Keto Coconut Flour Chocolate Cake
By Carine Claudepierre
Published on 08/15/2019 - Last updated on 11/23/2023
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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.
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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Coconut Flour Chocolate Cake
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
- 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
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
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
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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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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Wow 5/5 this cake was amazing, tried first time and it’s awesome wish I could attach a pic
I’m a little bit confused because on the picture the cake looks chocolate, but nowhere in the recipe or the instructions are saying to add cocoa/chocolate. I baked mine by adding 2-3tsp of cocoa but the cake consistency is not fudgy at all. Never the less, it’s super delicious, but I really was hoping for another consistency.
The unsweetened cocoa powder is listed as the third ingredient and in the instruction I mentioned to add it in step 3. I am not sure why you can’t see this. Can you double check it is there! Glad it come out well with 3 teaspoon but since the recipe calls for 1/2 cup of cocoa powder and you only added few teaspoon it explain why you didn’t achieve the texture you see on my picture. I hope it gets better next time following the recipe with 1/2 cup unsweetened cocoa powder ! Enjoy, XOXO Carine
OMG!!! I added 1/4 cup veggie oil and instead of vanilla used a vanilla de’crem skinny syrup 2 tablespoons. It made the most moist fudgy brownies … Thank you so much!!!
Easy to follow . Light and fluffy cake. Great tea time cak
My son needed a low carb diet starting on his 11th birthday. It has been very difficult but he has lost weight and his health concerns are gone. His one request was a birthday cake. This was awesome! You made his 12th birthday very special to him. Thank you!
I am so happy to read your comment! Happy 1th birthday to your son. Enjoy the recipes on the blog, XOXO Carine
I made this today, I was super excited as it smelt so good baking but came out really dry and I don’t know what I did wrong ????
If it comes out dry it can be that you added too much coconut flour or used small eggs instead of large or over bake the cakes. That’s the top 3 reason this may happens. I would weight flour with a kitchen scale for precision. The batter should be very runny and liquid before adding to the pan, if not it definitely mean you have an issue with option 1 or 2 listed above. Enjoy, XOXO Carine
The Keto Chocolate cake is so moist and yummy. Easy to make and even easier to eat.
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 ?
You can’t convert this particular recipe into one serve but instead try my one serve chocolate mug cake recipe here! Happy birthday to you, http://www.chefamitpuri.com
Hi there, I’m wondering when you say “sugar-free crystal sweetener”, do you mean the granulated kind or the powder kind?
Crystal always refer to granulated. Enjoy the recipe around here, XOXO Carine
Will this recipe work if I use real coconut sugar instead of a sugar replacement?
Probably, but coconut sugar is not keto friendly so I don’t use it in my recipes
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
Thank you for the response that makes sense. I will be giving this another try for sure!
You’re welcome !
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
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.
I am so glad you enjoy a keto dessert from my blog, Enjoy the keto recipes around here, XOXO Carine
This cake was absolutely amazing! Instead of ganache for the frosting we used keto cream cheese frosting. It was great. Thank you so much!
Keto cream cheese frosting sounds yummy on this cake ! Thanks so much for the lovely review, XOXO Carine
Delicious, moist and very addictive! Thank you so much for making your recipes so easy to follow.
Thank you for your amazing feedback, so gad you love the cake. XOXO Carine
Is it also possible if I replace the coconut cream with yoghurt?
It should be fine but make sure you are using full-fat yoghurt. Enjoy, XOXO Carine
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? 🙂
Follow my plain coconut flour cake recipe or vanilla almond flour cake recipe instead. Enjoy, XOXO Carine
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?
It is a moist cake as seen in the picture. If you prefer a less moist chocolate keto cake, try my almond flour keto chocolate cake recipe next time. Enjoy the recipes on the blog, XOXO Carine
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 ❤️
I am glad you both love the cake. Take care. XOXO Carine
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.
Thank you for the lovey feedback! I am so happy your family love it too XOXO Carine
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!!!
Thanks so much for the lovely comment! I am happy to have you here with me, XOXO Carine