Best Ever Keto Chocolate Cake (Sugar Free)

This 5 ingredient keto chocolate cake is the pinnacle of sugar free desserts! It is incredibly moist, rich and chocolatey and comes in at only 2.5 net carbs per slice. Sugar free cake at its best.

Do you want to see everyone at your table sink into silence, occasionally interrupted by a contented sigh? Serve this sugar free 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 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.

Sugar free cake essentials

There are 2 ingredients that increase carbs and sugar in a traditional cake: the wheat flour and, of course, the sugar.

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.

And of course, I’m using a sugar substitute in place of sugar. For this cake, I’ve chosen an erythritol/stevia blend. Erythritol is a polyol and cannot be absorbed by our body. Therefore, it’s essentially zero carb and does not raise blood sugars. Read more about polyols here.

You can replace the erythritol in this recipe with xylitol or with Splenda. If you’re using Splenda, be sure to measure using cups as it’s lighter in weight than erythritol. And if you’re using xylitol, keep it away from dogs. It’s highly toxic to them!

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.

Keto chocolate cake recipe tips 

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.

Best chocolate to use

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.

The right way to melt 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.

Baking at high altitude

If you are baking at high altitude, increase the oven temperature by 10 Celsius / 25 Fahrenheit.

Flavour and 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.

Toppings for sugar free cake

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.

You could also dust with powdered sweeter.

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.

Which cake pan to use

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.

How to store keto chocolate cake

Store this sugar free cake in the fridge for 5-6 days. Be sure to keep it in an airtight container. Let the cake come to room temperature before serving.

You can also freeze this Keto chocolate cake. Simply defrost it in the fridge for 48 hours or on the counter for 24 hours.

More decadent keto 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)

The ultimate keto chocolate cake recipe! This decadent, fudgy sugar free cake is really easy to make and requires only 5 ingredients. 

4.88 from 65 votes

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Course: Dessert

Cuisine: British

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 12

Calories: 389kcal

Author: Katrin Nürnberger

As an Amazon Associate I earn from qualifying purchases.

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

Wait with dusting the cake until it's completely cooled. If it is still warm, the cocoa powder will melt and become sludgy. 

TAKE YOUR TIME when melting the chocolate. If you overheat it, it can separate into cocoa and cocoa butter and become sludgy. If you melt it in the microwave, break it up as much as possible and heat it in 2 x 30 second bursts, followed by 10 second bursts. Take it out before it's fully melted and just stir a few times, letting the rest melt on its own.  

***Use GOOD QUALITY butter and chocolate. If your products contain additives such as water or oils, you'll end up with fat separating and pooling on top of your cake. 

Check out the recipe variations in the post!

Optional chocolate frosting:  Melt 100g / 3.5 oz unsweetened chocolate and 60g / 1/4 cup butter, stir in 6 tbsp double / heavy cream and 1/3 cup / 50g powdered sweetener. Wait until it has cooled and thickened, then spread over the cake.

I recommend using an erythritol-based sweetener for best results. If you use a different sweetener use the volume measurements stated as sweeteners vary in density. 

Nutrition

Calories: 389kcal | Carbohydrates: 3g | Protein: 8.1g | Fat: 37.8g | Fiber: 0.5g | Sugar: 0.3g

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