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.
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.