Keto Chocolate Cake

This chocolate cake is deeply chocolatey, moist, and satisfying while staying low-carb and keto-friendly. Almond and coconut flour provide structure without the carbs of wheat flour, and erythritol or allulose adds sweetness without spiking blood sugar.

The cake has a tender crumb and pairs perfectly with a keto chocolate ganache, whipped cream, or a dusting of cocoa powder. It’s ideal for birthdays, special occasions, or a decadent treat while following a keto lifestyle.

Ingredients

Dry Ingredients

• 1 1/2 cups almond flour

• 1/4 cup coconut flour

• 1/2 cup unsweetened cocoa powder

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

Wet Ingredients

• 4 large eggs

• 1/2 cup unsweetened almond milk

• 1/3 cup melted butter or coconut oil

• 1 tsp vanilla extract

• 1/2 cup erythritol, allulose, or preferred keto sweetener

Optional Frosting

• 1/2 cup heavy cream

• 1/4 cup unsweetened cocoa powder

• 2–3 tbsp keto-friendly sweetener

• 1 tsp vanilla extract

Instructions

1. Preheat oven:
   Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper.

2. Mix dry ingredients:
   In a bowl, combine almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt. Mix well.

3. Mix wet ingredients:
   In another bowl, whisk eggs, almond milk, melted butter, vanilla, and sweetener until smooth.

4. Combine:
   Gradually add dry ingredients to wet, mixing until smooth. Batter will be slightly thick.

5. Bake:
   Pour batter into prepared pan. Bake 25–30 minutes, or until a toothpick comes out clean. Let cool completely in pan before removing.

6. Optional frosting:
   Whip heavy cream with cocoa powder, sweetener, and vanilla until thick. Spread over cooled cake.

Nutrition Estimate (per serving, 12 servings)

• Calories: ~210

• Protein: ~6 g

• Fat: ~18 g

• Total Carbs: ~6 g

• Fiber: ~3 g

• Net Carbs: ~3 g