Best Keto Chocolate Cake


A gluten-free, low-carb cake with an espresso-cream cheese frosting is delicious and decadent, as well as keto friendly. Bake in small layer cake pans for this pretty layered presentation.





  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray and dust with cocoa.

  • Whisk almond flour, coconut flour, stevia blend, flaxseed meal, espresso powder, baking powder, baking soda, and salt together in a bowl.

  • Beat together eggs and butter using a large stand mixer or electric hand mixer and mixing bowl until thoroughly combined. Reduce speed to low and gradually add the almond flour mixture. Continue mixing and add 1/4 cup almond milk at a time until mixture is thick and frosting-like in consistency. Carefully spread batter into the prepared pan.

  • Bake in the preheated oven.

  • Meanwhile for the frosting, combine cream cheese, butter, stevia blend, cocoa, vanilla extract, espresso powder, liquid stevia, and salt in a large bowl using an electric mixer.

  • Remove cake from the oven when a tester inserted into the center comes out clean, 15 to 20 minutes. Allow cake to cool completely, about 1 hour.

  • Frost cake.



Nutrition Facts

519 calories; 47.5 g total fat; 139 mg cholesterol; 579 mg sodium. 27.6 g carbohydrates; 10.7 g protein;

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