This tender and fluffy keto chocolate cake is made with almond flour and frosted with a rich chocolate frosting.
This keto chocolate cake was inspired by my favorite childhood dessert - chocolate sheet cake with frosting. Making it is easy! Just like this keto carrot cake, it's a simple one-layer cake you mix in one bowl and bake in a square baking dish. If you don't use frosting, it's completely appropriate as a snack or breakfast cake. With frosting, it's rich and indulgent - the perfect chocolatey keto dessert.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Sweetener: I use stevia glycerite. You can use a granulated sweetener instead.
- Almond flour: I use superfine almond flour.
- Cocoa powder: Use unsweetened natural cocoa powder (not Dutch-processed). Its natural acidity helps activate the baking soda, ensuring the cake is fluffy.
- Baking soda: You can use 2 teaspoons of baking powder (gluten-free if needed) instead of ½ teaspoon of baking soda.
- For the frosting: Unsalted butter, heavy cream, cocoa powder, vanilla extract, and stevia. It's a similar frosting to the one I use in this keto birthday cake.
Variations
- Serve the cake without frosting, dusted with a powdered sweetener. It's delicious, and when not frosted, it can serve as a breakfast or snack cake.
- Use lighter frosting - this chocolate whipped cream is really good! But use this wetter frosting immediately before serving the cake to prevent the cake from becoming soggy.
- Drizzle the cake with warmed peanut butter - this is my husband's favorite version!
- Immediately after frosting the cake, scatter unsweetened coconut flakes on the frosting.
- Replace the vanilla extract with coconut, almond, or orange extract.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix the frosting and set it aside. To make the cake, whisk the eggs, melted butter, stevia, and vanilla. Gradually add almond flour and cocoa powder and whisk them in. Then, mix in the salt and baking soda.
Transfer the batter to a well-buttered 8-inch glass baking dish. Bake the cake for about 18 minutes in a 325°F oven. Cool the cake completely, then frost it.
Cut the cake into nine squares and serve.
Oh my goodness, this is the most delicious chocolate cake I’ve ever had. You would never in a million years know it was made with almond flour and a sugar substitute. It is moist, chocolatey, and delicious. I will be following all your recipes. THANK YOU!
Danielle Freeman
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Recipe Tips
- This cake relies on baking soda as a leavening agent, and the baking soda requires an acidic ingredient in the batter to activate. So it's best to use natural, non-alkalized cocoa powder, not Dutched-processed cocoa powder treated with an alkalizing agent.
- If you replace the baking soda with baking powder, using Dutch-processed cocoa powder is fine.
- Be generous when greasing the pan to make sure the cake releases easily.
- If you opt for a granulated sweetener instead of stevia, use a powdered sweetener in the frosting to prevent a grainy mouthfeel. See the photo below - this is what the frosting should look like - smooth and creamy:
Recipe FAQs
Yes. You can add ⅓ cup of chocolate chips or chopped unsalted nuts to the batter.
No. It would add too much liquid to the batter. If you'd like to try a recipe that uses a liquid sweetener, check out this recipe for almond flour chocolate cake.
This relatively low oven temperature ensures even baking and prevents the outside of the cake from burning before the inside is cooked through.
You can slice the completely cooled cake and store the slices in an airtight container in the fridge for up to five days. You can also freeze unfrosted cake slices. Remember to remove the leftovers from the fridge about an hour before enjoying them. Chocolate always tastes better at room temperature, and the same is true for frosting.
Serving Suggestions
- This cake is perfect with coffee or a tall glass of cold almond milk. In the summer, I serve it with iced coffee or iced tea.
- Sometimes, I top it with berries. It's especially good with raspberries. The combination of the sweet cake and the tart fruit is amazing.
- If I don't frost the cake, I sometimes have a slice spread with peanut butter or walnut butter for breakfast.
- It makes a good birthday cake if you don't want to bother with making a layered keto birthday cake.
Recipe Card
Easy One-Layer Keto Chocolate Cake
Video
Ingredients
- 1 tablespoon unsalted butter - for pan
- 4 large eggs
- ½ cup unsalted butter - melted and slightly cooled; 112 grams
- 2 teaspoons stevia glycerite - equals ⅔ cup sugar
- 1 teaspoon vanilla extract
- 1 cup almond flour - 112 grams; please measure by weight
- ½ cup unsweetened cocoa powder - not Dutch-processed; 40 grams
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
Chocolate Frosting:
- ½ cup unsalted butter - softened; 112 grams
- ¼ cup heavy cream
- ¼ cup unsweetened cocoa powder - 20 grams
- 1 teaspoon vanilla extract
- 1 ½ teaspoon stevia glycerite - equals ½ cup powdered sugar
Instructions
- To make the frosting, place all the frosting ingredients (unsalted butter, heavy cream, cocoa powder, vanilla extract, and stevia glycerite) in a medium bowl and whisk them by hand until smooth. Alternatively, beat them with an electric handheld mixer on low speed until smooth and fluffy, 1-2 minutes. Set aside.
- Preheat the oven to 325°F. Grease an 8-inch square glass baking dish with butter. Be generous when greasing to ensure the cake releases easily from the pan. You can also line the bottom with a square of parchment paper and then grease the paper.
- In a large mixing bowl, whisk the eggs, melted butter, stevia, and vanilla extract.
- Gradually whisk in the almond flour and cocoa powder. Whisk in the kosher salt and baking soda. The batter will be quite thick.
- Pour the batter into the prepared baking dish and smooth the top with a rubber spatula.
- Bake until the center is set and a toothpick inserted in it comes out clean, about 18-20 minutes. Cool the cake in the pan for about 1 hour.
- If you wish, frost the cake using an offset spatula. If you don't frost it, I recommend dusting it with a powdered sweetener to make it look pretty.
- Cut the cake into 9 squares and serve.
Notes
- Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of fresh baking powder (gluten-free if needed) instead of baking soda.
- The nutrition info includes frosting. Nutrition info for an unfrosted slice: Calories 206, Fat 19g, Saturated Fat 8g, Sodium 166mg, Carbohydrate 5g, Fiber 3g, Sugars 1g, Protein 6g.
- A granulated sweetener in the frosting will feel grainy, so use a powdered sweetener if not using stevia.
- You can slice the completely cooled cake, then store the slices in an airtight container in the fridge for up to 5 days. You can also freeze unfrosted cake slices. Remember to remove the leftovers from the fridge about an hour before enjoying them. Chocolate always tastes better at room temperature, and the same is true for frosting.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
BobT says
I really liked this keto all almond flour chocolate cake a lot. I am relatively new to baking and finding all these almond/coconut blend recipes too nutty for my taste.
But I did have a bit of a problem. It took 28 min (rather than the 18 min the recipe called for) to get where the middle didn't feel jiggly/mushy to touch and a toothpick to come out relatively clean. Taste is great! Cake may be a bit dry, but not enough to stop me from eating it.
I did have 2, maybe 3 variations to the recipe/instructions.
First - I used a shiny aluminum 8x8 pan. Research this morning tells me this would require a different cooking temp and cooking time). I did not know that and I found conflicting directions which doesn't help.
Second - I used granulated allulose/monk fruit blend sweetener, but did not add any water as the batter didn't seem to be too dry? Sweetness of cake was great.
Third - I used a hand mixer rather than just hand whisking, does this matter or make a difference?
Any recommendations on cook time/temp and mixing methods.
Also, I assume I want the top to feel springy not mushy?
Any thoughts to help this wayward baker?
Vered DeLeeuw says
Hey Bob,
I'm glad you enjoyed this cake! To address your questions:
1. Metal pans heat faster than glass ones but bake more slowly, which explains why it took longer for your cake to be ready.
2. Since the cake was a bit dry, next time, I would add a tablespoon of water or heavy cream and see if that helps. Springy vs mushy can be subjective, but a toothpick inserted in the center should come out mostly clean.
3. A hand mixer on low speed should be fine (high speed would introduce too much air into the batter, but since your cake didn't collapse in the middle, it sounds like that wasn't an issue).
Bobt says
One additional question before I try this recipe again. Internet research also said I should increase the temp 25 deg to 350 when using the metal pan vs glass. Do you agree or should I stay at the 325 degrees the recipe calls for.
Thanks again
Vered DeLeeuw says
Hi Bob,
You can increase the oven temperature to 350°F. If you do, start checking the cake after 18 minutes.
LindaDietrich says
Thank you for this Lucious recipe! I am looking for something that is not only good for me, but will taste good too friends and family. I have no doubt this will be wonderful.
Vered DeLeeuw says
You're very welcome, Linda!
Ainie Amin says
Hi, I would like to know what is the difference in taste between this recipe you shared and an earlier one titled Almond flour Chocolate cake. If I prefer the cake plain without frosting it, which recipe is better? Thank you.
Vered DeLeeuw says
Hi Ainie,
Both cakes are excellent. This one is fluffier, while the almond flour one is moister. I think you would enjoy the almond flour chocolate cake more.
Ainie Amin says
Great! Many thanks. Will definitely bake them both.
Ruth Halfon says
Even though it won't taste quite as yummy, can I use oil instead of butter? Thanks.
Vered DeLeeuw says
Hi Ruth,
I only tested this recipe with butter, but I believe oil would work. Try using six tablespoons of oil.
Danielle Freeman says
Oh my goodness this is the most delicious chocolate cake I’ve ever had ❤️❤️❤️and you would never in 1 million years know that it was made with almond flour and a sugar substitute… It is moist, chocolatey, so delicious I’ve been searching for a cake to make for my birthday because I always make myself a Copy of a cake that we sell here at a restaurant in Maine called a Whoopie pie cake it’s a three layer chocolate cake with a homemade buttercream frosting and I made a sugar-free version last year but it was not good this tastes EXACTLY like it. I will be following all your recipes. THANK YOU ! 5 stars 100%
Vered DeLeeuw says
Awww! I'm so happy this was such a huge success, Danielle! Thanks for the review and happy birthday!
Michelle says
The chocolate cake recipe is in cups, ounces and grams. Grams are internationally the same. Cups are different depending on which country you live in, and are in themselves invariably inaccurate.
Grams vs ounces: Exactly 236 grams of water = 8 3/8 ounces - Technically 236 grams equals 8.32466 ounces - How can you measure that on a scale?
Vered DeLeeuw says
Hi Michelle,
Thank you for this helpful comment. You are correct. Cup measurements are inaccurate and can cause issues, especially when baking.
I provide weight measurements in addition to volume measurements precisely because it's better to weigh baking ingredients. However, I'm in the US, 90% of my readers are American, and most American home cooks do not own a scale and prefer to use volume measurements. A grams-only recipe would be useless to them.
I went ahead and streamlined the recipe to cups and grams, no ounces, as I agree with you - that needed to be clarified. I will also see if I can add a comment in all my recipe cards clarifying that I'm referring to American cups, which are 240 milliliters.
Kim Wester says
I made this cake today. I didn't have the Stevia Glycerite, so I substituted Splenda Monk Fruit sweetener, which has erythritol and monk fruit extract. I used 2/3 cup, as it's a 1:1 sugar substitute. I also used an aluminum pan, because I don't have a glass one. I baked at 325 degrees for 19 minutes.
I am so pleased with how this cake tured out! It is moist and has a wonderful texture and taste. It had just the right amount of sweetness, though no artifical sweetener tastes exactly like sugar. I opted not to add frosting, as we prefer cake plain. I also didn't sprinkle any sweetener on top. It was perfect for us just the way it was! Thank you so much for this recipe. It's definitely a keeper. I plan to bake it for a bake sale fundraiser, too, as it's nice to have keto choices for people. I'm proud to serve this cake!
Vered DeLeeuw says
Thank you for this comment, Kim! It made me happy. I'm so glad you enjoyed this cake. ❤️
ljc says
Made this cake for my diabetic mom and myself as something we could both eat for Christmas. I was excited about the stevia glycerite, when I read that it did not have an aftertaste. Unfortunately, it does. Made the chocolate whipped cream for frosting, I did not have the right kind of chocolate, and had to throw it out. Tried the cream cheese icing, and it tasted strongly of stevia.
My mom liked the cake. I had to eat about half of it before I decided it wasn't too bad.
Still not happy, though. Apparently, there is no such thing as a stevia product that doesn't leave an aftertaste.
Vered DeLeeuw says
I'm sorry you didn't enjoy the cake as much as you hoped. I'm glad your mom enjoyed it!
Some people are more sensitive to stevia's aftertaste than others. The glycerite formulation works for many, but it looks like you should stick with other sweeteners. In most of my recipes, you can replace the stevia with a granulated sweetener.
Veronique says
Hi, i would like to make it dairy free, can i use coconut oil instead of butter?
Vered DeLeeuw says
Hi Veronique,
Yes, absolutely.
Morgan says
I love how easy this cake is, and it's so moist and fluffy. The frosting is to-die-for! Thank you for this recipe!!!
Vered DeLeeuw says
You're very welcome, Morgan! Thank you for leaving a comment.