Description
This Keto Chocolate Cake is a decadent, rich dessert perfect for satisfying your chocolate cravings while sticking to your low-carb diet. It’s moist, delicious, and surprisingly easy to make!
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sweetener (erythritol, stevia, or monk fruit)
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 8-inch round cake pan.
- In a large bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, salt, and sweetener.
- In a separate bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- If using, gently fold in the sugar-free chocolate chips.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Frost with your favorite keto-friendly frosting (optional).
Notes
- For a richer flavor, use full-fat coconut milk instead of almond milk.
- Be careful not to overbake the cake, as it can dry out.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Consider making a keto chocolate ganache or cream cheese frosting for the top!
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g