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Cutting a slice of keto chocolate cake

Best Ever Keto Chocolate Cake (Sugar Free)

Katrin Nürnberger from sugarfreelondoner.com
The ultimate keto chocolate cake recipe! This decadent, fudgy sugar free cake is really easy to make and requires only 5 ingredients. 
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 389kcal



  • 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. 



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 / ¼ cup butter, stir in 6 tbsp double / heavy cream and ⅓ 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. 


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