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This coconut flour chocolate cake is an easy, healthy 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 too!

keto chocolate cake

There are many occasions all year round for making good cakes, birthday parties, anniversaries, engagement parties, etc. I’ve shared with you recently on of my favorite cake recipe, 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 chocolate 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.

  • Coconut flour – it’s one of the best keto flours to use in baking. It contains a lot of fiber and therefore not that much net carbs.
  • 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.
  • 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
  • Vanilla 
  • Baking powder – or half the amount of baking soda

COCONUT FLOUR CHOCOLATE CAKE 4 g net carb per slice, easy, healthy, NO sugar, NO gluten #ketochocolatecake #coconutflour #ketocake #chocolatecake #easy #healthycake #healthy #glutenfreechocolatecake #paleochocolatecake #paleo #paleocake #paleo #lowcarbcake #lowcarb #lowcarbchocolatecake #birthday #videos #easycake #easy

Is coconut flour keto?

Yes, coconut flour is a delicious keto 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.

paleo coconut flour chocolate cake

How to serve your paleo coconut flour chocolate cake?

This chocolate cake is not only keto-friendly but it’s also 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.

paleo 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 and you don’t want to eat cake everyday. So 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 cake for long without overindulging.

Once frozen, you can keep this cake for a couple of months.

keto birthday chocolate cake

More keto cake recipe ideas

If you are a cake lover and crave cakes on your keto diet, I got you covered with a range of delicious cake recipes with less than 8g of net carbs per slice.

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 !

XOXO Carine
keto chocolate cake

Coconut flour chocolate cake - keto and gluten-free

An easy moist keto chocolate cake, dairy-free and gluten-free with coconut flour and chocolate ganache
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
12 slices
Leave A Review Print The Recipe


Chocolate ganache

Optional - to decorate

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  • Preheat oven to 170C (340F).
  • Grease a 9 inches 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 sugar-free crystal sweetener of your choice. It shouldn't take more then 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 form with no lumps.
  • Transfer the cake batter in 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 cake from burning and ensures a 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 come 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.

Chocolate ganache

  • 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 zip bag, defrost the day before. I recommend freezing without the frosting for better result.
Net carb per slice including the chocolate ganache : 4.2 grams
  • Ganache will thicken as it cools so pop the cake in the fridge if too runny and it will thicken quickly. The ganache can be made the day before, stored in the fridge and rewarmed to liquefy. You can set aside some ganache to add as an extra on each slice you serve.
Nutrition Facts
Coconut flour chocolate cake - keto and gluten-free
Amount Per Serving (1 slice with ganache)
Calories 166 Calories from Fat 130
% Daily Value*
Fat 14.4g22%
Carbohydrates 8.1g3%
Fiber 3.9g16%
Sugar 1.2g1%
Protein 5g10%
Net Carbs 4.2g
* Percent Daily Values are based on a 2000 calorie diet.

Easy Keto Chocolate Cake

COCONUT FLOUR CHOCOLATE CAKE 4 g net carb per slice, easy, healthy, NO sugar, NO gluten #ketochocolatecake #coconutflour #ketocake #chocolatecake #easy #healthycake #healthy #glutenfreechocolatecake #paleochocolatecake #paleo #paleocake #paleo #lowcarbcake #lowcarb #lowcarbchocolatecake #birthday #videos #easycake #easy

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  1. Hello carine , i really love this recipe my birthday is tomorrow and i wish to try it ! How can i make this recipe for single serving? Coconut oil will work in this recipe ?

  2. Hi there, I’m wondering when you say “sugar-free crystal sweetener”, do you mean the granulated kind or the powder kind?

  3. Hello, I made this cake with Coconut Milk from a can not Coconut Cream since that’s what I had at home. The cake was very mushy almost pudding like texture and it wouldn’t come off the pan (I sprayed coconut oil). Any ideas what could’ve gone wrong?

    • Coconut milk and coconut cream contains a very different amount of water. Coconut milk contains way more water which explain why your cake didn’t hod and get mushy. Your ratio of fat is too low and liquid too high. You must use pure coconut cream for the recipe and also make sure you weight coconut flour for precision using a kitchen scale. All these tips will help you get better next time. XOXO Carine

  4. Did you use cocoa powder or cacao powder? The recipe calls for cocoa powder, but when you click on the link it takes you to cacao powder. There is a big difference, especially when baking with it.

    • I am using cocoa powder in all my baking recipes but both will provide the same result. Cocoa powder and cacao powder are interchangeable in baking and they both have similar chemistry and won’t impact the quality of a baked goods if swaps. The difference between both is the manufacturing process. Cacao is made from raw beans while cocoa powder is made from roasted beans. As a result cacao powder has more antioxidants if used in raw recipes but it doesn’t make much sense to use cacao powder in baked recipes as its more expensive and the temperature of baking will remove its beneficial properties. Enjoy the cake, XOXO Carine

  5. 5 stars
    We are new to Keto so this is the first dessert I’ve ever made since we switched to it. I can’t believe how good this is!!! If I would have known I could make dessert that tasted this delicious without sugar and flour, I would have started a long time ago! I made this cake for my husband because it’s his birthday and it was absolutely perfect. The only change was thaa as t I used really dark chocolate chips instead of sugar free because that’s all I had so instead of the chips having 4 or 5 carbs per serving they had 7 but it’s such a minimal amount of chips in the ganache that’s it’s still a very low carb dish. I will be making this again, it was incredibly easy too.

  6. 5 stars
    This cake was absolutely amazing! Instead of ganache for the frosting we used keto cream cheese frosting. It was great. Thank you so much!

  7. If I were to make a plain coconut cake, what can I replace the cocoa powder with if I were to omit it in the recipe? 🙂

  8. Hi, made this for the first time today. It’s delicious, but very moist! I followed instructions, used coconut sugar instead of the sweetener, but being pregnant, just concerned with the how moist it is. It looks similar to your pics, and I’m guessing that having such low dry ingredients and the whole can of coconut cream, would make it quite fudgey. Is that right?

  9. 5 stars
    I just made this and it was amazing, what a great recipe. I didn’t have the sweetener so I substituted with 100grms of coconut sugar. My husband is self isolating at the moment and said I should be worried about going to work tomorrow and leaving him alone with the cake he loved it too ❤️

  10. 5 stars
    This cake is really amazing, I did it today for a family lunch and everyone loved it. In the ganache I added 2 tablespoons of erythritol…just grate! Willing to eat it again…moist, super flavor…congrats for the recepie.

  11. 5 stars
    Excelent recipe!!! Is so delicious and moist. I have done it a couple of time, and every body have been fascinated with the cake!! I love this blog!! Thanks Carine for share your recipes!!!

    • If it is full fat coconut milk from the can yes but not the coconut milk ‘beverage’ that is low fat and contains additive like starch or gums.

  12. 5 stars
    This is delicious ! So delighted to find this

    Tried it second time and added 1 orange rind to cake batter …. OMG ! Very nice 😋

    • Thanks for sharing your idea! Orange and chocolate must taste delicious in this recipe. Enjoy the recipes on the blog, XOXO Carine

  13. I’ve just followed your recipe and I like the texture even if I used stevia. When I was making the batter, the sweetness was ok to me and there was no bitter aftertaste. However, after it’s baked, then it’s when I tasted the bitterness. I’m wondering if maybe it’s too much cacao powder in the ingredients and it’s really designed to be a bit bitter or when you say that stevia has a “bitter aftertaste” does it mean that it only applies after the batter has been baked? Thank you

    • The recipe doesn’t call for stevia but erythritol! It is absolutely different as stevia is 100 times sweeter you can’t use the same amount of stevia to replace erythritol in the recipe. Use my keto sweetener converter here to know how much stevia you should use to replace erythritol and keep the sweetness balance right. Also , stevia is very bitter whatever how much you use it is bitter that is why I don’t recommend this in my recipes.

  14. 5 stars
    Beat chocolate cake ever. I used 70gr of coconut sugar cause i did not have monkfruit. The cake is so moist i want to eat all of it😍😍

  15. 5 stars
    Best Chocolate cake ever. I followed the recipe. I had it with extra thick cream. It was delicious. I didn’t make the ganache as I’m mine for the week. So glad i found this recipe. It’s also super easy. Thank you so much 🙂

    • Thank you so much for the lovely comment! So glad you love this keto cake recipe. Enjoy the recipes around here, XOXO Carine.

      • 5 stars
        Sorry, I missed that instruction. The cake turned out to be very tasty. Thank you for your amazing recipes. I have tried some of your recipes and all the recipes were amazing.

        • Thank you ! I am so happy you enjoyed the cake. I can’t wait to see what you are trying to bake next time. XOXO Carine

  16. The cake barely rose, & wouldn’t come out of the well greased pan??? Tasted lighter than it looked but somewhat bland…just learning about this gluten free cooking…

    • It takes time to learn how to bake with gluten free flour. Gluten free baked goods never raise much because gluten is what makes regular cakes rose. I am not very sure what you mean by bland, not sweet enough maybe ? It should have a strong cocoa flavor and great sweeteness from the sugar free crystal sweetener – you must use either erythritol (Swerve brand) or Monk fruit (Lakanto brand) for best result. Enjoy, XOXO Carine

  17. In your dessert recipes you mention using artificial sweeteners but would the recipe still work if you do not use them or just use stevia drops??

    • I never use any artificial sweeteners on my recipes. I am using sugar free crystal sweetener made of combo of either Monk Fruit Stevia (brand is Lakanto, affiliate link here)or Erythritol Stevia (brand is Swerve, affiliate link here). You can’t replace those sweetener by pure stevia because pure stevia adds no texture to baking and it is overly sweet (and bitter too). So you will need a tiny amount of stevia to reach the same sweetness but it won’t help the cake hold together.I hope it helps, XOXO Carine

  18. 5 stars
    This cake is absolutely delicious. It is so easy to make and has a lovely texture. Reminds me of a chocolate mud cake. I opted not to add the ganache, instead serving this with a little bit of natural unsweetened greek youghut and some fresh berries when I had them.

    • It must have been so good with yoghurt and berries! Love the idea. Enjoy the recipes on the blog, XOXO Carine

  19. 5 stars
    YAYY this recipe is amazing! Delicious and EASY EASY!! Follow the recipe as you have stated and it is delicious!

    • HOORAY! I love when it is easy and delicious for you. Thanks so much for trying m recipes. I can’t wait to see what you are maing next time. XOXO Carine

  20. Hello! I love the taste of this cake, but I have a question, I have done it several times and strangely it is always lowered and reduced by half, is it normal or something am I doing wrong? Thank you

    • As I told you on Facebook, this is very strange because the recipe usually doesn’t raise much. You can try half amount of leaving agent, maybe yours is very different, I know you ar ein Spain and I bake in New Zealand. Maybe try that next time and let me know 🙂 Gracias! XOXO Carine.

  21. This cake seems delicious! My 25th bday is coming up and i’m deciding between this one or vanilla cake 🙂 I just have a question which may be obvious, but I did’t seem to find cake form size you used, so if i’m gonna make it in 28cm pan I’ll have to double the ingredients.

    • Hard choice 🙂 Both are delicious! My round cake are 22 cm. If you double the recipe it will be much longer to bake. Maybe you ca bake 2 times my recipe, separetly and then make a layer cake? Enjoy. XOXO Carine

  22. 5 stars
    Okay, I’ve got to tell you I was scared of this cake. When you say to “transfer” the batter to the pan, my mind insisted that it was pourable batter. This really was not. It was very dense and I actually had to press it into the pan. Don’t worry, folks! It turns out delicious and not at all the brick I was expecting. 🙂
    I skipped the ganache and used a homemade caramel sauce I had on hand. Yummy. Thanks for the recipe!

    • The batter is liquid and not dense or pressable. I am not sure what happens to your batter but this said I am happy to hear thatthe taste was good 🙂 Enjoy the recipe around here. XOXO Carine.

  23. 5 stars
    Had to use a substitute for the heavy cream because I did not have any on hand and even so this recipe came out moist, light, and fluffy. I have a toddler who is allergic to wheat and dairy and has been asking for a chocolate cake (because of a toy she recently got) and it was nice to find a recipe that she can eat and actually taste good.

    • I am so happy that your little one enjoy my chocolate cake recipe ! This means so much to me. Enoy all the wheat free and dairy free recipes around here. XOXO Carine.

  24. Hi Carine,
    This recipe sounds fabulous and I want to try it this weekend. Just wondering – can I use almond flour instead of coconut? Or will it be too dry…..maybe a combination of both?
    Thank you!

    • It will be a very different ratio and I am not sure how much as I didn’t try. You usually need lots more almond flour sometimes up to 4 times more to replace coconut flour. The texture will be very much heavier too. Enjoy the recipes on the blog, XOXO Carine

  25. 5 stars
    Carine, you’re a life savior! I have a sweet tooth but I suffer from pcos (I am insulin resistant that is),and I struggle to bake anything that doesn’t taste bad. This cake is so delicious that even my husband and daughter were amazed. For anyone interested, I used a blend of stevia and Erythritol (this is what I had handy)and it turned out just perfect. Again, thank you so much!

    • Oh thank you so much for such a beautiful message this is so lovely! It must be so hard to be insulin resistant but I am so happy that you could enjoy a safe sweet treat thanks to my blog recipes. I am also using blend of erythritol/stevia or monk fruit/stevia so usually you should be able to recreate all my recipes with the one you have home. Love to you and your family. XOXO Carine.

    • 5 stars
      So I’ve had to transition to a gluten/dairy free lifestyle and was looking for a recipe to satisfy my sweet tooth and I am so glad I found this! My cake came out perfect, pretty moist since day 1. I did add some honey to my ganache just because I wanted it a little sweeter (also had to fix the splitting ganache🤣). I used lakanto golden monkfruit sweetener and Lilly’s sea salt dark chocolate. Topped it with both strawberries one day and raspberries the next and it REALLY makes the cake PERFECT. Wish I could post a photo here but this recipe is definitely a winner in my books, and to my surprise was even better the next day after stored in the fridge. My coworkers begged for the recipe! Thanks for sharing this lovely recipe!😊

      • Welcome on my blog ! All my baking recipes are gluten free and dairy free so you will love baking with me ! I am so glad you enjoy this simple cake and thanks for referring your coworkers to my blog! You can share your pictures with me on Instagram and I reshare them to all the followers ! Feel free to join my on Instagram! Talk to you soon, XOXO Carine.

  26. 5 stars
    Trying to change my lifestyle after being diagnosed with diabetes. I’m struggling to find baking ideas that taste great. Your recipe was easy to make. It’s in the oven now fingers crossed.

    • My blog will be great for your baking and sweet cravings. All my recipes are sugar free, low carb and diabetes friendly. Enjoy, XOXO Carine.

    • I simply added unsweetened desiccated coconut to decorate as mention in the recipe this is optional. Enjoy the cake. XOXO Carine.

  27. 5 stars
    I was skeptical at first when trying this recipe because I have tried some keto cake recipes before and they were bad; too dry & unbalanced taste. I was so doubtful when baking this. I used full fat coconut cream (so easy to get because I live in an Asian country), added a dash of salt & 1/4 ts instant espresso powder. Holly molly, the cake turned out SO GOOD! I had to eat 2 squares for breakfast. It is moist & chocolatey. This recipe is definitely a keeper. So easy to whip up & taste amazing. Thank you for sharing this recipe.

    • I love cake for breakfast too and it must be even better with that touch of espresso powder! Thank you for trying my recipes. Enjoy the blog, XOXO Carine.

  28. 5 stars
    Just made this cake, absolutely delicious and oh so satisfying. If you’re on the fence, definitely make it you won’t regret it!!!

    • Yes 1/2 cup is 65 grams in European measurement, so sorry for this ! Thanks for pointing out. You are amazing. XOXO Carine.

  29. Hi! Would coconut sugar be a suitable sweetener? If so how much compared to the stated amount? Also, if I was to use. stevia, how much of a reduction would be necessary to get the same taste?

    • You can use coconut sugar in same amount as sugar free crystal sweetener, the cake won’t be sugar free and not ket friendly but delicious. Stevia is not recommended you will lose all the texture from the sweetener. Enjoy, XOXO Carine.

    • h thank you SO much for the lovely message ! I am so happy to have you here trying my recipes. Enjoy the low carb recipes on the blog, XOXO Carine.