Chocolate Fans: This Rich, Moist Chocolate Cake Is Straight out of Your Keto Dreams!
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Craving chocolate cake? Then bake this dessert!
Many keto followers report that their dreams are often filled with visions of their previous favorite foods that they now have to avoid. But if your slumber features visions of rich, keto chocolate cake, you can make that low-carb dessert dream a reality!
This cake features most of the ingredients from the old family chocolate cake recipes that many of us enjoyed as kids, but swap in Swerve for the sugar and substitute coconut and almond flour in place of wheat flour. The result? A rich, moist dessert that’s reminiscent of what you used to enjoy as a kid, but much lower in carbs!
Hip Recipe Tips:
- This cake is moist with a great crumb, which means it’s delectable… but also that it doesn’t hold its form like a standard cake might. Therefore, you must let it cool completely before releasing it from the pan and cutting, or it will crumble instead of slicing.
- Consider sifting the flour and cocoa to eliminate lumps.
- To ensure the cake doesn’t get too dry when you’re storing it, slice it once it cools and then wrap each individual slice in plastic wrap – then refrigerate the wrapped slices.
- Make sure not to over mix it, as we tend to try and get batter perfectly creamy sometimes, but this has a different flour than a traditional cake. Otherwise, it could flatten after baking.
- I topped our cake with a bit of heavy whipping cream and a pinch of Swerve after beating to slightly stiff peaks.
- Sometimes it’s best to let keto desserts rest for a bit before eating. I kept mine in the fridge and it was even better the next day!
Keto Chocolate Cake
yield: 16 SERVINGS
prep time: 15 MINUTES
cook time: 45 MINUTES
total time: 60 MINUTES
Rich, chocolatey cake that tastes like grandma used to make – but just 3 net carbs per slice!
- 2 cups granular Swerve sweetener
- 3/4 cup almond flour
- 1 cup coconut flour
- 3/4 cup cocoa powder (I used Ghirardelli)
- 1.5 teaspoons baking soda
- 1.5 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup heavy whipping cream mixed with 1/2 cup water
- 3 large eggs
- 1/4 cup melted butter
- 1 tablespoon vanilla extract
- 1 cup very hot water (I used water heated in the Keurig machine)
Preheat oven to 350 degrees. Grease a bundt cake pan.
Mix all dry ingredients in a large bowl.
Add the butter, cream/water blend, eggs, and vanilla. Use an electric mixer on low to blend for two minutes or whisk manually for five minutes.
Add the very hot water and use the mixer again for one minute.
Pour the batter into the greased bundt pan and place into a pre-heated oven. Bake for 45-50 minutes, until a knife inserted into the cake comes out mostly clean. The texture may be a little stickier than a traditional cake. Let cool completely.
Store in the refrigerator for up to a week. I personally think it tastes better the next day. Enjoy!
Yield: 16, Serving Size: 1 slice
Amount Per Serving: 138 Calories | 9g Fat | 9.5g Total Carbs | 4g Fiber | 2.5g Sugar Alcohol | 3g Protein | 3g Net Carbs
This chocolate cake is LIFE!
The texture is so light and spongy, and not at all what I was expecting from a keto cake! My kids and husband loved it, and had no clue it was keto-friendly, which is a success for my picky eaters!
I loved the rich chocolate taste and that it takes just one bowl to whip up. I’ll be making it again for sure — enjoy!
Make these soft and scrumptious chocolate brownie cloud cookies!
I’m making this for my birthday on Thursday! Yayyy! I wonder if the slices can be frozen?
Yay! Happy Birthday! I bet you could freeze the cake, however you may want to freeze it whole or at least in larger sections to help avoid freezer burn. Hope that helps!
I wonder if this can be done in cupcake form??
I bet it could, however you may need to reduce your cooking time. Hope that helps!
Hi I made these into 18 cupcakes this morning and they were done in 22 min.
YUM! Thanks for sharing that info!
How sweet is it? Seems like so much sugar. Would it hurt to cut it down a bit?
Hi Lety! You can reduce the amount of sugar to what tastes best for you! However, reducing by a large amount may change the consistency. Hope that helps!
Just wanted to comment that these were delicious! My 6 year and husband had 2 apiece! They smell and taste like regular chocolate cupcakes to us. Thanks for the recipe!
Oh yay! I’m so happy and thanks for the feedback ❤️
What can you use instead of coconut flour? I am allergic to coconut
Hi Victoria! Be sure to check out the tips in our flour guide on how best to use each of the Keto flours suggested – https://hip2keto.com/tips/gluten-free-keto-flours-recipes/
Hope this helps!
Coffee brings out the chocolate flavor. Try a hot cup of coffee instead of plain water or use coffee extract (I found mine at whole foods).
Great tip! Thanks so much ❤️
Which Swerve– granulated or confectioners? The recipe says granulated but the picture looks like confectioners. Thanks!
I used granular for this – hope that helps! Thanks Anna 👍
Hey! I don’t have a bundt does any one know what size cake pan i should use? thanks
Hi there! You could use two loaf pans or even a cupcake pan, however it may reduce your cooking time just a bit. Hope that helps!
I made this yesterday- the consistency was right however we did not like the taste. I used Stevia which may have been the problem.
Hi Helen! Unfortunately stevia & chocolate are not always a match. If you want to give it another go I would highly suggest using a different sweetener. So sorry it didn’t turn out right💔
Hi, this chocolate cake looks SO yummy. I am definitely going to try and make it. But were can I buy Swerve? I’ve never heard of it. Is it where they sell Stevia? Also, the Almond and coconut flour are they also were the wheat flour is sold too? One last question could you make a chocolate icing for this cake? Like using confectionery sugar (Swerve kind), butter and cocoa? Thanks so much. Sorry for all the questions. I am new to Keto.
Oops I don’t know why but I kept leaving the H out of where! It’s too early in the AM for me.
Hi Michelle! No worries at all. We are here to help!
You can find a chocolate icing recipe idea here – https://hip2keto.com/recipes/keto-buttercream-frosting-swerve-sugar-free/.
You can also find Swerve and Almond flour at Walmart or your local grocery store. They can usually be found in the baking aisle with the other flour and sweetener options. Hope this helps!
Hi Amber, I made this delicious cake Sunday. I was so happy, I actually had all the ingredients for once. As suggested, I let it cool in the pan…didn’t want to release from the pan. I did manage to get it out in one piece..lol. I think I didn’t bake it long enough I baked it for 55 minutes. It felt done by tough but when I cut it later it was still a little gooey. But tasted awesome!! I covered it and refrigerated it. Two days later it still tastes great but a little gritty. Do you think it was because I didn’t bake it long enough? Sorry this was so long. Thanks for all the hard work you do for us.
SO happy to hear how much you enjoyed the flavor of the cake, Carla! 🎂 It does seem that oven temperatures may vary a bit, and it could depend on the pan used as well. This recipe calls for a bundt pan, but readers have also made this in a cupcake pan and baked for less time. Once cooled, the texture may be a little stickier than a traditional cake. Hoping this is helpful! ❤️