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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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    215 Thoughts On Keto Coconut Flour Chocolate Cake
    1 4 5 6
  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.

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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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