This 5 ingredient keto chocolate cake is the easiest fudgy sugar free cake ever! It is incredibly moist, rich and packed with chocolate flavor. Even better, it has only 2.5 net carbs per slice.
Do you want to see everyone at your table sink into silence, occasionally interrupted by a contented sigh? Serve this low carb chocolate cake and watch the magic happen.
I love all the recipes I post on this site, but this 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.
It will satisfy the cravings of any chocolate lover, low carb or not. And it also makes a great gluten-free birthday cake!
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Low Carb Cake Essentials
There are 2 ingredients that increase carbs and sugar in a traditional cake: the wheat flour and, of course, the sugar.
What To Use Instead Of Flour
As grains are a no-no on a Keto diet (as well as on a sugar free or 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.
What To Use Instead Of Sugar
I am also 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 is essentially zero carb and does not raise blood sugars.
You can replace the erythritol in this cake and in all keto cake recipes with xylitol, monk fruit sweetener, allulose or with blends such as Swerve. If you're using xylitol, keep it away from dogs. It's highly toxic to them!
Ingredients
It's hard to believe, but you only need 5 ingredients to make this cake:
- Unsweetened chocolate
- Eggs
- Powdered Sweetener
- Almond Flour
- Butter
...and a pinch of salt.
See the recipe card for full information on ingredients and quantities.
Why Quality Ingredients Matter
With such few ingredients, they MUST be the best possible quality, especially the chocolate.
There is 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 quality 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.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Let me show you how to make a keto chocolate cake in a few simple steps.
STEP 1
Whisk the eggs with a hand mixer in a large mixing bowl until they have doubled in size and are frothy and pale.
STEP 2
Add the sweetener and whisk again until well-combined.
STEP 3
Melt butter and chocolate and stir until combined. You can do this in a microwave or on the stove - slowly and gently. Slowly add the melted chocolate mixture to the bowl...
STEP 4
... and fold it in with a spatula or spoon.
STEP 5
Continue stirring until the mixture is fully combined - gooey, creamy goodness!
STEP 6
Lastly, add the almond flour and stir until it is evenly distributed.
STEP 7
Line the bottom of a springform (I used a 20cm / 8-inch pan) and with parchment paper and grease the sides with butter or oil. Pour in the batter. Bake the cake in the preheated oven until the top of the cake is firm to the touch.
Let the cake cool completely before cutting.
Expert Tips
This is what you need to know to make the recipe perfectly.
Tip #1: Room temperature eggs. Take them out 30 minutes before starting on the cake. Or, 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.
Tip #2: Sweetener must be powdered. You don't want any crunchy bits in your gooey, moist chocolate cake!
Blend granulated sweetener it in a food processor or with the attachment of a stick blender to turn it into a powder.
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.
Tip #3: Melt chocolate slowly. This prevents it from splitting and seizing.
Microwave option: 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.
Water bath option: 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.
Recipe Variations
SPICE IT UP: To give your keto cake a festive vibe, add 1 teaspoon of vanilla extract, 1 teaspoon cinnamon plus cardamom, nutmeg and a pinch of cloves.
For an extra kick, try adding a pinch of chilli! Or grate the zest of 1 orange into the batter.
MAKE IT NUTTY: Add nuts for a bit or crunch - walnuts or pecans would work well.
FLUFFY TEXTURE: This cake is supposed to be fudgy. For a slightly fluffier texture, add 1 teaspoon of baking powder or ½ teaspoon of baking soda.
DAIRY-FREE: Replace the butter with coconut oil.
NUT-FREE: Use ¼ cup coconut flour in place of the almond flour.
Toppings
I'm a bit of a purist, so I simply dusted my cake with 100% unsweetened cocoa powder.
You could also dust the low carb cake with powdered sweeter. For both options it is important to wait until the cake is fully cooled. Otherwise, anything you dust on top will melt into an unsightly sludge.
If you want to go the whole nine yards, make the cream cheese frosting from my keto cupcakes or make a buttercream frosting.
You could serve this cake with a dollop of sugar free whipped cream or a scoop of sugar free ice cream.
Recipe FAQs
No. I don't recommend to replace the chocolate with cocoa powder.
To make a layer cake, either slice the cake in half or split the batter between 2 cake pans. The baking time in 2 pans reduces to about 20 minutes.
Let the layers cool completely, then add the keto chocolate frosting as described below.
Yes! Here are the steps:
Melt 100g / 3.5 oz unsweetened chocolate and 60g / ¼ cup butter.
Stir in 6 tablespoons heavy cream and â…“ cup / 50g powdered sweetener.
Wait until the mixture has cooled and thickened, then spread over the cake or slice it horizontally and fill in between the layers.
I used a 20 cm / 8-inch springform. With a standard size 25cm / 9-inch springform, your chocolate keto cake will be a little flatter, but it still works fine. Reduce the baking time by 5 minutes. In a rectangular loaf pan, the oven time increases by around 15 minutes. As a rule of thumb, the top of the cake must be firm, but the inside still a little jiggly.
Add 2 teaspoons of orange extract to the cake batter. I also recommend trying this chocolate orange cake recipe!
Of course. You can use either 90% dark chocolate or sugar free chocolate chips instead of the unsweetened chocolate. In this case, reduce the amount of powdered sweetener accordingly.
Storage
Refrigerator: Store this keto 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.
Freezer: This cake freezes well. Freeze it pre-sliced for up to 3 months. Simply defrost it in the fridge for 48 hours or on the counter for 24 hours.
More Keto Chocolate Desserts
Here is a selection of sugar free chocolate desserts that we love to make:
- Fudgy Chocolate Avocado Cake
- Sugar Free Chocolate Birthday Cake1 Hours
- Keto Chocolate Donuts23 Minutes
- Keto Chocolate Cheesecake4 Hours 20 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Best Ever Keto Chocolate Cake (Sugar Free)
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 10.5 oz unsweetened chocolate 300g ***see notes
- 10.5 oz butter 300g, unsalted (1 â…“ cup melted)
- 6 eggs room temperature
- ½ cup almond flour 50g, or ground almonds
- 1 cup powdered sweetener 150g
- 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 (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 approximately 30 minutes on the middle shelf until the top of the cake is firm to the touch, especially in the middle. Â
- Leave to cool before releasing from the cake tin. Once the the cake is completely cooled, dust with cocoa powder.
Ana
Lovely rich decadent cake, easy to make and so satisfying ! Made it in a larger tin but needed another 8-10 minutes to cook 🙂
Tatiana
Can I substitute the butter? Cant with this.
Katrin Nürnberger
I don't recommend it. There's a lot of butter in this recipe and if you substituted with coconut oil, it just would not taste the same.
Stacey
I made this and I’m not sure if I did something wrong?
I found that once cooked and cooled all the fats settled and went hard on the base of the cake. Should that happen? Tastes divine though!
Katrin Nürnberger
No, this did not happen to me. May I ask which chocolate you used? It's possible that it has something to do with additional ingredients in the chocolate. Or it's a temperature issue. Chocolate can split when it is heated too much, and you can also have issues when melted, hot (not warm) chocolate it is mixed with fridge cold eggs. Be sure all your ingredients are room temperature or close to room temperature.
Fiona Stevenson
This cake is delicious, i added chopped hazelnuts ,definately 5 star
Jennifer Skinner
Your recipes never disappoint and are a hit in my household with all family members (including non-keto baking purists). Thank you
Jen
Would it work to just use a gluten-free flour mix, since I’m out of almond flour?
Katrin Nürnberger
I think it would, yes.
Charlotte
Hey there,
I've tried your recipe for the 1st time today, the aroma from the over right now is heavenly!
I followed the recipe quantities exactly, even weighing each ingredient before adding into the batter, and saw that my batter was a lot more runny than the batter in your video, so I added another 50g of almond flour (so 100g in total instead of 50g as in your recipe).
I used Coti's Zero Sugar Milk Chocolate (I love to support local businesses in South Africa) http://www.cotizero.co.za/product/coti-zero-added-sugar-milk-chocolate-bars/
The cake came out.. well to be frank... freaking AMAZING!!
I also had to bake it for an extra 25min longer, as the cake was wobbly, like jelly, and still runny in the middle when i tested it at 30min & at 40min
In total I had to bake it for 55min at 170 degrees celcius, but now that its done... Holy Moly its incredible!!!
Thanks so much for sharing this recipe 😉
Janet M Watson
I am going to make this cake tomorrow. I am not sure which chocolate to use. I can get Ghirardelli - why type though ? I know it has to be specific. Thank you. I can't wait to make this !!
Katrin Nürnberger
I haven't tried the Ghiradelli, but I know bloggers in the US use it. There is an unsweetened one. I normally use the Lindt 90% or the Montezuma's unsweetened chocolate. Both are wonderfully creamy and mild. Keep in mind that when you use unsweetened over 90% chocolate you have to use a little more sweetener. Be sure to taste your batter before baking!
Sofie
Best chocolate cake!!
Eileen
Hi Katrin,
Thanks for all the great recipes.
You've turned me into a Allulose convert. Would you recommend it in this recipe? If so, can you tell me how much Allulose to use, rather than the erithrytol?
Thank you!
Katrin Nürnberger
Of course! I would start with the same amount. Then, see if you need to add a little more (it's slightly less sweet than the usual 1:1 sugar replacements).
Kyn kk
Look great n delicious