The Easiest Keto Chocolate Cake

My favorite homemade chocolate keto cake! It's the PERFECT foolproof low carb chocolate cake recipe! Moist and deliciously soft with a perfect texture. It is so easy to make and it will WOW all your friends whether they follow a low carb diet or not!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Keto Chocolate Cake

Almost everyone loves a good chocolate cake recipe, don’t they? I promise you will love every bite of this moist keto chocolate cake. I, of course, think it is the best keto chocolate cake EVER and I am sure you and your non-keto friends will too!

This low-carb chocolate cake is also perfect for a keto or diabetic-friendly diet. It is light and fluffy, and rich without being too sweet. You will definitely not get anything this good from a boxed chocolate cake! It is also the perfect sugar free keto chocolate birthday cake!

Related Keto Cakes Recipes: Layered Keto Cake / Keto Vanilla Cake

Why We Love This Recipe

Low carb – With just 4g net carbs per serve, you really can have your cake and eat it too!

Keto pantry basic ingredients – This 8 ingredient cake uses ingredients that you will find in most pantries.

Versatile – This recipe can be used as a base recipe where you add more flavours or layers. A must-try is our Black Forest Cake.

Quick and easy! – As with all my recipes, I keep them simple so you can spend less time cooking and more time enjoying them.

The Ingredients

Jump to the recipe card for the full list of ingredients to make this keto chocolate cake with cream cheese frosting recipe.

Keto Chocolate Cake labelled ingredients on green and white tiles.

Light taste olive oil – use an oil with a neutral flavour. You can use butter or ghee in its place.

Sweetener  – I use monk fruit/erythritol or erythritol. The brands I use are Sukrin:1 or Monkfruit sweetener.

Almond flour or almond meal – Almond meal and almond flour are slightly different in consistency, with meal being a bit coarser. You can choose either for this recipe.

Eggs – fresh, free-range and large eggs are what you need.

Unsweetened Cocoa – check the nutritional panel of the cocoa you are using. Some brands do contain sugar.

Sour cream or Greek yoghurt. – Coconut cream can be used for a dairy free keto vanilla cake.

Baking powder – I use and recommend Bob’s Red Mill Baking Powder for all low carb gluten-free baking. It really helps give a good rise and consistent baking results every time.

FROSTING – I have used a very simple keto chocolate frosting recipe for this cake.

Related Recipes: Keto Frosting / Whipped Cream Buttercream

How to Make Keto Chocolate Cake

Step 1. PREHEAT – to 160℃ fan/180°C static/350°F. Line a 20 cm (8-inch) springform pan.

Step 2. MIX all ingredients in a stand mixer until combined. Spoon mix into prepared pan.

Step 3. BAKE 30 minutes or until cooked through. Cool on wire tray in the pans until cool.

Step 4. MIX buttercream ingredients in a stand mixer until light and fluffy.

A man lifting a chocolate cake onto the top of another.

Step 5. FROST: Spread have of the chocolate buttercream onto the top of the cake. Place the second cake on top (if doing double) and pipe buttercream on top of cake. Using an angled icing spatula, generously spread buttercream over the sides and top of the cake.

How to Make Keto Black Forest Cake

You can easily make this chocolate cake into a low carb black forest cake

You can easily make low-carb Black Forest cake from this recipe. The German dessert, Schwarzwälder Kirschtorte usually is gateaux style chocolate cake layered with a rich cherry filling, kirsch liqueur, and plenty of whipped cream. This is a keto black forest cake without alcohol or canned cherries.

In the recipe card below you will get a step-by-step method of how I made mine as pictured. Below I have added how to booze it up if you wish. Remember though this will add extra carbs.

Step 1. Reduce 1/4 cup of cherry syrup with 1/4 cup kirsch or raspberry liqueur and 1/2 cup keto sticky syrup sweetener over medium high heat.

Step 2. Brush the cake tops with the cooled syrup then add the ganache etc. as per the recipe instructions below.

Want More Keto Cake Recipes

Never feel like you are missing out with these low carb cake recipes. Your friends and family will love them too. These are some of our most popular keto sweet recipes.

A slice of keto chocolate cake on a white plate with a fork in it.

Hot Tips & FAQs

Can I double or triple the mix?

For layered cakes, like mine pictured, it is safe to double or triple the recipe in both a stand mixer and the Thermomix®.

Can I use extra virgin olive oil instead of butter?

Extra virgin olive oil (EVOO) has a very strong flavour that will overpower the delicate vanilla flavour. If you want to substitute with olive oil, choose light-taste olive oil instead.

Are cherries keto? How many carbs are in cherries?

Some will say cherries are not keto, but you can enjoy them in moderation. With only 1.1g net carbs per cherry, they are pretty much the same as blueberries or strawberries per piece. They do contain more natural sugar (about 8g/100g) than berries.

Keto Meal Plans & Support

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A perfect slice of two layer Keto Chocolate Cake.

Keto Chocolate Cake

My favorite homemade chocolate keto cake! It's the PERFECT foolproof low carb chocolate cake recipe! Moist and deliciously soft with a perfect texture.
5 from 41 votes!
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Course: Dessert
Cuisine: Low Carb
Diet: Diabetic
Recipe Category: Low Carb
Calories: 292kcal
Author: Megan Ellam
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Servings: 16 slices
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Ingredients

KETO CHOCOLATE FROSTING

  • 1/4 cup powdered sweetener I use Sukrin Melis (40g)
  • 3 tablespoons unsweetened cocoa (30g)
  • 4 tablespoons butter (60g) cubed
  • 225 g cream cheese softened, and cubed
  • 1/4 cup thickened or heavy cream (60g)
  • 1 teaspoon vanilla extract

KETO BLACK FOREST CAKE OPTION

  • 100 g dark chocolate chopped
  • 2.5 cups thickened or heavy cream
  • 100 g fresh cherries see notes, cut in half and pitted
  • grated dark chocolate to garnish

Instructions

CONVENTIONAL METHOD

  • PREHEAT – to 160℃ fan/180°C static/350°F. Line 2 x 20 cm (8-inch) springform pans.
  • MIX all ingredients in a stand mixer until combined. Divide mixture into prepared pans.
  • BAKE 30 minutes until the cakes are baked through. Insert a toothpick into centre and if it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. Leave to cool completely cool before frosting and assembling.
  • MIX buttercream ingredients in a stand mixer until light and fluffy.
  • FROST: Evenly cover the top of one cake with half of the frosting. Top with second cake and spoon the remaining frosting onto the top. Use an angled spatula to smooth over top. Chill for 1-2 hours before slicing the cake.

THERMAL METHOD

  • PREHEAT oven to 160℃ fan/180°C static/350°F. Line 2 x 20 cm (8-inch) springform pan.
  • MIX: Place all ingredients into mixer; Mix 1 min/speed 3. Follow from Step 3 above.
  • FROST: For frosting; mix all ingredients 1 min/speed 5. Scrape down sides of bowl. Repeat until smooth and fluffy. Follow instructions above to frost the cake.

LOW CARB BLACK FOREST CAKE

  • Place chocolate into a heat-proof bowl. Heat HALF A CUP of the cream in a small saucepan over medium heat until it begins to simmer (do not boil). Pour over the chocolate and leave 3-5 minutes to soften. Stir gently until smooth and combined.
  • Whip the remaining cream to stiff peaks. Drizzle 2-3 tablespoons of ganache into the whipped cream and loosely fold to make a rippled look. Set aside.
  • Drizzle or spread the remaining ganache over the top of each cake (see notes). Top with the chocolate cream and place the cherry halves around the edge of one cake reserving a few for the top. Place the second cake on the top and garnish with cherries and grated chocolate. Chill for 1-2 hours before serving.

Video

Notes

CHOCOLATE KETO CAKE INGREDIENTS
Choose light tasting olive oil, and do not use extra virgin olive oils as they have a strong flavour. Melted butter or ghee can be used in place of the oil.
Double acting baking powder reacts and creates gas bubbles twice; once when moisture is added, and a second time when it’s heated. In comparison to regular baking powder, this gives gluten-free baking a better texture as the ingredients are denser and need a bit more help with rising.
I use blanched almond flour. You can use natural almond flour or almond meal in its place or substitute macadamia flour or cashew meal (higher carb) in place of the almond flour. Coconut flour is not a suitable substitute. Coconut flour sucks up a lot of moisture and more ingredients would need to be added to compensate in this chocolate cake recipe. Use any baking flour suitable for a low carb diet that is also gluten free. Sunflower seed flour is often used in keto friendly cakes, but I have not tested it in this recipe.
Sweetener: I use monk fruit sweetener or erythritol sweetener. I find they give the cake a good texture without having a cooling effect.
It is really important to allow the cake to cool completely before icing it, otherwise, the buttercream will melt. Use sugar free sprinkles for an easy keto birthday cake.
KETO BLACK FOREST CAKE (German dessert Schwarzwälder Kirschtorte)
The chocolate cake comes with the option to make it into a Black Forest Cake. This is a no alcohol black forest cake and also has no morello cherries. You can choose to add both if you like. Please scroll up to the blog post to find more step by step instructions on making it.
CHOCOLATE FROSTING
I use an unsweetened cocoa powder or sugar free chocolate like Vitawerx to flavour the buttercream. Check the blog post for more keto buttercream ideas and how to serve it.
LOW CARB CHOCOLATE CAKE IN THERMOMIX
For a keto layer cake like mine pictured, it is safe to double or triple the recipe in both a stand mixer and the Thermomix®. Just make sure to bake each cake separately, not at the same time.
STORAGE AND FREEZING KETO CAKES
You can store it in an airtight container in the fridge for up to 1 week. It freezes well if kept in an airtight container or ziplock bag. I freeze in individual portions so it is simple to defrost when I would like a piece of cake.
This recipe yields approximately 16-20 servings. The actual number of servings will depend on your preferred portion sizes. 
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 16-20. The result will be the weight of one serving. 
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. 
All recipes have been tested using all of the cooking methods included by various recipe testers.
Store in an airtight container in the fridge for up to 5 days. Alternatively, store in an airtight container and freeze.
 If you have any queries, or questions or are unsure of substitutions, please scroll up to the blog post for more information.

Your Own Notes

Nutrition

Serving: 1slice | Calories: 292kcal | Carbohydrates: 7g | Protein: 8g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 50mg | Potassium: 79mg | Fiber: 3g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 0.1mg | Calcium: 68mg | Iron: 1mg | Magnesium: 17mg | Net Carbs: 4g
Tried this recipe?Mention @meganellam or tag #madcreations!

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