Don't miss a deal!

Subscribe to our newsletter.

Chocolate Fans: This Rich, Moist Chocolate Cake Is Straight out of Your Keto Dreams!

Keto Chocolate Cake

yield: 16 SERVINGS

prep time: 15 MINUTES

cook time: 45 MINUTES

total time: 60 MINUTES

Ingredients

  • 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)

Directions

1

Preheat oven to 350 degrees. Grease a bundt cake pan.

2

Mix all dry ingredients in a large bowl.

3

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.

4

Add the very hot water and use the mixer again for one minute.

5

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.

6

Store in the refrigerator for up to a week. I personally think it tastes better the next day. Enjoy!

Nutritional Information

Yield: 16, Serving Size: 1 slice
Amount Per Serving: Calories: 138, Total Carbohydrates: 9.5g, Fiber: 4g, Sugar Alcohols: 2.5g, Net Carbohydrates: 3g, Total Fat: 9g, Protein: 3g

Brought to you by Hip2Keto.
More Chocolate
20 Comments
4.3 / 16 ratings
Print

holding a plate with keto chocolate cake

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!

chocolate keto cake in a mixing bowl

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!

pouring keto chocolate cake into a bundt pan

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!

serving a keto chocolate cake


Print

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!

Ingredients

  • 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)

Directions

1

Preheat oven to 350 degrees. Grease a bundt cake pan.

2

Mix all dry ingredients in a large bowl.

3

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.

4

Add the very hot water and use the mixer again for one minute.

5

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.

6

Store in the refrigerator for up to a week. I personally think it tastes better the next day. Enjoy!

Nutritional Information

Yield: 16, Serving Size: 1 slice
Amount Per Serving: Calories: 138, Total Carbohydrates: 9.5g, Fiber: 4g, Sugar Alcohols: 2.5g, Net Carbohydrates: 3g, Total Fat: 9g, Protein: 3g

Brought to you by Hip2Keto.

slice of keto chocolate cake on the table

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!

taking a bite of keto chocolate cake


Make these soft and scrumptious chocolate brownie cloud cookies!

Join The Discussion

Comments 20

  1. velwms

    I’m making this for my birthday on Thursday! Yayyy! I wonder if the slices can be frozen?

    • Amber (Hip Sidekick)

      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!

  2. Kristyn

    I wonder if this can be done in cupcake form??

    • Amber (Hip Sidekick)

      I bet it could, however you may need to reduce your cooking time. Hope that helps!

    • Christel

      Hi I made these into 18 cupcakes this morning and they were done in 22 min.

      • Lina D (Hip2Save Sidekick)

        YUM! Thanks for sharing that info!

  3. Lety

    How sweet is it? Seems like so much sugar. Would it hurt to cut it down a bit?

    • Amber (Hip Sidekick)

      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!

  4. Christel

    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!

    • Lina D (Hip2Save Sidekick)

      Oh yay! I’m so happy and thanks for the feedback ❤️

  5. Victoria

    What can you use instead of coconut flour? I am allergic to coconut

  6. Mellissa

    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).

    • Lina D (Hip2Save Sidekick)

      Great tip! Thanks so much ❤️

  7. anna

    Which Swerve– granulated or confectioners? The recipe says granulated but the picture looks like confectioners. Thanks!

    • Lina D (Hip2Save Sidekick)

      I used granular for this – hope that helps! Thanks Anna 👍

  8. smcdonald3

    Hey! I don’t have a bundt does any one know what size cake pan i should use? thanks

    • Amber (Hip Sidekick)

      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!

  9. helen b

    I made this yesterday- the consistency was right however we did not like the taste. I used Stevia which may have been the problem.

    • Angie (Hip2Keto Sidekick)

      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💔

Leave a Reply

Your email address will not be published. Required fields are marked *

OOPS! Be sure to login or register to access this feature. It's FREE!

Forgot Password?

Don't have an account? Register

Forgot Password

Don't have an account? Register

Become a Hip Insider

Don't Miss Out! Join our large community of Insiders - it's totally free! Once you join, you'll be able to save your favorite recipes in your Cookbook and rate posts! What are ya waiting for?!

Already have an account? Login

Become a Hip Insider

Don't Miss Out! Join our large community of Insiders - it's totally free! Once you join, you'll be able to save your favorite recipes in your Cookbook and rate posts! What are ya waiting for?!



Already have an account? Login

Thank you for rating!

Would you also like to leave us a comment?