Delicious Keto Chocolate Cake in 6 Simple Steps

Keto Chocolate Cake | KetoGenius
  • Prep Time
    10 minutes
  • Cook Time
    40 minutes
  • Serving
    8 People

Keto Chocolate Cake

You guessed it right, it is possible to make a keto-friendly chocolate cake. Just because you can’t have sugar when you are on a Ketogenic diet doesn’t mean you can’t enjoy a delicious Keto Chocolate Cake.

It will be hard to believe but this cake has just 5 grams of carbs per serving. You just need to swap white refined flour with healthy and wholesome coconut and almond flour, white refined sugar with Erythritol sweetener.

Delicious Keto Chocolate Cake | KetoGenius

By the time you are done baking this cake, you will get a rich, moist, and tasty chocolate delight. Baking this chocolate cake might look complex but it is easy to pull off. You can even bake this cake for a birthday celebration, one bite of your cake might even convince your guests to change their diets to a ketogenic diet.

For the frosting, you can either use keto chocolate frosting, peanut butter frosting, or keto peanut butter mousse. If you are allergic to nuts then you can even substitute coconut and almond flour with sunflower seed meal but be advised, the color, flavor, and texture will be a little different.

KetoGenius Keto Chocolate Cake | KetoGenius

You can even make a vegan keto chocolate cake. Keto chocolate cakes usually require eggs but to make it a vegan cake you can substitute the eggs with “Bob’s egg replacer”. All you need to do is mix Bob’s egg replacer with water (150 grams) and let it rest for a few minutes.

You will start to see the solution thicken. Once it has, simply keep using this instead of eggs for your Keto-Vegan-Chocolate cake.

Top this scrumptious healthy keto cake with some keto-friendly chocolate frosting. We use xanthan gum because it is a thickening agent that prevents the cake from crumbling and breaking.

You can also make cupcakes from the same chocolate cake batter, you just need to pour the batter in a 20 compartments cupcake tin and bake for 20 minutes.



Per Serving

  • Daily Value*
  • Calories: 396
  • Fats: 36g
  • Protein: 16g
  • Carbohydrate: 5g


Step 1

Preheat the oven to 350°F (175C). Grease the cake pan and dust it with some cocoa powder.

Step 2

Add the cocoa powder, water (or nut milk), salt, and sweetener to a large bowl. Melt the butter in the microwave for a few seconds and add that to the bowl as well.

Step 3

Mix all the ingredients well. Add the eggs, vanilla, and coffee powder. Make sure the butter has cooled down before you add the egg or else, they end up cooking slightly, and we don't want that.

Step 4

In a separate bowl, mix coconut flour, almond flour, and baking powder well.

Step 5

Add this dry ingredient mixture to the liquid mixture and stir them well to combine them completely.

Step 6

Pour the prepared cake batter in the cake pan, then put the cake pan in the preheated oven and let it bake for 20 minutes at 350 Fahrenheit and then turn down the temperature to 325 Fahrenheit and let it bake for another 20 to 25 minutes.


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