Keto Chocolate Cake:


  • 1 ½ cups almond flour
  • ½ cup cocoa powder (unsweetened)
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup butter (unsalted, melted)
  • 4 large eggs
  • ½ cup granulated erythritol (or your preferred keto-friendly sweetener)
  • 1 tsp vanilla extract
  • ¼ cup heavy cream


  1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
  3. In a separate large bowl, beat together the melted butter, eggs, erythritol, and vanilla extract until well combined.
  4. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the heavy cream. Mix until the batter is smooth and well combined.
  5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  6. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Nutrition Information (per slice, assuming 10 slices):

Please note that these values are approximate and can vary based on the specific brands and quantities of ingredients used.

  • Calories: Around 230 kcal
  • Total Fat: 20g
  • Saturated Fat: 7g
  • Cholesterol: 105mg
  • Sodium: 210mg
  • Total Carbohydrates: 7g
  • Dietary Fiber: 3g
  • Sugars: 1g
  • Sugar Alcohols (Erythritol): 10g
  • Protein: 7g

Remember that these values are estimates and can vary based on your specific ingredients and serving sizes. Always check nutrition labels and consider using a nutrition calculator for more accurate information based on your ingredients and serving sizes.

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