Keto Chocolate Cake

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5 from 12 votes

This Keto Chocolate Cake uses almond flour, oat fiber, and a blend of sweeteners to create a rich, low-carb chocolate dessert. The batter combines whipped egg whites with cocoa, coffee, and sour cream for a moist, tender crumb. Topped with a creamy ganache frosting made from sugar-free chocolate, heavy cream, and mascarpone, it offers a smooth and decadent finish. This cake suits those following ketogenic diets or anyone avoiding traditional flour and sugar, providing a chocolatier, moist alternative to regular cakes.

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Servings: 16

Calories: 300 kcal

Course: Dessert

Cuisine: American

Ingredients

For the Cake

3 cups almond flour Super Fine
1 ½ cups Monk Fruit Sweetener or allulose confectioners
¾ cup cocoa powder unsweetened
½ cup oat fiber see notes
½ cup sour cream
½ cup butter room temperature
½ cup heavy cream
6 egg separated, whole
2 tablespoons baking powder
1 tablespoon instant coffee
1 teaspoon vanilla extract
Pinch salt

For the Ganache Frosting

1 ⅓ cups heavy cream
15 ounces semi sweet chocolate chips sugar free
4 ounces mascarpone cheese room temperature
2 tablespoons Monk Fruit Sweetener or allulose confectioners

Instructions

To Make the Cake

Cup of Yum

Preheat oven to 350°F. Add the almond flour, oat fiber, cocoa powder, baking powder and salt to a mixing bowl and whisk until well combined.
In a separate bowl, add in the egg whites and beat using a hand mixer to stiff peaks, then set aside.
In another bowl, add in the egg yolks, butter, monk fruit/allulose, sour cream, heavy cream, coffee mixture and vanilla. Mix until well combined.
Fold in the egg whites and mix until they are combined. Then mix in the dry ingredients and mix just until combined, without over-mixing.
Pour the batter evenly into two 9” nonstick cake pans that are lined with parchment paper rounds and sprayed with nonstick spray. Be sure to also spray the sides of the pan.
Bake for 25-30 minutes or until a toothpick, when inserted, comes out clean. Allow to cool completely before frosting.

To Make the Frosting

While the cakes are baking, add the chocolate chips to a mixing bowl. Heat up the heavy cream, just until tiny bubbles start to form around the edges of the pot. Pour the hot heavy cream over the chocolate chips and allow to sit for 5 minutes.
Whisk the chocolate/heavy cream mixture until you get a thick rick ganache. Allow to cool at room temperature for about 20 minutes.
Using a hand mixer, mix in the mascarpone cheese and monk fruit/allulose until combined. Allow to sit at room temperature while the cakes cool.
Once the cakes have cooled completely, add the first cake upside down (flat side up) onto a cake stand or plate. A little tip for keeping the cake stand clean: take ½ parchment sheet and cut it into 4 strips, then place them halfway under each side of the cake.
Take ⅓ of the frosting and spread it over the top using an offset spatula. Take the second cake and add it over the top flat sound down this time.
Take another ⅓ of the frosting and spread it over the top. Finally, take the remaining frosting and frost the sides of the cake and serve. I made some chocolate shavings using a Lily's chocolate bar and a peeler to decorate the top.

Notes

Oat fiber adds texture with zero net carbs and is recommended for best results in this recipe.
If oat fiber is unavailable, use a combination of psyllium husk powder and coconut flour, adjusting liquids as needed since they absorb more moisture.
Use monk fruit sweetener or allulose confectioners as low-carb sweeteners for the cake and frosting.

Nutrition Information

Calories 300kcal (15%) Carbohydrates 10g (3%) Protein 9g (18%) Fat 26g (40%) Saturated Fat 11g (55%) Fiber 6g (24%) Sugar 1g (2%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 300

% Daily Value*

Calories	300kcal	15%
Carbohydrates	10g	3%
Protein	9g	18%
Fat	26g	40%
Saturated Fat	11g	55%
Fiber	6g	24%
Sugar	1g	2%

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