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Recipe Jul 12, 2017

A tender and fluffy keto chocolate cake is made with almond flour and frosted with an amazingly rich and chocolaty frosting. It's a one-layer cake that you bake in a square baking dish and it's very easy to make!
Making it is very easy. It's a simple one-layer cake that you mix in one bowl. And if you don't use any frosting, it's quite appropriate as a snack or even for breakfast. With the frosting, it's rich and indulgent - the perfect chocolaty dessert. It also makes a good birthday cake if you don't want to bother with making a layer cake.
Here's an overview of the ingredients you'll need to make this keto chocolate cake. The exact measurements are included in the recipe card below.
Eggs: I use large eggs in most of my recipes, this one included.
Unsalted butter: Or you can use salted butter and omit the salt. Personally, I'm partial to creamy European butter. But any butter is delicious!
Sweetener: I use stevia glycerite, but you can use your favorite sweetener.
Vanilla extract: Pure vanilla extract adds great flavor. Try to use it rather than the artificially flavored stuff.
Almond flour: I use blanched finely ground almond flour in this cake. I don't recommend using a coarse almond meal.
Cocoa powder: Use unsweetened natural cocoa powder (not Dutch-processed). It will help activate the baking soda.
Kosher salt: If using fine salt, you should halve the amount listed.
Baking soda: If you'd like to try using gluten-free baking powder (though I haven't tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
For the Chocolate Frosting: Unsalted butter, heavy cream, cocoa powder, vanilla, and stevia

INSTRUCTIONS

Making a frosted keto chocolate cake from scratch is surprisingly easy. The detailed instructions for making this recipe are listed in the recipe card below. Here are the basic steps:
You start by whisking together the eggs, melted butter, stevia, and vanilla. I simply use a hand whisk.
To the same bowl, gradually add almond flour and cocoa powder and whisk them in. Then mix in the salt and baking soda.
Transfer the batter to a well-buttered 8-inch glass baking dish. Bake the cake for about 18 minutes in a 325 degrees F oven. Cool completely, then frost.

EXPERT TIP

This cake relies on baking soda as a leavening agent, and the baking soda requires an acidic ingredient in the batter in order to activate. So make sure you use natural cocoa powder and not Dutched cocoa powder that was treated with an alkalizing agent.

FREQUENTLY ASKED QUESTIONS

Can I use coconut flour instead of almond flour in this recipe? Unfortunately, you can't. Coconut flour is extremely absorbent and you would need to adjust this recipe quite a bit in order to use it instead of almond flour.
I do have a wonderful recipe for keto chocolate cupcakes that are made with coconut flour.
Can I use almond meal instead of almond flour? It's best to use blanched, finely ground almond flour in this recipe if you'd like to ensure that the cake comes out fluffy and tender. I don't recommend using a coarse almond meal.
What sweetener can I use instead of stevia?
You can probably replace the stevia with a granulated sweetener. The amount that I use equals ⅔ cup sweetener. I haven't tried it, though.
If you do use a granulated sweetener, check the batter. If it's too thick, you might want to add 1-2 tablespoons of water.
Can I use baking powder instead of baking soda?
Generally speaking, you would need four times the amount of baking soda if you're replacing it with baking powder. So you would need 2 teaspoons of baking powder.
I haven't tried it, though. The advantage is that if you do opt for baking powder, you can use Dutch-processed cocoa powder in the batter. If you opt for baking powder and need it to be gluten-free, remember to make sure it is.

STORING LEFTOVERS

You can slice the completely cooled cake, then store the slices in an airtight container in the fridge for up to 5 days. You can also freeze unfrosted cake slices.
Remember to always take the leftovers out of the fridge about an hour before you plan on enjoying them. Chocolate always tastes better at room temperature, and the same goes for frosting.