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Keto Cake (No-Fail)

4.98 from 602 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

This Keto Cake recipe is an easy, no-fail, 1-bowl keto cake recipe perfect for keto beginners looking for a sweet chocolate cake to fix their sweet tooth with only 2.2 grams of net carbs per serving.

Plus, this almond flour chocolate cake is also gluten-free with a dairy-free option.

Keto Cake

What’s A Keto Cake?

A keto cake is a low-carb cake recipe made with low-carb flour and sugar-free sweetener to keep the total carbs and sugar to a minimum.

It has a very similar taste and texture to regular cakes and most of the time, Keto Cakes are also low-carb gluten-free cakes.

This keto chocolate cake recipe is the best treat for a low-carb birthday party!

Why You’ll Love This Recipe

I love this cake recipe because it’s the easiest you will find as a newbie to the keto diet and can make perfect birthdays.

There are no complicated steps to follow, no kitchen appliances needed, and this keto dessert fits all food allergies.

It’s naturally:

  • Gluten-Free
  • Nut-Free Option
  • Dairy-Free Option
  • Low-Carb
  • Keto
  • Paleo
  • Grain-Free
Keto Cake

How To Make This Keto Cake

There are many ways to make a cake keto-friendly. You can make a keto coconut flour chocolate cake, a keto vanilla cake, or this 1-bowl keto cake.

But here I am sharing the easiest keto cake recipe ever, a no-fail almond flour chocolate cake.


All you need to make a moist almond flour cake are:

  • Almond Flour – Use ultra-thin almond flour with a pale, golden color. It’s not ground almond or almond meal. These two last options are coarse and make almond flour cakes gritty, so avoid them to avoid disappointment with the recipe. Almond flour is one of the best keto-friendly flours.
  • Cocoa Powder – For a keto cake, use unsweetened cocoa powder.
  • Baking Powder
  • Salt
  • Erythritol or any keto sweeteners you love like allulose, Monk fruit sweetener, or xylitol.
  • Eggs – You must use regular eggs in this recipe as it doesn’t work well with egg replacers, an egg substitute, or flax eggs. It’s not recommended as a keto vegan cake. Eggs are keto-friendly.
  • Unsalted Butter Butter is a keto-friendly ingredient that needs to be melted in this recipe. You can also use melted coconut oil.
  • Water – from the tap – You can also use unsweetened almond milk to add more almond taste.
  • Vanilla Extract
Keto Cake

Making The Cake Batter

To make the batter, it’s as easy as using a mixing bowl where you will:

Beat the eggs with water, melted butter, and vanilla extract.

Then, fold in the dry ingredients: almond flour, granulated sugar-free sweetener, baking powder, unsweetened cocoa powder, and salt.

Stir to form a thick low carb chocolate cake batter. It can look a bit grainy, and that’s always the case when you make an almond flour chocolate cake so don’t panic.

Keto Cake


Preheat the oven to 325°F (160°C). Line an 8-inch round pan with parchment paper at the bottom and lightly oil the bottom and sides with oil spray.

Pour the cake batter into the pan and spread evenly.

Bake the cake in the center rack of the oven until a toothpick inserted in the center of the cake comes out clean or with a little crumb on it.

It’s better to get a little crumb, it means the cake is still moist and not dry.

The baking time varies with the size of the pan you used. If you use a 9-inch pan, the cake will bake faster as it’s shallower.

Cool down the cake on a wire rack before frosting.

Layered Keto Cake

To make a layered cake, repeat the recipe one or two times depending on what you are aiming for, a 2-layer keto cake or a 3-layer sugar-free cake.


You can of course serve this cake plain or with some keto chocolate buttercream frosting or keto cream cheese frosting.

Before frosting the cake, make sure the layers have completely cooled to room temperature.

Other delicious keto toppings for cakes are:

  • Whipped Cream
  • Sliced Almonds
  • Chopped Nuts – peanut, almonds, hazelnuts.
  • Sugar-Free Chocolate Chips
  • Melted Chocolate- sugar-free or 85% cocoa chocolate is keto-friendly.
Keto Cake

Storage Instructions

This cake can be stored in a cake box or any sealed container in the fridge for up to 4 days.

You can also freeze keto cake leftovers either whole or in slices and pop them in the fridge the day before to thaw the cake.

It’s ok to freeze the cake frosted or plain.

Keto Cake

Tips For Best Low-Carb Cakes

It’s not difficult to bake a delicious low-carb cake recipe. But, if you are new to keto baking, there are 4 things you should know.

Tip 1 – Ingredients at The Same Temperature

One of the common mistakes in keto baking is to use cold eggs straight out of the fridge or hot melted butter.

When both liquids come together, it can scramble the eggs and create a strong egg flavor with lumps in the batter.

Always take out the eggs from the fridge 30 minutes before baking a keto cake and wait a few minutes before incorporating melted coconut oil or melted butter.

The FDA recommends leaving eggs no more than 60 minutes at room temperature, so it’s fine to do so.

Tip 2 – Flour Swaps And Measurements

Almond flour is the key ingredient to making a moist sugar-free birthday cake don’t swap almond flour for coconut flour or any almond ground or almond meal.

Coconut flour contains four times more fiber and can dry out cakes if you don’t adjust its ratio or add more eggs or liquid.

Use a coconut flour cake recipe if it’s the flour you want to use but don’t swap almond flour for the same amount of coconut flour.

Also always measure flour with a US measuring cup, fill and sweep but don’t over pack flour in the cup or press it down.

Tip 3 – Baking At Low Temperatures

Bake almond flour cakes at a lower temperature than wheat-based cakes.

The best is to cook at 325°F (160°C) and check often by insetting a pick in the center of the cake.

It should come out with a little crumb on it meaning the cake is moist and not dry.

Tip 4 – Don’t Thin Out The Batter

Don’t add milk or more water if your batter looks thick, it’s normal.

Keto cake batter is always thicker and looks grainy, and that’s normal.

Adding liquid like water, milk or heavy cream will dilute the batter, and the cake won’t firm up.

Frequently Asked Questions

Below I listed the most common questions you have about this easy cake keto recipe.

Can I Make It Nut-Free?

Absolutely yes, the best nut-free low-carb flours for cakes are sesame seed flour and sunflower seed flour.
Both can be made at home in a high-speed blender by grinding the seeds on high speed until flour forms.
Wait for the homemade flour to cool before using it in the keto cake recipe. Use as a 1:1 ratio swap to almond flour.

Can I Remove The Sweetener?

Yes, you can make a sugar-free cake by removing all sugar substitutes from the recipe, but the cake will be very bitter and not sweet at all.

Is The Nutrition Panel For A 2-Layer Cake?

No, the nutrition panel is for a one-layer cake with no frosting and a serving of 12 slices out of an 8-inch round cake pan.

Can I Make A Dairy-Free Keto Cake?

Yes, replace melted butter with melted coconut oil or olive oil. You can use dairy-free spread in the frosting instead of butter.

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Keto Cake

Keto Cake

2.2gNet Carbs
This is the easiest Keto Cake recipe you will ever make with a moist chocolate crumb and delicious chocolate buttercream frosting.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Yield: 12 slices
Serving Size: 1 slice (no frosting/1 layer)
4.98 from 602 votes


  • 1 ¼ cup Almond Flour
  • ½ cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ cup Granulated Sweetener
  • 4 large Eggs
  • 3 tablespoons Melted Butter or melted coconut, cooled few minutes
  • cup Water
  • 1 teaspoon Vanilla Extract

Chocolate Buttercream Frosting

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


  • Preheat the oven to 325°F (160°C). Grease one 8-inch cake pan with coconut oil. Cover the bottom and side of the pan with parchment paper and oil them too. Set aside.
  • In a large mixing bowl, whisk dry ingredients: almond flour, sweetener, cocoa powder, baking powder, and salt. Set aside.
  • In another bowl, whisk eggs with slightly cooled melted butter, water, and vanilla extract.
  • Stir wet to dry ingredients until a smooth, slightly thick batter forms.
  • Pour the keto cake batter into the prepared pan and bake for 20-30 minutes in the center rack of the oven or until a pick inserted in the center of the cake comes out clean or few a little crumb on it. Don't over bake or it gets dry.
  • Cool down on a wire rack immediately until the cake reaches room temperature.
  • Repeat the recipe for a two-layer cake, and frost the cake when both layers are at room temperature.
  • Frost using one batch of keto chocolate frosting.


  • Store cake in the fridge for up to 4 days or freeze and thaw in the fridge the day before.
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 slice (no frosting/1 layer)
Yield: 12 slices
Serving: 1slice (no frosting/1 layer)Calories: 124.2kcal (6%)Carbohydrates: 4.8g (2%)Fiber: 2.6g (11%)Net Carbs: 2.2gProtein: 5.3g (11%)Fat: 10.7g (16%)Saturated Fat: 1.8g (11%)Polyunsaturated Fat: 1.1gMonounsaturated Fat: 2.2gTrans Fat: 0.01gCholesterol: 62mg (21%)Sodium: 190mg (8%)Potassium: 79.5mg (2%)Sugar: 0.6g (1%)Vitamin A: 215.2IU (4%)Vitamin B12: 0.2µg (3%)Vitamin C: 0.01mgVitamin D: 0.3µg (2%)Calcium: 59.4mg (6%)Iron: 1.3mg (7%)Magnesium: 20.2mg (5%)Zinc: 0.5mg (3%)
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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    41 Thoughts On Keto Cake (No-Fail)
    1 2
  1. 5 stars
    I tried your keto vanilla cake before and was half expecting this to be similar, but somehow you made this cake even better, it’s amazing!!

  2. 5 stars
    Can’t wait to try your other recipes, this cake was my first attempt at keto baking and it was excellent, such a delicious taste and a perfect cake texture

  3. 5 stars
    Made it for my husband’s 50th birthday. He’s not keto, and normally he’s not a huge fan of my low-carb recipes, but he loved this one! Thank you!!

1 2


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