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Note: Based on feedback, recipe has been retested and updated. Some of our readers seemed to have an issue with the texture so we tweaked the ingredients and technique for better no-fail results.
This may be the World's Best Keto Chocolate Cake. In fact I'm so confident about it, it’s what I’ve named it. 🙂
What makes this cake so great? Firstly — it’s a cinch to make, and does not require any complicated processes. And of course it's delicious — and is actually better on days 2 or 3, rather than drying out like a regular cake might. As always, it's gluten-free ad sugar-free.
Is Dark Chocolate Keto?
We used 90% dark chocolate but any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate (dark, milk or even white if you can get it) sweetened with stevia or inulin.
Please note that the type of chocolate you use matters. If you're sensitive to the bittersweet taste of dark chocolate, make sure you use the one you have tried before and liked. Alternatively, you can use sugar-free dark chocolate, which tends to be milder, or sugar-free milk chocolate.
Recipe Tips
What is the Best Low-Carb Sweetener For Fudgy Cake?
You can use Allulose or Erythritol based sweeteners or a blend of Erythritol and stevia. Just keep in mind that some sweeteners are sweeter than others so make sure to check out our sweetener conversion chart.
If your aim is a moist, fudgy cake, you'll get the best results with Allulose or Xylitol although not everyone can tolerate Xylitol. I find Erythritol dries out cakes a little quicker, but you could easily substitute a different sweetener or blend if you prefer.
How To Make Nut-Free Keto Chocolate Cake
The best alternative to almond flour in this recipe would be ground sunflower seeds. If you want to use coconut flour instead, you'll need to replace the almond flour with 1/4 cup to 1/3 cup of coconut flour and add one more egg.
How To Make Dairy-Free Keto Chocolate Cake
Butter is the best option for flavor but if you can't eat dairy, you could try ghee. Ghee is made from butter but is usually well tolerated as milk solids are removed. Other than ghee, you can try virgin coconut oil or palm shortening.
Palm shortening is made from palm oil. Beware that the standard practice for harvesting palm trees to produce palm oil destroys tropical forests and habitats of endangered species! Always opt for sustainably sourced palm oil and palm shortening.
What if My Ganache Splits?
This ganache should not split as long as you follow the recipe. If your ganache splits, add a dash of warm water and stir through. You can also try placing it in a food processor and process for a few seconds until smooth.
Hands-on Overall
Serving size 1 slice
Nutritional values (per serving, 1 slice)
Net carbs5.5 grams
Protein8 grams
Fat32.6 grams
Calories338 kcal
Calories from carbs 6%, protein 9%, fat 85%
Total carbs8.6 gramsFiber3.2 gramsSugars2.4 gramsSaturated fat15.9 gramsSodium95 mg(4% RDA)Magnesium93 mg(23% RDA)Potassium306 mg(15% EMR)
Ingredients (makes 12 servings)
Instructions
- Preheat oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Line the base and sides of a 20 cm/ 8" springform pan with non-stick baking paper.
- Roughly chop or break the chocolate. Melt the dark chocolate and butter cut into pieces in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat.
Note: See recipe tips for dark chocolate or sugar-free chocolate options.
- Once completely melted, remove from the heat and set aside to cool down. The chocolate should not be hot when adding to the cake batter.
- In another bowl, sift the almond flour, cacao powder and baking powder (you can omit baking powder for a dense, fudgier cake). Mix to combine. (Using a sieve will help remove any clumps.)
- Crack the eggs a third bowl and add the sweetener and vanilla. Using a hand mixer or a stand mixer, process until smooth and frothy. Reduce the speed and slowly drizzle in the cooled melted chocolate.
- Keep mixing until smooth. Add the mixed dry ingredients.
- Keep mixing on low until smooth and well combined.
- Pour into the prepared tin and loosely cover with foil. Bake 40 to 50 minutes or until firm to touch on top and a wooden skewer inserted in the cake comes out clean.
- Remove the foil and allow the cake to cool completely in the tin and then refrigerate.
- To make the ganache, heat up the cream until hot (do not boil) and set aside. Optionally, you can add 1 to 4 tablespoons of powdered low-carb sweetener such as Allulose or Erythritol for a sweeter ganache frosting.
- Add the dark chocolate broken into pieces and let it melt undisturbed for about 5 minutes. After 5 minutes, whisk until smooth and glossy. Do not over-mix or it may split. Set aside to cool down slightly before frosting the cake.
- Remove the chilled cake from the fridge. Spread the ganache on with a knife.
- This cake will last for up to a week in the fridge. For longer storage, freeze for up to 3 months (slice and separate each slice with a piece of parchment.)
Ingredient nutritional breakdown (per serving, 1 slice)
| Net carbs | Protein | Fat | Calories |
|---|
| Extra dark chocolate, 90% cocoa (cacao) |
| 2.2 g | 1.7 g | 9.4 g | 94 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 7.6 g | 68 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.7 g | 1.8 g | 4.4 g | 49 kcal |
| Cocoa powder, raw (cacao) |
| 0.4 g | 0.4 g | 0.2 g | 4 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Allulose, natural low-carb sweetener |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.3 g | 0.2 g | 3.8 g | 37 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 1.1 g | 0.8 g | 4.7 g | 47 kcal |
| Total per serving, 1 slice |
| 5.5 g | 8 g | 32.6 g | 338 kcal |
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