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A piece of chocolate cake on a plate, covered with chocolate frosting and sprinkles, with a fork in front of it with a bite of cake on it

Keto Chocolate Cake

Annie
This keto chocolate cake is so moist and soft, but super decadent. It has a creamy frosting, is easy to make, and is gluten-free.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, Keto
Servings 15 servings
Calories 275 kcal

Ingredients
  

For the Cake:

  • 4 tablespoons unsalted butter melted and slightly cooled
  • 3 cups almond flour spooned and leveled
  • 1/2 cup cocoa powder spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated monk fruit sweetener
  • 4 large eggs at room temperature
  • 1/2 cup canned pure pumpkin puree
  • 1 tablespoon pure vanilla extract

For the Frosting:

  • 1 can 13.5 ounces or 1 3/4 cup unsweetened coconut cream, including the liquid
  • 1 cup stevia-sweetened dark chocolate baking chips

Instructions
 

  • Preheat the oven to 350F and grease a 9x13-inch cake pan with cooking spray, or line it with parchment paper. Set aside.
  • In a large bowl, whisk together the almond flour, cocoa powder, baking soda, baking powder, salt, and monk fruit sweetener.
  • Make a well in the center of the dry ingredients and add the melted butter, eggs, pumpkin puree, and vanilla. Fold the ingredients in until a super thick batter forms.
  • Scrape the batter into the prepared baking pan. Grease your hands with cooking spray or oil and press the batter into an even layer in the pan.
  • Bake in the center rack of the oven for 23-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Place the cake on a wire cooling rack to cool completely.
  • In a large, microwave-safe bowl, add the chocolate chips and coconut cream. Mix together.
  • Microwave for 15-second intervals, whisking in between until the chocolate and cream are melted and form a smooth, somewhat thick and soupy mixture.
  • Place the bowl in the fridge and let it sit for 2-3 hours, whisking every 30-50 minutes until the frosting is thickened and a spreadable, fluffy consistency.
  • Spread the frosting over the cake and decorate, then serve.

Notes

  • Cover the cake or place it in an airtight container and store it in the fridge for 3 days.
  • Unfrosted cake can be stored at room temperature for 3 days, or in the fridge for 5 days.
  • The frosting can be stored in the fridge for 1 week.
  • To freeze the cake, wrap it in plastic wrap then store it in an airtight container in the freezer for up to 4 months.
  • To melt the butter easily, place it in a microwave safe bowl and cook in 15-second intervals, stirring in between cooks.
 
Sugar Alcohols 15.2 g; Net carbs are 4.8 g per serving 

Nutrition

Serving: 1 sliceCalories: 275kcalCarbohydrates: 23.2gProtein: 6.6gFat: 12gCholesterol: 57.7mgSodium: 146.2mgFiber: 5.9gSugar: 1.6g
Keyword gluten free chocolate cake, keto cake recipe, keto chocolate cake, low carb cake
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