Description
Fudgy, moist, and rich with chocolate flavor — this keto chocolate cake is low-carb, grain-free, and baked to perfection without any sugar or flour for a dessert that’s indulgent but still keto-friendly!
Ingredients
1 cup almond flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
Pinch of salt
⅓ cup powdered erythritol or monk fruit sweetener (adjust to taste)
¼ cup melted coconut oil or butter
¼ cup heavy cream or full-fat coconut milk
2 large eggs
1 tsp vanilla extract
Optional: Sugar-free chocolate shavings or whipped cream for topping
Instructions
Preheat oven to 325°F (160°C). Line an 8×4-inch loaf pan with parchment paper.
In a bowl, mix almond flour , cocoa powder , baking soda , and salt until well combined.
In another bowl, whisk powdered sweetener , melted oil , heavy cream , eggs , and vanilla until smooth and thick.
Gradually mix wet ingredients into the dry until just combined (do not overmix!).
Pour batter into the loaf pan and smooth the top.
Bake for 25–30 minutes or until a toothpick comes out clean.
Let cool completely before slicing into rich, fudgy pieces.
Optional: Drizzle with melted sugar-free chocolate or top with keto whipped cream.
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 8–10 slices
- Calories: 140
- Fat: 12g
- Carbohydrates: 3g
- Protein: 4g