Keto Chocolate Cake Recipe

Even without gluten or sugar, desserts can still be amazing. Indulge in this decadent, fudgy chocolate layer cake, elevated with the richness of coffee to enhance its chocolatey flavor. Topped with a luscious chocolate cream cheese frosting, it’s become



Cooking spray

– 1 1/2 cups almond flour
– 2/3 cup unsweetened cocoa powder
– 3/4 cup coconut flour
– 1/4 cup flaxseed meal
– 2 teaspoons baking powder
– 2 teaspoons baking soda
– 1 teaspoon kosher salt
– 1/2 cup (1 stick) softened butter
– 3/4 cup keto-friendly granulated sugar (e.g., Swerve)
– 4 large eggs
– 1 teaspoon pure vanilla extract
– 1 cup almond milk
– 1/3 cup strong brewed coffee


– 2 (8-oz.) blocks of softened cream cheese
– 1/2 cup (1 stick) softened butter
– 3/4 cup keto-friendly powdered sugar (e.g., Swerve)
– 1/2 cup unsweetened cocoa powder
– 1/4 cup coconut flour
– 1/4 teaspoon instant coffee powder
– 3/4 cup heavy cream
– Pinch of kosher salt


Step 1:

Preheat the oven to 350°F. Line two 8-inch pans with parchment paper and grease them with cooking spray. In a large bowl, whisk together almond flour, cocoa powder, coconut flour, flaxseed meal, baking powder, baking soda, and salt.

Step 2:

In another large bowl, use a hand mixer to beat butter and Swerve until light and fluffy. Add eggs one at a time, then incorporate vanilla. Add dry ingredients and mix until just combined, then stir in milk and coffee.

Step 3:

Divide the batter between the prepared pans and bake until a toothpick inserted into the center comes out clean, about 28 minutes. Let them cool completely.

Step 4:

For the frosting, in a large bowl, use a hand mixer to beat cream cheese and butter until smooth. Add Swerve, cocoa powder, coconut flour, and instant coffee, beating until no lumps remain. Add cream and a pinch of salt, beating until combined.

Step 5:

Place one cake layer on a serving platter or cake stand, then spread a thick layer of buttercream on top. Repeat with the remaining layers, then frost the sides of the cake.

Step 6:

Keep refrigerated until ready to serve.

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