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Keto Chocolate Cake - Rich, Moist, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Adjust if needed: If the batter looks too stiff, add 1–2 tablespoons more almond milk until it falls off a spatula slowly.
  6. 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.
  7. Cool completely: Let the cake cool in the pan 10 minutes, then turn out onto a rack. Cool fully before frosting.
  8. 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.
  9. Frost and serve: Spread frosting over the cooled cake. Slice and enjoy. For cleaner cuts, chill 20 minutes before slicing.