This 5 ingredient keto chocolate cake is to die for! It is incredibly moist, rich and chocolatey and comes in at only 2.5 net carbs per slice. The recipe is low carb, sugar free and gluten free.
Do you want to see everyone at your table sink into silence, occasionally interrupted by a contented sigh? Serve this cake and watch the magic happen.
I love all the recipes I post on this site, but this sugar free cake recipe is special. That’s because it’s more than just a chocolate cake. It’s a crazy good, wonderfully rich, death by chocolate Keto chocolate cake.
This Keto cake does nothing by halves. It contains as much chocolate as it can possibly handle, a generous amount of grass-fed butter and it is just on the right side of sweet. Basically, it is a Keto dream dessert.
As grains are a no-no on a Keto diet (as well as on a sugar free / low carb diet), most Keto cake recipes use either almond flour or coconut flour or both. This cake uses only a very small amount of almond flour, which makes it super fudgy, almost like a brownie. Friends, you’ll love it!
And of course, I’m using a sugar substitute in place of sugar. Erythritol is a polyol and cannot be absorbed by our body. Therefore, it’s essentially zero carb. Read more about polyols here.
Shall we get straight to the recipe?
How to make Keto chocolate cake – step by step:
1.) Whisk the eggs with an electric mixer until they have doubled in size and are frothy.
You want to make sure that the eggs are ROOM TEMPERATURE. If you forgot to take them our 30 minutes before starting on the cake, you can always warm them up in a bowl with hot water.
Keeping the eggs at room temperature prevents the mix from splitting and becoming lumpy once you add the warm chocolate and butter.
2.) Add the powdered erythritol and whisk again until well-combined.
Tip: If you only have granulated sweetener, blitz it in a food processor or with the attachment of a stick blender to turn it into a powder. You don’t want any crunchy bits in your gooey, moist chocolate cake! TASTE the cake batter and add more sweetener if necessary. I don’t have much of a sweet tooth, so you may prefer it a little sweeter than I do.
3.) Melt butter and chocolate and stir until combined. You can do this in a microwave or on the stove – but slowly and gently. TAKE YOUR TIME!!! If the chocolate gets too hot too quickly, it can seize or separate.
Then add the mix to the bowl and fold it in with a spatula or spoon.
4.) See how it’s slowly coming together?
5. And this is how it should look like – gooey, creamy goodness!
6.) Lastly, you add the almond flour / ground almonds and stir until they are evenly distributed.
7.) Get yourself a springform (I used a 20 cm / 8 inch) and line the bottom with parchment paper. Grease the sides with butter or oil and pour in the batter. Bake at 170 Celsius / 340 Fahrenheit on the middle shelf for 30 minutes.
Let the cake cool completely before cutting.
Recipe tips and tricks to make the perfect Keto chocolate cake:
One thing I absolutely love about this low carb chocolate cake (apart from the taste!) is the fact that the recipe contains only 5 basic ingredients.
This also means that these ingredients MUST be the best possible quality, especially the chocolate.
Here in the UK there are a range of artisan chocolate makers which produce unsweetened chocolate. The brand I used, Montezuma’s, is available at Sainsbury’s, in organic shops or online. In the US you can go for a brand like Ghirardelli.
I don’t recommend choosing unsweetened Baker’s chocolate for this cake. It has the tendency to seize when you melt it and simply does not taste as creamy and mellow as quality chocolate.
Which brings me to my second recommendation: Take your time melting the chocolate!
When you melt the butter and chocolate in the microwave, do so in 30 second bursts. Mine was mostly melted after 90 seconds in total. I then left the bowl on the kitchen counter and stirred it from time to time. This caused the rest of the chocolate to melt slowly.
If you don’t have a microwave, you can melt chocolate in a water bath. For this, you either place the bowl with your chocolate and butter in a heat proof bowl over a pot with boiling water. Once the chocolate is half-melted, remove the bowl and let it fully melt by stirring occasionally.
If you are baking at high altitude, increase the oven temperature by 10 Celsius / 25 Fahrenheit.
Recipe Variations
I think all chocolate desserts benefit from a pinch of salt, although this is entirely optional. To give your keto cake a festive vibe, you could add 1 tsp vanilla extract, 1 tsp cinnamon plus some cardamom, nutmeg and a pinch of cloves.
For an extra kick, try adding a pinch of chilli!
Add nuts for a bit or crunch – walnuts or pecans would work well.
For a slightly fluffier texture, you could add 1 tsp of baking powder or 1/2 tsp of baking soda.
Serving suggestion
I’m a bit of a purist, so I simply dusted my cake with 100% unsweetened chocolate powder and served on a pretty cake stand.
If you want to go the whole nine yards, you could make a frosting (see recipe suggestion in the recipe notes below) or a quick chocolate ganache by melting 1 bar (100g) of chocolate and stirring in 3 tbsp of double / heavy cream and 4 tbsp powdered sweetener.
You could serve this cake with a dollop of whipped cream or a scoop of sugar free vanilla ice cream.
Recipe Notes
I used a 20 cm / 8 inch springform in this recipe. If you only have a standard size 25 cm / 9 inch springform, your cake will be a little flatter, but it still works fine. You may need to reduce the baking time by 5 minutes. Simply check after 25 minutes if the middle of the cake feels firm to the touch.
You can freeze this Keto chocolate cake. Simply defrost on the counter!
More decadent chocolate dessert recipes:
- Fudgy Chocolate Avocado Cake (Sugar Free)
- Keto Chocolate Donuts
- Really Simple Low Carb Chocolate Tart
- Sugar Free Chocolate Cupcakes
Tried this recipe? Give it a star rating below!
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Best Ever Keto Chocolate Cake (Sugar Free)
Ingredients
- 300 g / 10.5 oz unsweetened chocolate ***see notes
- 300 g / 10.5 oz butter unsalted (1 1/3 cup melted)
- 6 eggs
- 1/2 cup / 50g almond flour or ground almonds
- 1 cup / 150g powdered erythritol
- pinch of salt
Instructions
- Heat the oven to 170 Celsius / 340 Fahrenheit. (If you are baking at high altitude, increase the oven temperature by 10 Celsius / 25 Fahrenheit.)
- Melt the butter and chocolate in the microwave (ca 90 seconds - see notes), then stir and wait until dissolved. Alternatively, gently heat in a water bath (a heat proof bowl placed over a pan of boiling water). Set aside.
- In a large bowl, beat the eggs until foamy, then add the sweetener and mix well.
- Add the melted chocolate and butter along with the almond flour and stir with a spoon or spatula until just combined.
- Line the bottom of a 20 cm / 8 inch springform with parchment paper and grease the sides with butter. Pour in the cake batter and bake for ca 30 minutes on the middle shelf until the top of the cake is firm to the touch, especially in the middle.
- Leave to cool before releasing from the cake tin. Once the the cake is completely cooled, dust with cocoa powder.
Video
Notes
Nutrition
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Liz says
Oh how I wish I had read the comments before I attempted this.. brand new spring form leaked considerably while I was out of the kitchen.. house filled with smoke, etc. had to pull the cake out of fhe oven half way through..clean the oven etc By the time it went back in the oven it didn’t have a chance and had already sunken in. Onto attempt #2 stay tuned. ..
Katrin says
Oh what a shame!! Fingers crossed next time will be a 100% success 🙂
DEBRA A EBERHARDT says
I just did the same thing. Didn’t place the pan correctly together!
Poppy says
Is 300g of chocolate correct for the portions. Its works out at 8.5 net carbs as the chocolate you suggested was 35g per 100g of chocolate. Thanks xx
Katrin says
Hello Poppy, I calculate the nutrition based on the exact ingredients I use, which I state in the post. If you use a different chocolate, the nutrition may differ.
John says
Made this tonight for my diabetic mother. It was INCREDIBLE – even the non-diabetics loved it. Thought it was a little on the sweet side so next time I’ll definitely cut back on the sweetner. Glad I read your recommendation about blasting the sweetner as I only found regular baking sweetner in the store (not powdered).
Katrin says
Great news John! Glad you all liked the cake
Sally says
I have just made this and taken it out of the oven. It looks and smells amazing. Will let you know if it tastes great. I added some vanilla, cinnamon and nutmeg and some chopped walnuts.
Katrin says
Your tweaks sound delish. Definitely let me know!!
Sherry says
Think looks and sounds amazing! Tonight we’re finishing off a keto cheesecake and tomorrow I’m baking this. My husband and I both love chocolate so it’s a no-brainer, and he doesn’t care if it’s keto or a diabetic’s nightmare as long as it tastes good I’ll come back to add a rating once I actually make it.
Katrin says
Can’t wait to hear how you like the cake Sherry!
Sherry says
It took me 2 tries , with the first in the trash, to make this cake. Unfortunately, my 8″ springform pan sprung a leak and most of the butter ended up on the bottom of the oven. On further inspection, the pan outer ring had a nearly imperceptible dent and caused enough of a gap to leak out the butter. The end result was a very dry, crumbly cake.
While the oven was on self-clean mode, I ran back to the store and exchanged my springform pan for a new one, bought some more unsweetened chocolate and eggs, and went home to try again. This time I cut the parchment large enough to run it up the sides about 1/2″. I buttered the underside of the parchment before buttering the rest of the pan, poured in the batter, and baked for 30 minutes as the center was too sift at 25 minutes. It only leaked about 1/2 tsp, which is likely the butter from the parchment. I know springform pans aren’t waterproof (or butter-proof in this case), but I’ve never had one leak before. I usually only use them for cheesecake and never line the bottom with parchment.
At any rate, the cake is super rich and chocolatey. I hope my husband will love it because it’s this week’s dessert!
Katrin says
What a story!!! Top marks for persevering – I really hope you’ll all love it 🙂
Sherry says
I think next time I’ll bake this in a regular cake pan. I have some fabulously-non-stick ones and I won’t have to worry about drips or parchment
Katrin says
sounds like a plan xx
Becky says
What an INCREDIBLE cake!!! I made it for a dinner party yesterday and everyone loved it. I served it with salted caramel ice cream. Such a treat!
Katrin says
This cake and salted caramel ice cream – that does sound like a perfect match! Glad you all enjoyed it 🙂
LL says
Do you think this would work with coconut oil or palm shortening instead of butter?
Katrin says
Coconut oil has a similar consistency, so it should work. It will change the taste though. I have heard that if you get hold of refined coconut oil there’s no coconut taste, so this might be something worth trying out. I have never tried palm shortening so can’t help with that one.
Rita says
I made this cake according to your directions but the ingredients seemed to separate during baking and I ended up with a thin white bottom with chocolate on top. Also, it took an additional 15 minutes for the centre of the cake to cook, resulting in a hard, burnt edge. I really wanted this recipe to work out. Help!
Katrin says
Hi Rita, how disappointing! I’m sorry your cake did not turn out. I have never heard of ingredients separating in this recipe. To me it sounds like it may have something to do with the kind of chocolate you used, as this is the main ingredient. Maybe it was not suitable for baking? I’d be really interested to hear what the brand was and what ingredients it has. Cheaper brands use vegetable or palm oils instead of cocoa butter, and they may have caused the separation?
Donna Klander says
Mine has done the same! I used Montezuma chocolate 100%. I hope it tastes ok no time to go back out for ingredients x
Katrin says
Hi Donna, as you have used the same chocolate as me I’ve done some research now. The reason may be that you need to heat the chocolate slowly and gently. Heating it too quickly and too much can cause the cocoa butter and cocoa to separate. I’ve added this info to the recipe and really hope you’ll try the recipe again. By the way, have you tried the Montezuma 100% chocolate with orange nibs? It’s the best tasting unsweetened chocolate ever (it actually tastes great all on its own) and I bet it would be amazing in this cake. Wishing you a happy Christmas, despite the mishap with the cake, and thank you for supporting Sugar Free Londoner.
Donna Klander says
Hi! Merry Christmas to you! I have tried the recipe again today (last minute chocolate shopping yesterday) and yes I have changed the way I did the chocolate and it is great! Can’t wait to try it! Thank you x
P.S. I did see the orange one in the shop and did think it would be amazing for the cake. Will try it next time!
Katrin says
Donna, that’s great news! I felt so bad for you because at Christmas you want your dessert to be a showstopper. Thank you for taking the time to reply.
monika says
Hi! Will this work with 1tsp pure stevia extract?
Katrin says
Hello Monika, I have never used pure stevia extract, so I cannot tell you how much to use. Just calculate the equivalent sweetness and you should be fine. Also consider adding a little more almond flour – maybe 3 tbsp – to make up for the missing bulk as you’re not using the same amount of dry ingredients
monika says
Hi Katrin. Thanks for replying. Sweetness level I am not worried about. I was more concerned about structure; if the powdered sweetener added structure. Does it do anything to hold it together? I realize it’s bulk and sweetness, but I also wonder whether it does anything to keep it all together. If you know, let me know. Otherwise, I will experiment and let you know if it worked!
Katrin says
Hi Monika, it would be a bit of an experiment. I’d say it’s mainly the egg and the chocolate plus the butter that hold the cake together. To make up for the missing weight/texture of the sweetener I’d add a little more almond flour as mentioned, just in case. I’d be so interested to hear how it worked out!
Heather says
Amazing cake! Such a treat- we all loved it.
Katrin says
Great news! So happy you like it
Janet says
Hi I usually use rapeseed oil instead of melted butter would this be ok do you think? Thanks
Katrin says
Rapeseed oil will stay liquid at room temperature whilst butter firms up. I think the cocoa butter in the chocolate and the egg will probably be enough to give firmness, so my guess is that it will work. Your cake might be a bit softer, so definitely keep it in the fridge. Do you normally replace butter with rapeseed 1:1?
Wendy says
Made this tonight for my diabetic mother. It was INCREDIBLE – even the non-diabetics loved it. Thought it was a little on the sweet side so next time I’ll definitely cut back on the sweetner. Glad I read your recommendation about blasting the sweetner as I only found regular baking sweetner in the store (not powdered).
Katrin says
I’m happy the cake was a success! Thank you for taking the time to comment
Robin says
Do you know of any other gluten free flour that would work for this that is not a nut flour or coconut. I have a kiddo with a nut allergy and we are trying to make a Keto diet work for all of us.
Katrin says
That’s a good question. you could try replacing with 4-5 tbsp flaxseed meal or psyllium husks. Or maybe 2-3 tbsp psyllium powder. Or sub the almond flour for chickpea flour. It’s not low in carbs, but it is gluten free and high in protein and as you’re only using a small amount calculated across 12 slices you’re probably still Keto.
Rebecca says
I did not see what the serving size is. Would you tell me please?
Katrin says
Hi Rebecca, I cut my cake into 12 slices. The nutrition is calculated per slice. Hope this helps!
Caroline says
I have this in the oven right now…dear sweet Jesus if the cake tastes anything like the batter I will have to be dragged kicking and screaming away from the kitchen table by my ankles…IT IS HEAVEN
I shall regain my composure and complete my findings later….
Katrin says
Haha! This was the intention 🙂 It is rather decadent…