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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!

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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:

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!
4.83 from 17 votes
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Course: Dessert
Cuisine: American
Keyword: chocolate keto dessert
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9
Calories: 358kcal

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

Instructions

  • Pre-heat the oven to 350F.  Grease an 8x8 cake pan.
  • 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.
  • Remove from the oven and let cool completely before icing.

For the Icing

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

Notes

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

Nutrition

Calories: 358kcal
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    • Annette
    • July 13, 2019
    Reply

    Mine came out dry. I used almond flour at almost 3 cups. Should I cut back on the almond flour? also I used a generic sweetener like swerve which has worked good on the icing and other things but the cake didn’t taste sweet but actually a little salty. Maybe I should use a little more of the sweetener? I have used the almond flour for the cheese biscuits and I am finding that the almond flour seems very dense. I wonder if the coconut flour would be better for these types of things?

      • jenniferbanz
      • July 15, 2019
      Reply

      I’m sorry yours didn’t work out but you totally changed the recipe. Almond flour at 3 cups is way too much…probably why your cake wasn’t sweet as well.

    • Hsama
    • July 3, 2019
    Reply

    Hi. Looks awesome! Thanks for sharing. How many servings per recipe? (Or what size is each sluce)? So I get my cab/calorie count right.

      • jenniferbanz
      • July 5, 2019
      Reply

      Each serving would be 1/9th of the cake. They would be about 3 inches square if you use a 9×9 cake pan

    • Alyisa
    • April 24, 2019
    Reply

    I absolutely love this recipe and will make it over and over. I read the other reviewers and some of them said they had to bake it a bit longer than what the recipe says to do, I baked mine for 35 minutes. My guess that is probably just a difference in ovens. I took mine out when I put a toothpick and just got a little bit of goo. I watched the video and Jennifer states that you will not be able to do the toothpick test, so I was expecting it to be a little gooey. I think that the cake takes just like any other cake. The frosting, it isn’t quite as sweet as regular frosting, but that works just great for me, I don’t love super sweet frosting and typically eat my cake without frosting. Over all a score!

    • Alyisa
    • April 22, 2019
    Reply

    Do you use powder or granulated sugar on the cake mix portion?

      • jenniferbanz
      • April 24, 2019
      Reply

      either one works. I have used both

    • Susanne
    • April 21, 2019
    Reply

    Hi Jennifer,
    I just made this cake using 3/4 cup of almond flour instead of the coconut flour and it came out of the oven a beautiful creation. Smells divine! Looks even better!
    I’m sure it will taste good too.
    Thank you very much for this recipe, so easy and fun to make!
    Susanne

      • jenniferbanz
      • April 24, 2019
      Reply

      That is good to know, thank you!

      • danielle
      • July 11, 2019
      Reply

      You substituted the exact amount of Almond flour for coconut?

    • Aliza Ruiz
    • March 23, 2019
    Reply

    I don’t have an 8×8 pan, but do have shallow round glass pans. Could I split the batter in the 2 pans for a double layer kind of cake? Or would that not work?

      • jenniferbanz
      • March 26, 2019
      Reply

      Should work just fine but the cook time would be less

    • Cynster
    • March 17, 2019
    Reply

    Half flour, half sweetener seemed a bit excessive, so only did 5.5Tbsp. It came out on the dry side, not sure what could be added to give it some moisture.

    • Aliza
    • March 16, 2019
    Reply

    Hello, I only have Stevia in the granulated form. Will that still work?

      • jenniferbanz
      • March 18, 2019
      Reply

      It should work if it is a 1 for 1 substitute for sugar

    • Heather
    • March 10, 2019
    Reply

    Came out too dry 🙁

    • Vanessa
    • March 8, 2019
    Reply

    Did you use confectioners or granulated??

      • jenniferbanz
      • March 10, 2019
      Reply

      I use confectioners

    • Glory
    • March 4, 2019
    Reply

    Hi Jennifer!
    I want to make this for my friend birthday. She’s in Keto and she’s craving for chocolate. I used to make cake balls for her. But now with the Keto it’s not allowed. Do you think I can make them with this recipe? There’s a substitute for the sweetener? And can I make it the day before and the frosting the same day? Thanks!

      • jenniferbanz
      • March 5, 2019
      Reply

      I think this would work for cake balls. I don’t think the frosting would work though because cake balls use frosting to bind the cake together. You may want to find a recipe for keto buttercream.

    • DD
    • March 3, 2019
    Reply

    Can XL eggs be used in this recipe and all your recipes?

      • jenniferbanz
      • March 3, 2019
      Reply

      That should work fine

    • Julie Naylor
    • February 6, 2019
    Reply

    The most easiest, tasty and satisfying chocolate cake ever!! Using a fan oven, I cooked the cake at said temperature for 27 minutes (previously for 25 and slightly underdone in centre). Perfect! For the cream filling I used less cream and had a firmer texture….so quick and easy to make.

      • Ernesto
      • February 28, 2019
      Reply

      This was the most easiest, the most delicious cake I’ve ever made. Thank you

    • Dana
    • February 5, 2019
    Reply

    I’ve made this DELICIOUS cake & served it receiving rave reviews! 😋
    I’d like to make this recipe for mini-cupcakes. My question/s: how many do you think it could make?
    Also, at what temperature & for how long to bake?
    Thanks so much!

      • jenniferbanz
      • February 5, 2019
      Reply

      It would probably make at least 24 mini muffins. I would do the same temperature and check them after 10 minutes

    • Sara
    • February 2, 2019
    Reply

    Made this today! So delicious. It took about 45 mins to cook. How long does it keep in the fridge?

      • jenniferbanz
      • February 3, 2019
      Reply

      A week if it lasts that long!

      • Dana
      • February 5, 2019
      Reply

      Same for me. After checking it at 25, then kept checking about every 5 mins. It took about 45 to finally finish up. Nev, it was fab! Guests requested recipe! 😋

        • jenniferbanz
        • February 5, 2019

        Thanks for letting me know, Dana. I will do some further testing on the recipe cook time.

    • Keri Jahnke
    • February 1, 2019
    Reply

    So I made the cake it came out good, but the icing I followed exact recipe it was just liquid, I don’t understand it nd I made the cake for a surprise for my hubs since it is his bday

      • jenniferbanz
      • February 2, 2019
      Reply

      If the icing was just liquid then you didn’t whip the cream or you over whipped it and made butter.

    • Tarsha
    • January 24, 2019
    Reply

    Can I use Xylitol or Stevia instead of Swerve?

      • jenniferbanz
      • January 25, 2019
      Reply

      Xylitol would be the best and you would use the same amount as the instructions

    • Natalie
    • January 23, 2019
    Reply

    I just made this. I cut the recipe in half and used confectioners Lakanto because it’s what I had. It made 10 short cupcakes. I could have filled the tins more and had less cupcakes, but I preferred to have more. They are very good! I ran out of heavy cream for the frosting and instead whipped up a Keto Chocolate cream cheese frosting. Thanks!

    • 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?

        • MK
        • January 28, 2019

        Same thing happened to me — 25 minutes, raw in middle; only able to take out after 45 minutes total. I haven’t tasted it yet, but hopefully it’s good. And I followed the recipe to a T.

    • 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.

        • Vickie S
        • April 22, 2019

        My cocoa powders are all 1-2 net carbs so I guess mine is even fewer carbs overall. Also wanted to comment on timing. At 30 mins, was still jiggling in the middle. 45 is more likely the time for many of us. I used a small convection oven.

    • 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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