hand right now.
Thanks!
Generally, yes!