Keto Chocolate Cake

A rich, fudgy single-layer keto chocolate cake made with almond and coconut flour, deep cocoa, and a glossy sugar-free ganache. At just 4.2g net carbs per slice and ready in about 50 minutes, it satisfies any chocolate craving without breaking ketosis.

Jordan Lee

Head of Nutrition · June 17, 2026

Nutrition per serving

Per serving · makes 12. Values are estimates; brands vary.

Ingredients

• 2 cups (224g) almond flour
• 1/3 cup (40g) coconut flour
• 3/4 cup (75g) unsweetened cocoa powder
• 3/4 cup (150g) granulated erythritol or monk fruit sweetener
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 4 large eggs, room temperature
• 1/2 cup (113g) unsalted butter, melted
• 3/4 cup (180ml) unsweetened almond milk
• 1 tsp vanilla extract
• 3 oz (85g) sugar-free dark chocolate (90% or keto baking chips)
• 1/3 cup (80ml) heavy cream

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. 2

   In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, erythritol, baking powder, and salt until evenly combined and lump-free.

3. 3

   In a separate bowl, beat the eggs, then whisk in the melted butter, almond milk, and vanilla. Pour the wet ingredients into the dry and stir until you have a smooth, thick batter.

4. 4

   Spread the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, until the top is set and a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.

5. 5

   Make the ganache: gently warm the heavy cream until steaming, pour over the chopped sugar-free chocolate, let sit 2 minutes, then stir until glossy and smooth. Spread over the cooled cake and let set before slicing into 12 pieces.

Tips & notes

• Let the cake cool fully before adding ganache, or it will slide off. The crumb also firms up as it rests, so it slices cleanest after an hour.
• Swap the almond milk for unsweetened coconut milk to make the cake dairy-free, and use coconut cream in the ganache.
• Store covered in the fridge for up to 5 days or freeze individual slices for up to 2 months. Bring to room temperature before serving for the fudgiest texture.

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