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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!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings: 9 slices
Calories: 326 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 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 blanched finely ground; 112 grams
  • ½ cup unsweetened cocoa powder not Dutch-processed; 40 grams
  • ¼ teaspoon kosher salt
  • ½ teaspoon baking soda
Chocolate Frosting:
  • ½ cup unsalted butter softened; 112 grams
  • ¼ cup heavy cream
  • ¼ cup unsweetened cocoa powder 20 grams
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon stevia glycerite equals ½ cup powdered sugar

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. In a large mixing bowl, whisk the eggs, melted butter, stevia, and vanilla extract.
  4. Gradually whisk in the almond flour and cocoa powder. Whisk in the kosher salt and baking soda. The batter will be quite thick.
  5. Pour the batter into the prepared baking dish and smooth the top with a rubber spatula.
  6. 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.
  7. 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.
  8. Cut the cake into 9 squares and serve.

Notes

  • 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.

Nutrition Information

Serving 1slice Calories 326kcal (16%) Carbohydrates 7g (2%) Protein 7g (14%) Fat 32g (49%) Saturated Fat 16g (80%) Sodium 170mg (7%) Fiber 4g (16%) Sugar 1g (2%)

Nutrition Facts

Serving: 9slices

Amount Per Serving

Calories 326

% Daily Value*

Serving 1slice
Calories 326kcal 16%
Carbohydrates 7g 2%
Protein 7g 14%
Fat 32g 49%
Saturated Fat 16g 80%
Sodium 170mg 7%
Fiber 4g 16%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.