If you’re craving a slice of chocolate cake without the sugar crash, this keto-friendly version hits the spot. It’s rich, moist, and surprisingly simple to make with pantry staples common in low-carb kitchens. You’ll get a deep chocolate flavor, a tender crumb, and a cake that satisfies like the classic.
No strange aftertaste, no grainy texture—just a solid chocolate cake you can feel good about. Whether it’s a weeknight treat or a birthday cake, this one earns a place in your rotation.
Ingredients
Method
- Prep the pan and oven: Preheat to 350°F (175°C). Line an 8- or 9-inch round cake pan with parchment and lightly grease the sides.
- Mix dry ingredients: In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1/2 cup cocoa powder, 3/4 cup granulated keto sweetener, 2 teaspoons baking powder, and 1/2 teaspoon salt until no lumps remain.
- Combine wet ingredients: In another bowl, whisk 4 large eggs, 1/3 cup melted butter (or avocado oil), 1/2 cup almond milk, 1/3 cup sour cream, 2 teaspoons vanilla, and 1/4 cup cooled brewed coffee.
- Bring it together: Pour the wet mixture into the dry ingredients. Stir gently until just combined. The batter will be thicker than traditional cake batter—smooth but not runny.
- Adjust if needed: If the batter looks too stiff, add 1–2 tablespoons more almond milk until it falls off a spatula slowly.
- Bake: Transfer to the prepared pan and smooth the top. Bake 22–30 minutes, depending on pan size, until a toothpick comes out with a few moist crumbs.
- Cool completely: Let the cake cool in the pan 10 minutes, then turn out onto a rack. Cool fully before frosting.
- Make the frosting: Beat 8 ounces softened cream cheese with 1/2 cup softened butter until creamy. Add 1/3 cup cocoa powder, 3/4 to 1 cup powdered keto sweetener, 1 teaspoon vanilla, a pinch of salt, and 1–3 tablespoons heavy cream as needed for spreadable texture. For extra richness, melt 2 ounces sugar-free dark chocolate and beat it in once cooled.
- Frost and serve: Spread frosting over the cooled cake. Slice and enjoy. For cleaner cuts, chill 20 minutes before slicing.
What Makes This Recipe So Good
- True cake texture: Almond flour and a touch of coconut flour balance moisture and structure, so the cake is tender, not dense.
- Rich chocolate flavor: Unsweetened cocoa powder and brewed coffee bring depth without sweetness.
- Low-carb and gluten-free: Each slice stays within keto macros while still tasting like dessert.
- Simple, reliable steps: No complicated techniques—just whisk, mix, and bake.
- Frosting you’ll actually want to eat: A creamy, chocolate cream cheese frosting that spreads beautifully and sets well.
Shopping List
- Almond flour (finely blanched)
- Coconut flour
- Unsweetened cocoa powder (Dutch-process or natural)
- Granulated erythritol or allulose (or a 1:1 keto sweetener blend)
- Baking powder
- Fine sea salt
- Eggs (room temperature)
- Unsalted butter (melted and cooled) or avocado oil
- Unsweetened almond milk (or another low-carb milk)
- Vanilla extract
- Strong brewed coffee (cooled; optional but recommended)
- Sour cream or full-fat plain Greek yogurt
- Dark chocolate (sugar-free, at least 85% cocoa, for frosting; optional)
- Cream cheese (for frosting)
- Powdered keto sweetener (for frosting)
- Heavy cream (for frosting consistency)
- Pinch of salt
How to Make It
- Prep the pan and oven: Preheat to 350°F (175°C). Line an 8- or 9-inch round cake pan with parchment and lightly grease the sides.
- Mix dry ingredients: In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1/2 cup cocoa powder, 3/4 cup granulated keto sweetener, 2 teaspoons baking powder, and 1/2 teaspoon salt until no lumps remain.
- Combine wet ingredients: In another bowl, whisk 4 large eggs, 1/3 cup melted butter (or avocado oil), 1/2 cup almond milk, 1/3 cup sour cream, 2 teaspoons vanilla, and 1/4 cup cooled brewed coffee.
- Bring it together: Pour the wet mixture into the dry ingredients.
Stir gently until just combined. The batter will be thicker than traditional cake batter—smooth but not runny.
- Adjust if needed: If the batter looks too stiff, add 1–2 tablespoons more almond milk until it falls off a spatula slowly.
- Bake: Transfer to the prepared pan and smooth the top. Bake 22–30 minutes, depending on pan size, until a toothpick comes out with a few moist crumbs.
- Cool completely: Let the cake cool in the pan 10 minutes, then turn out onto a rack.
Cool fully before frosting.
- Make the frosting: Beat 8 ounces softened cream cheese with 1/2 cup softened butter until creamy. Add 1/3 cup cocoa powder, 3/4 to 1 cup powdered keto sweetener, 1 teaspoon vanilla, a pinch of salt, and 1–3 tablespoons heavy cream as needed for spreadable texture. For extra richness, melt 2 ounces sugar-free dark chocolate and beat it in once cooled.
- Frost and serve: Spread frosting over the cooled cake.
Slice and enjoy. For cleaner cuts, chill 20 minutes before slicing.
Keeping It Fresh
- Short-term storage: Cover and refrigerate for up to 5 days. The flavors deepen on day two.
- Freezing: Wrap unfrosted cake tightly in plastic, then foil, and freeze up to 2 months.
Thaw overnight in the fridge and frost before serving.
- Frosted leftovers: Chill slices on a tray to firm the frosting, then wrap individually for grab-and-go treats.
Health Benefits
- Low in carbs: Using almond and coconut flours keeps net carbs lower than traditional cakes.
- Higher in healthy fats: Almond flour, butter, and cream cheese help support satiety and stable energy on keto.
- Gluten-free: A good option for those avoiding gluten without needing special blends.
- Cocoa perks: Unsweetened cocoa provides polyphenols and bold flavor without sugar.
Common Mistakes to Avoid
- Overbaking: Almond flour cakes dry out fast. Pull the cake when a toothpick shows moist crumbs, not a clean stick.
- Skipping room temperature eggs: Cold eggs can make the batter seize and bake unevenly.
- Packing the flour: Scoop and level almond flour lightly. Packed flour makes a heavy cake.
- Using the wrong sweetener: Erythritol can crystallize if overused in frosting.
For ultra-smooth frosting, use powdered allulose or a blend.
- Frosting a warm cake: Let it cool completely or your frosting will melt and slide.
Variations You Can Try
- Mocha cake: Add 1–2 teaspoons espresso powder to the batter and frosting for a coffee kick.
- Chocolate raspberry: Fold in 1/3 cup fresh raspberries or swirl in 2–3 tablespoons low-sugar raspberry preserves before baking.
- Nutty crunch: Stir in 1/2 cup chopped toasted pecans or walnuts for texture.
- Sheet cake: Bake in an 8×8-inch pan for 20–26 minutes for easy slicing and packing.
- Dairy-free: Use avocado oil, coconut cream instead of sour cream, and a dairy-free, sugar-free chocolate for the frosting.
- Cupcakes: Divide batter into 10–12 lined wells and bake 16–20 minutes. Great for portion control.
FAQ
How many net carbs are in a slice?
With the ingredients listed and a 9-inch round cake cut into 12 slices, each slice is roughly 4–6 net carbs, depending on your sweetener and frosting. Calculate with your exact brands for accuracy.
Can I use only coconut flour?
Coconut flour absorbs much more liquid and will make the cake dry if used alone.
Stick to the almond flour base with a small amount of coconut flour for structure.
What if I don’t have coffee?
Use more almond milk or water. Coffee deepens the chocolate flavor but doesn’t make the cake taste like coffee.
Which sweetener is best?
Erythritol blends work well in the batter. For frosting, powdered allulose or a powdered blend gives a smoother finish with less cooling effect.
Can I make it ahead?
Yes.
Bake the cake a day ahead, wrap, and refrigerate. Frost the day you plan to serve for the best texture.
Why is my cake crumbly?
It may be overbaked or the flour was packed. Measure carefully and pull the cake when it’s just set with moist crumbs on a tester.
How do I make it sweeter?
Add an extra 2–3 tablespoons keto sweetener to the batter or sweeten the frosting a bit more.
Taste as you go.
Can I replace eggs?
This recipe relies on eggs for structure. Flax eggs don’t hold as well with almond flour and can make the cake dense. If you must, try cupcakes first to test texture.
Final Thoughts
This keto chocolate cake proves you don’t need sugar or grains to enjoy a truly satisfying dessert. It’s simple to make, easy to customize, and consistently turns out moist and chocolatey. Keep the ingredients on hand, and you’ll always be one hour away from a slice of something special. Whether you frost it tall for a celebration or keep it low-key as a weeknight treat, it’s the kind of recipe you’ll reach for again and again.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.