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Keto Coconut Flour Chocolate Cake

4.91 from 916 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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 many of my favorite cake recipes, such as keto vanilla birthday cake, Coconut Flour Cake, or Keto Cake.

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.

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.

Ingredients

This keto chocolate birthday cake is made with 100% dairy-free wholesome ingredients and is perfect to pair with a cup of my keto 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.
  • Vanilla 
  • 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.

paleo chocolate cake

Storage

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.

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keto chocolate cake

Coconut Flour Chocolate Cake

4.2gNet Carbs
An easy moist keto chocolate cake, dairy-free and gluten-free with coconut flour and chocolate ganache.
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Yield: 12 slices
Serving Size: 1 slice with ganache
4.91 from 916 votes

Ingredients

  • ½ cup Coconut Flour
  • 2 teaspoons Baking Powder or half amount of baking soda
  • ½ cup Unsweetened Cocoa Powder
  • 4 Eggs large
  • ½ cup Granulated Sweetener erythritol, Monk fruit, Xylitol
  • 1 teaspoon Vanilla Extract
  • 13.5 oz Coconut Cream (1 can, 400 ml) or heavy cream

Chocolate ganache

Optional – to decorate

  • 2 tablespoons Unsweetened Cocoa Powder
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

  • 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.

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).

Storage

  • 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.

Notes

Net carb per slice including the chocolate ganache: 4.2 grams
Ganache: The 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.
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 slice with ganache
Yield: 12 slices
Serving: 1slice with ganacheCalories: 166kcal (8%)Carbohydrates: 8.1g (3%)Fiber: 3.9g (16%)Net Carbs: 4.2gProtein: 5g (10%)Fat: 14.4g (22%)Sugar: 1.2g (1%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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Recipe Rating




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    215 Thoughts On Keto Coconut Flour Chocolate Cake
    1 2 3 6
  1. 5 stars
    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

  2. 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?

  3. 5 stars
    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!

  4. 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 🙏

  5. 5 stars
    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 🙂

  6. 5 stars
    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!

  7. 5 stars
    Hi Carine
    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?

  8. 5 stars
    Hi Carine
    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?

  9. Would this work for cupcakes? And how long do you think I would need to bake them for ? And same temperature?

  10. 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.

  11. 5 stars
    Do I use fanmode for this recipe or is this temperaturen for conventional? Thank you for the amazing recipe

  12. 4 stars
    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.

  13. 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.

  14. 5 stars
    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?

  15. 5 stars
    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.

1 2 3 6

Disclaimer

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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