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