This keto chocolate cake is not only super simple to make, but it’s so light and fluffy you’ll be hard-pressed to think it’s not made with regular flour.
Not only does it use minimal steps, but there is no need to separate the eggs. It’s minimal fuss, minimal washing up and maximum chocolate taste!
Be sure to read through the tips below to get the very best results. My latest top tip for the ultimate fluffiness…. use sparkling water! It’s a game-changer!
Estimated reading time: 5 minutes
Table of contents
Ingredients
Here is a quick overview of the ingredients you’ll need to make this cake. The exact measurements are listed in the recipe card below.
Erythritol (or any 1:1 low carb sweetener): I use SoNourished because I know their sweetener works the best, every single time.
Coconut Flour: I just use the regular brand from my local grocery store. Doesn’t have to be fancy.
Cacao Powder: I use unsweetened cacao powder.
Almond Flour: I used blanched almond flour which is usually a white colour, and relatively fine in texture.
Large Eggs: I always use the 600g free-range eggs, but feel free to use whatever eggs you can afford.
Greek Yogurt: Any greek yogurt brand is fine. I’ve actually started using the higher protein greek yogurt varieties which are popping up in Aldi and Woolworths. As long as it’s less than 5g per serve, you’re good!
Butter: Honestly, it doesn’t matter if you use salted or unsalted butter. On a keto diet, a little more salt is actually a good thing!
Sparkling Water: I use a homemade soda stream to get sparkling water, but you can also use any kind of sparkling water you have access to.
Instructions (Top Tips)
- Ensure all the ingredients are at room temperature. This will stop things from splitting.
- Use unsweetened sparkling water. This will make your batter super light and fluffy without needing to whisk the whites and egg yolks separately.
- Make sure you whip the eggs for 3 minutes. This will add maximum air and ensure they are super fluffy which all contributes to the softness of this amazing Super Simple Keto Chocolate Cake
- Combine the batter just so. Don’t over whip to prevent a dense cake.
- Don’t leave the cake before baking. Once the batter is added to the tin, bake straight away. Rising agents in the batter start to work straight away and the lightness will diminish if the mix is left on the side without baking.
- Don’t overbake. Insert a skewer in the centre and it should come out pretty clean but to press will still be slightly soft. This cake will firm up once cool so try not to overcook it.
- Once removed from the oven, allow to cool slightly then remove from the tin sides and place on a wire rack to fully cool and firm up. If you leave it in the tin for an hour it will cook more from the heat of the tin.
- Whip the cream for the frosting just under stiff. You want it slightly fluid or it will be too hard to spread.
Important Tip!
Make sure you whip the eggs for 3 minutes. This will add maximum air and ensure they are super fluffy which all contributes to the softness of this amazing Super Simple Keto Chocolate Cake
Frequently Asked Questions
What can I use instead of almond flour?
If you are allergic to nuts, then sesame seed flour is a perfect substitute! Simply use 1.5 cups of sesame seed flour to replace the 1.5 cups of almond flour (1:1 ratio)
What sweetener can I use instead of erythritol?
There are plenty of keto-friendly sweeteners to choose from. If you want to use liquid stevia, I would use 2/3rd of a teaspoon (1tsp liquid stevia = 1 cup erythritol).
If you wanted to use another type of keto sweetener, simply substitute according to the sweetness of real sugar, and use 2/3rds of that amount.
Can I use baking soda?
Generally speaking, you can use baking soda, but you only need 1/4th of the amount. I would only use 1/2 tsp of baking soda as a replacement.
Can I leave out the sparkling water?
Yes, you definitely can, however, it’s not going to be quite as light and fluffy. Keep this in mind.
Storing Leftovers
Storing this cake is easy! Simply store the leftover cake covered (or in a container) in the fridge for up to 5 days. You can also freeze this cake in separate slices for up to 2 months.
Other Keto Chocolate Recipes
- Keto Flourless Chocolate Cake
- Keto Chocolate Mug Cake
- Keto Chocolate Chip Muffins – Best Keto Low Carb Snack
- Keto Chocolate Chip Cookies – Best Low Carb Super Soft Cookies
Keto Chocolate Cake
Ingredients
BASE
- 2/3 cup Erythritol (SoNourished) 130g
- 3 tbsp coconut flour 24g
- 1/2 cup cacao 43g
- 1.5 cups almond flour 150g
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- Good pinch salt approx 1/6 tsp
- 4 large eggs
- 1/4 cup greek yoghurt 60g (full fat)
- 1 tsp vanilla extract
- 60 g butter melted
- 1/3 cup sparkling water
FROSTING
- 3/4 cup cream cheese
- 2/3 cup heavy cream
- 1/4 cup cacao 22g
- 1/4 cup Powdered Erythritol (SoNourished) or to taste
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 356F / 180C / 160 fan. Generously grease 20 x 7 cm round loose bottomed non-stick baking tin with butter.
- Mix all the dry ingredients together in a bowl (sweetener, coconut flour, cacao, almond flour, baking powder, bicarb of soda and salt).3 tbsp coconut flour, 1/2 cup cacao, 1.5 cups almond flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, Good pinch salt, 2/3 cup Erythritol (SoNourished)
- In a clean mixing bowl, using and electric whisk the eggs for 3 minutes until pale and fluffy. NOTE: please ensuer you mix for this amount of time as it’s vital for the lightness of the cake.4 large eggs
- Add the yoghurt, vanilla and butter and mix to combine. Add dry to wet and mix and whisk with your electric whisk, adding the sparkling water a little at a time until a nice thick batter forms.1/4 cup greek yoghurt, 1 tsp vanilla extract, 60 g butter, 1/3 cup sparkling water
- Spoon the Keto Chocolate Cake batter into your greased baking tin and bake for about 45 – 50 minutes. Loosely cover the cake with a sheet of tin foil (don’t seal the edges to the tin) after about 30 minutes or until you can insert and remove a skewer without any crumbs sticking. Adding the tin foil will stop the top burning. Do not over bake as it will firm up as it cools. It should have a little softness in the centre.
- Allow to cool in the pan for 10 minutes then transfer to a wire rack to fully cool and firm up.
FROSTING
- Add the heavy cream to a mixing bowl. Whisk using an electric whisk until thick but still fluid. It should not be stiff peaks or will be too thick to spread.2/3 cup heavy cream
- Add the rest of the frosting ingredients and combine with a spatula. Adjust the sweetness to taste.1/4 cup cacao, 1/4 cup Powdered Erythritol (SoNourished), 1/2 tsp vanilla extract, 3/4 cup cream cheese
Need A Keto Shopping List?
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Tips & Notes:
Ensure all the ingredients are at room temperature.
This will stop things from splitting.Use unsweetened sparkling water
This will make your batter super light and fluffy without needing to whisk the whites and egg yolks separately.Make sure you whip the eggs for 3 minutes
This will add maximum air and ensure they are super fluffy which all contributes to the softness of this amazing Super Simple Keto Chocolate CakeÂCombine the batter just so
Don’t over whip to prevent a dense cake.Don’t leave the cake before baking
Once the batter is added to the tin, bake straight away. Rising agents in the batter start to work straight away and the lightness will diminish if the mix is left on the side without baking.Don’t overbake.
Insert a skewer in the centre and it should come out pretty clean but to press will still be slightly soft. This cake will firm up once cool so try not to overcook it. Once removed from the oven, allow to cool slightly then remove from the tin sides and place on a wire rack to fully cool and firm up. If you leave it in the tin for an hour it will cook more from the heat of the tin.Whip the cream for the frosting just under stiff.
You want it slightly fluid or it will be too hard to spread.Do You Know Your Macros?
Check out my free personalised macro calculator
Scott says
This came out just as Aaron promised.. it’s very rich and the small 1/12 serving well do the trick. I was having a hard time believing it was Keto and kept looking at the nutritional info.
D D says
My cake just came out of the oven so I have not tried it yet. As I reread the frosting instructions I was confused. I don’t know how you would fold cream cheese into heavy cream and get it smooth.
Mary says
Hej DD,
Not sure anyone answered you, and I have not tried this recipe yet, but your question is a good one – you can’t fold cold stiff cream cheese very well. However, as Aaron stated have everything at room temperature and it will really soften. Also, you could first whip the room temperature cream cheese until fluffy (you do this when making a cheese cake) and then fold. To start with ‘whipped’ cream cheese — not sure it really goes measure to measure — so go with room temp and whip it till fluffy.