Keto Chocolate Cake Recipe: Moist Low-Carb Chocolate Cake

Simple Keto Chocolate Cake

An easy-to-follow recipe for a moist, low-carb chocolate cake that’s perfect for keto diets.

Course: Dessert

Prep Time: 5 minutes

Cook Time: 25 minutes

Servings: 10 slices

Calories: 126kcal

84 grams coconut flour (3/4 cup)
20 grams unsweetened cocoa powder (1/4 cup)
1/4 tsp salt
10 grams baking powder (about 2 tsp)
100 grams granulated keto sweetener (1/2 cup) I use granulated monkfruit; adjust to taste
1 tsp instant coffee powder (optional) enhances the chocolate depth
4 large eggs, room temperature
1/2 cup butter, melted and cooled
60 grams plain yogurt or sour cream, room temperature (about 1/4 cup)
1 tsp vanilla extract

Preheat the oven to 350°F (175°C). Line a 9 x 5 inch loaf pan with parchment paper, leaving an overhang for easy removal. Sift the dry ingredients—coconut flour, cocoa powder, salt, baking powder and sweetener—into a large bowl and whisk until there are no lumps.
Add the eggs, melted butter, yogurt (or sour cream) and vanilla. Stir until the batter is smooth and combined. The mixture will be thicker than typical wheat-based batters—form it into a smooth ball and transfer it to the prepared pan, pressing evenly to fill the pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick or cake tester comes out clean. Remove the pan from the oven and let the cake cool in the pan for at least one hour so it firms up.
Using the parchment overhang, lift the cake from the pan and transfer it to a wire rack to cool completely before frosting. If you like, spread a keto-friendly frosting, glaze or topping over the cooled cake. Slice into desired portions and serve.

Serving: 1slice | Calories: 126kcal | Carbohydrates: 1.9g | Protein: 3.5g | Fat: 11.7g

A quick, creamy peanut butter glaze that comes together in minutes—great for drizzling over cakes, cupcakes or cookies.

Course: Dessert

Prep Time: 2 minutes

Cook Time: 0 minutes

Calories: 95kcal

128 grams creamy peanut butter (1/2 cup)
79 ml room temperature milk of choice (1/3 cup) coconut milk is a good keto option
1 tsp vanilla extract
125 grams powdered keto sweetener I use a monkfruit/allulose blend

In a mixing bowl, beat the peanut butter and milk on low speed until smooth and combined. With the mixer still on low, add the powdered sweetener gradually, mixing until incorporated. Increase the speed to medium and beat for 1 to 2 minutes until the glaze is light and creamy. Stir in vanilla. Use immediately to frost or drizzle over cakes, cupcakes, cookies or other desserts.

Serving: 2TBS | Calories: 95kcal | Carbohydrates: 2g | Protein: 3.4g | Fat: 8.4g