You don’t have to be following a ketogenic diet to enjoy this decadent low carb Keto Chocolate Cake.
Moist chocolate cake slathered in chocolate cream cheese icing, this low carb almond flour cake has a rich chocolate flavour. A single layer cake recipe made in a sheet pan, it’s very straightforward to make and is a very portable dessert for picnics or parties.
Have your chocolate cake and eat it too without the carbs and with all-natural sweeteners. I doubt anyone would know this low carb cake is not as naughty as it tastes.
Want More Keto Dessert Ideas? Try our Low Carb Keto Pumpkin Muffins. Or for some decadent low carb, no-bake desserts, try our Chocolate Avocado Truffles, Cacao Peanut Butter Fat Bombs or Dark Chocolate Sweet Potato Fudge.
Ingredients
Keto Chocolate Cake FAQ’s & Tips
Leftovers will keep for up to five days covered in the fridge.
Yes, they will freeze well for up 4-5 months for maximum freshness.
You can either freeze the unfrosted cake whole or in individual slices and add fresh frosting when it thaws.
Or, you can freeze the chocolate cake complete with its chocolate cream cheese frosting. It is best to make room in your freezer and flash freeze the cake uncovered first to harden the frosting. Then wrap it in paper followed by plastic to prevent freezer burn and keep moisture out. Or, freeze pre-cut slices in an airtight container if you have the space.
Thaw the cake in the fridge, ideally overnight, or for at least 8 hours.
Leave them wrapped while thawing unless frozen with the frosting. Then you will need to remove the wrapping so the icing doesn’t stick when it softens.
Keto Chocolate Cake with Chocolate Cream Cheese Frosting
Have your cake and eat it too with this decadent, low-carb, Keto Chocolate Cake. Smothered in chocolate cream cheese frosting, this super moist cake satisfies your sweet tooth with all-natural sweeteners without guilty carbs.
Ingredients
Chocolate Cake Ingredients
- 2 ¼ cups almond flour
- ¾ cup erythritol natural sugar alternative (or 1 ¼ cups granulated monk fruit or white sugar)
- 3 tablespoons cacao powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons apple cider vinegar
- 5 eggs
- ¾ cup sunflower or canola oil
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 3.5 oz dark chocolate, melted and cooled
- ½ cup butter softened
- ¾ cup cream cheese
- Liquid stevia to taste (replaceable with powdered sweetener)
Instructions
Cake
- Preheat the oven to 325F and line an 8" x 13" baking tray with parchment paper.
- Take three of the five eggs and separate eggs whites from yolks. Place the eggs whites into a medium-size bowl and set aside.
- Place the yolks and the two remaining eggs into a large bowl; add oil, vanilla extract, baking powder, salt, and apple cider vinegar. Whisk to combine.
- Add granulated sweetener and cacao powder. Mix until combined.
- Add almond flour and combine. The batter will be stiff, which is fine.
- Use an electric mixer to beat the egg whites until firm peaks form. You can test using the meringue method –turn the bowl upside down if the egg whites don't move; it's ready to use. You can also test by lifting the beater, and if the egg white stick without dropping, it's good.
- Add one-third of the egg whites into the cake mixture, gently folding it in as it gets easier to mix. Folding it in slowly will keep as much air in the batter as possible.
- Add the remaining egg white mix in parts, folding gently until it is well combined.
- Pour the batter into the prepared tray and spread it evenly.
- Bake for 15-20 minutes or until the centre of the cake is set. You can do the toothpick test to know when the cake is ready: inserting a clean toothpick should come out clean. For this cake to be moist, you shouldn't overbake it. Setting the baking temperature to 325F gives more control over the baking process.
- Leave to cool while you make the cream cheese frosting.
Chocolate Cream Cheese Frosting
- It is important all the ingredients are at room temperature to make the chocolate cream cheese frosting.
- First, combine butter with cream cheese and stevia with an electric mixer, adjusting the sweetness to taste.
- Incorporate the chocolate (the chocolate should be melted and cooled to room temperature).
- When frosting the cake, I choose to use a piping bag to get a fancy look, but you can also use a knife to spread the frosting evenly or create swishy swirls.
- Refrigerate the cake for one hour before serving for the frosting to set
Notes
Decorating
- Use a piping bag to drop the frosting in various ways.
- Sprinkle with shaved chocolate or coconut. Add fresh fruit or even edible flowers.
Storage & Freezing
- Keep leftovers covered in the fridge for up to five days.
- You can freeze the cake frosted or unfrosted for up to five months for maximum freshness—Flash freeze frosted cakes uncovered before wrapping in paper and plastic, so the icing hardens before wrapping.
- Defrost overnight in the fridge - remove the wrapping if it is frosted, so it doesn't stick when it softens.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 361Total Fat: 33gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 91mgSodium: 182mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 7g
Nutrition data provided here is only an estimate
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