Keto Chocolate Cake (Almond Flour)
This Keto Chocolate Cake recipe is a perfect recipe for a gluten-free birthday cake with a delicious, moist, dark chocolate crumb and almond butter chocolate frosting!
It’s a healthy gluten-free keto cake recipe with almond flour for any celebration.
What’s A Keto Chocolate Cake?
This chocolate cake is one of the best cakes I have ever made. It’s very chocolatey, super simple to make, and no one will even guess it’s low in carbs!
Since almond flour is a gluten-free and low-carb flour, almond flour cake recipes are lower in carbs and perfect for making healthy chocolate cakes.
Plus, since the cake is gluten-free and dairy-free, it’s suitable for many diets and allergies.
Why You’ll Love This Recipe
This cake is full of chocolate, decadent, and tastes beautiful, but it’s also:
- Ready In Under 50 Minutes
How To Make Keto Chocolate Cake
This recipe is so easy to bake to make. No need for regular flour, coconut flour, or butter to get the best chocolate cake taste!
All you need are a few basic ingredients. Let me tell you more about them and give you my tips on how to choose them.
- Ultra-fine Almond Flour – Use almond flour with a golden color and fine texture. Don’t use an almond meal to make almond flour cakes. It makes cakes very grainy and gritty, and you won’t achieve a moist chocolate cake crumb with almond meal. Learn how to choose your keto flour.
- Unsweetened Cocoa Powder – Cocoa Powder adds the lovely dark chocolate flavor to your chocolate keto cake without adding sugar and keeps the cake healthy.
- Crystal Sweetener of Choice – feel free to choose your favorite crystal sweetener. For a keto almond flour chocolate cake, pick a sweetener like erythritol or allulose. This first option is my go-to as it makes this cake keto-friendly, low in carbs, and therefore diabetes-friendly. But, for a paleo chocolate cake, use the same amount of coconut sugar but no maple syrup! Liquid syrup would make the cake much denser! Finally, for a regular gluten-free chocolate cake with almond flour, pick unrefined cane sugar or sugar!
- Large Eggs – don’t swap eggs in this recipe. It just doesn’t work with flax eggs.
- Almond Milk – Use unsweetened almond milk or Unsweetened Coconut Milk if desired.
- Coconut Oil – Pick either melted coconut oil or light olive oil.
- Baking Powder or use half the amount of baking soda. You can also add a pinch of salt for good measure.
- Vanilla Extract
Baking Instructions And Tips
Combining Dry Ingredients
First, in a large mixing bowl, whisk the almond flour, cocoa powder, sweetener, and baking powder until evenly distributed.
Make sure there are no lumps before setting the bowl aside.
Combining Liquid Ingredients
In another bowl, beat the eggs with the melted coconut oil, vanilla extract, and almond milk until the texture is smooth.
You can use a hand mixer or an electric beater as long as you don’t over-beat the mixture.
Forming The Almond Flour Cake Batter
Pour the liquid onto the dry ingredients and combine them with a silicone spatula until it forms a thick chocolate cake batter.
This batter is thick, way denser than a regular cake, and that’s perfectly normal.
Don’t try to thin out the batter by adding more liquid as the bake wouldn’t bake properly.
Preheat the oven to 325°F (160°C). Line one 9-inch round cake pan with parchment paper.
Then, lightly oil the paper and pan with some coconut oil. This is crucial because almond flour cake recipes stick to pans otherwise!
Finally, transfer the batter into the prepared pan and spread it evenly with a spatula.
Bake the cake for 35 to 40 minutes in the center rack of the oven, still at 325°F (160°C), until a toothpick inserted in the center of the cake comes out clean.
For a layered cake, prepare another batch of this almond flour chocolate cake and bake it while the first layer is cooling down.
If you have two pans, you can make them at the same time to have the exact same texture.
Making The Chocolate Frosting
This is the best part of this chocolate keto cake, the frosting!
Of course, you can use any chocolate frosting for your cake, but this almond butter chocolate frosting is a healthy twist to chocolate buttercream, and it is dairy-free!
You can also make my Keto Chocolate Frosting.
Ingredients For Dairy-free Frosting
The ingredients you need to make this sugar-free chocolate frosting are:
- Unsalted Butter – dairy-free or dairy butter – both work as long as you don’t take a spreadable option, take the block instead.
- Almond Butter
- Unsweetened Cocoa Powder
- Powdered Sugar-free Sweetener or powdered sweetener of choice – I used powdered erythritol to make a keto chocolate cake, but icing sugar works if you are not watching your sugar intake.
- Unsweetened Almond Milk
Beat butter, almond butter, and almond milk together in a large mixing bowl until fluffy.
Then, add powdered sweetener and cocoa powder. Beat again until well combined and creamy. If the frosting is too thick, add more almond milk to thin it out.
You can also make a cream cheese frosting, head to my Keto Red Velvet Cake for the recipe.
Assembling The Keto Chocolate Cake
First, make sure the cake layers are cold. It usually requires 3 hours on a cooling rack at room temperature.
Then, if you have a turntable, use it, and place the first cake layer on a plate.
Next, place the plate on the turntable, add 1/3 of the frosting in the middle of the cake, and using a spatula, spread the chocolate frosting from the middle to the side while you turn the table at the same time.
Finally, add the second almond flour cake layer, and add another 1/3 of the chocolate frosting batch. Proceed as before to spread the frosting all over the cake.
Obviously, the frosting will drip on the sides of the cake, but that’s ok.
Spread the rest of the low-carb frosting on the side, and keep turning the table while applying medium pressure with your spatula on the side of the cake.
Decorating The Cake
After frosting the low-carb cake, you can decorate it with sliced almonds or low-carb sprinkles.
Frequently Asked Questions
How Can I Make A Moist Cake?
Almond flour is made from grounds almonds, and like almonds, almond flour can burn fast if baked at a high temperature.
So the key to making the best keto chocolate cake recipe moist, not dry or gritty, is to:
- Bake at a low temperature – 325°F (160°C) is the best temperature to bake with almond flour.
- Bake on the center rack – don’t bake almond flour keto cake layers too close to the bottom or top of the oven. They burn!
- Beat the liquid ingredients with an electric beater – this adds air to the keto cake batter. As a result, your cake rises more. It won’t be dense or packed.
Can I Make It Ahead?
Luckily, you can make this chocolate keto cake one or 2 days before assembling it.
First, bake the cake layers – up to 48 hours before your event.
Next, wrap each cake layer with plastic film wrap to keep the cake batter moist, then store it in a cool place for up to 24 hours or in the fridge if you need to store it for longer.
On the day of your occasion, assemble your chocolate cake with the frosting recipe above.
Don’t frost the keto cake more than a day before eating it.
Can I Store This Chocolate Cake?
A chocolate keto cake stores the same as any other cake. Place your cake in a cake box to avoid contact with air and to keep it moist.
Then, pop the cake box in the center rack of your fridge and keep it for up to 4 days.
You can freeze almond flour cakes as well. Of course, make sure you freeze the cake in a sealed freezer-friendly container to prevent air from entering.
Freeze for up to 3 months. Thaw the almond flour chocolate cake the day before at room temperature.
You can freeze the full assembled frosted cake or just the layers if you make this almond flour chocolate cake more than two days ahead.
Can I Store Leftovers?
Yes, you can keep the leftovers of low-carb chocolate cake for a few days in the refrigerator.
Can I Replace The Almond Butter?
Yes, you can sub the almond butter in the frosting with any nut butter like peanut butter, hazelnut butter, cashew butter, or any seed butter like sunflower seed butter.
Can I Replace The Erythritol?
If you don’t have erythritol, you can use any other crystal sweetener as long as they have the same replacement ratio.
- Erythritol blend (Erythritol + Stevia or Erythritol + Monk fruit).
If you are not on a keto diet, you can use:
- Regular Sugar
- Coconut Sugar
Can I Substitute The Almond Flour?
You can use Sunflower Seed Flour as a low-carb alternative, but don’t use coconut flour. The latter is so much more water-absorbent that the cake would be dry.
You can also use Cassava flour, but it’s higher in carbs, and the cake might not fit into your macros.
Can I Substitute The Almond Milk?
Yes, you can use any of the following:
- Coconut Milk
- Oat Milk
- Rice Milk
- Soy Milk
As long as they are unsweetened.
You can also use dairy milk, but your cake would be much higher in carbs since milk is not a keto-friendly dairy product.
What Can I Use For A Chocolate Drizzle?
To make the same drizzle as mine, melt unsweetened high-cocoa chocolate (70%+) with coconut oil in the microwave.
Pour it on the low-carb cake while it’s runny.
You can also use my Keto Chocolate Frosting to decorate this cake.
Is The Cake Keto-Friendly?
Yes, this keto flourless chocolate cake is made with keto flour and keto sweeteners – I used erythritol.
As a result, this keto chocolate cake recipe is 100% keto-approved!
One slice of a one-layer almond flour chocolate cake without frosting contains only 2.5 grams of net carbs, which is very low and perfect for including it as a keto dessert recipe on your keto diet.
Can I Turn This Cake Recipe Into Cupcakes?
You can perfectly use this recipe to make chocolate keto cupcakes. One batch of cake batter should fill about 12 muffin cups.
You might have to decrease the baking since cupcakes are smaller and cook faster.
More Keto Cake Recipes
I absolutely love baking with almond flour. It makes delicious healthy low-carb cake recipes that are also gluten-free and perfect for birthday celebrations.
Below I listed more keto birthday cake recipes for you to try.
Have you made this chocolate cake recipe? Share a comment or review below! I love to hear your feedback on my recipes.
Keto Chocolate Cake
Want My Kitchen Equipment?
- 4 large Eggs at room temperature
- ½ cup Melted butter
- 2 tablespoon Unsweetened Almond Milk
- 1 teaspoon Vanilla Extract
- 1 ¼ cup Almond Flour
- ½ cup Crystal Sweetener I used erythritol for a keto cake
- ⅓ cup + 2 tablespoons Unsweetened Cocoa Powder
- 1 ½ teaspoon Baking Powder
Chocolate Almond Butter Frosting
- 1 cup Unsalted Butter or dairy-free butter, soft, out of the fridge for 3 hours at least
- 1 cup Almond Butter
- ⅓ cup Unsweetened Cocoa Powder
- ⅓ cup Sugar-free Powdered Sweetener I used powdered erythritol or icing sugar if not keto
- ¼ cup Unsweetened Almond Milk at room temperature, not cold!
- Preheat oven at 325°F (160°C). Line the bottom of a 9-inch round cake pan with some parchment paper. Lightly oil the paper and the sides of the pan with coconut oil or melted butter. Set it aside.
- In a large mixing bowl, beat the eggs, melted coconut oil (or butter), unsweetened almond milk, and vanilla using an electric beater for 45 seconds on medium/high speed or until it's fluffy and small bubbles form on the top. Set it aside.
- In another bowl, whisk the almond flour, unsweetened cocoa powder, crystal sweetener of choice, and baking powder until evenly distributed.
- Pour the egg mixture onto the dry ingredients and use a spoon to gently combine the ingredients and form a thick almond flour chocolate cake batter.
- Transfer the chocolate keto cake batter into the prepared round cake pan and place the pan in the center rack of your oven.
- Bake for 35 – 40 minutes or until the center is set and a skewer inserted in the middle comes out clean, not wet but with a few pieces of moist crumb on it.
- Cool the cake on a cooling rack and wait until it reaches room temperature before frosting.
- Repeat the same recipe to create a second cake layer if desired. Make sure you clean, dry, and grease the cake pan again before pouring the second chocolate cake batter batch into it.
Chocolate Almond Butter Frosting
- Make the frosting just before frosting the cake to keep it soft and easy to spread.
- In a large mixing bowl, beat the softened butter with almond butter and almond milk using an electric beater until it's creamy.
- Beat the sugar-free powdered sweetener and unsweetened cocoa powder until fluffy and easy to spread. If your frosting is too dry (this can happen if your almond butter is a bit old/less oily), you can adjust the frosting texture by adding 1 to 4 tablespoons of almond milk at room temperature. Add one tablespoon at a time, beat, and stop adding when it reaches your favorite keto frosting texture. The more you add, the fluffier and creamier it will be. Taste the sweetness and adjust it with stevia drops!
Assembling The Keto Chocolate Cake
- Make sure both cake layers are cold before frosting your cake or the frosting will melt. I recommend waiting at least 3 hours after the cake has been baked or placing the cake for 1 hour in the fridge for the best results.
- Place one cake layer on a plate, add 1/3 of the fresh frosting in the middle of the cake layer. Spread the frosting from the center to the edge using a flat tool or spatula. Add the second cake layer on top, add 1/3 of the frosting on top of the cake layer, and repeat as before. Use the leftover frosting to spread on the sides of the cake.
- You can store your cake in a cake box or airtight container in the fridge for up to 4 days.
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Posted In:Almond FlourAlmond MilkCocoa PowderEggVanillaBakingGluten-FreeGrain-FreeHealthyKetoLow-CarbVegetarianDessertIntermediateUnder 20 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I have a couple questions hopefully that can be answered, is the above picture a two layer cake? Also a nine inch cake pan..are we using a regular cake pan or are we making this in a spring form pan? In the recipe it mentions a cake pan..thank you..
This is a one layer cake, size of pan mentioned in the card above. I like a spring form because it’s easier to release the cake. Enjoy the recipe
Soooo delicious – I made this recipe exactly as written but made cupcakes so that I could keep my portions manageable. It made 9 cupcakes- and the frosting is excellent. I only added vanilla extract to it but that was the only modification. I could have frosted about 20 plus cupcakes with the amount of frosting the recipe makes. I didn’t seem to need the almond milk, though.
Easy to make and a lot of fun, too!
I made one layer and topped with raspberries. It was delicious. I modified the recipe a little – a pinch of salt, 1/2 teaspoon coffee granules, 1 teaspoon baking powder, 1/2 teaspoon baking soda. I don’t like my cake sweet so I used 1/3 cup (instead of 1/2 cup) monk fruit sweetner. I will make it again. Thank you for sharing the recipe!
Hi! I’m interested in making this cake for my diabetic dad’s birthday, but I had a question about the nutrition label. How many grams of sugar is there in 1 slice (if the cake is two layers and has frosting)?
I noticed on the nutrition panel notes, you give some nutrition facts for 1 slice (if the cake is two layers and has frosting) but do not include sugar (unless I missed it somewhere).
Thanks in advanced!
Nutrition fact is for one slice of one layer cake. Serving size appears before ingredients list. The recipe has no sugar because it use sugar-free sweeteners.
Oh My Giddy Aunt,
What a fantastic cake…. Possibly the best thus far, (and I’ve been low carb for a long while now). I subbed the sweetener for honey as I like to keep things as unprocessed as possible, (and am protective of my gut microbiome), and threw in some Cacao Nibs for texture, but this is such a light and beautifully balanced cake I will definitely be making it again.. Perhaps with the addition of a nut butter, (in the mix as I’m not a fan of frosting/icing etc… Just like my cake naked.. And served with cream or natural yoghurt)!
Anyway… Thank you Sweet as Honey..
The nicest, lightest cake I’ve made this side of Keto*
Thank you SO much, this is the most beautiful comment I read today. Enjoy the recipes on the blog, XOXO Carine
For the CHOCOLATE ALMOND BUTTER FROSTING cab I use granulated or powdered sweetener instead of the stevia drops?
Sure, powdered erythritol is the best to avoid a granulated texture
Hi Carine, since I moved from a 9inch pan to 7inch and I made the cake it did not come out fully made because it had a depressed dunk in look after the baking from the middle and that is fine because It does happen in Keto baking sometimes, when I cut the cake from inside it was undone. What would you suggest to increase the timing as well as temperature. With 9inch pan it comes out perfect but I wanted to change the pan due to toxicity issues. Could you recommend something when we tend to change sizes of cake pans. Thanks a ton
Thank you for sharing your wisdom with us! Can I turn these into cupcakes?
Yes, it should work and make 12 cupcakes.
Well, pricking the center of the cake with a skewer to check if its bake before taking it out of the oven is always great. Increase baking time by 10 minutes burst, prick and keep baking if it stick to the skewer. I would probably increase by 20 minutes to reach the same texture in such small pan. ENjoy!
Hey Carine , love all your recipes ???? I want to bake a keto cake which is eggless . It will really helpful if u can help with that !
I didn’t had success making an egg-free keto cake yet I am sorry. Since keto flours has no starch, cakes doesn’t hold their shape without eggs. Enjoy the recipes on the blog, XOXO Carine
I was wondering if I could substitute erythritol with low calorie stevia blend?
No sorry, you can’t substitute crystal sugar free sweetener for stevia powder in cakes or cookies since stevia don’t melt and don’t add texture. Use my sweetener converter to help you swap one brand to another brand of keto sweetener. Enjoy, XOXO Carine
I love your cake recipes! This is my second time baking this cake and it’s delicious!! It hits the spot when I’m craving double chocolate cake. The first time I did a layer cake with peanut butter frosting in the middle and chocolate frosting on top. This time I was running low on cocoa powder so I subbed in peanut butter powder for the second cake. It turned out even better than expected. Moist, fluffy, chocolate-y, peanut butter cake! Thanks so much!
Thanks for the amazing feedback! Nothing can beat chocolate and peanut butter ! Take care. XOXO Carine
I am just learning to bake so my treats haven’t been the best. I follow this recipe and my cake was dry and not moist. other than that, it was deli! I am wondering how much does the temperature and ingredient consistency in each step counts towards the moist of a cake? Does this make sense?
Keto baking is high fiber baking, it means that the ingredients soak the liquid really fast ending in a dry cake if you add a little bit too much of it. It is very important to measure the flour precisely, packed, levelled up cups and to use ultra fine blanched almond flour (not coarse almond meal). Also, as any cake always check the baking inserting a pick in the center of the cake after 20 minutes. The pick should be clean but moist this means the cake is cooked but still retains moisture. I hope this will help you for next time. Thank you again for trying my recipes ! Enjoy the recipes on the blog, XOXO Carine
Hi, is there any way i can sub the almond butter?
Sure, you can replace almond butter by any nut or seed butter like cashew butter, sunflower seed butter, peanut butter.
Hi! What if I want to keep it just regular butter, or ghee? Is it possible? Can I use the quantity of butter mentioned + quantity of almond butter mentioned = total ghee? Thank you!
Yes sure, you can simply use soft butter in the frosting. This will work just fine as well. Enjoy the cake, XOXO Carine.
Hi Carine, can I use coconut flour instead of almond flour and if yes what would be the grams required? Thanks
Unfortunately you can’t simply because coconut flour contains 4 times more fiber than almond and it soaks the liquid very much. You can’t replace those flour with a 1! ratio. However I have a 100% coconut flour chocolate cake recipe . Give it a go! It works well for layer cakes. Enjoy, XOXO Carine.
you have a recipe book with this chocolate cake almond butter frosting in it i would like to have a cook book delivered to me
I dont’ have a recipe book yet, I am sorry. But you can access all my recipes here on the blog for free. Have a lovely time, XOXO Carine
Can I use milk as a substitute for almond milk? Thank you.
Sure! It will work as well. Enjoy, XOXO Carine.
What did you use as a chocolate drizzle?
Any chocolate with more than 85% cocoa are keto friendly. I like to use either lindt 90% or sugar free chocolate sweetened with stevia from Lilys sweet chocolate. Enoy the recipe. XOXO Carine.