Looking for a soft, fudgy, and deeply chocolatey cake that brings all the bold flavor of classic layer cakes—without flour, sugar, or unnecessary carbs? This Easy Single-Layer Keto Chocolate Cake is exactly what you need. With its moist almond flour base, silky cocoa finish, and signature buttery richness, this low-carb version delivers all the comfort of your favorite dessert—in a keto-approved, gluten-free format.
Perfect for quick baking , weeknight desserts , or when you’re in the mood for something sweet but staying in ketosis, this one-layer chocolate cake uses simple ingredients like unsweetened cocoa powder, powdered erythritol, and crushed pecans to bring bold Mediterranean-meets-American flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love warm, handheld desserts with depth and crunch, this keto chocolate cake will quickly become a go-to treat in your weekly rotation.
In this article, we’ll walk you through how to make this perfect single-layer keto chocolate cake from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, gooey, dairy-infused chocolate bliss!
Why You’ll Love This Easy Single-Layer Keto Chocolate Cake
This isn’t just any old brownie—it’s a sweet-chocolaty-outside, soft-inside delight made with real ingredients that bring bold texture and taste together beautifully—in under 30 minutes!
Here’s why it stands out:
- 🍫 Bold chocolate flavor : Made with unsweetened cocoa powder for deep, bittersweet richness.
- 🥣 Easy to make : Just mix, pour, and bake—no mixer required!
- 🧄 Butter-finished magic : Enhances flavor and gives a golden crust without heaviness.
- 🍯 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
- ⏱️ Ready in under 25–30 minutes
- 🧁 Great for batch prep or freezer storage
- 🧼 Minimal cleanup : One pan = zero mess!
Whether you’re making it for yourself after dinner, packing for lunch, or sharing at a weekend gathering, this cake will quickly become a go-to handheld dessert or breakfast booster.
Ingredients You’ll Need
For the Cake Base:
- 1 cup almond flour
- 1/4 cup coconut flour (for binding and body)
- 1/2 cup powdered erythritol or monk fruit sweetener
- 1/3 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 2 large eggs or flax egg (for vegan option)
- 1/2 tsp baking powder
- Pinch of salt
- 1/4 cup unsweetened cocoa powder
Optional: Add lemon zest or cinnamon for exotic contrast
Final Assembly:
- Whipped cream or mascarpone dollop
- Crushed cacao nibs or toasted almonds
- A few drops of stevia or orange zest for brightness
- Fresh mint leaves or edible gold dust for festive flair
Pro Tip: Drizzle with melted dark chocolate or sprinkle sea salt flakes for gourmet contrast.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) . Grease an 8-inch round or square cake pan or line with parchment paper for easier removal.
Pro Tip: Use silicone molds for even easier shaping and release.
Step 2: Mix Dry Ingredients
In a mixing bowl, combine:
- Almond flour
- Coconut flour
- Powdered sweetener
- Cocoa powder
- Baking powder
- Salt
Mix well until evenly incorporated and slightly fluffy.
Note: Coconut flour is highly absorbent—measure carefully and sift if possible.
Step 3: Add Wet Ingredients
To the dry mixture, add:
- Melted coconut oil or butter
- Eggs or flax egg
- Vanilla extract
Stir until smooth and slightly thick—but still scoopable.
Pro Tip: If too thick, add a splash of unsweetened almond milk or water to loosen.
Step 4: Pour Into Pan
Transfer the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 20–25 minutes , or until a toothpick inserted comes out mostly clean (with a few moist crumbs).
Let cool completely before adding toppings.
Step 5: Garnish and Serve!
Once cooled, top with:
- Whipped cream or mascarpone dollop
- Edible glitter or fresh mint leaves
- Chocolate shavings or orange slices
- A drizzle of balsamic glaze or honey substitute
Serve chilled or at room temperature with:
- Black coffee or herbal tea
- As part of a keto charcuterie board
- Over chia pudding or yogurt for parfait-style dessert
- In a wrap for fusion flair
Enjoy every soft, nutty bite of your Easy Single-Layer Keto Chocolate Cake !
Nutritional Information (Per Serving – Makes 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~160 kcal |
| Total Fat | ~13 g |
| Saturated Fat | ~5 g |
| Cholesterol | ~40 mg |
| Sodium | ~100 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~6 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Keto Chocolate Cake
- Use room temperature eggs and butter – Ensures smoother texture and better rise.
- Don’t skip cooling time – Keeps everything intact and prevents melting during topping.
- Layer spices early and late – Helps build complex taste during baking and finishing.
- Make ahead and store separately – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later.
Variations & Customizations
Want to switch things up? Try these tasty variations:
No-Bake Energy Bites
Chill the mixture and roll into cold bites for grab-and-go snacks.
Mint Chocolate Twist
Replace vanilla with peppermint extract and drizzle with melted chocolate.
Vegan Option
Use flax eggs, maple syrup, and vegan chocolate chunks for dairy-free magic.
Raspberry Swirl
Top with mashed raspberries or swirl into the batter for tart-sweet contrast.
Lemon Cocoa Version
Add lemon zest and a hint of orange extract for bright fusion flair.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~4g net carbs per slice , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or breadcrumbs?
Not recommended—standard flour and breadcrumbs are high in carbs. Stick with almond flour and crushed pork rinds for keto compliance.
How do I store leftover cake?
Store cooled portions in an airtight container in the fridge for up to 4 days . Freeze slices for longer storage.
What kind of cocoa works best?
Look for unsweetened Dutch-processed cocoa powder for richer flavor and color.
Can I microwave instead of baking?
Yes! Pour batter into microwave-safe cups and cook in 90-second bursts until firm.
Why This Recipe Works So Well
This Easy Single-Layer Keto Chocolate Cake works because of its perfect balance of textures and bold flavors:
- The almond flour gives body and moisture , mimicking wheat-based bases without gluten.
- The cocoa adds bitterness and depth , balancing the richness naturally.
- And the powdered sweetener blends in seamlessly , giving a classic sugary finish without the crash.
It’s the kind of snack that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto cake beyond just a plate? Here are some ideas:
In Lunchboxes
Pack with veggies, meat, or pickles for a balanced keto lunch.
At a Kids’ Party
Cut into halves and arrange on a platter with toothpicks for appetizer servings.
With Coffee or Tea
Pair with espresso, black coffee, or bulletproof coffee for a midday pick-me-up.
Gift-Worthy Packaging
Wrap individual pieces in parchment paper and tie with twine for thoughtful homemade gifts.
Over Greek Yogurt
Crush a piece and sprinkle over full-fat yogurt for parfait-style dessert.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Dark Cocoa / Cacao
Rich in antioxidants and flavonoids—supports heart health and mood improvement.
Almond Flour
High in vitamin E and magnesium—great for brain function and satiety.
Coconut Oil / Herbs
Natural anti-inflammatory compounds—boosts immunity and flavor naturally.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Chocolate Lovers
This Easy Single-Layer Keto Chocolate Cake proves that going low-carb doesn’t mean missing out on bold, comforting global flavors. With its crispy shell, gooey center, and signature chocolate finish, it’s the kind of cake that turns a simple bar into something magical—even without sugar or grains.
Whether you’re new to keto baking, looking for a fast weeknight dessert idea, or want to impress with homemade flair, this single-layer cake deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something worth celebrating.
Print
Easy Single-Layer Keto Chocolate Cake – Rich, Moist & Perfectly Low-Carb!
- Total Time: 40 mins
Description
Fudgy, moist, and rich with chocolate flavor — this single-layer keto chocolate cake is the perfect low-carb dessert for birthdays, holidays, or whenever you need a quick chocolate fix!
Ingredients
1 cup almond flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
Pinch of salt
¼ cup melted coconut oil or butter
¼ cup heavy cream or full-fat coconut cream
¼ cup powdered erythritol or monk fruit sweetener (adjust to taste)
2 large eggs
½ tsp vanilla extract
Optional: Sugar-free chocolate shavings or whipped cream for topping
FOR KETO VERSION:
Use unsweetened dairy and ensure your cocoa powder is sugar-free. For vegan/keto option, use flax egg and plant-based sweetener.
Instructions
Preheat oven to 350°F (175°C) . Line an 8×8-inch pan or round cake pan with parchment paper.
In a bowl, mix almond flour , cocoa powder , baking soda , and salt until well combined.
In another bowl, whisk melted oil , heavy cream , powdered sweetener , eggs , and vanilla until smooth.
Gradually mix wet ingredients into dry ingredients until just blended — do not overmix!
Pour batter into the prepared pan and smooth the top.
Bake for 25–30 minutes or until a toothpick comes out clean.
Let cool completely before slicing.
Optional: Top with keto whipped cream or drizzle with melted sugar-free dark chocolate.
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 9 squares
- Calories: 140
- Fat: 12g
- Carbohydrates: 3g
- Protein: 4g