A homemade, Easy Low Carb Chocolate Cake is so simple to make and considerably more delicious than anything store-bought.
When you make your own cake, you know what you’re eating is 100% clean, made entirely with real food ingredients, and free from vegetable oils, artificial flavors, preservatives, and white sugar.
A boxed cake mix might seem convenient for your schedule, but is it convenient for your health?
If you’re tight on time and like to pre-prepped mix concept, use this recipe to make your own.
Gather the dry ingredients together, combine them in a container, and store in your pantry until you are ready to bake.
When the time comes: pick up the mix, preheat the oven, add the butter, coconut milk, and eggs, and bake until ready!
Pretty cool idea, isn’t it?
Let me show you my favorite recipes for FREE!
Sign up to get my new recipe ebook
This post may contain affiliate links. Primal Edge Health LLC may receive a small commission at no extra cost to you for any orders made through these links. All thoughts and opinions are my own and I never promote something I wouldn’t use myself.
What Makes the Best Sugar-free Chocolate Cake?
The difference between cacao is palpable. Living in Ecuador (known for its heirloom cacao seed) has allowed me to source quality cacao products and bring them to the USA. I’ve shared what makes our cacao stand apart from others before. In short, it is a fair-trade certified artisanal cacao bean, 100% organic and biodynamically grown in old-growth shade forests.
We offer all the cacao foods you need for homemade chocolate making in our shop with free shipping on orders over $50 (
In this recipe, a pinch of sweetness (without the blood sugar roller coaster and crazy mental/emotional triggers) is made possible by Lakanto’s Monkfruit sweetener.
Lakanto is my first choice as a keto-friendly sweetener for all keto desserts.
Save 20% on LAKANTO products with our coupon code PRIMALEDGEHEALTH
I use Lakanto exclusively but you may also use whole or powdered erythritol or liquid stevia drops instead. Replace Lakanto with equal amounts of erythritol, use stevia drops to taste.
If you like DIY projects, learn how to make a DIY stevia extract!
Tips for an Easy Low Carb Chocolate Cake
Coconut flour is an excellent base for keto baking. Out of all the low-carb flours, this is the one I use the most. Combined with egg, it creates a light and fluffy texture with a slightly sweet, subtly coconut flavor easily masked by cacao powder, vanilla, and other flavoring agents.
In addition to the useful culinary functions of coconut flour, it is also low in oxalate. The oxalate level in coconut flour stands in big contrast to almond flour, the other most popular keto-friendly flour, which has extremely high amounts of oxalate.
If you are hearing about oxalate for the first time, I recommend you review my list of high and low oxalate foods available in our free Member’s Area. The downloadable 4-page pdf has a keto food list, general food list (so you can help your family too), and additional resources from the Primal Edge Health Podcast with Sally K. Norton, a leading expert on oxalate research.
- Give your cake a unique Chocolate Chip Mint flavor by adding ½ teaspoon peppermint extract and ¼ cup cacao nibs or Stevia sweetened chocolate chips.
- Vanilla powder is a much more potent flavoring agent than the extract, but also more expensive. Substitute vanilla extract in double the amount (ex: 1 tsp vanilla powder = 2 tsp vanilla extract)
- Recipe ratios are formulated for a dark chocolate cake, if you prefer a sweeter result, increase the keto sweetener to ½ cup.
- If you want to make this recipe ahead of time, you certainly can. Bake the cake and keep it in the fridge until ready to serve.
- Serve plain or frosted. My Maple Buttercream Frosting is a family favorite! Cream cheese frosting and Whipped Ricotta Frosting also pair well.
- This cake recipe is freezer friendly.
- Are you feeding a crowd?
Double thebatch and bake in a 9 x 13-inch baking pan. It’s a great recipe to shareat birthday and office parties.
This recipe yields 12 servings.
With only 3 g net carbs per serving, Easy Low Carb Chocolate Cake is a delicious, guilt-free way to enjoy dessert while staying on a keto diet.
The recipe below is 100% gluten-free, grain-free, nut-free, dairy-free, low-carb, ketogenic, and sugar-free!
Just for special occasions
Obviously, cake is still cake. Keto and sugar-free or not, it is delicious and easy to overeat. Portion out your serving and stick to it.
If you find that making a whole cake is too much of a slippery slope, try cupcakes instead which will provide you with smaller pre-set, ready-made portions. You may also half the recipe for less yield or make the full batch and freeze half for later.
On the off chance that you change your mind while reading this recipe and realize you’re actually in the mood for a vanilla cake, check out the recipe. If you’re not going to make it right now, be sure to pin it for later.
Easy Low Carb Chocolate Cake
- 8 x 8-inch baking dish
- Preheat the oven to 350° F (176 C). Melt the butter in the oven as it warms.
- Whisk the eggs in a small bowl. Add the milk and butter to the eggs, stir to combine. Set aside.
- In a second bowl, mix all the dry ingredients together. Add the dry mixture to the egg bowl and stir until ingredients are evenly incorporated.
- Pour batter into a greased 8 by 8-inch glass baking dish. Bake for 50 minutes, until the center is set and a knife comes out clean after testing the middle.
- Remove the cake from the oven and cool. Frost if desired, once cool.