I recently experimented with almond flour, coconut flour and unsweetened cocoa powder to create a rich Keto Chocolate Cake. Using a blend of erythritol, flax eggs and unsweetened almond milk, I crafted a low carb dessert that pairs a touch of sweetness with healthy ingredients. This cake invites you to savor every bite.

Jump to Recipe

I recently experimented with my favorite low carb keto chocolate cake recipe and i gotta tell you, it totally changed my dessert game. I mixed 2 cups of almond flour with 1/2 cup coconut flour and jumped right into blending in 1 cup unsweetened cocoa powder and 3/4 cup erythritol for that deep chocolate kick.

Using 3 flax eggs (made from 3 tbsp flaxseed meal and 9 tbsp water) and 1 cup unsweetened almond milk, i achieved a texture that’s both moist and surprisingly light. The recipe calls for 1/2 cup melted coconut oil, 1 tbsp vanilla extract, and a splash of apple cider vinegar to tie everything together.

It reminds me of those incredible low carb desserts i’ve seen, like a Keto Chocolate Loaf Cake or even a twist on the Best Ever Keto Chocolate Cake. You really gotta try it if you’re into healthy, glutenfree treats that still feel indulgent even on a keto diet.

Why I Like this Recipe

I love this recipe because it’s super healthy and fits perfectly into my keto, low-carb lifestyle. The ingredients like almond flour and coconut oil make it both flavorful and light, so I can indulge without feeling guilty.

I also really like how easy it is to put together. Mixing the flax eggs with almond milk and coconut oil feels like a neat little hack that makes the whole process simple, even on a busy day.

Another great thing is that it’s vegan and gluten-free, which is awesome for me since I try to stick to recipes that are good for my body. Plus, the rich chocolate flavor from the cocoa powder and erythritol has me coming back for seconds every time.

Lastly, I appreciate that the recipe is straightforward enough for anyone to follow. Even if it’s not perfect on the first try, it still comes out tasty enough to be a new favorite dessert option.

Ingredients

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Almond Flour: High in protein and healthy fats, also low in carbs, providing fiber.
Coconut Flour: High fiber and natural carbs for a gentle sweetness; helps retain moisture.
Cocoa Powder: Rich dark flavor with antioxidants, making a deep chocolate taste.
Erythritol: A keto friendly sweetener that gives sweetness without piling on carbs.
Flax Eggs: Binds ingredients while adding omega-3 fats and extra fiber for health.
Apple Cider Vinegar: Adds a tart kick and reacts with baking soda for a good rise.
Coconut Oil: Melts into the batter to create a moist texture and a rich flavor.
Unsweetened Almond Milk: Provides moisture and mild nuttiness, keeping the batter smooth.

Ingredient Quantities

2 cups almond flour

1/2 cup coconut flour

1 cup unsweetened cocoa powder

3/4 cup erythritol (or another keto friendly sweetener)

1 tsp baking soda

1/4 tsp salt

3 flax eggs (mix 3 tbsp flaxseed meal with 9 tbsp water)

1 cup unsweetened almond milk

1/2 cup melted coconut oil

1 tbsp vanilla extract

1 tsp apple cider vinegar

How to Make this

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1. Preheat your oven to 350°F and grease a round cake pan with a bit of coconut oil or line it with parchment paper.

2. In a large bowl, whisk together 2 cups almond flour, 1/2 cup coconut flour, 1 cup unsweetened cocoa powder, 3/4 cup erythritol, 1 teaspoon baking soda, and 1/4 teaspoon salt.

3. In a separate bowl, mix 3 tablespoons flaxseed meal with 9 tablespoons water. Let it sit for a few minutes until it thickens into your flax eggs.

4. Once the flax eggs are ready, add them to a mixing bowl along with 1 cup unsweetened almond milk, 1/2 cup melted coconut oil, 1 tablespoon vanilla extract, and 1 teaspoon apple cider vinegar.

5. Stir the wet ingredients until they’re well combined, then pour them into the dry ingredients.

6. Mix everything together until you get a smooth and uniform batter.

7. Pour the batter into your prepared cake pan and gently smooth out the top with a spatula.

8. Place the pan in the preheated oven and bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean.

9. Remove the cake from the oven and let it cool in the pan for around 10 minutes before transferring it to a cooling rack.

10. Once cooled, slice the cake up and enjoy your low carb keto chocolate cake!

Equipment Needed

1. Preheated oven (set to 350°F)
2. Round cake pan (or a pan lined with parchment paper)
3. Large mixing bowl (for dry ingredients)
4. Another bowl (for combining the flaxseed meal and water)
5. Whisk (for mixing the dry ingredients)
6. Measuring cups and spoons (for accurate amounts)
7. Spatula (to smooth out the batter)
8. Toothpick (to check if the cake is fully baked)
9. Cooling rack (for letting the cake cool properly)

FAQ

What are flax eggs and how do I make them? Flax eggs are made by mixing 3 tbsp flaxseed meal with 9 tbsp water. Let it sit for 10 mins so it thickens and works as a good egg replacer.

Can I use another keto sweetener? Yes, you can use another keto friendly sweetner like stevia blend. Just note that different ones might change the taste a bit so adjust as needed.

How do I store this cake? You can keep the cake in an airtight container in the fridge for about 3 to 5 days. If you want it longer, freezing portions works well too.

Is it ok to swap almond milk for another type? Using unsweetened almond milk gives the right flavor and texture. If you use another milk, like coconut milk, it might slightly change the outcome.

Why is apple cider vinegar used in the recipe? The vinegar reacts with the baking soda to help the cake rise, making it lighter and fluffier in texture.

My Favorite Low Carb Keto Chocolate Cake Recipe Substitutions and Variations

If you dont have almond flour, you can try using hazelnut flour instead. It gives a different nutty flavor that goes pretty well with chocolate.
Instead of coconut flour, a small amount of oat fiber might work. Just be careful with the ratio cause oat fiber can be a bit more absorbent.
Not a fan of erythritol? You can use a stevia blend that measures similarly to keep your cake low carb.
If you dont have flax eggs, try making chia eggs instead by mixing 1 tbsp chia seeds with 3 tbsp water for each egg.
If coconut oil isnt available, you can use unsalted butter. It might change the flavor slightly, but its a decent low carb substitute.

Pro Tips

1. Sift your almond and coconut flours together to make sure there arent any clumps. This helps get a smoother batter and a lighter cake texture.

2. Let your flaxseed mixture sit long enough until it really thickens up—it might sometimes need more than just a few minutes, so be patient and check it well.

3. Keep close eye on your cake while its in the oven since every oven runs a little different. Start testing it a couple minutes before the finish time so you dont overbake it.

4. Let your cake cool completely before slicing; even if it looks set, that extra cooling time really helps it firm up and makes it easier to cut neatly.