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This coconut flour chocolate cake is an easy, healthy keto chocolate cake with chocolate ganache and only 4 grams net carb per slice. The perfect  keto chocolate birthday cake also dairy free to serve all your paleo friends too !

keto chocolate cake

There is no surprise, this month I turned 36 years old and I had 2 birthday parties. I shared with you my first cake recipe. A layer keto vanilla birthday cake recipe and you guys love it. So I thought you may want to see the second keto birthday cake I made for myself. Say hello to my coconut flour chocolate cake.

Coconut flour chocolate cake – keto + dairy free

This delicious coconut flour chocolate cake is not only an easy keto chocolate birthday cake but it is also dairy free. Yes, I repeat eggs are NOT dairy. Dairy comes from bovine animals and includes milk, cream and butter.

However, this keto chocolate birthday cake is made with 100 % dairy-free wholesome ingredients keep reading.

  • Coconut flour – it is one of the best keto flour to use in baking. It contains lots of fiber and consequently few net carbs.
  • Unsweetened cocoa powder  – it add the most delicious chocolate flavor to the cake
  • Eggs – don’t try any egg substitute without changing ratio of flour, it won’t work. I personally didn’t try to make the cake vegan, sorry, it is my birthday and I love my eggs
  • Sugar free crystal sweetener – as always use a blend of erythritol, xylitol or Monk fruit. Don’t use pure stevia or you will need a different ratio and the cake won’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 eat dairy use heavy cream
  • Vanilla 
  • Baking powder – or half the amount of baking soda

Keto chocolate birthday cake

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 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 ?

Therefore this is a paleo chocolate cake. 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 is keto friendly, and honestly I can’ resist chocolate 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?

Of course you wonder what to do with 12 slices of cake and you don’t want to eat cake everyday. Well, I could but lets say it is not the best healthy choice even if low carb. So my solution is to freeze my cake, sliced in a large airtight box. I defrost the cake slice by slice the day before. It is the best option to enjoy cake for long without overindulging.

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 8 g net carb per slice.

  • Chocolate avocado cake – a moist keto chocolate cake using ripe avocado
  • Keto vanilla cake – an easy almond flour cake, dairy free too
  • Keto lemon pound cake – for the lemon lover, a moist bakery style loaf

I hope you enjoy my second 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 + 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
12 slices
Leave A Review Print The Recipe


Chocolate ganache

Optional - to decorate


  • 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 prevent the top of cake to burn and ensure 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 avoid the chocolate to burn. 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 pipping 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 grams
  • Ganache will thicken as it cool so pop the cake in the fridge if too runny and it will thicken quickly. The ganache can be made the day before, store in the fridge and rewarm 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 + 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%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. 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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.