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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.


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


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


  • 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.


  • 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).


  • 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.


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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    215 Thoughts On Keto Coconut Flour Chocolate Cake
    1 2 3 4 6
  1. 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!!

  2. 5 stars
    Wonderful! I can’t believe it. So far the most delicious and rich chocolate cake and with coconut flour… unbelievable! I’m amazed. Thanks for this great recipe.

  3. 5 stars
    Lovely cake. I have done this one a few times already and it has always been the star of the night. Super tasty and easy to make!

  4. Everything I saw was yummy I want to get all the recipes soi can have them to write down and keep
    Them so I can right
    Them down in my receipt book Cindy maki

  5. Why did the eggs disappear off the ingredient list? I’ve made this before and I’m almost sure it was 4 eggs but just checking

  6. The ganache split… Result an oily clear liquid separated from the chocolate solids.i tried stirring to recombine but they remain separated. Not sure why. I used coconut cream and Lindt 85% chocolate

    • Ganache usually splits if the cream is to hot or if you mix it too soon before all the ingredients have had time to come to a similar temperature. … If the ganache is mixed vigorously the cocoa butter separates from solids and comes to the top. To fix broken ganache, warm the mixture over a hot water bath while whisking vigorously

  7. Hi Carine,

    I’m thinking of making this for my roommate who is keto. Could I potentially substitute the coconut cream for cashew milk?

  8. Hi Carine! Would like to make this for my husbands birthday was wondering how much chocolate bar I should use for the ganache? Is 1 full bar enough? Thanks in advance!

    • As you can see in the recipe measurement I am using 4 oz of dark chocolate for the ganache recipe, which is the weight of a regular chocolate bar. Happy birthday to your husband! Enjoy the cake recipe. Carine

  9. I have Cadbury Bournville Cocoa or Avalanche Sugarfree Drinking chocolate which is sweetened with erythritol and stevia.As the recipe calls for 1/2 cup unsweetened cocoa and 1/2 cup sweetener, could I use 1 cup of sweetened drinking chocolate instead?

    • Don’t increase the cocoa because it will also increase fiber in the recipe and the cake will end up dry. I would use same amount of cocoa and decrease erythritol to 2-3 tablepsoons to avoid a too sweet cake. I hope it come out great! XOXO Carine

      • 5 stars
        Hi Carine
        I used the Cadbury Bournville Cocoa which is unsweetened and Stevia sweet which is all I can buy here. Initially it was bitter but after a few days it was superb! Now one of my favourite cakes (your coconut cake is top favourite)
        You are my preferred source for cakes, thank you for your recipes.

  10. 5 stars
    Thank you for this delicious cake, I’ll appreciate it if you can tell me the calories and the net carbs for one slice without the ganache ?

      • the nutrition panel is for the cake with ganache, I want to know the calories and net carbs for one slice without the ganache

        • Yes, as mentioned in the recipe note the nutrition panel includes the ganache. If you are not using the ganache, use a macros app to recalculate the macros per serve regarding what you are using in the recipe. We can’t provide nutrition panel for all options unfortunately.

  11. Hi, I loved the recipe! I am just wondering if the amount of cocoa is a bit too much as I am not allergic to it and I felt a bit like an allergic reaction in my tongue. I know cocoa is high in histamine, so I was wondering if we could substitute half of the cocoa powder for extra coconut flour. Thanks!

    • If you remove half cocoa powder, you can’t add more coconut flour instead, the cake will be very dry as coocnut flour contains way more fiber. I am sure it will work simply by decreasing cocoa, no replacement

  12. Help, made friends first child her smash cake, now 2nd child needs smash cake, no dairy, no nuts, no eggs, no gluten, no rice or oats. This recipe meets all my needs except those eggs, any suggestions on a substitute? Or some other recipe? I have looked forever. Chocolate, vanilla, or yellow cake will work but omg I need help😭

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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.

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