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–+ servings
A stack of two slices of delicious Low Carb Chocolate Cake with glossy chocolate frosting on a white plate.

Low Carb Chocolate Cake

This low carb chocolate cake is moist, rich, and easy to make. It's a perfect dessert for anyone following a ketogenic or low carbohydrate lifestyle.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 3/4 cups almond flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup erythritol or your preferred low-carb sweetener
  • 2 large eggs
  • 1/2 cup melted unsalted butter or coconut oil
  • 1 cup unsweetened almond milk or heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water or hot brewed coffee
For the Frosting (Optional)
  • 1/2 cup softened unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup erythritol or your preferred low-carb sweetener
  • 2-3 tablespoons heavy cream or almond milk
  • 1 teaspoon vanilla extract

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
  2. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, salt, and sweetener.
  3. In a separate bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Carefully stir in the hot water or coffee. The batter will be thin.
  6. Pour the batter into the prepared cake pan and spread evenly.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. For the frosting: Beat together the softened butter, cocoa powder, sweetener, heavy cream, and vanilla extract until smooth and creamy. Add more cream if needed to reach desired consistency.
  10. Once the cake is completely cool, frost it as desired.

Nutrition

Calories: 250kcalCarbohydrates: 10gProtein: 8gFat: 22gSaturated Fat: 8gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 5gSugar: 2gVitamin A: 10IUCalcium: 5mgIron: 2mg

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

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