I’ve tested a ton of low-carb chocolate cakes, and most land in one of two camps: too dry or too eggy. This version? Rich and moist with a proper cake crumb—and yep, still low-carb.
💡 The Secret Behind This Low-Carb Win
The original recipe uses:
- All-purpose flour (carby bomb)
- Splenda (low glycemic, but not ideal for baking texture)
- Sugar-free pudding mix (loaded with maltodextrin and cornstarch)
My version swaps those for:
- Almond flour + coconut flour (tried-and-true keto duo)
- Allulose or monk fruit (zero-carb sweeteners that don’t crystalize or spike blood sugar)
- Cocoa powder + strong coffee for depth and richness
Bonus: no pudding mixes or Cool Whip. We’re making a better frosting, too.
🧾 Ingredients That Kept It Keto
🍰 Cake Batter
- 1 ¾ cups almond flour
- ¼ cup coconut flour
- ¾ cup unsweetened cocoa powder
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup allulose (or 1:1 monk fruit blend)
- 4 large eggs
- ½ cup melted coconut oil or butter
- 1 cup unsweetened almond milk + 1 tbsp apple cider vinegar (DIY buttermilk)
- 1 tsp vanilla extract
- ½ cup strong brewed coffee, hot
🍫 Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup powdered allulose
- 1 tsp vanilla extract
- ½ cup heavy whipping cream
🔁 Low-Carb Substitutions That Hold Up
| Swap | What Changes | My Take |
|---|---|---|
| Coconut oil → Butter | Slightly richer | Totally fine—just make sure it’s melted & cooled |
| Allulose → Erythritol | Slightly crisper crust | Use powdered form for best texture |
| Almond flour only | Less structure | Cake still works, just a bit denser |
| Use full-fat Greek yogurt instead of vinegar/milk | More moisture | Works great, reduces need for added fat |
⚠️ What Went Sideways (And Why)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cake fell flat | Too much almond flour or not enough eggs | Stick to tested ratios |
| Dry texture | Overbaked or not enough fat | Don’t skimp on oil or cream |
| Bitter chocolate taste | Cocoa wasn’t balanced with sweetener or coffee | Always taste batter before baking |
👩🍳 How to Make It (Step-by-Step)
- Preheat oven to 350°F. Grease and line two 8-inch cake pans.
- In a small bowl, combine almond milk + vinegar. Set aside to curdle.
- Whisk dry ingredients: almond flour, coconut flour, cocoa, baking powder, baking soda, salt, sweetener.
- In another bowl, beat eggs, oil, vanilla, and “buttermilk” mix.
- Combine wet + dry until smooth. Add hot coffee last and stir well (batter will be thin).
- Divide between pans. Bake 22–25 min, or until toothpick comes out clean.
- Cool completely before frosting.
🧠 Keto Cooking Tricks That Help
- Add coffee after mixing so you don’t cook the eggs.
- Use parchment to line your pans—almond flour loves to stick.
- Freeze the cake layers before frosting if you want cleaner layers.
🧊 Keeping It Keto-Friendly All Week
- Fridge: Lasts 5–6 days, tightly covered.
- Freezer: Freeze layers or fully frosted cake for up to 2 months.
- Macros hold—no sugar added, no weird starches.
❓ Can I Eat This on Keto? (Yes, Here’s Why)
Is there any real sugar in this?
Nope—as long as you use allulose or monk fruit + keto chocolate.
Will this spike blood sugar?
I’ve tested this post-meal—my CGM stayed flat. Just watch portion size.
Can I turn this into cupcakes?
Yes! Makes about 18 cupcakes. Bake for 16–18 minutes.
📊 Nutrition Facts – Per 1 Slice (1/15 of the cake, frosted)
| Nutrient | Amount per Slice |
|---|---|
| Calories | 298 kcal |
| Total Fat | 26 g |
| – Saturated Fat | 12 g |
| – Polyunsaturated Fat | 1.8 g |
| – Monounsaturated Fat | 6.2 g |
| Cholesterol | 81 mg |
| Sodium | 285 mg |
| Potassium | 160 mg |
| Total Carbohydrates | 8.4 g |
| – Fiber | 3.2 g |
| – Sugar Alcohols | 3.4 g (from allulose) |
| – Net Carbs | 1.8 g |
| Protein | 6.2 g |
| Calcium | 97 mg |
| Iron | 1.4 mg |
| Vitamin A | 540 IU |
| Vitamin D | Trace |
| Vitamin E | 1.2 mg |
| Magnesium | ~45 mg |
| Zinc | ~0.6 mg |
Check out More Recipes:
- Sugar-Free Chocolate Chip Cookies – Low-Carb, But Legit Good
- Sugar-Free Brownies – Fudgy, Diabetic-Friendly, and Actually Delicious
- Low Carb Keto Lava Cake
Keto Chocolate Cake – Sugar-Free, Moist, and Actually Fluffy
Description
A rich, moist chocolate cake with a soft crumb and velvety cream cheese frosting—low in carbs, high in satisfaction.
Ingredients
For the Cake:
For the Frosting:
Instructions
- Preheat oven to 350°F. Grease and line two 8-inch pans.
- Mix almond milk with vinegar and set aside to curdle.
- Whisk all dry ingredients in a bowl. In another, beat eggs, oil, vanilla, and “buttermilk.”
- Combine wet and dry, then mix in hot coffee. Batter will be thin.
- Divide into pans, bake 22–25 minutes. Cool completely.
- Beat cream cheese and sweetener until smooth. Add vanilla and heavy cream, whip until fluffy.
- Frost cooled cake and refrigerate until serving.
Notes
- Use parchment in pans to prevent sticking, especially with almond flour.
- Allulose provides a better texture than erythritol—no grit or crystallization.
- Coffee enhances cocoa flavor—sub with hot water if needed, but flavor depth will change.
- Cake firms up when chilled; bring to room temp before serving for best texture.
