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. Scroll past the recipe card for my tips and tricks on this recipe plus a video on how to make it!
Keto Chocolate Cake with Whipped Cream Icing
INGREDIENTS
- ¾ Cup Coconut flour (Click here to see the brand I like best on Amazon)
- ¾ Cup Granular Sweetener (Click here to see my favorite on Amazon)
- ½ Cup Cocoa powder
- 2 teaspoons Baking powder
- 6 Eggs
- ⅔ Cup Heavy Whipping Cream
- ½ Cup Melted Butter
Whipped Cream Icing
- 1 Cup Heavy Whipping Cream
- ¼ Cup Granular Sweetener (Click here to see my favorite on Amazon)
- 1 teaspoon Vanilla extract
- ⅓ Cup Sifted Cocoa Powder
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.
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
NUTRITION PER SERVING
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
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:
- Keto Mug Cake
- Chocolate Bark with Bacon and Almonds
- Keto Chocolate Chip Cookies
- Sugar Free Chocolate Pie
- Keto Brownies
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.
I then poured the batter into a well greased 8x8 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.
WATCH HOW TO MAKE THIS KETO CHOCOLATE CAKE ON MY COOKING SHOW
Terri says
In your video you used powder sweetener and on your recipe it says granular. Just FYI.
Bb says
Looks delicious
amy j blake says
Love your recipes! keep them coming ! lol ! looking like your loosin great job !
Maria says
This is a cake that a friend cooked for my birthday. Ever since, this is my go to chocolate cake. It's delicious, moist and it can be the base for many different chocolaty foods.
Colleen Ladd says
This is a delicious cake!! I loved that the cocoa masks any aftertaste from the coconut flour and monkfruit. I made this for my son's girlfriend's birthday because they were both doing keto at the time, and we all really liked it! Thanks so much for sharing this recipe and making her birthday cake a win!
Amanda Lampkin says
This is lovely, two thinks I will do nex time is more cocoa powder in the sponge and grease it properly, but still edible and I usd butter icing just a verbatim layer with dark chocolate buttons on the top, just one on each slice. So easy to do...
Linda says
I made it and winged it using my best judgement and it turned out good! I used granular sugar sub for the batter and powdered sub for the icing. I whipped up all the ingredients together for the icing instead of whipping the cream, then adding the rest of the ingredients. I put a little of the vanilla extract in the batter and used a metal 8" square baking pan - it took 50 minutes to cook the middle and that was perfect. Then I froze the slices for future use and just thawed out a piece last night and it was just as good. I printed it out the recipe and made my revisions on my copy. Thanks for sharing the recipe.
Linda says
I read your recipe and also your video and I have a couple of questions that I hope you don't mind answering: Both the batter and the icing say: granular sugar but it looks like in the video you are using powdered in the icing. Does it matter? Also, you recommend Lakanko sugar but in the instructions, you say Swerve in the icing directions- does it matter Lakanto or Swerve? In the video, you mix the sugar, cocoa, vanilla with the heavy whipping cream, then mix but in your webpage instructions, you say to whip the cream first, then add the rest. Also, I am wondering if you use vanilla in the cake batter because it's not listed and someone commented on it and you said you did - but your video doesn't show it. Does it mater?
Priscilla Aime says
These are absolutely addicting. I love them. They are super moist and delicious. They dont need frosting at all. Thanks for this fantastic recipe!!!
Tara says
Hi there just wondering how many nets carbs a piece is this cake with icing.
jenniferbanz says
5 net carbs
Monica says
do you know if leftover slices store well in the freezer?
jenniferbanz says
They should. I would freeze them flat on a pan first, then wrap them in plastic wrap, followed by putting them in a freezer container.
setareh salehi says
Hi Jennifer,
Thank you for this recipe! It’s currently in the oven baking and I can’t wait to taste it ? the only concern I have is that my cake batter was runny and not thick like yours. Do you have any insight into the why?
Amanda Le Roux says
My ten year old daughter made this cake for me. The simple ingredients and easy instructions were awesome. We did need to bake the cake for 42 minutes. It was moist and delicious. The icing was incredible-and not too sweet.
Sue Ventura says
Do you use sugar free cocoa powder for the cake and icing? Thanks for you help.
jenniferbanz says
Yes
Sharon Goins says
I have tried numerous Keto chocolate cake recipes and this is the best!
Grace says
Hi. How many carbs per serving with and without the icing. Thx!
Bessy says
260 calories
Aida morales says
Could it be only like three eggs, I always find that there is too many eggs in recepies
JoAnn Agnello says
Love this recipe, but calls for 6 Eggs...and right now...can't afford to use...Can I use something else to replace some of the Eggs?
jenniferbanz says
The only thing that might work is a chia egg
Nancy L. says
What brand of collagen do you use for keto coffee?
jenniferbanz says
I've been using Further Foods lately and love it!
Kim says
Can butter cream frosting be keto
If so, how would you make it?
jenniferbanz says
I have a recipe for it here: https://jenniferbanz.com/keto-buttercream-frosting-chocolate-or-vanilla
Dana Lazzareschi says
I made this cake with a different icing because I wanted it all dark chocolate and it turned out great! I had read the comments about cooking the cake up to 45 minutes, but cooked it 30 and think it probably would have been fine at 25 like the recipe says. So, it was a bit dry, but the icing definitely relieved that. I used this recipe for the frosting: https://spinachtiger.com/low-carb-chocolate-buttercream-frosting-keto-friendly/ though I made it even darker chocolate by using 1/2 cup of Special Dark Cocoa instead of part regular and part special dark. The whole cake was very dark chocolate (don't eat it late at night or you won't sleep well =) but plenty sweet with the amounts of confectioners Swerve in the recipes. Thanks. This is a keeper =)!!!!
Jae says
I am a big " Sweet Freak" , main reason I have always fallen off the diet wagon. Well not this time! I made your chocolate cake so I would have something to munch when the sweet bug hit, well I am going to have to make more than one, because although I'm the only one in my family that's on "Keto", everyone liked it so much it all went in one day! My daughter took a slice to work and called to ask me for recipe because after tasting it the girls at work would not believe it was "Keto" THANK YOU!
Annette says
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 says
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.
Marcy E. Black says
Hi Annette,
If you want to use almond flour, you should try out Jennifer's Chocolate Cupcakes which calls for 2 1/2 cups of almond flour. They're just as yummy 🙂
https://jenniferbanz.com/keto-chocolate-cupcakes#wprm-recipe-container-7299
Hsama says
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 says
Each serving would be 1/9th of the cake. They would be about 3 inches square if you use a 9x9 cake pan
Deb says
Is this cake 358 calories per serving or the whole cake ?!
jenniferbanz says
per serving
Alyisa says
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 says
Do you use powder or granulated sugar on the cake mix portion?
jenniferbanz says
either one works. I have used both
Susanne says
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 says
That is good to know, thank you!
danielle says
You substituted the exact amount of Almond flour for coconut?
Aliza Ruiz says
I don't have an 8x8 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 says
Should work just fine but the cook time would be less
Cynster says
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 says
Hello, I only have Stevia in the granulated form. Will that still work?
jenniferbanz says
It should work if it is a 1 for 1 substitute for sugar
Heather says
Came out too dry 🙁
Vanessa says
Did you use confectioners or granulated??
jenniferbanz says
I use confectioners
Camey says
Do you use confectioners for the cake and frosting? Would the measurements be the same interchangeably between the granular and confectioner's?
jenniferbanz says
I have used the confectioners for the cake and it turned out great
Marcy E. Black says
I love this cake! FYI-> You can take regular sugar aka Swerve aka Eythritol and turn it into confectioners sugar, + it's less expensive. All you do is measure out the regular sugar substitute, put it in a coffee or spice grinder and then grind it into a powder form like confectioners sugar. I like Swerve, BUT if you enjoy trying out different recipes that call for a sugar substitute it's a LOT cheaper to purchase a 5Lb. bag of Erythritol and grind if needed.
Glory says
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 says
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 says
Can XL eggs be used in this recipe and all your recipes?
jenniferbanz says
That should work fine
Julia says
Am I reading it right there is 5 net carbs? And is that minus sugar alcohol?
jenniferbanz says
Yes, that is minus the sugar alcohols
Julie Naylor says
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 says
This was the most easiest, the most delicious cake I've ever made. Thank you
Dana says
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 says
It would probably make at least 24 mini muffins. I would do the same temperature and check them after 10 minutes
S. says
Just tried your mug cake recipe and it was very good. Looking to try this out next ! For baking, which oven mode did you use ? The fan or top/bottom heat mode ?
Sara says
Made this today! So delicious. It took about 45 mins to cook. How long does it keep in the fridge?
jenniferbanz says
A week if it lasts that long!
Dana says
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 says
Thanks for letting me know, Dana. I will do some further testing on the recipe cook time.
Keri Jahnke says
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 says
If the icing was just liquid then you didn't whip the cream or you over whipped it and made butter.
Tarsha says
Can I use Xylitol or Stevia instead of Swerve?
jenniferbanz says
Xylitol would be the best and you would use the same amount as the instructions
Natalie says
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 says
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 says
I am not sure, Pat. Did you substitute any of the ingredients?
MK says
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 says
Can I use a different sweetener then swerve? I have erythritol, monk fruit or stevia?
jenniferbanz says
Yes, erythritol or monk fruit would be comparable to the Swerve.
Gabriel Rios says
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 says
So happy to hear that!
Natalie says
Hi Jennifer! I see you noted that the amount will differ when using almond flour. How much should I use? Thank you!
jenniferbanz says
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.
MELANIE STEPHEN says
May I ask the baking time for 6″ if I only use half of the ingredients?
Thanks!
jenniferbanz says
I would check it after 10 minutes
Chrissy says
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 says
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 says
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 says
Can you use truvia instead of swerve? Never head of swerve nor have i seen it in any Canadian stores...
jenniferbanz says
You can but you might need to add less. It looks like Trivia is not a 1 for 1 substitute for sugar.
Julie says
Superstore and Save On in BC carry it.
Vanessa hoffmann says
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 says
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 says
I made these as cupcakes, it made 18.
jenniferbanz says
Awesome!
Marilyn says
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 says
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 says
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 says
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 says
Swerve confectioners should work fine
Vanessa says
Thanks for sharing! What is special about swerve sweetener?
jenniferbanz says
I like the taste better than other zero calorie sweeteners
Lina says
Do you know the measurements in grams and ml?
jenniferbanz says
No, sorry
Brindel says
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 says
The net carbs with be 5g
Pam Richardson says
Did you have a dessert that has pudding and whipped topping ? It would be a refrigerated dessert.
jenniferbanz says
I don't! I will have to make that soon
PATRICIA says
can I use Almond flour?
jenniferbanz says
You can but you will need to use more to get the right texture.
Jerrilynn Halferty says
How many serving?
Thank you!
jenniferbanz says
nine servings
Sandra Shaffer says
One bowl cake that's low carb? Sign me up! Perfect size and chocolate is my absolute favorite. Love the frosting too!
jenniferbanz says
It's so easy!
Brandi says
Gorgeous photography. I am amazed how easy it was to make this cake, and it was delicious!
jenniferbanz says
Thank you Brandi!