Keto Chocolate Cake Recipe (Low-Carb, Sugar-Free)
Rich, deeply chocolatey, and made entirely with real food ingredients, this low carb keto chocolate cake delivers everything a great dessert should without the sugar or guilt. It bakes up moist and satisfying every time, making it the kind of recipe worth keeping on hand for birthdays, holidays, or whenever a serious chocolate craving strikes.
Servings: 12 slices
Calories: 153kcal
Equipment
- 1 8 x8-inch baking dish
Ingredients
- 6 large eggs
- ½ cup coconut flour
- ½ cup cacao powder
- ¼ cup Keto sugar substitute
- 2 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup coconut milk
- 1 teaspoon vanilla extract
- ½ cup butter melted, or coconut oil for dairy-free
Instructions
- Preheat the oven 350 °F.
- Whisk the eggs in a small bowl. Mix the milk, butter, and vanilla 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 or round cake pan. 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.
Video
Notes
I melt the butter in the oven as it pre-heats.
Double the batch and bake in a 9x13-inch baking pan lined with parchment paper or divide into 8-inch cake pans to make a layered cake.
Serve: Plain or frosted; warm or at room temperature.
Store: Store made-ahead or leftover keto chocolate cake in an airtight container in the refrigerator for 4 to 5 days. To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months.
Nutrition
Calories: 153kcal | Carbohydrates: 10g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Sodium: 158mg | Fiber: 3g | Net Carbohydrates: 7g
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