Easy One-Layer Keto Chocolate Cake

This wonderfully moist and fluffy keto chocolate cake is made with almond flour. The chocolate frosting is rich and creamy!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 20

Rest time 1

Total Time 1 35

Servings slices

Calories 326kcal

Author Vered DeLeeuw

Ingredients

Frosting:

½ cup unsalted butter softened, not cold; 112 grams
¼ cup heavy cream room temperature
¼ cup unsweetened cocoa powder 20 grams, sifted
1 teaspoon vanilla extract
1 ½ teaspoon stevia glycerite equals ½ cup powdered sugar

Cake:

1 tablespoon unsalted butter for pan
4 large eggs
½ cup unsalted butter melted and slightly cooled; 112 grams
2 teaspoons stevia glycerite equals ⅔ cup sugar
1 teaspoon vanilla extract
1 cup almond flour 112 grams; see notes below
½ cup unsweetened cocoa powder not Dutch-processed; 40 grams
¼ teaspoon kosher salt
½ teaspoon baking soda

Instructions

To make the frosting, place all the frosting ingredients (soft unsalted butter, heavy cream, sifted cocoa powder, vanilla extract, and stevia glycerite) in a medium bowl and whisk them by hand until smooth. Alternatively, beat them with an electric handheld mixer on low speed until smooth and fluffy, 1-2 minutes. Set aside. (See notes below on how to ensure smooth frosting.)
½ cup unsalted butter, ¼ cup heavy cream, ¼ cup unsweetened cocoa powder, 1 teaspoon vanilla extract, 1 ½ teaspoon stevia glycerite
Preheat the oven to 325°F. Grease an 8-inch square glass baking dish with butter. Be generous when greasing to ensure the cake releases easily from the pan. You can also line the bottom with a square of parchment paper and then grease the paper.
1 tablespoon unsalted butter
In a large mixing bowl, whisk the eggs, melted butter, stevia, and vanilla extract.
4 large eggs, ½ cup unsalted butter, 2 teaspoons stevia glycerite, 1 teaspoon vanilla extract
Gradually whisk in the almond flour and cocoa powder. Whisk in the kosher salt and baking soda. The batter will be quite thick.
1 cup almond flour, ½ cup unsweetened cocoa powder, ¼ teaspoon kosher salt, ½ teaspoon baking soda
Pour the batter into the prepared baking dish and smooth the top with a rubber spatula.
Bake until the center is set and a toothpick inserted in it comes out clean, about 18-20 minutes. Cool the cake in the pan for about 1 hour.
Frost the cake using an offset spatula. If you skip the frosting, I recommend dusting it with a powdered sweetener to make it look pretty.
Cut the cake into 9 squares and serve.

Video

Notes

Sweetness is a personal preference. Use these amounts as a guide and adjust to taste.
Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. You can use 2 teaspoons of fresh baking powder (gluten-free if needed) instead of baking soda.
The nutrition info includes frosting. Nutrition info for an unfrosted slice: Calories 206, Fat 19g, Saturated Fat 8g, Sodium 166mg, Carbohydrate 5g, Fiber 3g, Sugars 1g, Protein 6g.
Ensuring creamy frosting: Grainy keto frosting usually happens when the sweetener doesn’t fully dissolve - erythritol-based ones can crystallize, even the powdered kind. Cold ingredients or not mixing long enough can also cause lumps. Using a sweetener that dissolves more easily (like stevia, powdered allulose, or powdered monk fruit), making sure the frosting ingredients are at room temperature, and thoroughly mixing, should give a nice, creamy result. It also helps to sift the cocoa powder through a fine-mesh strainer. To fix a grainy frosting, add a splash of heavy cream, gently warm it, and beat it well.
Measuring almond flour: It’s best to measure by weight. If you don’t have a kitchen scale, fluff the flour in the bag, then use a spoon to transfer it into a measuring cup. Don’t pack it down. Once filled, level the top with the flat edge of a knife.
Leftovers: You can slice the completely cooled cake, then store the slices in an airtight container in the fridge for up to 5 days. You can also freeze unfrosted cake slices. Remember to remove the leftovers from the fridge about an hour before enjoying them. Chocolate always tastes better at room temperature, and the same is true for frosting.

Nutrition