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 ⅓ 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 ⅓ 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.
- Leave to cool before releasing from the cake tin. Once the the cake is completely cooled, dust with cocoa powder.
Larkin
Can I use Ghee for the butter? I have a no dairy eater
Katrin
Yes, I think that should be fine.
bec
may I ask, ghee is OK for someone who doesn't eat dairy?? It is made from butter
Katrin Nürnberger
Hi there, while ghee is derived from butter, it doesn't actually contain lactose or antigenic proteins like most dairy products. So, it should be ok for someone who is sensitive to dairy, but not for people who prefer to eat plant-based only.
Carol Larson
Can you use either a 7".spring form pan or a rectangular baking pan.
Katrin
Sure, you could use either. It should fit, but if you end up having too much dough, just use an additional couple of ramekins. If you use a rectangular baking tin, be sure to line the sides with baking/parchment paper to avoid sticking.
Martin
Hi Katrin
Excellently presented website - the best I have encountered reference low carb/ keto .The variety of dishes and clarity of your recipes are in my opinion first class.
I have just made your super indulgent chocolate cake which was simple to make and more importantly resulted in an absolutely , decadently ,serving of yummy deliciousness !
Please keep up the good work
Helga
Would this recipe work with coconut sugar blitzed up? And would you add the suggested 1 and a half cups or less coconut sugar? The texture of coconut sugar is quite different from the other sugars mentioned here.
Katrin
The recipe should work with coconut sugar. I believe it's a 1:1 replacement to table sugar, right? Then coconut sugar and erythritol should have the same sweetness. If you don't like your cakes sweet, I suggest you use less initially and give it a taste. Then add more if you think it needs it.
Helga
Perfect , thank you very much! Will give you feedback once I have made it.
Maya McAuliffe
HI, I could be wrong but when I calculated macros i got quite a higher number from the chocolate. I think you may have mistook the serving on the package for the entire bar rather than one square.
Katrin
I think carb count will depend on the chocolate and the other specific ingredients you choose 🙂
reception
I'm allergic to erythritol and wanted to try this using Monk Fruit powder--how much Monk fruit would you suggest I use for this recipe?
Katrin
Hi there, I have only ever used monk fruit mixed with erythritol and never pure... I'm sorry but I cannot help! Is there a conversion to table sugar on the pack? Erythritol is a 1:1 ratio to table sugar, so maybe you can figure it out that way.
Sian
I have had the same issue as someone else above, ending up with a white layer on the bottom... In the previous comment it seemed to be with how the chocolate and butter were melted, but I did mine over a water bath so veeerry slow! I did use 75% choc as my local supermarket was VERY limited with options, that was the darkest they had.
I've cut the white layer off, and it has a sort of jelly texture, very odd.
Anyway, I cut it off and the remaining cake is very tasty! Rich and dark, I just had a slice with double cream and a few raspberries!
Katrin
Hi Sian, this is interesting. If the issue is not the differing temperatures, then it may have been the ingredients in the chocolate? I'd love to know if it contained any fillers that could have caused the separation of the white layer. I only ever use Montezuma's or Lindt, because I love the taste, so I don't have experience with other brands. Anyhow, I am glad you manage to cut off the layer and that the rest of the cake did end up tasting great!
Jaime
If leaving out the almond flour (I'm intolerant) should extra coconut flour be added and if so how much? Looking forward to trying this for my birthday cake.
Katrin
Hi Jaime, I normally replace almond flour with 1/2 the amount of coconut flour because it's more absorbent. In this case, it would only be 1/4 cup. Add a little more if you want a less fudgy and more "cakey" consistency.
jastine
how many days can store this cake?
Katrin
I store mine for about 3-4 days in the fridge. It freezes well, too
Margaret
I swear by Lily’s sugar free chocolate for all my keto recipes.
Margaret
Could this be adapted to cook in an Instant Pot?
Katrin
I don't have any experience with making cakes in the Instant Pot. But there are plenty recipes online - so I'd say it would definitely work. Just choose the cake setting and give it a go!