This cake delivers everything you want in a chocolate dessert—deep cocoa flavor, moist crumb, and a silky chocolate frosting—but without the flour, sugar, or guilt. Made with almond flour and erythritol, it’s gluten-free, keto-friendly, and surprisingly simple.
🛒 What You’ll Need
For the Cake:
- 1 ¾ cups almond flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated erythritol (like Swerve or Lakanto)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 4 large eggs
- ½ cup unsweetened almond milk
- ⅓ cup melted butter or coconut oil
- 1 tsp vanilla extract
- ½ tsp espresso powder (optional, enhances chocolate flavor)
For the Frosting:
- ½ cup butter, softened
- ½ cup powdered erythritol
- ¼ cup unsweetened cocoa powder
- 1–2 tbsp heavy cream (or almond milk)
- ½ tsp vanilla extract
- Pinch of salt
👩🍳 Pro Tips
- Use room temperature eggs and milk so the batter blends evenly.
- Don’t overmix once the flour is added—this keeps the cake tender.
- Almond flour only—not almond meal for best texture.
- Espresso powder is optional but deepens the chocolate flavor beautifully.
- Let cake cool completely before frosting to avoid melting!
🧰 Tools You’ll Need
- 2 (8-inch) round cake pans or one 9×9 pan
- Mixing bowls
- Whisk or hand mixer
- Parchment paper
- Offset spatula or butter knife for frosting
- Cooling rack
🔄 Substitutions & Variations
- Dairy-free: Use coconut oil in the cake and dairy-free butter in frosting
- Nut-free: Swap almond flour for sunflower seed flour (1:1 ratio)
- Add-ins: Mix in sugar-free chocolate chips or chopped walnuts
- Cupcake version: Divide into 12 cupcake liners and bake 15–18 min
⏱️ Make Ahead Tips
- Bake cake layers 1 day ahead and store tightly wrapped
- Frosting can be made ahead and refrigerated—re-whip before using
- Fully frosted cake can be stored in the fridge for 3–4 days
👩🍳 Instructions
Step 1: Prep & Preheat
Preheat oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, baking soda, salt, and espresso powder.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
Step 4: Combine & Bake
Pour wet ingredients into dry, mix until just combined. Divide evenly between prepared pans. Bake for 25–30 minutes or until toothpick comes out clean. Cool completely.
Step 5: Make the Frosting
Beat butter until fluffy. Add powdered erythritol, cocoa powder, vanilla, salt, and cream. Beat until smooth and creamy.
Step 6: Frost & Decorate
Once cakes are completely cool, frost between the layers and all around the cake. Garnish with shaved chocolate or keto sprinkles if desired.
🧊 Leftovers & Storage
- Store covered in the fridge for up to 4 days
- Let sit at room temp for 15–20 minutes before serving
- Freeze frosted or unfrosted slices for up to 2 months
💬 Final Thoughts
This Keto Chocolate Cake is so rich and fudgy, no one will guess it’s low-carb. 🎂 It’s a go-to for birthdays, holidays, or just a Tuesday when you need something sweet and satisfying. And best of all—it’s easy, customizable, and full of real ingredients.
Want a peanut butter frosting, raspberry filling, or cupcake version next? I’d love to help you make it extra special!
Leave a Reply