This Low Carb Chocolate Cake is the perfect decoy that everybody will love, they won’t even know it’s healthy! This Low Carb Chocolate Cake recipe is a healthy, low carb treat that tastes better than any boxed cake mix you’ve tried. You could even make keto chocolate cupcakes with this recipe too!
The Ultimate Chocolate Cake Recipe by Paola van der Hulst
Incredibly moist and intensely chocolatey, this is the ultimate paleo and keto chocolate cake. Whether you layer it up with our sugar-free buttercream frosting or simply do it sheet pan style with ganache. It’s bound to please the entire crowd!
Did you also know that chocolate cakes around the world are often made with an almond flour base? Yup! Think luxurious Italian chocolate cakes, where they consider an almond meal a prime pantry ingredient. So don’t think of this keto chocolate cake as second-best to the traditional wheat versions, but as a beautiful cake in its own right. It’s incredibly moist and with a tender crumb. And while the cake is ideal for layering, you can always whip up just one layer (or even as muffins!).
You’ve got plenty of options for this stellar chocolate cake. But please do know that they’ll affect the texture quite a bit. Think xylitol and allulose (no aftertaste, softer and fluffier texture), Lakanto (barely any aftertaste, denser texture).
And do note that xylitol and allulose take (much) longer to dry out though so your cake will be extra delicate right after baking. So allow it to cool in the pan for about 30 mins.
And if using xylitol, make sure to be careful if you have a pup or little animal around the house, as it’s highly toxic to the little guys! ?
To turn chocolate cupcakes keto you’ll need some super fine almond flour (Anthony’s ),golden flaxseed meal (make sure it’s golden!)*, coconut flour (again Anthony’s by a mile!), and a touch of xanthan gum.
*Just keep in mind that for best texture and rise, you’ll always want to regrind your flaxseed meal in a dry blender or bullet.
You’ll want to use Dutch-processed alkaline cocoa here. As there’s baking powder involved, using cacao won’t give the same results (at all!).
In terms of brands, my favorite will forever be Valrhona, known to be one of (if not the) best cocoas in the world. That said, as long as it reads cocoa and not cacao you’ll be good to go!
Low Carb Chocolate Cake
- 48 g almond flour
- 18 g golden flaxseed meal finely ground
- 8 g coconut flour
- 1 tsp baking powder
- ¼ tsp xanthan gum or 2 tsp more golden flaxseed meal
- 56 g unsalted grass-fed butter or 4 TBS coconut oil + 1 TBS coconut cream
- 2 tbsp heavy cream or coconut cream
- 40 g cocoa powder **
- ¼ tsp kosher salt
- ½ tsp espresso powder or instant coffee (optional)
- ⅓ - ½ cup xylitol * or coconut sugar if paleo (we use 1/3 cup)
- 2 pcs eggs at room temperature***
FOR THE FROSTING (NOT PALEO)
- 1 batch keto chocolate buttercream frosting
FOR THE CHOCOLATE CAKE
- Each batch of cake is good for one 8-inch layer of cake (or 6 cupcakes). If you're building a two-layer cake adjust serving size to 12 and for three layers to 18. You guys will essentially be following our super easy brownie methodology (see video for reference). The ratios are a little different though, and there are some added flaxseed and coconut flour for a solid crumb.
- Position a rack in the lower third of your oven and preheat to 350°F/180°C. Grease, dust with cocoa powder, and line an 8-inch cake pan set aside.
- Add almond flour, flaxseed meal, coconut flour, baking powder, and xanthan gum to a medium bowl. Whisk until thoroughly combined, set aside.
- Add butter, heavy cream (or coconut oil and cream), cocoa powder, salt, and espresso powder (optional) to a large heatproof bowl. Melt over a water bath whisking constantly (or use the microwave in small bursts). Remove from heat and allow the mixture to cool slightly.
- Add in the sweetener and one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth and thick, with all the sweetener dissolving into the mixture (if using erythritol, some granules may remain). Add the flour mixture, whisking vigorously until fully blended (about a minute). Pour batter into prepared pan.
- Bake for 15-19 minutes, or until set and a toothpick inserted comes out just clean. Check often after minute 15 to ensure your cake doesn't dry out, and always keep in mind, however, that your cake will continue to cook while cooling!
- Allow to cool for at least 30 minutes in the cake pan, before transferring to a rack. It'll be particularly fragile right out of the oven if you made it with xylitol or allulose, so you need to let it set.
- If you're building a layer cake, you'll want to chill the layers (well wrapped) once they've come to room temp. Because of this, I always bake the layers the day before, chill overnight, and make the frosting and layer up the cake the-day-of.
FOR THE CREAM CHEESE BUTTERCREAM FROSTING (NOT PALEO)
- One batch of frosting is enough for roughly two layers (or 12 cupcakes!).
- Piping the frosting between the layers (no tip needed), ensures the most even distribution of frosting. And you could even do it with a ziplock bag!
- The cake keeps well, stored in an airtight container in the fridge, for about 3 days. And it also freezes beautifully, just thaws it out in the fridge overnight.
- Serving: 1
- Calories: 196
- Total Fat: 18g
- Saturated Fat: 7g
- Sodium: 203mg
- Total Carb: 6g
- Net Carbs: 2.7g
- Sugars: 0.2g
- Protein: 6.9g
- Weight Watchers SmartPoints: 4 points per slice