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Keto Chocolate Cake with Whipped Cream Icing This delicious keto chocolate cake only uses one bowl, has the perfect cake texture, and the whipped cream icing is perfectly sweet. This combo will squash any chocolate cake craving! A super easy ketogenic dessert recipe.

keto chocolate cake

In my opinion, dessert must involve chocolate and it must be easy to make.  This Keto Chocolate Cake fits the bill!  It only uses 1 bowl, it’s perfectly chocolatey, and my family loves it!

Some other amazing keto chocolate dessert recipes you will find on my site are:

HOW TO MAKE KETO CHOCOLATE CAKE

This recipe couldn’t be any easier.  You literally dump everything into a bowl, mix and bake.

The ingredients in this keto chocolate cake are coconut flour, cocoa powder, heavy cream, eggs, sweetener, baking powder, butter, and salt.

I mixed all of the ingredients well with an electric mixer.

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I then poured the batter into a well greased 8×8 pan.

I baked it at 350F for 25 minutes.

The cake was perfectly moist!  I let it completely cool in the pan before I iced it.

The icing consisted of whipping cream that I whipped to stiff peaks, then I added sifted cocoa powder, sweetener, and a little vanilla.

This is the perfect chocolate cake for anytime that craving hits.

KETO CHOCOLATE CAKE RECIPE VIDEO:

5 from 12 votes
Keto Chocolate Cake with Whipped Cream Icing
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

This delicious keto chocolate cake only uses one bowl, has the perfect cake texture, and the whipped cream icing is perfectly sweet. This combo will squash any chocolate cake craving!

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Course: Dessert
Cuisine: American
Keyword: chocolate keto dessert
Servings: 9
Calories: 358 kcal
Ingredients
  • 3/4 Cup Coconut flour
  • 3/4 Cup Swerve Sweetener
  • 1/2 Cup Cocoa powder
  • 2 teaspoons Baking powder
  • 6 Eggs
  • 2/3 Cup Heavy Whipping Cream
  • 1/2 Cup Melted Butter
Whipped Cream Icing
  • 1 Cup Heavy Whipping Cream
  • 1/4 Cup Swerve Sweetener
  • 1 teaspoon Vanilla extract
  • 1/3 Cup Sifted Cocoa Powder
Instructions
  1. Pre-heat the oven to 350F.  Grease an 8x8 cake pan.

  2. Add all of the cake ingredients to a marge bowl and mix well with a stand mixer or electric mixer.  Pour the batter into the cake pan and bake for 25 minutes or until the center springs back when touched.

  3. Remove from the oven and let cool completely before icing.

For the Icing
  1. Whip the whipping cream to stiff peaks with an electric mixer or stand mixer. Add in the swerve, vanilla, and cocoa powder.  Continue mixing until just combined.

  2. Frost the cake with the icing and serve.  Store any leftovers in the refrigerator.  

Recipe Notes

Nutrition per serving: 358 calories / 33g fat / 8g protein / 11g carbs / 6g fiber

⭐ Did you make this Keto Chocolate Cake Recipe?  Tag me on Instagram so I can see!  @lowcarbwithjennifer

This delicious keto chocolate cake only uses one bowl, has the perfect cake texture, and the whipped cream icing is perfectly sweet. This combo will squash any chocolate cake craving! A super easy ketogenic dessert recipe #keto #lowcarb #chocolate #ketorecipe

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    • Pat
    • January 18, 2019
    Reply

    I followed this exactly. After 25 minutes everything but the outer inch or so was still liquid. Put it back in for another 10 minutes. Still, the entire middle jiggles like jello & is still liquid judging by a toothpick test. Going for another 10 minutes. What happened?

      • jenniferbanz
      • January 19, 2019
      Reply

      I am not sure, Pat. Did you substitute any of the ingredients?

    • Amanda
    • January 13, 2019
    Reply

    Can I use a different sweetener then swerve? I have erythritol, monk fruit or stevia?

      • jenniferbanz
      • January 13, 2019
      Reply

      Yes, erythritol or monk fruit would be comparable to the Swerve.

      • Gabriel Rios
      • January 14, 2019
      Reply

      Made the cake tonight! It was so moist and good! I also made the frosting, everything came out perfect! Thank you for the recipe!

        • jenniferbanz
        • January 14, 2019

        So happy to hear that!

    • Natalie
    • January 7, 2019
    Reply

    Hi Jennifer! I see you noted that the amount will differ when using almond flour. How much should I use? Thank you!

      • jenniferbanz
      • January 8, 2019
      Reply

      I’m guessing it would be at least 3 cups. You want the batter to have the same consistency, so I would start with 2 cups and then keep adding until it is the consistency like the video. Coconut flour is very absorbent. That’s why it uses so little.

  1. Reply

    May I ask the baking time for 6″ if I only use half of the ingredients?
    Thanks!

      • jenniferbanz
      • January 7, 2019
      Reply

      I would check it after 10 minutes

    • Chrissy
    • December 29, 2018
    Reply

    Just made this. Is it 5 net carbs per slice? I also used cocoa powder with 0 carbs does that lessen the net carbs?

      • jenniferbanz
      • December 29, 2018
      Reply

      Yes, 5 net carbs. I’m not sure which brand of cocoa powder you are using, but all of the ones I have seen are 16 carbs and 11g fiber for 1/3 cup.

    • Rayna
    • December 15, 2018
    Reply

    Can you use truvia instead of swerve? Never head of swerve nor have i seen it in any Canadian stores…

      • jenniferbanz
      • December 17, 2018
      Reply

      You can but you might need to add less. It looks like Trivia is not a 1 for 1 substitute for sugar.

      • Julie
      • December 19, 2018
      Reply

      Superstore and Save On in BC carry it.

    • Vanessa hoffmann
    • December 7, 2018
    Reply

    Just made this cake for my moms birthday and it turned out amazing!!! Im not on a keto diet (my mom is) but i enjoyed this more than a regular chocolate cake!! Awesome recipe

    • Sierra
    • November 28, 2018
    Reply

    Has anyone tried making these as cupcakes? If so how many does it make(I’m guessing 9)? And what temperature and bake time?

      • Sharon
      • December 23, 2018
      Reply

      I made these as cupcakes, it made 18.

        • jenniferbanz
        • December 26, 2018

        Awesome!

    • Marilyn
    • November 26, 2018
    Reply

    Just wanted to let you know that I made this for my husband’s birthday. We loved it. I did have to bake it for almost 45 minutes though as it wasn’t anywhere near done after 25. Loved the fact the cake was all made in one bowl. Awesome!

    • Christine
    • November 8, 2018
    Reply

    I noticed in the video that vanilla was added to the batter but in the written recipe, the vanilla is not included in the batter. How is I think actually made?

      • jenniferbanz
      • November 10, 2018
      Reply

      Thank you for bringing that to my attention! That was an error on my part and I will get it added to the recipe. It’s 1 teaspoon of vanilla.

    • Candace Brown
    • November 7, 2018
    Reply

    Hi, my husband’s birthday is tomorrow and I would love to make this for him since hes on the keto kick. I only have swerve confectioner’s, and splinda sweetener. Would either one of these work for the sweetener? Thanks.

      • jenniferbanz
      • November 8, 2018
      Reply

      Swerve confectioners should work fine

    • Vanessa
    • November 5, 2018
    Reply

    Thanks for sharing! What is special about swerve sweetener?

      • jenniferbanz
      • November 5, 2018
      Reply

      I like the taste better than other zero calorie sweeteners

    • Lina
    • November 4, 2018
    Reply

    Do you know the measurements in grams and ml?

      • jenniferbanz
      • November 4, 2018
      Reply

      No, sorry

    • Brindel
    • October 14, 2018
    Reply

    You have 11g carbs listed and 6g fiber. My question is: Is the carb listing 11g net carbs or will the net carbs be 5g? Thanks so much for the wonderful recipe! 😀

      • jenniferbanz
      • October 15, 2018
      Reply

      The net carbs with be 5g

    • Pam Richardson
    • October 14, 2018
    Reply

    Did you have a dessert that has pudding and whipped topping ? It would be a refrigerated dessert.

      • jenniferbanz
      • October 15, 2018
      Reply

      I don’t! I will have to make that soon

    • PATRICIA
    • October 14, 2018
    Reply

    can I use Almond flour?

      • jenniferbanz
      • October 15, 2018
      Reply

      You can but you will need to use more to get the right texture.

    • Jerrilynn Halferty
    • September 5, 2018
    Reply

    How many serving?
    Thank you!

      • jenniferbanz
      • September 6, 2018
      Reply

      nine servings

    • Sandra Shaffer
    • September 1, 2018
    Reply

    One bowl cake that’s low carb? Sign me up! Perfect size and chocolate is my absolute favorite. Love the frosting too!

      • jenniferbanz
      • September 2, 2018
      Reply

      It’s so easy!

    • Brandi
    • September 1, 2018
    Reply

    Gorgeous photography. I am amazed how easy it was to make this cake, and it was delicious!

      • jenniferbanz
      • September 2, 2018
      Reply

      Thank you Brandi!

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