Keto Coconut Flour Chocolate Cake
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.
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.
How To Make Coconut Flour Chocolate 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 is 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.
Serving 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.
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 Healthy Cake Recipes
If you are a cake lover and crave cakes, I got you covered!
I have a range of delicious cake recipes with less than 8 grams 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!
Coconut Flour Chocolate Cake
Want My Kitchen Equipment?
- ½ cup Coconut Flour
- 2 teaspoons Baking Powder or half amount of baking soda
- ½ cup Unsweetened Cocoa Powder
- 4 Eggs large
- ½ cup Crystal Sweetener erythritol, Monk fruit, Xylitol
- 1 teaspoon Vanilla Extract
- 13.5 oz Coconut Cream (1 can, 400 ml) or heavy cream
- 4 oz Sugar-free Chocolate Chips or bars chopped in pieces
- ½ cup Coconut Cream or heavy cream
Optional – to decorate
- 2 tablespoons Unsweetened Cocoa Powder
- Preheat oven to 170°C (340°F) conventional mode
- 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
- 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 zip lock bags, defrost the day before. I recommend freezing without the frosting for better results.
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Category:Cakes & CupcakesRecipes
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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This is the best coconut flour only recipe I have ever made. I use Allose for better texture but this is way much better than I expected and I only use half whipping cream and half milk
I would like to try this recipe. I can only use white chocolate do to migraines. I have S/F white chocolate chips. Can I use something else instead of chocolate powder?
I have the same problems with regular chocolate but discovered carob. It’s a game changer. It comes in a powdered form like cocoa powder and is all natural from the carob seed. Look it up and give that a try. I like it better than cocoa. It’s naturally sweeter so less sugar when baking with it.
I am not sure, I would recommend by keto coconut flour cake recipe here, i t has no cocoa or chocolate chips.
Best cake recipe I have had! Being a diabetic this is perfect.
By far the best coconut flour cake recipe I have used and I have made quite a few of them over the past 13 years. Thank you so much for putting this together!
This cake is really tasty and so easy to make. Will do it again for sure. Seems more cost effective with small amount of coconut flour instead of almond meal as well. I had all the ingredients in the pantry. Thank u 🙏
Made it for my husband’s birthday (who is on keto). It was a winner! So moist, soft, flavorful and delicious! Thank you for sharing the recipe. Will definitely be using it again 🙂
This cake turned out great. I substituted the cocoa powder for carob powder (I use this as it is dog friendly and has no caffeine in it either)and it tasted great. My husband loved it and so did my cocker spaniel!
This is one of my favourite recipes but something has changed in my last two attempts.
I stuffed up the temperature a few days ago and the cake was still liquid on the bottom when the top was cooked.I didn’t realise until the cake was cold and I couldn’t save it.
Today I tried again and even with the temperature right the top was cooked but the base was not, even after an extra 10 minutes, and the top sunk. It’s back in the oven now with foil covering the top.
What do you think I could be doing wrong?
Just wondering why it is necessary to beat the eggs with the erythritol instead of adding the sweetener to the other dry ingredients and beating the eggs on their own?
Yes sure, it should work too
Would this work for cupcakes? And how long do you think I would need to bake them for ? And same temperature?
I am pretty sure it will bake well in a cupcake pan, I would recommend 25 minutes to 30 minutes, insert a pick in the center of the cupcake and if it comes out clean it’s ready.
Hi would there be any difference if I used full fat coconut milk instead of coconut cream for the ganache and the cake? Thank you.
For the ganache, it doesn’t matter much both should be fine
Do I use fanmode for this recipe or is this temperaturen for conventional? Thank you for the amazing recipe
Conventional mode is the best! enjoy
I made this cake so many times. Love it! Here in Holland our cacao powder is really really dark and bitter so I need 3/4 cup of sweetener to balance that out. Baking time is it for fan mode? Your regular coconut flour states fanmode and conventional.
Conventional mode works best, Enjoy!
Nothing against this recipe. Flavor amazing. This is the 4th keto baking item I have made. So I know it’s me and not you(recipe). Everything I bake with non traditional flour is so dense. I follow the instructions, I watch the videos. I have tried not over mixing. Help….
I would try measuring the flour with precision, don’t overpack the cups that often lead to very dry keto baked goods. Also always use large eggs especially with coconut flour that is extremely liquid absorbent. But overall keep in mind that keto baked recipe are always more dense and packed than flour based recipes because they are gluten-free and low-carb, they don’t raise as much.
Can i bake this in loaf pan? And for how many minutes is the baking time?
Yes I use my loaf tin. Its just as good. 🙂
I didn’t try this option but I guess it should work. It will probably take longer to bake, insert a pick in the center of the loaf after 30 minutes, when it comes out dry it’s ready to take out of the oven. Enjoy
I’ve make this before and love it! I’d like to make it again but I’m trying to cut back using animal products. Is there an egg replacement you recommend?
Unfortunately, this cake won’t work with egg replacer.
This is an amazing recipe! I can’t believe it’s coconut flour. It’s both easy to make and better than all the wheat flour chocolate cakes I’ve made for 40 years! I was worried that it would be too dense so I separated the yolks and whites, beat the whites and folded everything together.It reminded me of the Sachertorte I ate in Vienna.
So happy you love the cake! XOXO Carine
ooooK, so perhaps the eggs I used were too large, plus the fact i used maple syrup instead of powdered sweetener (i did add some extra coco flour and cocoa powder though). AAAAnyway it took for eeevvvvver in the oven but WOW this is DELICIOUS. I can’t believe I just made a MOIST coconut flour cake. usually things end up so dry/cardboardy with coconut flour. Thank you!!
That’s a good news that the taste is amazing ! It should not take that long to bake tho, but if you added liquid sweetener it explain why, the batter is thin out and take longer to set.
Which heavy cream brand do you buy in NZ please. Would anchor or pams fresh cream be good?
Any brands I have tried works, I usually buy at Countdown the store brand is cheaper and works well
For the ganache can I microwave it instead of heating it on stovetop?
It should work, but watch out to not burn the chocolate in the microwave