keto chocolate cake

keto chocolate cake

Indulging in a sumptuous slice of chocolate cake is now a guilt-free pleasure with this decadent Keto Chocolate Cake recipe. Crafted with precision and care, this delight is a testament to the creativity and versatility of keto-friendly ingredients, ensuring that your dietary preferences align harmoniously with your love for dessert.


  • 1 cup almond flour
  • 1/4 cup cocoa powder (unsweetened)
  • 1/2 cup granulated erythritol or any keto-friendly sweetener
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/4 cup unsweetened almond milk or coconut milk
  • 1/4 cup melted butter or coconut oil
  • 1 teaspoon vanilla extract


  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8 inch cake pan or line it with parchment paper.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt until well combined.
  3. Combine Wet Ingredients: In another bowl, beat the eggs. Add the almond milk, melted butter or coconut oil, and vanilla extract. Mix until smooth.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter.
  5. Bake: Pour the batter into the prepared cake pan and spread it out evenly.
  6. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  8. Optional: You can dust the top of the cake with powdered erythritol or drizzle with a keto-friendly chocolate ganache if desired.