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I called this the World's Best Keto Chocolate Cake for a reason. It's rich, moist, and fudgy, with a thick layer of creamy chocolate ganache. And despite how impressive it looks, it's surprisingly easy to make!
This isn't a light, fluffy sponge cake. Think of something between a chocolate cake and a brownie, with a soft, dense texture and plenty of chocolate flavor. It's made with almond flour, dark chocolate, and a low-carb sweetener, so there's no wheat flour or regular granulated sugar.
Another reason I love this cake? It actually tastes better the next day. The texture becomes even better after a day or two in the fridge, making it a great dessert to prepare ahead of time.
Recipe update: Based on reader feedback, I've retested and updated this recipe. Some readers had trouble with the texture, so I adjusted the ingredients and technique for more consistent results.
Tips for the Best Keto Chocolate Cake
A few simple things make a difference with this recipe, especially since it contains quite a lot of chocolate and relatively little flour.
- Use chocolate you actually enjoy eating. I use 90% dark chocolate, but 85% works too. Since chocolate is one of the main ingredients, its flavor really comes through in the finished cake. If you find very dark chocolate too bitter, choose a milder variety or sugar-free dark chocolate.
- Let the melted chocolate cool before adding it to the eggs. It should still be liquid but no longer hot. Adding hot chocolate to the egg mixture can affect the texture.
- Use room-temperature eggs. Beat them with the sweetener until frothy, then slowly mix in the melted chocolate. This helps everything combine properly and prevents the batter from becoming heavy or oily.
- Don't overbake the cake. It's supposed to be moist and fudgy, not dry or crumbly. Start checking after 40 minutes, as ovens can vary.
- Allow enough cooling time. The cake will be quite soft when warm and will firm up as it cools. For the best texture and neat slices, refrigerate it before serving.
Ingredients and Substitutions
Choosing the Right Chocolate
I use 90% dark chocolate, but any good-quality dark chocolate with at least 85% cacao works well. Although it contains a small amount of sugar, it's relatively low in carbs and can fit into a low-carb diet.
The important thing is to choose chocolate you enjoy eating on its own. If you don't like the bitterness of 90% chocolate, you probably won't enjoy it in this cake either.
You can also use sugar-free dark chocolate sweetened with stevia or other low-carb sweeteners. Sugar-free milk chocolate is another option if you prefer a sweeter, milder flavor, although it will change the taste and potentially the texture.
Keep in mind that different chocolates have different carb counts, so check the label if you're tracking your macros.
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What's the Best Sweetener for a Fudgy Cake?
Both allulose and erythritol-based sweeteners work in this recipe, but they produce slightly different results.
Allulose is my favorite for a moist, fudgy texture, and no cooling aftertaste. It helps keep the cake soft, even after refrigeration. Erythritol works too, but I find that cakes made with it tend to firm up and dry out a little faster. Some people also notice a cooling aftertaste.
You can also use an erythritol and stevia blend. Just remember that some sweeteners are more concentrated than others, so you may need to adjust the amount.
If you're unsure how much to use, check my low-carb sweetener guide and conversion chart.
Can I Replace the Almond Flour?
If you need a nut-free option, finely ground sunflower seeds are a good alternative to try. You can replace the almond flour with the same weight of ground sunflower seeds, although the flavor and texture may be slightly different.
Coconut flour is another possibility, but it's much more absorbent than almond flour and can't be substituted in equal amounts. You would need approximately 1/4 to 1/3 cup of coconut flour instead of the almond flour, plus one additional egg.
This is a more significant substitution, so the results may vary. For the most reliable texture, I recommend sticking with almond flour unless you've tested an alternative.
Can I Make This Cake Dairy-Free?
Yes, with a few substitutions.
Replace the butter with virgin coconut oil and use thick coconut cream instead of heavy whipping cream for the ganache. You'll also need to choose dairy-free dark chocolate.
Ghee can be used instead of butter if you tolerate it, but because it's made from butter, it's not suitable for everyone avoiding dairy, particularly those with a milk allergy.
Troubleshooting
Why Is My Chocolate Cake Too Dense or Oily?
This cake is naturally dense and fudgy, but it shouldn't feel greasy or have visible pools of oil.
If that happens, the ingredients may not have combined properly. Make sure the melted chocolate isn't too hot when you add it, beat the eggs and sweetener until frothy, and gradually mix in the chocolate rather than adding it all at once.
Also, don't judge the texture while the cake is still warm. It needs time to cool and set, and the texture improves after refrigeration.
What If My Chocolate Ganache Splits?
Ganache can separate if it gets too hot or is mixed too vigorously.
To avoid this, heat the cream until hot but not boiling, add the chopped chocolate, and let it sit undisturbed for about 5 minutes. Then gently whisk until smooth and glossy.
If the ganache does split, try adding a small splash of warm water and stirring gently. You can also briefly blend it in a food processor to help bring it back together.
Can I Use a Different Cake Pan?
This recipe works best in an 8-inch (20 cm) springform pan.
If you're using a 6-inch (15 cm) pan, I'd recommend making half the recipe to keep a similar cake height. Using the full amount would produce a much taller cake that needs longer to bake through.
A larger pan will give you a thinner cake, so you'll need to start checking it earlier.
How to Store Keto Chocolate Cake
This cake is actually better the next day, once the texture has firmed up and the chocolate flavor has had time to develop.
- Refrigerator: Store in an airtight container for up to 1 week. If you prefer a softer texture, let individual slices sit at room temperature briefly before serving.
- Freezer: Slice the cake and place parchment paper between the slices to prevent them from sticking together. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
The cake is rich enough to serve on its own, but it's also lovely with a few fresh raspberries, strawberries, or a spoonful of unsweetened whipped cream.
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Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs5.5 grams
Protein8 grams
Fat32.6 grams
Calories338 kcal
Calories from carbs 6%, protein 9%, fat 85%
Total carbs8.6 gramsFiber3.2 gramsSugars2.4 gramsSaturated fat15.9 gramsSodium95 mg(4% RDA)Magnesium93 mg(23% RDA)Potassium306 mg(15% EMR)
Ingredients (makes 12 servings)
Chocolate Cake:
Chocolate Ganache:
Instructions
- Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Line the base and sides of an 8-inch (20 cm) springform pan with parchment paper.
- Roughly chop or break the chocolate into pieces. Place it in a heatproof bowl with the butter and melt gently over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir occasionally until smooth.
Note: See the recipe tips above for dark chocolate and sugar-free chocolate options.
- Remove from the heat and set aside to cool slightly. The chocolate should still be liquid but no longer hot when you add it to the cake batter.
- In a separate bowl, sift together the almond flour, cacao powder, and baking powder to remove any lumps. Stir to combine. For a denser, fudgier cake, you can omit the baking powder.
- Crack the eggs into a third bowl and add the sweetener and vanilla. Using a hand mixer or stand mixer, beat until smooth and frothy. Reduce the speed and slowly drizzle in the cooled melted chocolate, mixing until combined.
- Continue mixing until the chocolate is fully incorporated. Add the dry ingredients.
- Mix on low speed just until smooth and well combined. Scrape down the sides of the bowl if needed to make sure there are no pockets of dry ingredients.
- Pour the batter into the prepared springform pan and spread evenly. Loosely cover with foil and bake for 40 to 50 minutes, or until the top feels firm and a wooden skewer inserted into the center comes out without wet batter. A few moist crumbs are fine, as this cake is meant to be fudgy.
- Remove the foil and let the cake cool completely in the pan. Once cooled, refrigerate until chilled and firm enough to frost.
- To make the ganache, heat the cream in a small saucepan until hot but not boiling. Remove from the heat. If you prefer sweeter frosting, you can add 1 to 4 tablespoons of powdered low-carb sweetener.
- Add the chopped dark chocolate to the hot cream and let it sit undisturbed for about 5 minutes. Gently whisk until smooth and glossy. Avoid overmixing, which can cause the ganache to split. Let it cool until thickened slightly but still spreadable.
- Remove the chilled cake from the fridge and carefully release it from the springform pan. Spread the ganache evenly over the top using a spatula or knife.
- Slice into 12 servings and enjoy! For the best texture, keep the cake refrigerated and let individual slices sit at room temperature briefly before serving.
World’s Best Chocolate Cake
Step by Step
Ingredients
Instructions
- Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Line the base and sides of an 8-inch (20 cm) springform pan with parchment paper.
- Roughly chop or break the chocolate into pieces. Place it in a heatproof bowl with the butter and melt gently over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir occasionally until smooth.
Note: See the recipe tips above for dark chocolate and sugar-free chocolate options.
- Remove from the heat and set aside to cool slightly. The chocolate should still be liquid but no longer hot when you add it to the cake batter.
- In a separate bowl, sift together the almond flour, cacao powder, and baking powder to remove any lumps. Stir to combine. For a denser, fudgier cake, you can omit the baking powder.
- Crack the eggs into a third bowl and add the sweetener and vanilla. Using a hand mixer or stand mixer, beat until smooth and frothy. Reduce the speed and slowly drizzle in the cooled melted chocolate, mixing until combined.
- Continue mixing until the chocolate is fully incorporated. Add the dry ingredients.
- Mix on low speed just until smooth and well combined. Scrape down the sides of the bowl if needed to make sure there are no pockets of dry ingredients.
- Pour the batter into the prepared springform pan and spread evenly. Loosely cover with foil and bake for 40 to 50 minutes, or until the top feels firm and a wooden skewer inserted into the center comes out without wet batter. A few moist crumbs are fine, as this cake is meant to be fudgy.
- Remove the foil and let the cake cool completely in the pan. Once cooled, refrigerate until chilled and firm enough to frost.
- To make the ganache, heat the cream in a small saucepan until hot but not boiling. Remove from the heat. If you prefer sweeter frosting, you can add 1 to 4 tablespoons of powdered low-carb sweetener.
- Add the chopped dark chocolate to the hot cream and let it sit undisturbed for about 5 minutes. Gently whisk until smooth and glossy. Avoid overmixing, which can cause the ganache to split. Let it cool until thickened slightly but still spreadable.
- Remove the chilled cake from the fridge and carefully release it from the springform pan. Spread the ganache evenly over the top using a spatula or knife.
- Slice into 12 servings and enjoy! For the best texture, keep the cake refrigerated and let individual slices sit at room temperature briefly before serving.
Nutrition (per serving, 1 slice)
Calories338kcal
Net Carbs5.5g
Carbohydrates8.6g
Protein8g
Fat32.6g
Saturated Fat15.9g
Fiber3.2g
Sugar2.4g
Sodium95mg
Magnesium93mg
Potassium306mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 5.5 g | 8 g | 32.6 g | 338 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 2.2 g | 1.7 g | 9.4 g | 94 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 7.6 g | 68 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.7 g | 1.8 g | 4.4 g | 49 kcal |
| Cocoa powder, raw (cacao) |
| 0.4 g | 0.4 g | 0.2 g | 4 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Allulose, natural low-carb sweetener |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.3 g | 0.2 g | 3.8 g | 37 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 1.1 g | 0.8 g | 4.7 g | 47 kcal |
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