Keto Chocolate Cake: Easy One-Layer Recipe

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

To make the frosting, place all the frosting ingredients (unsalted butter, heavy cream, 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.
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.
In a large mixing bowl, whisk the eggs, melted butter, stevia, and 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.
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.
If you wish, frost the cake using an offset spatula. If you don't frost it, I recommend dusting it with a powdered sweetener to make it look pretty.
Cut the cake into 9 squares and serve.

Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, 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.
A granulated sweetener in the frosting will feel grainy, so use a powdered sweetener if not using stevia.
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.