A very easy recipe for a tender and fluffy keto chocolate chip cake, made with almond flour and sweetened with stevia.
It was my daughter who came up with the idea for this keto chocolate chip cake.
My daughter ate her slice slowly, savoring every bite. Then she said thoughtfully, “What if next time you added chocolate chips? Wouldn’t that be awesome?”
Why yes, awesome indeed.
So I basically made the same cake . Except that I added some chocolate chips. I also changed the sweetener to stevia, my favorite non-nutritive sweetener these days.
I decided to add some butter to the mixture, figuring that removing the honey included in the original recipe would take away much needed moisture from the cake.
Not surprisingly, this keto chocolate chip cake was a huge hit. And why wouldn’t it be? The cake’s crumb is delicious. The addition of warm, melty chocolate chips makes it phenomenal.
The ingredients used in this recipe
These are the ingredients you’ll need to make this tasty cake (exact amounts are listed in the recipe card below):
- Whole milk (or cream if you prefer)
- Unsalted butter
- Kosher salt
- Vanilla extract
- Almond flour
- Baking soda
- Dark chocolate chips (a healthy ingredient!)
How to make keto chocolate chip cake
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Whisk together the ingredients (except for the chocolate chips) in one bowl.
- Transfer to a well-greased pie plate.
- Scatter the chocolate chips on top.
- bake about 30 minutes at 325°F.
Can I use another sweetener instead of stevia?
If you’re not a fan of stevia, you can try using your favorite granulated (but not liquid) sweetener in this chocolate chip cake. The amount of stevia I used is equivalent to 1/2 cup granulated sweetener.
What type of chocolate chips do you use?
I use bittersweet chocolate chips in this recipe because I’m not a fan of the Lily brand stevia-sweetened chocolate chips.
Regardless of the brand of chocolate chips you use, please make sure that the chocolate chips are made with cacao that was not treated with alkali (it should state so on the ingredients list if it was). The baking soda in this recipe needs the acidity in the cocoa to get activated.
How do you keep the chocolate chips from sinking?
When making this keto chocolate chip cake, I scatter the chocolate chips on top of the batter rather than mix them into it. The reason? When mixed into the batter, they sometimes sink.
If you really want your chocolate chips mixed in, try mixing in just half of them, and scattering the rest on top. This also makes for a very pretty cake!
What about leftovers?
Once completely cool, keep leftovers in an airtight container in the fridge for up to 5 days. Gently reheat them in the microwave, on 50% power, just to take the chill off. About 10 seconds per slice should do it. You can also slice the cake and freeze the slices in freezer bags.
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Keto Chocolate Chip Cake
- 0.5 tablespoon soft unsalted butter for pan
- 4 large eggs
- 2 tablespoons whole milk (or cream if you prefer)
- 4 tablespoons unsalted butter, melted and slightly cooled
- ½ teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons stevia glycerite
- 1½ cups blanched almond flour (6 oz)
- ½ teaspoon baking soda
- 1/2 cup dark chocolate chips (3oz; not treated with alkali)*
- Preheat oven to 325 degrees F. Generously grease a 9-inch glass pie plate with butter.
- In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the milk, melted butter, salt, vanilla and stevia. Finally, whisk in the almond flour and the baking soda.
- Use a spatula to transfer the batter into the prepared pie plate. Scatter the chocolate chips evenly on top and press on them gently with your hand – don’t mix them into the batter or they’ll sink into the bottom while baking.
- Bake the cake until puffy, browned and set, and a toothpick inserted in center comes out clean, 25-30 minutes.
- Cool the cake in the pan on a cooling rack to room temperature, about 30 minutes, then slice and serve.
- Keep leftovers covered in the fridge, warming them very briefly in the microwave (10 seconds per slice) before serving.