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World's Best Keto Chocolate Cake

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This may be the World's Best Keto Chocolate Cake. In fact I'm so confident about it, it’s what I’ve named it. 🙂

What makes this cake so great? Firstly — it’s a cinch to make, and does not require any complicated processes. And of course it's delicious — and is actually better on days 2 or 3, rather than drying out like a regular cake might. As always, it's gluten-free ad sugar-free.

For this low-carb chocolate cake, I wanted a dense cake that didn’t collapse whilst cooling, which meant no baking powder, and no whisking the eggs, which makes this cake really simple.

I also wanted to re-visit the delicious chocolate ganache I made for my Keto Chocolate Blender Cupcakes After all, what makes a chocolate cake even better? Dark chocolate ganache of course!

What is the Best Low-Carb Sweetener For Fudgy Cake?

You can use Erythritol based sweeteners or a blend of Erythritol and stevia. Just keep in mind that some sweeteners are sweeter than others so make sure to check out our sweetener conversion chart.

If your aim is a moist, fudgy cake, you'll get the best results with Xylitol although not everyone can tolerate this low-carb sweetener. I find Erythritol dries out cakes a little quicker, but you could easily substitute a different sweetener or blend if you prefer.

Is Dark Chocolate Keto?

We used 90% dark chocolate but any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate (dark, milk or even white if you can get it) sweetened with stevia or inulin.

Please note that the type of chocolate you use matters. If you're sensitive to the bittersweet taste of dark chocolate, make sure you use the one you have tried before and liked. Alternatively, you can use sugar-free dark chocolate, which tends to be milder, or sugar-free milk chocolate.

How To Make Nut-Free Keto Chocolate Cake

The best alternative to almond flour in this recipe would be ground sunflower seeds. If you want to use coconut flour instead, you'll need to replace the a cup of almond flour with about 1/4 cup (30 g/ 1.1 oz) coconut flour and add one more egg.

How To Make Dairy-Free Keto Chocolate Cake

Butter is the best option for flavor but if you can't eat dairy, you could try ghee. Ghee is made from butter but is usually well tolerated as milk solids are removed. Other than ghee, you can try virgin coconut oil or palm shortening.

Palm shortening is made from palm oil. Beware that the standard practice for harvesting palm trees to produce palm oil destroys tropical forests and habitats of endangered species! Always opt for sustainably sourced palm oil and palm shortening.

What if My Ganache Splits?

If your ganache splits, place it in a food processor and process for a few seconds until smooth.

Another way to make the ganache (apart from the method used in the recipe) is to heat up the cream with butter and then take it off the heat. Add the dark chocolate broken into pieces and let it melt undisturbed for about 5 minutes. After 5 minutes, whisk until smooth and glossy. Set aside to cool down before frosting the cake. This method may be better as the ganache rarely splits.

Hands-on Overall

Serving size 1 slice

Allergy information for World's Best Keto Chocolate Cake

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 slice)

Net carbs5 grams
Protein6.7 grams
Fat30.3 grams
Calories310 kcal
Calories from carbs 6%, protein 8%, fat 86%
Total carbs8 gramsFiber3 gramsSugars2.7 gramsSaturated fat14.8 gramsSodium31 mg(1% RDA)Magnesium86 mg(22% RDA)Potassium274 mg(14% EMR)

Ingredients (makes 12 servings)

Chocolate cake:
Chocolate ganache:


  1. Preheat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). Line the base and sides of a 20 cm/ 8" springform pan with non-stick baking paper.
  2. To make the cake, roughly chop the chocolate and the butter, and add in a saucepan over low heat. Stir until melted. Add the vanilla and stir through.
    Note: If you are sensitive to the bittersweet taste of dark chocolate, make sure you use the one you have tried before and liked. Alternatively, you can use sugar-free dark chocolate, which tends to be milder, or sugar-free milk chocolate. World's Best Keto Chocolate Cake
  3. Add the erythritol, almond meal and cacao to a bowl and stir to combine. Add the eggs and stir through until combined. World's Best Keto Chocolate Cake
  4. Slowly pour in the chocolate mixture, stirring until it’s all mixed through and smooth.
    World's Best Keto Chocolate Cake
  5. Pour into the prepared tin and cover with foil. Bake 40-45 minutes or until firm to touch on top.
    World's Best Keto Chocolate Cake
  6. Remove the foil and allow the cake to cool completely in the tin.
    World's Best Keto Chocolate Cake
  7. To make the ganache, add all ingredients to a small saucepan (you can use the same one as before to reduce washing up!), and melt over the lowest possible heat, stirring constantly.
  8. Set aside and let it cool down or chill in the fridge for 10-15 minutes. Stir to combine before frosting the cake. Worried that your ganache may split? Check our tips in the recipe above! World's Best Keto Chocolate Cake
  9. To serve, remove the chilled cake from the fridge. Spread the ganache on with a knife.
    World's Best Keto Chocolate Cake
  10. Lasts up to 5 days in a sealed container at room temperature. Freeze for up to 3 months (slice and separate each slice with a piece of parchment.) World's Best Keto Chocolate Cake

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Extra dark chocolate, 90% cocoa (cacao)
2.2 g1.7 g9.4 g94 kcal
Butter, unsalted, grass-fed
0 g0.1 g7.6 g68 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g2.1 g1.6 g24 kcal
Erythritol (natural low-carb sweetener)
0.6 g0 g0 g3 kcal
Almond flour (blanched ground almonds, almond meal)
0.7 g1.8 g4.4 g49 kcal
Cocoa powder, raw (cacao)
0.4 g0.4 g0.2 g4 kcal
Vanilla Extract, homemade (KetoDiet blog)
0 g0 g0 g1 kcal
Extra dark chocolate, 90% cocoa (cacao)
0.8 g0.6 g3.5 g35 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.1 g0 g1 g9 kcal
Erythritol (natural low-carb sweetener)
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0 g2.5 g23 kcal
Total per serving, 1 slice
5 g6.7 g30.3 g310 kcal

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Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (41)

I honestly wanted to cry when I tried this cake, it's so freaking good! everyone loved it, even non keto people!
it's fudgy, moist, super chocolaty... can't begin to say how happy I am I found you guys! ABSOLUTELLY DELICIOUS!

Thank you so much for the lovely feedback!

I have been keto for 5yrs now so am used to bitter rich cakes but this cake was next level and not in a good way.
I followed the recipe to a tee and it cooked well but it was just so rich and strong and almost inedible. To be fair I understand different ingredients yield different results so I used 85% chocolate from Aldi. The texture of the cake was nice it was just far to bitter. And then having the Icing on top which was just more bitterness well you can imagine it was just chocolate overload.  Defintiy not even close to the best keto chocolate cake I've made and won't be making again. Sorry xx

I'm sorry, that must have been so disappointing! I think this was definitely down to the chocolate. I can eat 90% chocolate from Lindt on its own and don't find it bitter - in fact that is what I use in most of my recipes. If you do use the right type of chocolate, it is divine! I'll add a note to make sure people are aware.

Hi Could I make it in a loaf pan? Do not have a spring form at hand.

Absolutely! Depending on the size of your loaf pan, this will take similar time to cook but you will need to keep checking (once or twice) with a wooden skewer.

OMG! This is the best cake I have ever made or had! Loved it! Used allulose as a sweetener and halved the receipt to make just 6 servings. It was so rich and definitely hit the spot! My 7 yo and my husband didn’t know this was keto and enjoyed it with vanilla ice cream. Thanks for sharing this awesome recipe!

Thank you so much Jo, I'm glad you all enjoyed! 😊

Hi, have you ever tried this recipe as cupcakes? I'm wondering what the texture is like, if it would stick to cupcake liners and if you can suggest a baking time for them?

I haven't tried making this into cupcakes but you could follow the baking tips here, it should be similar: Chocolate Keto Blender Cupcakes

This looks divine! Can the recipe be halved? Thank you! 😊

Yes, this recipe will be easy to halve if you use 2 eggs and follow the gram/ounce recommendation (half) for the remaining ingredients.

I have never left a review for anything. But I had to. Just finished making this and it's the categorically the worst thing I've ever created in a kitchen in my life. I was excited to make this for my birthday tomorrow.... The 'cake' didn't bake... After an hour in the oven it's still complete grainy oily mush. Yup the ganache split and the recipe wasn't enough to cover the cake... and that sugar substitute tastes absolutely awful and causes the worst stomach ache!  If this is the world's best Keto cake than God help us all!

That does indeed sound like a disaster. However, I'm not convinced it's this recipe that's the issue. So far it received great feedback- here and on social media - and I made it myself too (with additional baking powder for a fluffier texture - yet still fudgy and rich). It seems to me like the oven settings might have been off.
As for the ganache, if the ganache splits, there are tips to prevent that in the recipe post above. It's a common issue but can easily be fixed/prevented. The ganache only covers the top, not the sides. If you want to fully cover the cake, you do need more ganache.
Sweetener alternatives - we're using the most common option that's usually well tolerated and tastes better than stevia, but you could try Xylitol, Allulose, stevia, or monk fruit. Allulose would probably be the best option.

Can allulose be substituted 1:1 for erythritol here and in any recipe?

I think you may need to use a little less as Allulose is as sweet as sugar. Erythritol is about 70% as sweet as sugar. I'd use 1/2 cup (100 g/ 3.5 oz) of allulose in the cake and about the same amount in the frosting (just 1 tbsp).

Made  today.
Best keto chocolate cake I have made or tasted.
Had all ingredients in the cupboard.
Easy and yummy.

Thank you for your kind words, glad you enjoyed! ❤

How long should I bake for if I only have a 12 in spring pan?

That will make a relatively flat cake. I'd only be guessing but I'd say 30 minutes? I'd start testing after 20 minutes just to be sure.

Sorry, just seen that someone has already asked about freezing. Thanks! 👍🏼

No problem at all! I'll add it i the recipe to make it easier to find 😊

I made it and it’s DELECTABLE. I can only really have a slice per day so considering freezing it....Can I freeze it??

Thank you, I'm glad you enjoyed!

Sounds delicious! Would I be able to use 100% ghirardelli chocolate? It’s what I have on hand...would I just add a touch more sweetener?

Yes you can use 100% dark chocolate. Just keep in mind you may need to add sweetener - always use to taste 😊 I'd personally keep the 3/4 cup in the base but would add about 3 tablespoons in the ganache.

Love the recipe and can't wait to give it a try soon. I just wonder about baking powder which is not in the recipe....Wouldn't it give a cake rise better combined with Dutch cocoa powder? Thanks!

Hi Iva, yes that would make it rise more. Without it the cake is more dense/rich. Someone else asked on Instagram so I'll add a note 😊

Your direction (step 9) say "To serve, remove the chilled cake from the fridge".  I do not see any prior instruction about needing to refrigerate the cake. Is it preferable to do that?

Thank you Debra, I realised step 8 was merged with step 7 so it wasn't obvious. Fixed! No need to refrigerate though, you can serve it at room temperature too.

Make the cake on Friday night officially enjoying the last slice now alone 😊, magnificent, amazing

Thank you so much, I'm glad you enjoyed!

Love this cake made it today so easy and tasty. My ganache split any advise how to make it successfully? Thank you

Hi Viviane, that can happen and it happens to me too. I'll add my own note for making the ganache as it always works and it's so easy! You can still fix it if it splits. I do that by placing it in a food processor for a few seconds - it will be super smooth again!

Thanks so much!

Thank you, Dearna, for a fun and easy chocolate cake recipe that can be whipped up quickly. The taste is deep smooth chocolate and the texture and crumb are somewhat delicate, it is dense not so much like a brownie, but more like a coffee cake. The ganache topping was a perfect addition, so creamy and smooth. One slice with one scoop of sugar free strawberry ice cream was so satisfying to my need for a chocolate dessert tonight. Not one ingredient nor step  should be changed. My cake looked slightly moist on the middle top after baking and removing the foil, but after cooling it was beautiful and perfectly cooked.

Thank you so much for your lovely feedback! I'm happy you enjoyed!

Also, if you wanted to bake into two smaller cakes, what size of pan would you recommend and how long would you recommend baking them?

I'd love to help but I would only be guessing since I don't know the size of the pans. Depending on the size of the pan and how much the dough spreads, the baking time will decrease. As with any chocolate cakes, you will have to keep an eye on the cake as you won't be able to see if it burns - and as always this can happen with nuts. Start testing with a toothpick after about 30 minutes (if using smaller pans).

Does the cake freeze well?

Hi Amber, yes, this kind of cake will freeze well.