Best Keto Chocolate Cake

This rich and decadent Keto Chocolate Cake is shockingly delicious… Every time I serve it, people always ask for the recipe! Simply put, because it is quite possibly the best keto chocolate cake you will ever make, even if you aren’t on a keto diet. – You must try this recipe.

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Best Keto Chocolate Cake

If you’re looking for a keto chocolate cake recipe, this is for you. There are lots of recipes for low carb and keto desserts out there, but this one is a hidden gem.

It doesn’t need a ton of ingredients, you can prep it and bake it in less than an hour, and everyone will love it (even those who aren’t low carb fans).

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This recipe is really the best option for a gluten-free, sugar-free birthday cake because the texture is so traditional none of your guests will realize it’s a “diet” cake. And if you’ve been eating low carb for a while, you probably have everything you need on hand.

That’s perfect for gluten-free and keto baking recipes with which you are using very wet ingredients, as it’s quite dry. And since there’s no milk or whipping cream or butter, this is also a dairy-free cake if you need one (just use a dairy-free frosting).

Finally, there is the Keto Chocolate Buttercream Frosting for keto chocolate cake. It’s super easy to whip up a batch of frosting.

 

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 INGREDIENTS

 Meatza Ingredients:

• 1 cup coconut flour
• 1 cup unsweetened cocoa powder
• 1 1/2 cup low carb sweetener 1:1 sugar replacement
• 1/4 teaspoon monk fruit powder see note for alternative
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 cup coconut oil melted
• 8 large eggs beaten
• 2 teaspoons vanilla extract
• 4 cups zucchini shredded

 Optional:

3/4 cup sugar free chocolate chips

chocolate buttercream frosting

DIRECTIONS

• In large mixing bowl, combine coconut flour, cocoa, Sukrin+, monk fruit, cinnamon, baking soda, baking powder, and sea salt.
• Mix in eggs, coconut oil, and vanilla until well combined.
• Stir in zucchini (and optional chocolate chips if using)
• Spread out into greased 9×13-inch pan (or two round 9-inch pans).
• Bake at 350°F for about 30-40 minutes or until toothpick inserted in center comes out clean.
• NOTE: smaller pans, such as 9-inch round pans should be checked around the 15 minute mark.
• Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.
• Meanwhile, make the sugar-free frosting according to the instructions here.
• Enjoy

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only.

We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Thank you for understanding!

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