A fudgy, low-carb chocolate cake that satisfies your sweet cravings without kicking you out of ketosis. This quick and easy recipe is gluten-free, keto-friendly, and irresistibly delicious!
🕒 Recipe at a Glance
Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Dietary Tags: 🥜 Nut-Based | 🥚 Egg Optional | 🌾 Gluten-Free | 🍫 Low-Carb | 🌿 Keto
🛒 Ingredients Checklist
- Eggs (or egg replacer for vegan version)
- Baking powder
- Dutch cocoa
- Almond flour (fine)
- Vanilla extract
- Salt
- Granulated erythritol
- Milk or water
- Cocoa powder
📋 Instructions
- Preheat your oven to 350°F (175°C).
- Prep the pan: Grease an 8-inch round baking pan and line with parchment paper.
- Mix it all: In a mixing bowl, combine all ingredients. Stir until smooth.
- Bake for 14–18 minutes, or until the center is just set and firm to the touch.
- Cool completely before frosting or slicing.
🔍 Quick Notes & Tips
- Want it vegan? Use 3 tbsp commercial egg replacer + 150g water. Let sit before using.
- Double the recipe for a 2-layer cake.
- Great frosting ideas: Coconut cream, cream cheese, whipped cream, or even keto ice cream!
✅ This recipe is naturally gluten-free, low-carb, and keto. Vegan adaptation available!
🍰 A Cake You Can Feel Good About
This isn’t your average chocolate cake—it’s your weeknight lifesaver, your sugar-free indulgence, your “how is this even keto?!” treat. I created this when I craved dessert on a keto cut and only had almond flour and cocoa powder in the pantry. Minimal effort, max satisfaction.
👩🍳 Step-by-Step Guide
Combine all the dry ingredients in one bowl, then whisk in eggs (or replacer), vanilla, and milk or water. Stir until smooth.
🥣 1. Prep & Mix
Tip: Batter should be thick but spreadable—add a splash more milk if needed.
🔥 2. Bake
Pour into the prepared pan and smooth the top. Bake at 350°F for 14–18 minutes.
Tip: The cake is done when it’s firm in the center and a toothpick comes out mostly clean.
❄️ 3. Cool & Frost
Let it cool completely before adding your favorite frosting or toppings.
🧾 Ingredient Deep Dive & Substitutions
Ingredient Highlights
- Almond flour: Keeps it low-carb and gives a moist texture.
- Erythritol: A keto-friendly sweetener that doesn’t spike blood sugar.
- Dutch cocoa + cocoa powder: Double the chocolate depth!
Substitutions
- No almond flour? Try sunflower seed flour for a nut-free option.
- Dairy-free? Use water or almond milk.
- No erythritol? Use monk fruit or stevia blends (adjust sweetness to taste).
- Egg-free? 3 tbsp egg replacer + 150g water (vegan option).
Equipment Tip
No mixer needed—just a bowl and spoon! Don’t have parchment? Grease well and dust with cocoa powder instead.
🧁 Variations & Serving Ideas
Flavor Variations
- Add 1/2 tsp cinnamon for warmth
- Stir in 1/4 cup chopped nuts or sugar-free chocolate chips
- Top with sliced strawberries or shredded coconut for texture
Dietary Tweaks
- Vegan: Use egg replacer as described
- Nut-Free: Sub almond flour with sunflower seed flour
- Dairy-Free: Stick to water or plant-based milk
Serving Suggestions
- Frost with chocolate buttercream or keto vanilla icing
- Serve with fresh berries and a drizzle of melted dark chocolate
- Try with a scoop of keto ice cream for a decadent dessert!
🍷 Pair it with: A glass of cold almond milk or a keto-friendly red wine.
🧊 Storage & Make-Ahead Tips
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze slices individually (wrapped well) for up to 3 months
- Reheat: Microwave 10–15 seconds or gently warm in the oven at 300°F
- Make-Ahead: Bake the cake a day ahead; frost before serving
- Quality Note: Best texture in the first 2 days—freezing helps retain moisture
📊 Nutrition Facts (Per Slice)
- Calories: 130 kcal
- Carbs: 6g (Net Carbs: ~2.5g)
- Fat: 9g
- Protein: 7g
- Fiber: 3.5g
🥜 Allergens: Contains nuts, eggs (unless using vegan option)
🌱 Keto | Low-Carb | Gluten-Free
❓ Frequently Asked Questions
Q: Can I use coconut flour instead of almond flour?
A: Not directly—coconut flour absorbs more moisture. Try a tested coconut flour recipe instead.
Q: Can I make cupcakes with this?
A: Yes! Bake in a lined muffin tin for 10–12 minutes. Makes about 6–8 cupcakes.
Q: Can I freeze the whole cake?
A: Absolutely—wrap tightly and freeze whole or in slices for easy portions.
Q: What frosting works best?
A: Chocolate buttercream (keto version) is ideal, but cream cheese or whipped coconut cream works great too.
❤️ The Story Behind the Cake
I was deep into keto and craving chocolate. After a few failed attempts with dry cakes and weird textures, I finally hit the jackpot with this one. It’s moist, chocolatey, and doesn’t feel like a compromise. This cake has become a go-to in my low-carb kitchen.
