Keto Chocolate Cake


Simply because a dessert would not have gluten or sugar, doesn’t suggest it could actually’t be good. This chocolate layer cake is decadent and fudgy. Made with espresso tot convey out the chocolate taste, this cake is wealthy! And the chocolately cream cheese frosting pairs completely with the chocolate cake and makes it one in all our new favourite Keto desserts—ever! 

12 serving(s)

15 minutes

1 hr 30 minutes




  • Cooking spray
  • 1 1/2 c. almond flour
  • 2/3 c. unsweetened cocoa powder 
  • 3/4 c. coconut flour
  • 1/4 c. flaxseed meal
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. kosher salt
  • 1/2 c. (1 stick) butter, softened
  • 3/4 c. keto pleasant granulated sugar (akin to Swerve)
  • 4 massive eggs
  • 1 tsp. pure vanilla extract
  • 1 c. almond milk
  • 1/3 c. robust brewed espresso


  • 2 (8-oz.) blocks of cream cheese, softened
  • 1/2 c. (1 stick) butter, softened
  • 3/4 c. keto pleasant powdered sugar (akin to Swerve)
  • 1/2 c. unsweetened cocoa powder
  • 1/4 c. coconut flour
  • 1/4 tsp. immediate espresso powder 
  • 3/4 c. heavy cream
  • Pinch kosher salt


Step 1

Preheat oven to 350° and line two 8” pans with parchment and grease with cooking spray. In a big bowl, whisk collectively almond flour, cocoa powder, coconut flour, flaxseed meal, baking powder, baking soda, and salt. 

Step 2

In one other massive bowl, utilizing a hand mixer, beat butter and Swerve collectively till gentle and fluffy. Add eggs, one at at time, then add vanilla. Add dry components and blend till simply mixed then stir in milk and occasional. 

Step 3

Divide batter between ready pans and bake till a toothpick inserted into the center comes out clear, 28 minutes. Let cool utterly. 

Step 4

Make frosting: In a big bowl, with a hand mixer, beat cream cheese and butter collectively till clean. Add Swerve, cocoa powder, coconut flour, and immediate espresso and beat till no lumps stay. Add cream and a pinch of salt and beat till mixed. 

Step 5

Place one cake layer on serving platter or cake stand then unfold a thick layer of buttercream on high. Repeat with remaining layers then frost sides of cake. 

Step 6

Hold refrigerated till able to serve.

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