Keto Chocolate Cake
A rich, fudgy low-carb chocolate cake made with almond flour and erythritol. Ready in just 24 minutes — nobody will guess it's sugar-free!
Ingredients
Dry Ingredients
- 1 1/2 cups fine almond flour blanched and finely ground
- 1/4 cup unsweetened cocoa powder
- 2 tbsp Dutch-process cocoa powder or additional regular cocoa
- 2 1/4 tsp baking powder check expiration date
- 1/2 tsp salt fine sea salt
- 1/3 cup granulated erythritol or regular sugar if not eating keto
Wet Ingredients
- 3 large eggs or commercial egg replacer for vegan
- 1/3 cup water or milk of choice unsweetened almond milk recommended
- 1 1/2 tsp pure vanilla extract use high-quality extract
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the almond flour, cocoa powders, baking powder, salt, and erythritol until fully combined with no clumps. Sift the cocoa powder first if it looks lumpy.
- Add the eggs, liquid, and vanilla extract directly to the dry ingredients. Stir with a sturdy spoon or spatula until the batter is completely smooth and thick. Do not overmix — stop as soon as no dry spots remain.
- Transfer the batter into the prepared pan and spread it evenly toward the edges. If the top looks uneven, place a second sheet of parchment on top, gently press down to smooth, then remove before baking.
- Bake on the center rack for 14 minutes, or until the edges look set and the center feels firm to a gentle touch. Avoid opening the oven door early.
- Remove from the oven and place the pan on a wire cooling rack. Let the cake cool completely in the pan before removing — almond flour cakes are fragile when hot. Once cool, run a knife around the edges and invert to release.
Notes
For a vegan version, swap eggs for a commercial powdered egg replacer mixed with water. Do not use flax eggs — they make the cake too dense. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze individual slices for up to 3 months. Do not substitute coconut flour for almond flour — the liquid ratios are completely different.