Keto Chocolate Cake (Super Moist!)

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Taste it and you’ll announce it’s the best Keto Chocolate Cake recipe! It’s rich, soft, moist, and has a rich chocolate flavor. It’s hard to believe that this almond flour brownie contains no flour or sugar, but it’s true. While low carb sugar free chocolate cake may seem complicated, I promise it’s easy to make at home. (If you prefer vanilla to chocolate, try my classic Vanilla Ketone Cake instead. )

I first made this keto chocolate cake for my daughter’s 5th birthday, but I used peanut butter frosting (technically Keto Peanut Butter Mousse) at that time.Although the taste is good, I recently retested it Keto Chocolate Frosting And decided this was a winner, with the flavor most people expect from this dessert.

Ingredients and Substitutes

This section explains how to choose the best ingredients for a chocolate keto cake, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

Almond Flour Chocolate Cake:

• salted butter – Make sure it’s at room temperature so it emulsifies well. I used salted butter for convenience, but you can use unsalted butter and add 3/8 tsp salt to the batter. If you want a dairy-free keto brownie, substitute coconut oil (equal amount) for the butter.If possible, get Buttery Coconut Oil Get that buttery taste.
• Besti Monk Fruit Allulose Blend – I strongly recommend using Allulose or Monk Fruit Temptation Mix Get the moist texture a brownie deserves.Allulose locks in moisture while other sugar substitute For example erythritol and most other brands of monk fruit or stevia will dry out the cake.If you still want to replace, use Sweetener Conversion Calculator Find out the right amount.
• Egg – Use room temperature eggs as cold eggs will set the batter and prevent it from being smooth.If you need an egg-free option, you can try egg substituteBut I haven’t tested them with this particular recipe.
• unsweetened almond milk – Thin the batter for a moist low carb brownie.You can use other types of keto milk Here it is if you like it.
• sour cream – Adds richness and moisture. If you want a dairy-free option, replace 3/4 cup of sour cream with 11 tablespoons of full-fat coconut cream + 1 tablespoon of lemon juice + 1/2 teaspoon of apple cider vinegar.
• vanilla extract – Use high-quality vanilla extract for best flavor.
• cocoa powder – Cocoa powder adds a rich dark chocolate flavor to the cake.
• Wholesome White Almond Flour – This one is really good and will give your keto brownies the best texture. Avoid almond flour, it can give grainy results. Unfortunately, you cannot use coconut flour.If you don’t have nuts you can use sunflower seed powder As a 1:1 substitute for almond flour, but the color, texture and flavor of the cake will vary.
• baking powder – Helps create a light and airy texture. Make sure it’s fresh. Do not confuse this ingredient with baking soda, they are not the same thing.

Sugar Free Chocolate Cake Frosting:

i like to use Sugar Free Chocolate Frostingalthough you can also use Cream Cheese Frosting or Buttercream Frosting. For the classic chocolate version, you will need:

• unsalted butter – Softened butter is best for frosting. I haven’t tested making a dairy-free chocolate frosting, but in theory, you could also use the butter substitutes mentioned above.
• cocoa powder – Cocoa powder adds a rich dark chocolate flavor to the frosting.
• Besti Powdered Monk Fruit Allulose Blend – This sweetener is great for frosting because it’s very fine (like real powdered sugar) and dissolves easily, creating a smooth texture that sets well without lumps. Erythritol-based powdered sweeteners may crystallize or not dissolve well, resulting in a rough texture.
• vanilla extract – Use high-quality vanilla extract for best flavor.
• heavy cream – Also known as heavy whipping cream, this helps thin the icing to the right consistency.

How to Make Keto Chocolate Cake

This section explains how to make an almond flour brownie, with step-by-step photos and technical details to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Prepare. Preheat oven.Score the bottom of the two 9″ rounds springform pan or cake pan Use parchment paper. (I made a 2 layer cake, but you can use 3 pans to make a 3 layer cake, just reduce the baking time.)
2. Creamy Butter and Besti. In a large mixing bowl, combine Besti and butter with hand blenderuntil fluffy.
3. Add wet ingredients. Add the eggs, one at a time, then the almond milk, sour cream, and vanilla.
4. Add dry ingredients. Add the almond flour, cocoa powder and baking powder and beat until the cake batter is smooth.

5. transfer. Divide batter among prepared pans and smooth top with spatula.
6. bake. Bake until an inserted toothpick comes out clean. Cool completely in the pan, then run a knife along the sides and flip to release.

7. Make the frosting. follow Keto Chocolate Frosting recipe here.
8. Frost the cake. Place a layer of keto brownies on Cake stand or a platter. Frost the top with icing sugar. Put the second layer on top and frost on top. Finally, frost the sides. See the section below on the best tips for frosting.
9. Add toppings. Feel free to decorate with more chocolate frosting (not my forte!), sugar free sprinklesor use fresh berries like I do!

Tips for Frosted Almond Flour Chocolate Cake

Deliciously moist keto brownies are the perfect indulgence for special occasions. Here are some tips to help you master the fine art of icing!

• Makes enough frosting. If you’re making a two-tiered cake, use 3/4 cup of frosting between the layers, 1 1/4 cups for the top, and 1 1/2 cups for the sides—about 3 1/2 cups total.Make extra to hide blemishes and decorate the top; leftovers are great for Keto Ice Cream Topping or straight from the spoon!
• Double the amount of icing if you want to decorate the top. Cake decorating requires a lot of extra frosting. I skipped this step and topped with berries instead.
• one icing spatula Easier to apply icing. Using one will reduce sticking and help it go on evenly.
• A Cake stand Helps with frosting. It allows you to swirl keto-friendly brownies while frosting.
• Frost the flat parts first, then the sides. Start by frosting the flat top of the bottom layer, then add the top layer and frost it. Finally, finish the sides. I usually go back at the end to check for any blemishes.

Then serve! I recommend cutting the cake into narrow slices because it’s so rich and decadent.

storage instructions

Store this low carb brownie recipe in the refrigerator for 3-4 days. Best served at room temperature, but can also be refrigerated.

freezing instructions

Yes, you can freeze this keto brownie for 3-4 months for the best texture, but it is safe to eat after that. You have 2 options:

1. Freeze cake layers separately – Pre-bake the sugar-free brownie layers separately, let cool, wrap each layer in plastic wrap and a layer of foil, and freeze. Make ahead and freeze the frosting in a ziplock bag, or make fresh when the cake is ready to eat.
2. Frosted Cupcakes – To make room in the refrigerator, place the cake uncovered on a tray. Once it’s firm (at least 4 hours in the fridge), remove it from the freezer and wrap tightly in plastic wrap, then aluminum foil to keep moisture out.

You need at least 8 hours to thaw the cake in the refrigerator, preferably overnight, but you can thaw at room temperature if necessary. If unfrosted, allow cake to thaw and cover with plastic wrap so condensation does not get inside the cake. If you have icing, it’s best to unwrap it before thawing so the icing doesn’t stick to the plastic.

More Keto Chocolate Cake Recipes

If you love this decadent cake, you might like some of the keto chocolate cake recipes below.

For flavors other than chocolate, try my other flavors tomato dessert like classic Keto CheesecakeFrench Almond Flour Cakeor inspired by mexico Keto triple milk.

Keto Chocolate Cake (Super Moist!)

The BEST Keto Chocolate Cake Recipe! This Low Carb Almond Flour Chocolate Cake is rich, moist, and decadent, yet so easy to make in one bowl.

Prepare: 15 minute

chef: 30 minute

all: 45 minute

Serving Size: twenty four (adjust according to recipe)

recipe video

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raw material

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instruct

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1. Preheat oven to 350°F (177°C). line bottom 2 9″ round springform pan Use parchment paper.

2. In a large bowl, combine the allulose and butter with hand blenderuntil fluffy.

3. Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.

4. Add almond flour, cocoa powder, and baking powder and beat until a smooth batter is obtained.

5. Divide dough among 2 pans and smooth tops with spatula.bake 25-35 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely in the pan, then run a knife along the sides and flip to release.

6. Follow the directions here to make the keto chocolate frosting. Before you start, adjust the quantity on the recipe card to 28 servings — this will make the 3 1/2 cup cakes you need.

7. Place a layer of cake on Cake stand or a platter.use a icing spatula, frost the top with 3/4 cup (96 g) icing sugar. Place the second layer on top and frost the top with 3/4 cup (96 g) of the icing sugar. Finally, spread 1 1/2 cups (192 grams) of icing sugar on both sides.

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recipe notes

Serving Size: 1 narrow slice, or 1/24 cake (very rich!)

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 478

fat 48.6 grams

protein 7.9 grams

total carbohydrates 10.3 grams

net carbs 5.2 grams

fiber 5.1 grams

sugar 3.2 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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