This coconut flour chocolate cake is an easy, healthy, gluten-free keto chocolate cake with a chocolate ganache and only 4 grams of net carbs per slice. The perfect keto chocolate birthday cake is also dairy-free, and you can serve it to all your paleo friends!
There are many occasions all year round for making good cakes, birthday parties, anniversaries, engagement parties, etc. I’ve shared with you recently one of my favorite cake recipes, a layer keto vanilla birthday cake, and it’s already very popular.
So I decided to share another recipe I like very much. Say hello to my coconut flour cake.
Coconut flour chocolate cake a keto and dairy-free birthday cake
This delicious coconut flour chocolate cake is not only an easy keto chocolate birthday cake, but it is also dairy-free.
This keto chocolate birthday cake is made with 100% dairy-free wholesome ingredients and perfect to pair with a cup of my bulletproof coffee
- Coconut flour – I love coconut flour recipes. It’s one of the best keto flours to use in baking. It contains a lot of fiber and, therefore, not that many net carbs. Learn how to choose your keto flours!
- Unsweetened cocoa powder – it gives the most delicious chocolate flavor to the cake.
- Eggs – don’t try any egg substitute without changing the ratio of flour. It wouldn’t work. I personally haven’t tried to make a vegan version of this cake yet.
- Sugar-free crystal sweetener – as always, use a blend of erythritol, xylitol, or Monk fruit. Don’t use pure stevia, or you’d need a different ratio, and the cake wouldn’t hold as well. Use my Keto Sweetener converter to easily convert from one to another!
- Canned coconut cream – you want to use full-fat unsweetened coconut cream to get the best moist keto chocolate cake with coconut flour. Otherwise, if you do eat dairy, use heavy cream.
- Baking powder – or half the amount of baking soda.
Is coconut flour keto?
Yes, coconut flour is a delicious keto low-carb flour containing only 8 grams of net carbs per 1/4 cup. Also, note that a 1/4 cup of coconut flour contains 10 grams of fiber which is 5 times more than all-purpose wheat flour.
It means that coconut flour is highly liquid-absorbent, and you must be very precise when measuring it. If you add too much, the cake will be dryer.
Making coconut flour cake recipes is relatively simple. If you still need some help, check out my Keto Baking Guide. It gives many tips and tricks, including baking with coconut flour.
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How to serve your paleo coconut flour chocolate cake?
This chocolate cake is not only keto-friendly, but it is also grain-free and paleo. I love to serve mine with a dairy-free chocolate ganache. Also, I sometimes add dollops of peanut butter just under the ganache.
While peanut butter is not paleo, it’s keto-friendly, and honestly, I can’ resist the chocolate and peanut butter combo! Otherwise, a simple way to decorate your cake is to add some unsweetened coconut on top. It will balance really well the coconut flour flavor of your chocolate cake.
Can I freeze my coconut flour chocolate cake?
You might wonder what to do with 12 slices of cake. If you have a small family that does not eat cake every day, there’s a way! My solution is to freeze the cake, sliced in a large airtight box.
Make sure you keep the slices separate from each other to make it easier to separate them. I defrost the cake slice by slice the day before. It is the best option to enjoy the cake for a long time without overindulging.
Once frozen, you can keep this cake for a couple of months.
More keto cake recipe ideas
If you are a cake lover and crave cakes on your keto diet, I got you covered! I have a range of delicious cake recipes with less than 8g of net carbs per slice.
- Chocolate avocado cake – a moist keto chocolate cake using ripe avocado – 6.9g of net carbs.
- Keto vanilla cake – an easy almond flour cake, dairy-free too – only 3g of net carbs.
- Keto lemon pound cake – for the lemon lover, a moist bakery-style loaf – 3.9g of net carbs.
More coconut flour keto recipes if you are after recipes using coconut:
- Keto Coconut Cake: a delicious keto cake with coconut flour and 3g of net carbs.
- Keto Orange Pound Cake: a moist, dairy-free pound cake.
- Keto Lemon Pound Cake: a delicious pound cake with a lemon twist.
I hope you enjoyed this keto birthday cake recipe. If so, leave me a comment! You know how much I love to connect with you!
Coconut Flour Chocolate Cake
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Optional - to decorate
- 2 tablespoons unsweetened cocoa powder
- Preheat oven to 170°C (340°F).
- Grease a 9-inch round cake pan with coconut oil or butter. Set aside.
- In a medium-size mixing bowl, whisk together the coconut flour, baking powder, and unsweetened cocoa powder. Set aside
- In another bowl, beat eggs with a sugar-free crystal sweetener of your choice. It shouldn't take more than 30 seconds using a manual whisk. Process as if you are making an omelette.
- Pour the liquid mixture onto the coconut flour/cocoa blend.
- Whisk in vanilla and full-fat coconut cream (or heavy cream).
- Stir until fully combined, and a shiny cake batter forms with no lumps.
- Transfer the cake batter to the prepared cake pan.
- Bake for 50 minutes in the center of the oven. You can add a piece of foil on top of the cake after 30 minutes of baking. This prevents the top of the cake from burning and ensures consistent cooking inside the cake, especially if you don't have a fan-bake mode on your oven.
- Your cake is cooked when a skewer inserted in the middle of the cake comes out clean.
- Cool in the cake pan for 10 minutes, then release the cake onto a cooling rack for at least 1 hour before adding the chocolate ganache on top.
- Meanwhile, prepare the chocolate ganache.
- In a medium saucepan, under medium heat, warm the sugar-free dark chocolate with coconut cream (or heavy cream) until it forms bubbles on the side of the saucepan. Don't boil the cream and whisk constantly to prevent the chocolate from burning. It will melt as you go creating a glossy chocolate ganache after about 3 minutes.
- Spread the chocolate ganache over the chocolate cake using a piping bag or squeeze sauce bottle. Decorate with unsweetened desiccated coconut if desired (add about 2 tablespoons).
- Store the cake in an airtight cake box in the fridge for up to 4 days.
- Freeze the cake sliced, in individual ziplock bags, defrost the day before. I recommend freezing without the frosting for better results.
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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.