BEST EVER Low Carb Chocolate Cake Recipe – Easy & Flourless Keto Chocolate Cake with a simple chocolate frosting, coconut flour and no sugar. Perfect as a Ketogenic Diet Birthday Cake!
Low Carb Chocolate Cake Recipe
Recently it ocurred to me, that amongst all the easy keto sweet treats I’ve shared on this blog (you can browse 10 of the best here), I have yet to share a decadent chocolate cake. A flourless cake that’s perfect for Birthdays, dinner parties or just when you’re craving chocolate cake. (So, a regular Thursday then!)
To remedy that, I set about trying to come up with the easiest recipe possible. Ideally mixed in one bowl, and without having to separate the eggs, as is often the case with low carb chocolate cake recipes.
This dark chocolate cake does just that. You mix all the keto friendly ingredients together in just one bowl and then bake until you have created a chocolate cake of dreams.
Yes, it doesn’t rise as high as a carb loaded cake – but once you smother it in chocolatey goodness and try your first bite, the cake height really won’t matter. And, you’ll be looking for any excuse to make it again and again.
How To Make The BEST EVER Keto Chocolate Cake
To make this simple cake, start by ensuring your butter is softened. I tend to take it out of the fridge first thing in the morning and then checking on it every couple of hours until it is soft and ready to easily whisk.
Once your butter is soft, it’s time to get baking. Pop the oven on to preheat, line and grease a round baking tin and then get cooking.
Add the stevia, eggs, cream, vanilla and salt to the softened butter and beat until completely smooth. Then, it’s just a matter of beating in the cocoa powder and coconut flour until you have a smooth cake batter.
You may not think that a quarter of a cup of coconut flour will be enough – but you’ll soon see that it is. The volume of coconut flour and cocoa powder creates the perfect dense chocolate cake that’s not as dry as low carb cakes often are.
Pour the chocolate cake batter into the prepared cake tin and bake for 35 to 40 minutes or until cooked through. Then, remove it from the heat and allow to cool completely.
You can definitely enjoy this cake without any frosting or icing, just as is or maybe topped with a swirl (or two) of whipped cream.
Or, you could prepare your chocolate frosting or icing of choice, which is my preference. I melt together chocolate, butter, cream and stevia. Allow the frosting to cool slightly to thicken and then drench the cooled cake in the chocolate river.
This is quite a dark chocolate cake, so feel free to up the stevia to 1/2 cup (or more) if you’d prefer a sweeter cake. Same goes for the frosting – you may prefer it sweeter, so add as much until it’s sweet to your tastes.
As mentioned, you may be surprised that only 1/4 of a cup of coconut flour is needed, but you’ll find that it’s the perfect amount, resulting in a cake that’s moist, yet firm, without having a strong and overpowering taste of coconut.
Double It For A Low Carb Chocolate Layer Cake
As I mentioned, this recipe produces a cake which isn’t particularly tall. So, if you’re making the cake to feed a crowd, for a birthday or special occasion, then consider doubling the recipe and baking it in two tins. Then, double the frosting to use to sandwich the two halves together and then cover the top.
Or, you could whip up some freshly whipped cream to sandwich between the layers and then cover the top in chocolate frosting. You could even incorporate strawberries in the middle and on top as well. The options are endless and whichever way you enjoy it, it’s a cake worth celebrating.
Low Carb Chocolate Cake Recipe
- 125g/4.4 ounces Unsalted Butter, Softened
- 1/3 Cup Stevia
- 4 Eggs
- 1/3 Cup Cream
- 1 teaspoon Vanilla Essence
- Pinch of Salt
- 1/4 Cup Cocoa Powder
- 1/4 Cup Coconut Flour
For The (Optional) Frosting:
- 25g/0.88 ounces Unsalted Butter
- 50g/1.76 ounces Low Carb Chocolate
- 3 teaspoons Cream
- 1-2 Tablespoons Stevia
- Preheat the oven to 180C/350F and line a round baking tin with well greased baking paper.
- Place the softened butter, stevia, eggs, cream, vanilla and salt into a large bowl.
- Whisk with an electric beater, until smooth.
- Add the cocoa powder and coconut flour and whisk until you have a smooth chocolate cake batter.
- Pour the cake batter into the prepared baking tin.
- Place into the preheated oven for 35 to 40 minutes or until cooked through.
- Remove from the oven, allow to cool, then remove from the tin and move to a plate or cake tray.
- Once the cake has completely cooled, you can cover it with the (optional) frosting, which you make by combining the frosting ingredients together in a small saucepan, over low heat until completely melted.
- Allow the frosting to cool and thicken slightly, then pour and spread it over the chocolate cake.
Serves 8 – Macros per serving without the optional frosting – 187 calories, 16.5g fat, 4.5g protein, 3.2g net carbs
This cake is rich, dark and the ultimate low carb chocolate cake. I hope it shares many happy birthdays and special occasions with you.
Chocolate Cake Video Tutorial
Here’s the video tutorial where you can watch the cake being prepared, step by step. Hit play below or click here to watch on YouTube.
Low Carb Chocolate Cake Recipe
Easy low carb chocolate cake - made in one bowl.
Ingredients
- 125g/4.4 ounces Unsalted Butter, Softened
- 1/3 Cup Stevia
- 4 Eggs
- 1/3 Cup Cream
- 1 teaspoon Vanilla Essence
- Pinch of Salt
- 1/4 Cup Cocoa Powder
- 1/4 Cup Coconut Flour
- For The (Optional) Frosting:
- 25g/0.88 ounces Unsalted Butter
- 50g/1.76 ounces Low Carb Chocolate
- 3 teaspoons Cream
- 1-2 Tablespoons Stevia
Instructions
- Preheat the oven to 180C/350F and line a round baking tin with well greased baking paper.
- Place the softened butter, stevia, eggs, cream, vanilla and salt into a large bowl.
- Whisk with an electric beater, until smooth.
- Add the cocoa powder and coconut flour and whisk until you have a smooth chocolate cake batter.
- Pour the cake batter into the prepared baking tin.
- Place into the preheated oven for 35 to 40 minutes or until cooked through.
- Remove from the oven, allow to cool, then remove from the tin and move to a plate or cake tray.
- Once the cake has completely cooled, you can cover it with the (optional) frosting, which you make by combining the frosting ingredients together in a small saucepan, over low heat until completely melted.
- Allow the frosting to cool and thicken slightly, then pour and spread it over the chocolate cake.
Nutrition Information:
Amount Per Serving: Calories: 187
More Easy Low Carb Chocolate Desserts:
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Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.
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